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:
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.
Jonathan Gold reviews an unusual taco truck, David Mills details the avocado cartels in Mexico and Louisa Shafia shares updated recipes for Persian cooking.
Carolina Miranda meets a donut-slinging luchador, Wolfgang Puck tells us what's on the Oscars menu and we learn about a hops tea that's brewing at Grand Central Market.
Evan Kleiman tries Soylent, Greg Sewitz discusses a protein bar made of crickets and Jonathan Gold reviews what he says is LA's first true offal restaurant.
Can you find love in a bar if you bring cake? Anya von Bremzen tells us how to drink vodka like a Russian, and Chipotle announces a TV show aimed at industrial farming.
