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Why All Calories Are Not Created Equal: Dr. Robert Lustig on the Science of Sugar

Posted May 16, 2014 by | Comments Off | ]
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According to Dr. Robert Lustig, it’s not calories alone, but sugar and refined carbohydrates (i.e. processed food) that is driving the obesity epidemic. Contrary to popular belief, “A calorie,” he says, “is not a calorie.”

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Water for Bison Fundraising Campaign

Posted November 26, 2013 by | Comments Off | ]
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Ken and Kathy Lindner abandoned corporate America to follow their dream – raising heritage bison naturally, sustainably and with respect. Today, their farm is threatened to collapse due to a broken well. Learn more about the campaign to save the Lindner Family Farm here.

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Where to Find the Best Uni in So-Cal and How to Prepare it at Home

Posted October 15, 2013 by | 1 Comment | ]
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Uni is all the rage in Southern California these days, and it is becoming a pillar of our region’s local seafood fare due to its abundance in Santa Barbara and the Channel Islands.
Bill Esparza over at Discover Los Angeles offers some recommendations on where the best spots are in Southern California for uni, including Japanese (Hamasaku, Marugame Monzo), Mexican (Petty Cash Taqueria, Rivera), and …

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In Search of Roti – A Trip to New York’s Little Guyana

Posted October 11, 2013 by | 2 Comments | ]
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If they offer it at all, most Indian restaurants have banished the thick, doughy flatbread called roti to the nether pages of their menus, in favor of its lighter, more popular cousin, naan. But in Trinidad and Guyana, roti reigns. It’s more than just a starch to soak up your curry – it’s a point of national pride. South Asians brought roti with them to the West Indies when they arrived as indentured servants in the mid 1800s. Since then, the bread has made another migration – from Port-of-Spain and Georgetown, up to West Indian kitchens and restaurants of Queens, New York.

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The Future of Oyster Shucking – “Cryo-shucking” with Liquid Nitrogen

Posted September 27, 2013 by | Comments Off | ]
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You may have heard of cryo-blanching, but have you heard of cryo-shucking?
On our recent trip to the Pacific Northwest, we visited Nathan Myrvhold’s Modernist Cuisine lab. You may have heard of the 6 volume, almost $600 collection of books called Modernist Cuisine: The Art and Science of Cooking – well this lab in Bellevue, Washington is where that book and all of the fascinating …

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Master the Pie Crust: An interactive online class with Evan Kleiman

Posted August 21, 2013 by | Comments Off | ]
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Are you ready to up your pie game?  Need some guidance to get ready to enter the pie contest? Here’s an easy way to take a class with me and you don’t even need to leave your house.  I’m so excited to share my latest project with you.  Craftsy.com is launching a pie crust class with me.  Craftsy specializes in long form video classes …

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Video: How The Pie Hole Makes Its Mac and Cheese Pie

Posted August 14, 2013 by | Comments Off | ]
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Do you like the Mac and Cheese Pie at The Pie Hole in downtown LA? Beth Kellerhals, their Head Baker, shows us how it’s made.

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Video: Are You Brewing Your Coffee Wrong? How to Brew Pour Over, Chemex and French Press Coffee

Posted August 2, 2013 by | Comments Off | ]
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Pour over coffee is the most rudimentary form of brewing your morning cup of joe. Grind beans. Boil water. Pour. Boom – you’ve got coffee. But is it good coffee? Was your water too hot? Were your grinds too coarse? Is your filter too thick? In the following interview with Evan Kleiman, coffee connoisseur Kevin Sinnott offers tips for the right temperature, texture, and …

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David Sedaris Says He Wants a Lid on His Pie

Posted July 16, 2013 by | Comments Off | ]
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A few weeks ago author David Sedaris stopped by KCRW to discuss his latest book Let’s Explore Diabetes with Owls with Bookworm host Michael Silverblatt. After the interview, Silverblatt – the eternal foodie – asked Sedaris about his favorite pie. Listen below as he shares his love of berry pies and lattice crusts…

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Can You Guess How Many Times Pie and Coffee Were Mentioned in Twin Peaks?

Posted July 9, 2013 by | 1 Comment | ]
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What is it about Agent Dale Cooper and pie? If you’re a suggestive eater beware – this montage may you have driving to the Apple Pan in a jiffy.

Here’s three and a half minutes of the folks in Twin Peaks ordering it, eating it, and proclaiming “I plan on writing an epic poem about this gorgeous pie!”

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