Good Food
Sweeps, Sustainable Meats, South Indian Vegetarian Cuisine
We sample South India’s spicy Andhra Pradesh vegetarian cuisine, forage for grass-fed hot dogs, and learn about La Quercia’s Berkshire heirloom pigs making their LA debut.
By Evan Kleiman • • 1h 0m ListenJonathan Gold samples South India’s spicy Andhra Pradesh vegetarian cuisine. However, Sue Moore forages for grass-fed hot dogs and Jennifer Snierson talks about La Quercia’s Berkshire heirloom pigs making their LA debut. Plus, Laura Avery finds what's in season in the Market Report.
In this episode
5 storiesGood Food Sweepstakes
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Read the story1 minThe Market Report
Laura Avery chats with Clifford A. Wright, author of Bake Until Bubbly : The Ultimate Casserole Cookbook, who offers this bubbly recipe for making artichokes with pasta and ricotta.
Read the story7 minAndhra Pradesh Vegetarian Cuisine
Pulitzer Prize winning critic and LA Weekly's Counter Intelligence columnist Jonathan Gold samples South India’s spicy Andhra Pradesh vegetarian cuisine at Tirupathi Bhimas in Artesia's Little India.
Read the story7 minGrass-fed Hot Dogs
Let's Be Frank co-owner Sue Moore forages for grass-fed beef hot dogs. She talks about the cuts of meat needed to make a good hot dog, specifically subprimal meats. Her goal is to save grass-eating livestock and support local farmers by using sustainable meats. Moore is the former meat forager for Chez Panisse in Berkeley, California.
Read the story7 minIowa Pigs in LA
Jennifer Snierson, vice president of Chefs' Warehouse , talks about La Quercia’s Berkshire heirloom pigs making their LA debut. These organic, acorn-fed, and pigs have produced tasty Spanish jamon and Italian prosciutto.
Read the story7 min
