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.
Jonathan Gold declares Chinatown LA's next big food destination. We search for the origins of General Tso?s chicken and talk to two American born restaurateurs who are trying to serve it to customers in Shanghai. Plus, a food writer files an official complaint against "oriental-flavored" ramen.
Jonathan Gold is the subject of a new documentary City of Gold that premiered at Sundance this week. We?ll talk to the director about the making of the film. Plus, Jonathan Gold discusses the official end of his anonymity and we hear from Nguyen Tran of Starry Kitchen who launched one of the most ambitious Kickstarter campaign?s the restaurant world has ever seen.
This week we focus on Scandinavia. Christine Runøe Jensen finds out what the locals in Copenhagen think of the restaurant Noma and Jonathan Gold flies to Japan for chef Rene Redzepi?s Tokyo pop up. Plus, an Icelandic chef is reimagining his native cuisine and a photographer embeds herself with reindeer herders in the Arctic Circle.
We explore how technology is changing the way we shop, cook and eat. Jonathan Gold, Ari Taymor and Ben Leventhal weigh in on reservation apps that sell access to exclusive tables. Plus, how Instacart Uber-ized grocery delivery and why the venture capital world is enamored with food.
Jason Brown was famously the highest paid center in the NFL; he explains why he gave up his lucrative football career for farming. Julia Moskin details New York's "brothing" trend. Rebecca Harrington enthralls us with her hilarious attempts at following celebrity diets and citrus is pouring into Southern California markets.
Is fat shaming worse in LA than in other cities? Plus, we discuss the new documentary Fed Up with its creators, and Jonathan Gold reviews LA's first porridge pop up.
We've selected our favorite segments of the year for our final show of 2014. Our top picks range from donut-slinging luchadors to Soylent, a beverage some have dubbed ?the future of food.?
Journalist Heather Abel was diagnosed with Celiac disease almost fifteen years ago. She chronicles her struggle to obtain a diagnosis and her frustration with the current gluten free backlash. Plus, We talk to Paul Greenberg about sustainable options for kosher fish and Alice Medrich examines flavorful gluten-free flours like chestnut and buckwheat.
LA Times journalist Richard Marosi details the harsh labor conditions he witnessed on Mexican mega-farms. Plus, we discover the origin of the modern broiler chicken, and Espelette powder shows up at Southern California farmers' markets.
San Francisco chef Charles Phan shares his personal journey, from leaving Vietnam in 1975 to opening The Slanted Door twenty years later. Plus, Celia Sack of Omnivore Books shares her top cookbook picks of 2014, and we explore the complicated history of the Korean stew budae jjigae.
From the Tsukiji Market?s tuna auction, to Japanese soul food, to dashi-- we take a look at Japanese cuisine.
From stomach strategy and leftovers to unique cultural traditions, we explore all things Thanksgiving.
Thanksgiving is around the corner, and Russ Parsons co-hosts Good Food?s holiday show for the third year in a row. We delve into all things Thanksgiving from roast turkey to farmers? market sides.
Evan Kleiman visits an organic farm just outside of Santa Barbara that?s growing the first commercial coffee in California, chef Sean Brock reflects on his Southern roots in his book Heritage and Dominique Ansel, inventor of the Cronut, shares his first cookbook.
We explore why sea cucumbers are considered a delicacy, hear about Santa Barbara uni diving and find out about the current state of caviar.