Foraging for Wild Mushrooms in LA; Bagel History; Winter Soups

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This week, we’ll go foraging for wild mushrooms in the heart of Los Angeles and learn about a new cultivated mushroom operation that produces gorgeous fungi. We cook with a convection oven, dish up deliciously simple soups and find out about a community supported preserves and bakery. Plus, we take a look at how the bagel became a huge crossover hit, do justice to the lowly chicken breast and get a fresh Market Report with Laura Avery.

David Kahn forages for wild mushroom in Los Angeles, while Steve Farrar cultivates gorgeous fungi. Russ Parsons sheds light on cooking with a convection oven, Mark Bittman dishes up deliciously simple soups, and Lee Davenport organizes a community supported preserves and bakery. Plus, Maria Balinska chews on the dense history of the bagel, Barbara Fairchild does justice to the lowly chicken breast and Laura Avery finds what’s in season in the Market Report.

From this Episode:

Credits

Host:

Evan Kleiman

Producers:

Bob Carlson, Jennifer Ferro, Thea Chaloner, Candace Moyer, Connie Alvarez, Holly Tarson, Harriet Ells