This Week on Good Food: Mark Bittman; California Truffles; The Legacy of Cesar Chavez



Do you prefer pizza from Naples or Rome? Chefs Steve Samson and Zach Pollack distinguish between Northern and Southern style pies. Brooklyn Chef Peter Entner is taking a distinctly American approach to pizza by adding Cheez-Its as a topping. Food & Wine’s Dana Cowin forecasts the food trends of 2013 and Lesley Barger Suter of Los Angeles Magazine outlines the top ten LA restaurants of the year. New York Times journalist Mark Bittman is dumbstruck by a trip to California’s Central Valley; plus, author Matt Garcia uncovers the rise and fall of Cesar Chavez and the United Farmworker movement. Jonathan Gold is moved by a new Downtown restaurant where the menu is unlike any other in town. At the market Laura Avery talks to Chef Sal Marino about the versatility of fennel and David West describes how California truffle foragers use squirrels to help them spot the prized mushrooms.

  • L. Paul

    Mr. West blatantly failed to answer the question regarding the destruction caused by truffle collectors seeking California truffles with rakes and digging the truffles up from a foot deep in the forest floor. I was disappointed that Laura Avery asked this important question, but then let him get away with dissembling into how to prepare truffles instead of answering. How much damage does this admittedly costly, luxury food… a wild harvested fungi… cause? Please revisit this issue. Good Food should not be too "Pollyanna," but also address the ethical questions of Good Food harvested in good, sustainable ways.