Sweeps, Sustainable Meats, South Indian Vegetarian Cuisine

Hosted by Evan Kleiman Feb. 02, 2008 Food & Drink

We sample South India’s spicy Andhra Pradesh vegetarian cuisine, forage for grass-fed hot dogs, and learn about La Quercia’s Berkshire heirloom pigs making their LA debut.

Jonathan Gold samples South India’s spicy Andhra Pradesh vegetarian cuisine. However, Sue Moore forages for grass-fed hot dogs and Jennifer Snierson talks about La Quercia’s Berkshire heirloom pigs making their LA debut. Plus, Laura Avery finds what's in season in the Market Report.

From this Episode:

Good Food Sweepstakes

Subscribe or renew your membership to KCRW and you could win this beautiful 10.5" Mauviel Professional Copper Skillet. The Mauviel Professional line has precision heat...

1 min

The Market Report

Laura Avery chats with Clifford A. Wright, author of Bake Until Bubbly : The Ultimate Casserole Cookbook, who offers this bubbly recipe for making artichokes with pasta and...

7 min

Andhra Pradesh Vegetarian Cuisine

Pulitzer Prize winning critic and LA Weekly's Counter Intelligence columnist Jonathan Gold samples South India’s spicy Andhra Pradesh vegetarian cuisine at Tirupathi...

7 min

Grass-fed Hot Dogs

Let's Be Frank co-owner Sue Moore forages for grass-fed beef hot dogs. She talks about the cuts of meat needed to make a good hot dog, specifically subprimal meats. Her...

7 min

Iowa Pigs in LA

Jennifer Snierson, vice president of Chefs' Warehouse , talks about La Quercia’s Berkshire heirloom pigs making their LA debut. These organic, acorn-fed, and pigs have...

7 min