Good Food
Slow Money; Pickling; Tomato Frenzy; Women Farmers
The Slow Food movement wants us to eat in a less industrialized and more sustainable way. Those values just might be able to help fix our economy. Hear about a theory called Slow Money. Plus, the proper etiquette for picking up the tab for an unemployed friend. And some ideas for what to do with all of those tomatoes.
By Evan Kleiman • • 1h 0m ListenThe theories behind the Slow Food movement just might be able to fix our economy. Woody Tasch explains the concept of Slow Money.
Lisa Kivirist talks about the growing population of women in agriculture.
Frank Bruni gives us the details on the disguises, aliases and fake credit cards that come with the job.
Brian Yarvin has some ideas for all those tomatoes in season right now. Linda Ziedrich gives us a primer on making pickles. And Valerie Gordon makes fruit creams with fresh ingredients.
Jonathan Gold eats incredible Mexican food in Boyle Heights. Helena Echlin offers advice for dining with an unemployed friend. And, Laura Avery shows us what fresh at the Santa Monica Farmers Market.
In this episode
9 storiesMarket Report
David Karp writes a weekly column for the LA Times . Find Indian Blood Freestone peaches at Tenerelli Farms and Yingst Ranch. They will be at markets for one more week. The peaches have a thick skin with a lot of fuzz. Amelia Saltsman, author of the Santa Monica Farmers Market Cookbook , is using sweet carrots and fresh…
Read the story7 minTomato Frenzy
Brian Yarvin is the author of Too Many Tomatoes: Classic & Exotic Recipes from Around the World . Tomato Passata 10 lbs very ripe plum tomatoes cut in quarters 2 cups water 1 tsp salt 1. In a pot large enough to hold all the tomatoes, heat the water over medium heat, and bring to a simmer. 2.
Read the story9 minThe Secret Life of a Restaurant Critic
Frank Bruni recently stepped down as restaurant critic for the New York Times , a post he has held for the last five years. His new book is Born Round: The Secret History of a Full-Time Eater where he recounts his past struggles with food. Frank's last column as the restaurant critic answered many of the questions he was asked over the…
Read the story6 minPicking up the Tab
Helena Echlin writes the Table Manners column for Chow.com. According to Helena, much tact is needed when treating an unemployed friend to dinner. Her first tip is to take him or her to an inexpensive or mid-priced restaurant and casually offer to pick up the tab.
Read the story4 minBreed Street
Jonathan Gold writes the Pulitzer Prize-winning Counter Intelligence column for the Los Angeles Weekly. For excellent Mexican food, Jonathan recommends heading to a parking lot on Breed Street , north of Cesar Chavez Avenue. With its taco trucks, carts, stalls and balloon animal clowns, the lot is transformed into a street festival. Jonathan…
Read the story7 minFruit Creams to Die For
Valerie Gordon is the woman behind Valerie Confections . She has a new line that uses farmers market ingredients. Don't miss her fruit creams in strawberry, cassis and lemon. Valerie Confections 3360 West 1st Street Los Angeles, CA 90004 (213) 739-8149
Read the story4 minWomen Farmers
Lisa Kivirist is a farmer in Wisconsin. She is also a W.K. Kellogg Food & Society Policy Fellow and the co-author of ECOpreneuring and Rural Renaissance . She and her husband run Inn Serendipity , a farm and bed and breakfast.
Read the story7 minSlow Money
Woody Tasch is the author of Inquiries into the Nature of Slow Money , which takes the principles of Slow Food and applies them to finance. He believes that modern companies are too big and our financial system is too complex. Until last year, Woody was the chairman of Investor's Circle , which invested in ventures promoting…
Read the story9 minIn a Pickle
Linda Ziedrich is the author of The Joy of Pickling . She recommends that beginners start by pickling green beans in vinegar.
Read the story5 min
