Good Food
Straight from the source
Victor Ramos distills his mezcal in copper pots, heated by wood fire. Photo by Elena Marini.
By Evan Kleiman • • 1 min readFormer Good Food supervising producer Gillian Ferguson reports on the mezcal boom from the state of Oaxaca, where 70 percent of mezcal is made. This piece was made with support from KCRW’s Independent Producer Project.
The full episode
5 of 6
An LA pie crawl, rhubarb, and composting- 0:00Los Angeles Pie Crawl
- 6:58"Love, Laughter, and Rhubarb"
- 15:59The slow decline of German food in the U.S.
- 24:16Teaching Los Angeles to compost
- 32:17Straight from the sourceYou’re reading this
- 42:36Market report: Thai lemon basil
The full episode
5 of 6An LA pie crawl, rhubarb, and composting- 0:00Los Angeles Pie Crawl
- 6:58"Love, Laughter, and Rhubarb"
- 15:59The slow decline of German food in the U.S.
- 24:16Teaching Los Angeles to compost
- 32:17Straight from the sourceYou’re reading this
- 42:36Market report: Thai lemon basil