Laura Avery talks to CJ Jacobson, executive chef at Girasol in Studio City. CJ is shopping for “green pistachios,” the freshly harvested raw nuts that are only in season for one week out of the year.
David Bomer, aka “Boomer,” has been working for Santa Barbara Pistachio Company for over ten years. He explains why fresh pistachios are so perishable and why they are only brought to market for one week each year.