KCRW's Good Food
Summary: Your weekly treat from Evan Kleiman. By tuning in to Good Food, you can discover great restaurants that you've never heard of, the politics of consumption, explorations of cultures through their food customs and some of the most interesting people who devote their lives to various elements of the food supply.
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- Artist: Evan Kleiman
- Copyright: KCRW 2012
Podcasts:
Roy Choi of Kogi fame talks about growing up with SPAM and his decision to endorse ham in a can. Plus, why hasn't Filipino food caught on in LA?
If you've eaten Brussels sprouts or broccoli you've eaten flowers. So why not eat tulips and nasturtiums too? Plus, heartwarming stories about mothers and food.
If you've eaten Brussels sprouts or broccoli you've eaten flowers. So why not eat tulips and nasturtiums too? Plus, heartwarming stories about mothers and food.
Food writer Michael Pollan turns his attention to cooking in his latest book Cooked. Plus, a snapshot of the competitors and exotic poultry at a chicken show.
Is it possible to make curds and whey from almond milk? What makes some beer not vegan? Plus, Jonathan Gold gains a new appreciation of raw food.
Los Angeles restaurant Trois Mec is causing a stir by selling tickets rather than taking reservations. Plus, a psychologist profiles "the back of the house."
Are we living in a "foodopoly?" A journalist unveils how one company took control of 90 percent of the soy milk market and 40 percent of the milk market.
Find out what causes chronic bad breath. Christopher Kimball on the perfect omelet; plus, the debate over genetically engineered salmon.
What do Anne Hathaway, Jessica Chastain and Morrissey have in common? They are all vegetarians. We investigate the link between celebrities and vegetarianism.
An art historian decodes the unusual meal depicted in Leonardo da Vinci's 15th Century painting, The Last Supper. Plus, market inspired Passover sides.
It's St. Patty's Day on Sunday. How about adding Guinness to your cupcakes? Plus, "cooking" with cold. Chef Sang Yoon blanches vegetables with liquid nitrogen.
There are over 5,000 food additives but less than half have been through toxicology testing. A journalist uncovers shocking details about processed food.
Find out why some young girls are conflicted about selling Girl Scout cookies. Plus, Chris Kimball of America's Test Kitchen celebrates the pressure cooker.
How did horse meat end up in frozen beef burgers in the UK? A journalist untangles the EU's complicated food web to find out. Plus, a history of the A&P.
"Top Chef" judge Gail Simmons talks about the food of her native Canada. Plus, a documentary filmmaker looks at the relationship between Soul Food and health.
