On today's show, Aarón and Zarela are joined by Neal Fraser, the chef and owner of  Red Bird in Los Angeles.

This week on Meat and Three we’re diving beneath the waves for an episode all about oceans. We visit underwater farms to learn about the current oyster boom and the benefits of growing kelp.

This week on Time For Lunch, Hannah and Harry are exploring the deepest fathoms of the ocean, looking for delicious algae to eat...that’s right, this episode is all about seaweed!

This episode is all about seafood. Michael shares some of his favorite dishes that he enjoyed in restaurants and replicated at home. He talks about the misunderstood origins of cioppino and lists the reasons he misses California abalone.

Most of our conversations over the last several months have emphasized the struggles of maintaining a food business during the pandemic, from adding delivery concepts, to indoor dining floundering to building and heating their street patios.

On this episode of the Line I am joined by Co-Owner Patricia Howard and her partner and Executive Chef Ed Szymanski about the various versions of their restaurant project called Dame.

This episode features our friends, chef Jasper White & chef and author, Annie Copps. They’ll each share a cranky yet funny story about food and friendship––and sealing the deal over a wonderful meal.  Jasper White - How A Cranky Diner Became My Best Friend

Aquaculture – or farmed seafood – is one of the most resource-efficient ways to produce protein, and it has helped improve nutrition and food security around the world. And yet, it is an industry that is still widely misunderstood.

Since opening in fall 2019, Found Oyster has quickly become a popular and welcomed addition to Los Angeles’ booming restaurant scene.

Today's Guest Seadon Shouse grew up in a small fishing village in rural Nova Scotia. As a young boy he loved seafood and would go out harvesting wild mussels and go fishing for mackerel in front of his house.