Good Food
Competing for the spotlight: Stone fruit and berries are in season
At the Santa Monica Farmer’s Market, correspondent Gillian Ferguson meets up with Chef Zarah Khan of Botanica in Silver Lake.
By Evan Kleiman • • 8m ListenAt the Santa Monica Farmer’s Market, correspondent Gillian Ferguson meets up with Chef Zarah Khan of Botanica in Silver Lake. Khan is using strawberries to make a berry and sumac jam, which she says takes a “lot of patience and a little bit of salt.” The jam is sold at the restaurant and through Zero Grocery. Next, Harry’s Berries are shipped globally. Lexi Holton brings down strawberries from Oxnard and explains the flavor profile of Gaviota, Seascape, and Mara De Bois varieties.
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The full episode
6 of 6Wild mustard, mushrooms, dudes and diets- 0:00Eating with locals and refugees across Turkey, Cyprus, and Greece
- 11:45Wild mustard beyond a condiment: Use it to make paper, ink, fertilizer
- 19:28Fungi fanatics: Focusing on the future
- 29:44‘In the Weeds’: A carousel of pivots at Yang’s Kitchen
- 37:59Dude food: ‘Comfort food with an edge of competitive destruction’
- 48:12Competing for the spotlight: Stone fruit and berries are in seasonYou’re reading this