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.
Jonathan Gold reviews an unusual taco truck, David Mills details the avocado cartels in Mexico and Louisa Shafia shares updated recipes for Persian cooking.
Carolina Miranda meets a donut-slinging luchador, Wolfgang Puck tells us what's on the Oscars menu and we learn about a hops tea that's brewing at Grand Central Market.
Evan Kleiman tries Soylent, Greg Sewitz discusses a protein bar made of crickets and Jonathan Gold reviews what he says is LA's first true offal restaurant.
Can you find love in a bar if you bring cake? Anya von Bremzen tells us how to drink vodka like a Russian, and Chipotle announces a TV show aimed at industrial farming.
Prolific baker Greg Patent demystifies a cheese soufflé, Amelia Saltsman shares a cauliflower recipe and we hear how the drought is may affect California?s economy.
Chef CJ Jacobson talks about cooking with pine, KCRW's Saul Gonzalez investigates beekeeping in Los Angeles and Lisa Fain gets to the bottom of a popular Tex-Mex dip.
Abigail Carroll talks about the history of the square meal in the US, Mark Bittman breaks down beet salad, and Community Seafood discusses its Santa Barbara fishery.
A butter aerobics class enlivens the Santa Monica Pier, Christiaan Rollich talks about his innovative cocktails and a look at the drought that is threatening farmers.
From the Tsukiji Market's tuna auction, to Japanese soul food and dashi, we take a look at Japanese cuisine.
Evan celebrates porridge, coffee, pancakes and all things breakfast with René Redzepi, Jonathan Gold and other guests who share her passion for the first meal of the day.
The Good Food Team selects their favorite segments of 2013.
Hank Shaw explains why we don?t eat goose more, Tracy Slater discusses the KFC Christmas tradition in Japan and Jonathan Gold tries The Church Key?s pig ear cheetos.
Evan discusses the holiday season cookbook avalanche, including some of the best books of the year.
Evan talks to Daniel Boulud about his new book, Joyce Goldstein reflects on Judy Rodgers' life, and Richard Betts talks about his scratch and sniff wine guide.
Evan talks to René Redzepi of NOMA about his new book, Mark Bittman wants you to overcome the fear of fried food, and Michael Ruhlman talks about schmaltz.