“Pork, pork, pork!” is all L.A.-based food writer, Joshua Lurie, can think about. If you’re a regular visitor of his website, FoodGPS.com, you would know this man is, no doubt, a lover of pork. One particular section on his site, “Vitamin P,” highlights the best pork dishes he’s discovered across the United States. He loves pork so much that he also hosts a web-based show called “Pork L.A.” revolving around non other than pork; featured on former President and CEO of UPN, Dean Valentine’s, Talk Media Networks.

Pork Practitioners

Joshua’s goal for the show is to “showcase the animal’s tremendous versatility, and to provide viewers with some of the city’s pork destinations.” Pork L.A. has been online since May of this year featuring “pork practitioners” like Chef Steve Samson and Zach Pollack of Sotto, Chef Josef Centeno of Lazy Ox Canteen, Chef Kris Morningstar of Ray’s and Stark, Chef Matthew Poley of Heirloom LA, Chef Aaron Robins of Boneyard Bistro and Chef Brendan Collins of Waterloo & City.
“Pork L.A.” also showcases the difficulties of creating a pork dish. “One of the valuable lessons so far is seeing how much effort goes into making a single dish,” Joshua says. In addition, his goal is also to have people get a sense of the different culinary techniques performed by these masterminds.

The Show Continues

In Thursday’s episode, Joshua will visit Chef Brandon Boudet at Dominick’s in West Hollywood for a pig roast. He tells us it’s an episode not to be missed. “For pork eaters, this is the ultimate, since it’s not just about preparing a single cut well. The process may look straightforward. Rub the pig with spices, place on a spit and rotate. However as you’ll see with Chef Boudet, a lot of thought and effort goes into ensuring that each part of the pig gets the proper care, yielding the best result possible. Eating meat isn’t an ethical decision for me, but it’s still good to know that the pig didn’t die in vein, and when you see a chef like Brandon Boudet using every part of the pig and coaxing out so much flavor, it’s even easier to feel good about devouring pork.”

Visit Talk Media Networks this Thursday Friday afternoon and watch Joshua as he joins Dominick’s, Chef Brandon Boudet, for a pig roast.

Additional Information
http://talkmedianetworks.com
http://www.foodgps.com

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