KCRW's Good Food show

KCRW's Good Food

Summary: Good Food explores current events, social phenomena, history and culture through the lens of food. From food politics to the science behind cooking, host Evan Kleiman highlights the diverse community of cooks, farmers, entrepreneurs, historians and journalists who have devoted their lives to food. Good Food is the only radio show where you can hear LA Times Pulitzer Prize-winning food writer Jonathan Gold each week. Get Jonathan Gold's weekly restaurant suggestion sent to your phone! Text "Good Food" to 69866 and get a text with the name, address and phone number of this week's restaurant.

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Podcasts:

 Food on the Screen: China and Italy | File Type: audio/mpeg | Duration: Unknown

We kicked off last week's show exploring portrayals of food in television and film in New Orleans and the Central Valley. This week, we continue our Food on the Screen series in China and Italy with Phil Rosenthal and Eddie Huang. Then it's nectarines at the farmers market, blinged-out Korean BBQ with Jonathan Gold, Chinese cooking techniques from Kian Lam Kho and grilling meat around the fire at Ox.

 Food on the Screen: New Orleans and the Central Valley | File Type: audio/mpeg | Duration: Unknown

Food is having its moment on the screen, from reality shows about baking and TV shows set in restaurants to films about food trucks and Netflix specials featuring the world's top chefs. Are these portrayals changing how we view food? We tap writer Lolis Eric Elie and filmmaker Rodrigo Reyes for some answers. Then we try apricots, salmon and tonkatsu with Valerie Gordon, Diane Morgan and Jonathan Gold before the Kitchen Sisters take us out with “Black Chefs, White House.” And tune in next week for more from our Food on the Screen series.

 Consolidation in biotech, aeroir, smoked beets, beer cocktails | File Type: audio/mpeg | Duration: Unknown

Harvest Public Media's Luke Runyon fills us in on Bayer's bid to buy Monsanto and Gastropod host Nicola Twilley discusses the concept of aeroir. Then, Jonathan Gold takes us to Salt's Cure for the best pork chop in LA before we pedal candy in Jefferson Park with Grace of the Sea. Plus, Travis Strickland, Jacob Grier and Claire Ptak share recipes for smoked beets, a beer flip and rye chocolate brownies.

 Eddie Huang, 'A Date with a Dish,' peaches and pozole | File Type: audio/mpeg | Duration: Unknown

We discuss the oppressive whiteness of the food world, how California's minimum wage law is playing out in the restaurant biz and pay homage to a cookbook author you may never have heard of. Then it's off to dine at a Vietnamese izakaya in Little Tokyo and the Little Arabia Lebanese Bakery in Anaheim. Plus, we fill you in on what you need to know about peaches and pozole.

 32 yolks, taco bowls, cherries and tips from a master forager | File Type: audio/mpeg | Duration: Unknown

Chef Eric Ripert discusses his new memoir 32 Yolks, and KCRW host Gustavo Arellano weighs in on Trump and taco bowls. We taste cherries at the farmers market and forager extraordinaire Pascal Baudar walks us through the found ingredients in his book, The New Wildcrafted Cuisine. Plus, Jonathan Gold goes to town with the affogato-style soft serve topped with cotton candy at CottonHi in Koreatown.

 In the salad lab, cauliflower tartare, Thai Oolong tea | File Type: audio/mpeg | Duration: Unknown

Kenji Lopez-Alt gives us tips on how to freshen up what's in the salad bowl. His engaging reference book, The Food Lab, just won a James Beard award. Norah Chef Mike Williams shares a recipe that makes use of snow white cauliflower from Tamai Family Farms. Jonathan Gold takes us to San Gabriel for Wuxi-style noodles and dumplings. Charlene Wang tells the tale of how Taiwanese oolong tea got growing in Thailand.

