Take Two for October 12, 2012

Food writer Mark Bittman eats his way through California's San Joaquin Valley

San Joaquin Valley

Ric Francis

An onion farm is irrigated with water supplied by Arvin-Edison Water Storage District, May 25, 2005, in Arvin, Calif. For the first time in five years, San Joaquin River water is gushing out of Friant Dam's four big turbines, sending a rushing, chilly flow down the riverbed, and letting irrigation districts, like Arvin-Edison, around the Central Valley recharge water banks depleted by a long dry spell.

New York Times food writer Mark Bittman recently asked his readers for suggestions on where he should head for his next big feature.

After considering the responses he chose the San Joaquin Valley here in California.

He joins Take Two to talk about the best food finds in the region. He'll also give his take on some pressing issues in food politics.

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