Good Food

YUCK! Cricket Farming, Eating Innards, UK's Tripe Marketing Board

Hosted by Evan Kleiman Jul. 18, 2015 Food & Drink

Listen 58 min MORE

Photo courtesy of UK's Tripe Marketing Board

From this Episode:

A Postcard from Slow Food's Poultry Processing Workshop

Micro-farmer and master food preserver Jollen Gibbs recently led a hands-on poultry processing and butchering workshop with birds raised on her La Habra Heights ranch,...

9 min

Tripe. Yesterday's Food. Today.

Sir Norman Wrassle is the chairman of the Tripe Marketing Board in the UK. He has embraces humor and social media in an effort to sell tripe. Music: "Nights Like...

7 min

From Kidneys to Sweetbreads: Cooking with Innards

Cosmo Goss is the chef de cuisine at The Publican in Chicago. Previously, he was head butcher at Publican Quality Meats , where he learned the art of whole animal...

6 min

Jonathan Gold Dishes on His Food Phobias

Jonathan Gold is the Pulitzer Prize winning food writer for the LA Times. He admits that even critics and food lovers have certain dislikes. He divulges the foods that make...

7 min

Confronting the Ick Factor: Sea Snails

After an unfortunate culinary encounter with sea snails, Good Food producer Gillian Ferguson returns to the scene of the incident to confront the gastropods once again. Chef...

7 min

California Dairy Farms Convert Poop into Power

Abbie Fentress Swanson is an independent radio reporter covering agriculture, food production, science, health and the environment. She recently started writing a book on...

7 min

Could Bugs Be LA's Next Big Food Trend?

Bugs are high in nutritional value and require little food or water. Plus, a low-carbon footprint makes them very attractive here in drought stricken California. But are...

6 min

Market Report

This week market manager Laura Avery talks with Sara Kramer, chef and co-owner of Madcapra in the Grand Central Market. Karmer is shopping for Chinese and Japanese...

7 min

Credits

Host:

Evan Kleiman

Producers:

Gillian Ferguson, Laryl Garcia