IMPACT EPISODE 39
Food for Thought
Semester: Spring 2008
Host: Marissa Monroy
Show Summary: In this edition of Impact, we explore a couple of Far Eastern cuisines as well as a local food movement. First, the secrets of "edible art" are revealed, as we look at the history and culture behind sushi-making. Then, some environmentally conscious consumers are latching onto the trend of buying locally produced goods to limit the amount of pollution caused by shipping food far and wide. Finally, Impact stretches the American definition of food, as we explore "entomology"...the practice of eating insects.
Sushi
Jaclyn Lersch
The secrets of this "edible art" are revealed, as we look at the history and culture behind the cuisine. Once a popular item for vendors to sell on the streets of Japan, sushi has now traversed the globe and thrived in the United States, where international students are learning the Asian craft of making little rolls of fish and rice.
100-Mile Diet
Amanda Becker
As tastes and trends travel far and wide, so does produce. But some in the United States are latching onto the trend of buying locally produced goods to limit the amount of pollution caused by shipping things like grapes and tomatoes from South America or elsewhere. The "100-mile" diet is a challenge some Los Angelenos have taken on to eat healthier and protect the planet.
Bugs
Natasha Chen
Impact stretches the American definition of food, as we explore "entomophagy"...the practice of eating insects. These international delicacies have now come to a Santa Monica restaurant where customers can get a kick out of fried crickets or sea worms on lettuce.
