Good Food
YUCK! Cricket Farming, Eating Innards, UK's Tripe Marketing Board
The theme of this week's show is, "YUCK!" Chef Cosmo Goss teaches us how to cook with animal innards and we introduce you to Sir Norman Wrassle, chairman of the UK's Tripe Marketing Board. Plus, we learn which foods gross out LA Times critic Jonathan Gold and KCRW's Avishay Artsy visits a cricket farm in Van Nuys where tens of thousands of winged insects are hatched for human consumption.
By Evan Kleiman • • 57m ListenPhoto courtesy of UK's Tripe Marketing Board
In this episode
8 storiesA Postcard from Slow Food's Poultry Processing Workshop
Micro-farmer and master food preserver Jollen Gibbs recently led a hands-on poultry processing and butchering workshop with birds raised on her La Habra Heights ranch, Barley's Farm . She taught how to humanely kill, de-feather, and process a chicken cleanly and efficiently.
Read the story9 minTripe. Yesterday's Food. Today.
Sir Norman Wrassle is the chairman of the Tripe Marketing Board in the UK. He has embraces humor and social media in an effort to sell tripe. Music: "Nights Like This" by Chef's Special
Read the story7 minFrom Kidneys to Sweetbreads: Cooking with Innards
Cosmo Goss is the chef de cuisine at The Publican in Chicago. Previously, he was head butcher at Publican Quality Meats , where he learned the art of whole animal butchery. He professes his love of rabbit kidneys and insists that sweetbreads can taste like a better version of McDonald's chicken nuggets.
Read the story6 minJonathan Gold Dishes on His Food Phobias
Jonathan Gold is the Pulitzer Prize winning food writer for the LA Times. He admits that even critics and food lovers have certain dislikes. He divulges the foods that make him say, "Yuck!" and they just might surprise you.
Read the story7 minConfronting the Ick Factor: Sea Snails
After an unfortunate culinary encounter with sea snails, Good Food producer Gillian Ferguson returns to the scene of the incident to confront the gastropods once again. Chef Lisa Giffen of Maison Premiere in Brooklyn guides her through the experience explaining the joys of cooking and eating sea-dwelling gastropods. Music: "3 Days" by Rhye
Read the story7 minCalifornia Dairy Farms Convert Poop into Power
Abbie Fentress Swanson is an independent radio reporter covering agriculture, food production, science, health and the environment. She recently started writing a book on the environmental impacts of meat production as part of a 2014-2015 Knight-Wallace fellowship.
Read the story7 minCould Bugs Be LA's Next Big Food Trend?
Bugs are high in nutritional value and require little food or water. Plus, a low-carbon footprint makes them very attractive here in drought stricken California. But are Americans ready to eat bugs? The owners behind LA's first cricket farm hope the answer is yes. KCRW's Avishay Artsy reports.
Read the story6 minMarket Report
This week market manager Laura Avery talks with Sara Kramer, chef and co-owner of Madcapra in the Grand Central Market. Karmer is shopping for Chinese and Japanese eggplant varieties, which she favors for their sweet taste and minimal bitterness. She seasons and grills them with olive oil and salt for her eggplant and plum salad.
Read the story7 min
