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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- Artist: Evan Kleiman, KCRW.com
- Copyright: KCRW 2014
Podcasts:
?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.
Daniel Genis spent 10 years in prison, and tells us about his experience cooking and eating behind bars. We also hear about the deluge of free food in Hollywood writers? rooms. Plus, we talk to LA?s premier foragers about how they extract the flavors of California.
The ladies behind Coolhaus talk about how they went from working out of a dilapidated food truck to reaching success and Jonathan Gold tries pigs blood. Plus, why do we import our seafood?
The Kitchen Sisters, Davia Nelson and Nikki Silva, are the team behind the Hidden Kitchens series on NPR?s Morning Edition. This week they join us in the studio to discuss four of their most recent stories.
Besha Rodell talks about her award-winning article on the cultural significance of the 40 oz, and we hear about Blue Bottle Coffee?s acquisition of Handsome Coffee Roasters. Plus, is the microwave era over?
We talk about the bread that?s helped launch the nationwide toast trend and how a newly lifted ban on some Mexican clams will change L.A. menus; plus, is fat our friend after all?
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?
