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 explains why the term "fusion" is no longer useful. Plus, he reviews a hot pot restaurant in the SGV. Elina Shatkin explores the food scenes in GOT.
Dan Barber is the award winning chef of Blue Hill and Blue Hill at Stone Barns. His new book is "The Third Plate: Field Notes on the Future of Food."
Dan Barber tells us how farm-to-table missed the mark. A 12-year-old shares his poem to vegan meat. Plus, a look at wild foods and urban foraging.
From Paris to Japan, we explore the shifting notion of authenticity. A San Gabriel Valley native revisits her hometown. Plus, are cheese mites a nuisance or a boon?
Good Food goes to Baja: Javier Plascencia gives us a tour of a Tijuana market. Plus, we travel to Ensenada for tostadas and the Valle de Guadalupe for wine.
Is fat shaming worse in LA than in other cities? Plus, we discuss the new documentary Fed Up with its creators and Jonathan Gold previews his 101 best restaurants.
Jon Favreau and Roy Choi detail the making of the new film Chef. Ruth Reichl discusses her new novel and punk rocker turned chef Terri Wahl offers brunch ideas.
We explore a riveting case of wine fraud, a masa master in Boyle Heights tells us how it's done and Jonathan Gold takes us to The Derby for bacon-wrapped steak.
David Lebovitz takes us on a culinary tour of Paris, Eric Greenspan talks grilled cheese, and we look at the farm-to-toaster movement.
From eggs to candy, we cover all things Easter. Plus, we head to Little Saigon for nem nuong and hear an update on the status of the Sriracha factory in Irwindale.
Actor/bakery owner Dwight Henry tells us about his popular spot, The Buttermilk Drop. We meet the designer behind some of LA's aprons and we cover all things Passover.
We hear about tiki bars and cocktails past and present, Matt Biancaniello tells us how he's making margaritas sans limes and Donald Link gives us a taste of the South.
The folks from Nom Nom Paleo talk about the paleo diet, Hank Shaw celebrates a hunting revival, and a book reveals conditions in slaughterhouses across the US.
In part two of Good Food's Vegas special, we focus on life off the strip through food, culture and water conservation efforts in one of the US's labor strongholds.
Good Food heads to the strip to explore the evolution of Vegas dining, all you can eat buffets, luxury fine dining and the city's most mind-bending cocktail.