Respite from Strong Winds Expected in Los Angeles Wildfires; All Hail the Humble and Glorious Bean

We get an update on the massively destructive LA fires, then speak with Rancho Gordo founder Steve Sando about beans and how they can and should be the center of our meals.

KQED's Forum

January 10, 202555m 45s

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Show Notes

Meteorologists say firefighters may get a respite today and tomorrow from the strong Santa Ana winds fueling the massively destructive wildfires in Los Angeles. There have been 10 confirmed deaths so far and an estimated $135-$150 billion dollars in loss and damages.. We check in with reporters on the scene about how Angeleno’s are processing the swaths of destruction, evacuations, heartbreak and uncertainty.

Guests:

Rachael Myrow, senior editor, Silicon Valley News Desk, KQED

Saul Gonzalez, co-host, The California Report, KQED

Beans are rich in nutrients, easy to cultivate and transport, and are beloved in cuisines around the world. But on many plates, beans are a side dish, not the main attraction. That may be hard to believe if you’re someone who craves a simmering pot of frijoles negros or lives for the sweet and savory taste of Boston baked beans. We talk to Steve Sando, the founder of Rancho Gordo, a Napa company that revitalized the heirloom bean market, and Jessica Battlana, a chef, about how beans can and should be the center of any meal. What’s your favorite bean?

Guests:

Steve Sando, founder and CEO, Rancho Gordo; a company that sells heirloom varieties of beans; author, "The Bean Book: 100 Recipes for Cooking with All Kinds of Beans"

Jessica Battilana, co-author, "Rintaro: Japanese Food from an Izakaya in California"; Battilana is also the author of "Repertoire: All The Recipes You Need" and a staff editor at King Arthur Baking