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:
Roy Choi reflects on his LA upbringing; is food better in LA's Koreatown or in Korea?
Candy corn and a history of candy. Plus, a trip to the Magic Restroom Cafe.
Candy corn and a history of candy. Plus, a trip to the Magic Restroom Cafe.
A quick history of sriracha with the founder of the first annual LA Sriracha Festival; plus, how brewers are experimenting with coffee in their beers.
In an unsuspecting part of Monterey Park, Jonathan Gold finds the best Hong Kong style breakfast in Los Angeles. Plus, a trip to Ozone Park, Queens for roti.
We remember the Italian cookbook author Marcella Hazan. Plus, could you create three meals a day with a budget of $4.50? A chef takes the food stamp challenge.
This week, we take a roadtrip through the Pacific Northwest where we find a vegan strip club, sea urchin ice cream and a new technique for shucking oysters.
Did you know that tuna tartare was invented in Los Angeles? Plus, a new udon restaurant in Little Tokyo is wowing diners with fresh, made-to-order noodles.
Wild boars wreak havoc on farms all over the country; two brothers in Louisiana have built a pig-spotting drone that helps them hunt the pesky pigs.
A professional food writer offers writing advice to so-called Yelpers; plus, Jonathan Gold finds chowder three ways at Connie & Ted's.
David Sedaris doesn't think much of tarts. Plus, judging an Amish pie contest.
What is there to eat at Burning Man? One ambitious crew is building a fully functioning bakery in the middle of the Black Rock Desert.
Getting bored in the kitchen? Try adding hibiscus petals or kudzu starch to your pie. Plus, desserts on Antarctica.
Wholesale lobster prices are at an all time low, so why are restaurants still charging high prices? Plus, Niki Nakayama showcases Japanese kaiseki dining in LA.
Russ Parsons wonders why deviled eggs ever fell out of fashion and botanist Mary Roach breaks down the shrubs and berries that flavor a gin and tonic.