Fuchsia Dunlop's LA trip, 'Chinese Soul Food,' Tucson's foodways

Hosted by Evan Kleiman May. 12, 2018 Food & Drink

Our annual pie contest went off without a hitch! Now, meet the winners. Tired of all the sweet stuff? We’ll dig into LA’s Sichuan food scene with Fuchsia Dunlop and also with Jonathan Gold during his update on the LA Times Food Bowl. Hsiao-Ching Chou has some tips on cooking Chinese food for the first time. Also, find spring onions at the market this week.

From this Episode:

Good Food Pie Contest winners

Megan and Mike Craven’s chocolate cream with toasted meringue pie took home three separate awards during this year’s pie contest. Photo by Rosalie Atkinson.

8 min

LA's Sichuan Scene

Chinese cooking expert Fuchsia Dunlop shares about LA’s rich Sichuan food scene. Photo by KittyKaht /Wikimedia commons.

11 min

Chinese soul food

You don’t have to wait until Lunar New Year rolls around next year to learn how to make soup dumplings and long life noodles.

10 min

Jonathan Gold recounts the Sichuan Summit

Jonathan Gold gives a progress report on the LA Food Bowl He recaps the Sichuan Summit and previews the Night Market taking place from May 16 through 20.

8 min

Market Report: Spring onions

Spring (onions) have sprung at the market! Photo by Joseph Stone.

7 min

Tucson, UNESCO City of Gastronomy

In 2015, Tucson was named the first UNESCO City of Gastronomy in the U.S. due to the region's more than 4,000 year-old agricultural history, among other reasons.

11 min