Architectural Ice Cream, Pigs Blood, American Catch

Hosted by Evan Kleiman Jul. 12, 2014 Food & Drink

The ladies behind Coolhaus talk about how they went from working out of a dilapidated food truck to reaching success and Jonathan Gold tries pigs blood. Plus, why do we import our seafood?

From this Episode:

Coolhaus

Natasha Case and Freya Estreller are the women behind Coolhaus, an L.A.-based architecturally-themed ice cream sandwich empire. They join us to talk about how they went from...

9 min

Pigs Blood and Beef Bile at Night + Market Song

Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week he reviews Night + Market Song, the latest outpost from Kris Yenbamroong. While...

9 min

Melisse, 15 Years Later

Josiah Citrin is the chef/owner of the two Michelin-starred restaurant Melisse in Santa Monica. This week is the 15 year anniversary of the restaurant. Citrin reflects on...

8 min

Russ & Daughters

Arriving from Poland, Joel Russ schlepped herring from a pushcart to support his family. One century later, Russ & Daughters is a New York institution, providing shoppers...

9 min

Why Do We Import Our Seafood?

Paul Greenberg is the author of American Catch, a book that uncovers “the tragic unraveling of the nation’s seafood supply—telling the surprising story of why Americans...

8 min

When Global Warming Kills Your God

It's easy to forget that indigenous people in this country continue to hunt and fish to survive. Twenty-three defendants stood trial in June 2012 in Alaska, where fishing...

7 min

Market Report

Laura Avery talks to Susan Yoon, sous chef at Orsa & Winston, about how she prepares eggplant. Yoon prefers smaller eggplants which she steams for a Japanese take on caponata.

6 min