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Podcasts Off-Ramp
Eat LA feeds the occupiers, champions parsley and celebrates the "Kobe Beef of Pork"
Off-Ramp with John Rabe Hero Image
(
Dan Carino
)
Nov 19, 2011
Listen • 10:08
Eat LA feeds the occupiers, champions parsley and celebrates the "Kobe Beef of Pork"
There’s artisanal cheese, small batch whiskeys, and heirloom watermelon— so why not fresh, free-range, acorn-fed pork?
A member of Occupy Los Angeles serves Jennie Cook's catered meal for fellow demonstrators.
A member of Occupy Los Angeles serves Jennie Cook's catered meal for fellow demonstrators.
(
Kevin Ferguson
)
Macaroni and cheese, provided by Jennie Cook for Occupy Los Angeles
Macaroni and cheese, provided by Jennie Cook for Occupy Los Angeles
(
Kevin Ferguson
)

There’s artisanal cheese, small batch whiskeys, and heirloom watermelon— so why not fresh, free-range, acorn-fed pork?

There’s artisanal cheese, small batch whiskeys, and heirloom watermelon— so why not fresh, free-range, acorn-fed pork?

This week, Eat LA tags along with a caterer who brings her food to the Occupy protestors in front of City Hall every Thursday. Then, writer Linda Burum breaks the big news, at last: raw, bellota iberico ham has arrived in Los Angeles! Finally, like so many plates of diner food, we finish off this week’s show with parsley: the ubiquitous, maligned green sprig most diners ignore. Off-Ramp host John Rabe talked parsley with chef Mark Peel, owner of Campanile and Tar Pit.