“Cooking with Scraps,” LA Times’ new critics, and Bestia’s origins
Podcast |
Good Food
Publisher |
KCRW
Media Type |
audio
Podknife Tags |
Arts
Food
Society & Culture
Categories Via RSS |
Society & Culture
Publication Date |
Jan 12, 2019
Episode Duration |
00:56:37

We’re talking inventive ways to cook with scraps with author Lindsay-Jean Hard. Also, a close look at the Farm Bill that passed in Congress last month. Evan talks with the masterminds behind Bestia about the early days. Plus, the passing of a torch: meet the LA Times’ new food critics. And we’re checking out a new Japanese fried chicken shop by a Top Chef alum.

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