Good Food
Water Rights; Little Arabia; Bocuse d'Or; Meat-free Meat
Whiskey is for drinking and water is for fighting. Those words are true, especially in California. Today on Good Food, more in our series on California water. Plus a trip to Little Arabia in Orange County and the quest for the perfect french fry.
By Evan Kleiman • • 58m ListenCalifornia produces 50 percent of the fruits, vegetables and nuts consumed in the U.S. And that kind of agricultural production needs water and lots of it. Today on Good Food, Rita Schmidt Sudman takes a look at how California's agricultural sector uses water. Gustavo Arellano of the OC Weekly takes us to Little Arabia in Orange County. A look into the intense Bocuse d'Or cooking competition. Andrew Friedman has the scoop on this prestigious event. Nancy Zaslavsky knows her Mexican food. She tells us about cemitas, the sandwich from Puebla, Mexico. The woman behind Julie and Julia, Julie Powell, shares stories of her stint as a butcher. Chris Cosentino has made meat his mission. He wants people to try offal. Even if you're a vegetarian, you need protein. Ivy Manning deciphers meat-free options. Plus Jessica Ritz researched French fries in Los Angeles. She shares her results. And Laura Avery is at the Santa Monica Farmers Market with news of what's fresh.
In this episode
9 storiesMarket Report
David Karp, pomologist, says that the W Murcott Afourer mandarin (tangerine) is the nation's largest mandarin crop. It accounts for nearly half of all the mandarin acreage planted.
Read the story7 minWater Rights in California
Rita Schmidt Sudman is the director of the Water Education Foundation . California farmers produce 50% of the fruits, nuts and vegetables consumed in the United States. Much of the water they use comes from reservoirs and aqueducts, what Rita calls developed water.
Read the story7 minLittle Arabia in Orange County
Gustavo Arellano is the food editor for the OC Weekly. He recommends Forn al Hara in Little Arabia, located in Anaheim. They make pizza-like dishes called sphihas.
Read the story7 minKnives at Dawn
Andrew Friedman is the author of Knives at Dawn: America's Quest for Culinary Glory at the Legendary Bocuse d'Or Competition . Every two years, chefs compete at the legendary Bocuse d'Or cooking competition. Started by French chef Paul Bocuse in 1983. The competition is known for its raucous fans and intense competition.
Read the story5 minCemitas
Nancy Zaslavsky runs culinary tours to Mexico. Cemitas is a type of sandwich from Puebla, Mexico. It's served on a rich bread sprinkled with sesame seeds. It's served with meat, avocado, cheese and the herb papalo . Papalo can be found at Coleman farms at the Santa Monica Farmers Market.
Read the story5 minA Meat Obsession
Julie Powell is the author of Cleaving: A Story of Marriage, Meat and Obsession . It's her second book after writing Julie and Julia: My Year of Cooking Dangerously . She worked as a butcher at Fleisher's in Kingston, NY. Music break: Peter Gunn Mambo by Jack Gostanzo
Read the story7 minOffal-lot of Meat
Chris Cosentino is the chef at Incanto in San Francisco. He is an offal connoisseur . Offal is the "other" part of the animal - not the skeletal cuts commonly found on dinner plates. Offal is entrails, intestines and organ meats.
Read the story6 minMeat-free Meat
Ivy Manning is the author of The Adaptable Feast . Meat alternatives that provide a good source of protein include tofu, quorn, textured vegetable protein and miso.
Read the story6 minThe French Fries of Los Angeles
Photo by Gary Mecija Jessica Ritz writes for Squid Ink, the food blog of the LA Weekly. She recently wrote about French fries around L.A. The Oinkster 2005 Colorado Boulevard, Eagle Rock Skoobys 6654 Hollywood Boulevard, Los Angeles Comme Ca 8479 Melrose Avenue, West Hollywood Wurstkuche 800 East 3rd Street, Los…
Read the story8 min
