Good Food
The Secret Life of Lobsters; Finger Limes; Perfect Potato Chips
The secret life of lobsters is filled with soap opera worthy tales of sex and violence. Jonathan Gold finds his platonic ideal of a potato chip.
By Evan Kleiman • • 1h 0m ListenAuthor Trevor Corson draws us into the fascinating world of lobsters unveiling sex, violence and romance underwater, and food scholar Andrew F. Smith walks us through the history of American tuna. Chef Michael Cimarusti discusses the challenge of sourcing wild seafood and the thrill of catching your own dinner. Independent producer Whitney Henry-Lester captures the inspiring story of pie baker Teeny Lamothe. Jonathan Gold declares he's found his platonic ideal of a potato chip, and beloved TV personality and chef Sara Moulton gives us a rundown in how to shop efficiently at the farmers’ market. Plus, Chuck Kallal offers tips on cooking fresh garbanzo beans, and Megan Shanley recommends garnishing your next seafood dinner with some finger lime citrus caviar.
Banner image courtesy of Whitney Henry-Lester
In this episode
7 storiesMarket Report
Chuck Kallal is a chef who also works at Jimenez Family Farm stand. Right now he's selling a lot of fresh garbanzo beans. The beans are sold on the grassy stalks. Only the tips of the greens are edible. Kallal suggests searing the garbanzos, still in the pod, in hot oil with garlic and finishing them with a sprinkle of smoked sea salt.
Read the story7 minSara Moulton Show Us How to Shop at the Farmers' Market
Sara Moulton is a chef, food TV personality and cookbook author. Her latest show on PBS is Sara's Weeknight Meals . Her new app is Sara's Kitchen . She joins Evan Kleiman at the farmers' market to explain how she shops for a week's worth of family meals.
Read the story8 minTeeny Pies: A Success Story
Independent producer Whitney Henry-Lester captures the story of Teeny Lamothe , an aspiring baker who quit her job and set out on a US "tour of pie" to follow her dream. Music: "Tin Roof Blues" by Roy Eldridge, "Hold It" by Bill Dogget and "Crazy Rhythm" by Roger King Mozian
Read the story5 minThe Platonic Ideal of a Potato Chip
Jonathan Gold reviews Sycamore Kitchen , the new casual breakfast and lunch concept from Quinn and Karen Hatfield in mid-city. He raves about their Double B-LTA sandwich, the roasted turkey sandwich, ricotta toast, Mediterranean chicken salad, potato chips and their pumpkin walnut galette.
Read the story7 minChicken of the Sea
Andrew F. Smith is an author and food scholar. His latest book is American Tuna : The Rise and Fall of an Improbable Food. Find an old fashioned tuna recipe for Tuna Baked in Shells on the Good Food blog .
Read the story8 minConsider the Lobster
Trevor Corson is the author of The Secret Life of Lobsters : How Fishermen and Scientists Are Unraveling the Mysteries of Our Favorite Crustacean.
Read the story12 minMichael Cimarusti on Sourcing Seafood
Michael Cimarusti is the chef and co-owner of Providence . He discusses how sourcing wild seafood has changed in the seven years since Providence has been open.
Read the story10 min