 The Happy Hour Show | File Type: audio/mpeg | Duration: Unknown

We sip local savory cocktails with Matt Biancaniello and discuss the return of rosé with Lou Amdur. Talia Baiocchi, Leslie Pariseau, Sarah Clarke and Mark Bitterman school us on spritz, amari and bitters. To soak up the booze, Jonathan Gold takes us to Chungsil Hongsil in Koreatown for dumplings and noodles, and Nick Ervan and Romeo Coleman share thoughts on treviso, a white-veined magenta radicchio at the market now.

 Schmaltz, artichokes, matzo and lamb | File Type: audio/mpeg | Duration: Unknown

Passover starts Friday night. If you're observing the holiday, Joyce Goldstein conversation about Jewish culinary traditions around the Mediterranean and Michael Wex on the mitzvah of making matzo in 18 minutes might interest you. Pati Jinich discusses how her Jewish-Mexican roots inform her latest cookbook, Laura Avery gets a primer on how to raise grass-fed lamb from Jimenez Family Farm and Jonathan Gold stops into Moruno for vermouth and Gildas. Plus, recipes for matzo ball soup with mushrooms and jalapeños, carciofata di Trieste and a roasted leg of lamb.

 The Ethnic Restaurateur, Artichokes, The Food of Oman | File Type: audio/mpeg | Duration: Unknown

Krishnendu Ray talks about how immigrants have created and changed the American palate. Felicia Campbell shares her favorite Omani dishes and Anna Thomas offers tips on how to satisfy many dietary needs at the same table. Jonathan Gold and Gustavo Arellano suggest dishes to try at Officine Brera and Cho Tam Bien. Plus: artichokes are in season now in Southern California and Evan weighs in on Carbonara-gate.

 Food & Family | File Type: audio/mpeg | Duration: Unknown

A 5-year-old’s adoration for apple tarts moved us to ask food writer Bee Wilson what informs the eating habits of children. Dr. Mitchell Katz shares tips on how to teach kids to eat. Two of our favorite food fanatics, Jonathan Gold and Peter Meehan, discuss their kids’ diets. Plus, a fava bean ricotta toast recipe, a Sichuan noodle house recommendation in the SGV and spirits distilled in Ventura from local ingredients.

 The Seafood Show | File Type: audio/mpeg | Duration: Unknown

We devote this week's show in its entirety to seafood. Journalists Martha Mendoza and Paul Greenberg discuss slavery and sustainability in the shrimp supply chain. Chef Brian Sheard and author Cynthia Nims share tips for cooking mussels and oysters at home. We wrap up the show at sea, fishing off the Santa Barbara coast with Ben Hyman.

 Tacolandia, To Run & Dine in LA, Fire & Ice | File Type: audio/mpeg | Duration: Unknown

We talk to Bill Esparza about what's in store at this year's taco extravaganza. Good Food Supervising Producer Abbie Fentress Swanson and friends share an unusual Hollywood Half Marathon training plan that involves running and eating all over LA. Then we head to more northerly climes to hear from Darra Goldstein. Her new book is Fire & Ice.

 Le Servan, Shake Shack, TiGeorges' Chicken | File Type: audio/mpeg | Duration: Unknown

On this week's show, we talk to Tatiana Levha about the menu at her popular Paris bistro, Danny Meyer about bringing Shake Shack to West Hollywood and TiGeorges Laguerre about a new memoir charting the journey from Haiti to his restaurant in Echo Park.

 Noma Australia, Dominique Crenn, Texas BBQ Crawl | File Type: audio/mpeg | Duration: Unknown

On this week's show, we get a behind-the-scenes look at how the Noma Australia menu was developed and learn what inspired the recipes in Dominique Crenn's new cookbook. Then, as SXSW 2016 kicks off in Austin, Jonathan Gold takes us to Texas for some ‘Q.

 Kimchi it up, the avocado invasion, 'Cooked' | File Type: audio/mpeg | Duration: Unknown

Deuki Hong and Matt Rodbard talk about eating in Koreatowns across the country for their new book. We give a fruit invading kitchens and restaurant menus everywhere a moment in the sun. Michael Pollan discusses filming Aboriginal goanna hunters and an Indian curry bike delivery service for Cooked.

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