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.
Controversy erupted when the anonymous authors behind the popular ?Thug Kitchen? concept were revealed to be a white couple from Hollywood - we talk to the authors and one of their critics about anonymity, perception, race and language. Hans Rockenwagner shares his German-Californian culinary philosophy and Yotam Ottolenghi discusses his new cookbook, Plenty More.
Chef Ludo describes how to make the perfect omelette and we hear about Portuguese Salt Cod. Plus, can you fat shame a man?
We explore the flavor spectrum from bitter vegetables to sweet maple syrup. Plus, Jonathan Gold reviews a new Italian spot in Silver Lake, Alimento.
A linguist takes us through how we use language to describe both food and food-related rituals and we explore how some caffeinated drinks came to embody a political bent. Plus, Gustavo Arellano tells us about a place in Santa Ana that has 60 types of tortas.
A psychotherapist discusses how making pie can be an effective path to self-discovery, Andrea Nguyen talks about the pickles and pate in her new Banh Mi Handbook and Aarti Sequiera talks about her take on Falooda, an Indian dessert.
Huckleberry?s Zoe Nathan talks about her penchant for messy pies; Lisa Donovan of Husk Nashville details the charm of Southern chess pie and Aarti Sequeira of Aarti Party suggests making samosa hand pies.
Jonathan Gold tells us about his favorite spots for oysters in Los Angeles and the Beekman Boys walk us through their savory hand pies. Plus, apples are back at the market.
We talk to a few people who?ve reached success on their food-related projects on Kickstarter, Zoe Nathan shares stories and recipes from the new Huckleberry cookbook and Jonathan Gold reviews Superba Food and Bread.
Roy Choi discusses his new chef-driven fast food concept, Maxwell Leer tells us what to expect from a ?wine rave? is and we hear about the aftermath of the Napa earthquake.
?In case you missed it? is the theme of today?s show - food stories produced at KCRW that have never aired on Good Food. Hear from Quentin Tarantino about food and power in his films, sound design from Jonathan Gold and much more.
Grand Central Market was declared the 10th best new restaurant in America by Bon Appetit Magazine, a pizza box connoisseur talks about why pizza box design is better overseas and an artist uncovers the unseen world of pollinators.
We discuss the challenge of making ready-to-eat pizzas for the army and hear about how tech is transforming agriculture. Plus, Jonathan Gold reviews a new restaurant in the City of Commerce that specializes in lamb barbacoa.
Burrito Bracket, Kosher Restaurant Roundup, Chad Robertson
Paul Greenberg provides an in-depth look at how Americans get their shrimp, Amanda Cohen explores what goes into a restaurant?s prices. Plus, Ole G. Hourtisen discusses the science behind umami.
What makes an effective food trend? Lisa Hamilton tells us about the fight over quinoa in Bolivia. Plus, Jonathan Gold tries a new great spot for paella in L.A.