This Week on Good Food: Michael Pollan, Sangrita, Behind the Scenes at A Fancy Chicken Show

In his new book Cooked, Michael Pollan explores the role of fire, water, air and earth in cooking. Two holidays fall on May 5th this year – Cinco de Mayo and Greek Easter. Diane Kochilas shares some ideas for celebrating Greek Easter while Loteria Grill owner Jimmy Shaw suggests sipping on sangrita this Cinco de Mayo. Drunken Botanist author Amy Stewart describes how tequila, mezcal and pulque are made from the agave plant. Jonathan Gold finds a unique mash up of Sinaloan food and sushi at Sushinaloa in Lynwood. Plus, independent producer Gideon Brower visits the last chicken show of the season in Ventura County.

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Food writer Michael Pollan has written some of the most influential books of the last decade. In his new book Cooked he explores the role of fire, water, air and earth in cooking. Two holidays fall on May 5th this year – Cinco de Mayo and Greek Easter. Diane Kochilas shares some ideas for celebrating Greek Easter while Loteria Grill owner Jimmy Shaw suggests sipping on sangrita this Cinco de Mayo. Drunken Botanist author Amy Stewart describes how tequila, mezcal and pulque are made from the agave plant. Jonathan Gold finds a unique mash up of Sinaloan food and sushi at Sushinaloa in Lynwood. Plus, independent producer Gideon Brower visits the last chicken show of the season in Ventura County. He offers a snapshot of the competitors, their exotic birds and the judging process. At the market, Laura Avery talks to Nicole Mournian about her road trip to compete (and win a blue ribbon!) in the National Pie Contest and farmer Steve Murray is back with his first of the season cherries.