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.
Ahead of our October 2nd pie contest, here's the first installment of KCRW's 2016 Good Food piecast. It's a podcast about pie, a piecast -- get it?! -- dedicated to our love of pie. We're going to take you on a delicious journey in three parts to meet pie lovers, pie eaters and expert pie makers across the country.
Food writer Fuchsia Dunlop explains how Sichuan cuisine is changing in Chengdu. Investigative reporter Karen Foshay unveils disturbing findings about restaurants in LA. The Reverend Shawn Amos is striving to keep the blues alive in kitchens around town, one gig at a time. Plus, how grass-fed beef is raised at Rancho San Julian and what to try at Kali in Hollywood, per Jonathan Gold.
Marion Nestle explains what's in the GMO labeling bill on President Obama's desk. Simran Sethi examines her loss of taste from taking antidepressants. Dianne Jacob gives tips on how to write about food and the Ans discuss their latest venture, a cookbook. Plus: pickling pointers from Little Dom's and a new hot chicken spot to try, per Jonathan Gold.
LA Magazine food critic Patric Kuh gives us a history lesson on artisanal food and beekeeper Jodi Helmer reports on hive heists in almond groves. Then we discuss the revival of regional grain production with food writer Amy Halloran and Nan Kohler of Grist & Toll. Plus, a watermelon gazpacho recipe to beat the heat from 1212 chef Walter Greenwood and a recommendation for bulgogi, Gangnam-style, per Jonathan Gold.
Cultural documentarian Candacy Taylor explains the importance of preserving Green Book sites. EP & LP Chef Louis Tikaram gives us a primer on Fijian cuisine and jackfruit. The Atlantic’s Olga Khazan schools us on a synthetic shrimp start-up. Plus: Shishito peppers hit the market and Jonathan Gold eats popcorn ice cream at Paley.
Chuck Reece gets to the heart of our love affair with the cast iron skillet. Peggy Lowe discusses the perilous work in slaughterhouses. We talk Azerbaijani cuisine with Feride Buyuran and fermented ice cream with Tyler Malek. Plus: French and Vietnamese spots to try and corn at the market.
City University London’s Tim Lang gives his take on the impact of Brexit on the UK food system and Michael Pollan looks back at what’s changed in food in the last decade. Pascale Beale shares recipes for savory dishes that use fresh fruit. Then we shop for edible flowers at the market and get a hangover cure from Jonathan Gold before Nigella Lawson takes over the KCRW turntables.
We wrap our Food on the Screen series with Sandra Aamodt weighing in on “The Biggest Loser.” Then Adeline Grattard takes us behind the scenes of “Chef’s Table” in Paris. Next it’s onto squash blossoms at the market and tofu balls with Jonathan Gold at Button Mash. Plus: Tacolandia judge Gustavo Arellano eats 31 tacos and Zach Brooks highlights the best of the best at Smorgasburg LA.
This week, we continue our conversation about food on the screen closer to home, in Los Angeles. Chef Niki Nakayama discusses how life has changed since being featured on the first season of Chef's Table on Netflix. Also on the show: how the pluot was born, Sichuan food in the SGV, the Lone Star State's many styles of BBQ, taking over the tap at LA Beer Week and vegan baking tips from a teen.
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 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.
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.
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.
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.
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.