Good Food
The Market Report: Swiss chard
This week at the Santa Monica Farmers Market, Laura Avery talks with Sydney Hunter III , executive chef at Sawyer and Kettle Black in Silver Lake, about recipes that make use of Swiss chard. She also gets tips for how to grow the rainbow-stemmed leafy greens from the manager of Rutiz Family Farm, Chris Edwards.
By Evan Kleiman • • 1 min readThis week at the Santa Monica Farmers Market, Laura Avery talks with Sydney Hunter III, executive chef at Sawyer and Kettle Black in Silver Lake, about recipes that make use of Swiss chard. She also gets tips for how to grow the rainbow-stemmed leafy greens from the manager of Rutiz Family Farm, Chris Edwards.
The full episode
6 of 7
'A Square Meal,' a kosher slaughter and Ukrainian Easter eggs- 0:00'A Square Meal'
- 11:15The Ukrainian art of decorating eggs
- 17:55Jonathan Gold dines at Kismet
- 23:45Wild Fermentation 2.0
- 31:56'Hello, My Name is Ice Cream'
- 40:57The Market Report: Swiss chardYou’re reading this
- 48:46A kosher slaughter
The full episode
6 of 7'A Square Meal,' a kosher slaughter and Ukrainian Easter eggs- 0:00'A Square Meal'
- 11:15The Ukrainian art of decorating eggs
- 17:55Jonathan Gold dines at Kismet
- 23:45Wild Fermentation 2.0
- 31:56'Hello, My Name is Ice Cream'
- 40:57The Market Report: Swiss chardYou’re reading this
- 48:46A kosher slaughter