Market correspondent Gillian Ferguson catches up with Casey Felton of the French-and-Vietnamese restaurant Bahn Oui. When Felton discovered that prepared food vendors were not allowed at the Hollywood Farmers’ Market during the pandemic, she started collecting surplus food to create meals and donate to farmers.
Also at that market, third-generation farmer Roland Tomai is selling Persian, Chinese, and Japanese cucumbers. Some of these cucumbers have a unique “burpless” quality, Tomai explains, which gives the vegetable an extra crunch.