Sichuan food, 'Burned,' Kitchen Table Blues
Aug 5, 2016 ·
58m 39s
Download and listen anywhere
Download your favorite episodes and enjoy them, wherever you are! Sign up or log in now to access offline listening.
Description
Food writer Fuchsia Dunlop explains how Sichuan cuisine is changing in Chengdu. Investigative reporter Karen Foshay unveils disturbing findings about restaurants in LA. The Reverend Shawn Amos is striving to...
show more
Food writer Fuchsia Dunlop explains how Sichuan cuisine is changing in Chengdu. Investigative reporter Karen Foshay unveils disturbing findings about restaurants in LA. The Reverend Shawn Amos is striving to keep the blues alive in kitchens around town, one gig at a time. Plus, how grass-fed beef is raised at Rancho San Julian and what to try at Kali in Hollywood, per Jonathan Gold.
show less
Information
| Author | KCRW |
| Organization | KCRW |
| Website | - |
| Tags |
Copyright 2024 - Spreaker Inc. an iHeartMedia Company
