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:
Prolific baker Greg Patent demystifies a cheese soufflé, Amelia Saltsman shares a cauliflower recipe and we hear how the drought is may affect California?s economy.
Chef CJ Jacobson talks about cooking with pine, KCRW's Saul Gonzalez investigates beekeeping in Los Angeles and Lisa Fain gets to the bottom of a popular Tex-Mex dip.
Abigail Carroll talks about the history of the square meal in the US, Mark Bittman breaks down beet salad, and Community Seafood discusses its Santa Barbara fishery.
A butter aerobics class enlivens the Santa Monica Pier, Christiaan Rollich talks about his innovative cocktails and a look at the drought that is threatening farmers.
From the Tsukiji Market's tuna auction, to Japanese soul food and dashi, we take a look at Japanese cuisine.
Evan celebrates porridge, coffee, pancakes and all things breakfast with René Redzepi, Jonathan Gold and other guests who share her passion for the first meal of the day.
The Good Food Team selects their favorite segments of 2013.
Hank Shaw explains why we don?t eat goose more, Tracy Slater discusses the KFC Christmas tradition in Japan and Jonathan Gold tries The Church Key?s pig ear cheetos.
Evan discusses the holiday season cookbook avalanche, including some of the best books of the year.
Evan talks to Daniel Boulud about his new book, Joyce Goldstein reflects on Judy Rodgers' life, and Richard Betts talks about his scratch and sniff wine guide.
Evan talks to René Redzepi of NOMA about his new book, Mark Bittman wants you to overcome the fear of fried food, and Michael Ruhlman talks about schmaltz.
Evan talks to René Redzepi of NOMA about his new book, Mark Bittman wants you to overcome the fear of fried food, and Michael Ruhlman talks about schmaltz.
In a special edition of "Good Food," Russ Parsons and Evan Kleiman guide you through the year's most important meal.
Anya Von Bremsen longs for Soviet cuisine, Mark Bitterman talks about salt block cooking, and Deborah Madison talks about what it means to be vegetable literate.
Is an agave shortage threatening tequila? How many Americans will go hungry as a result of food stamp cuts? And the FDA's proposal to ban trans fats.
