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:
Professor Cindy Ott carves out the complete history of the pumpkin; and Good Food taco correspondent Bill Esparza highlights the best carne asada spot in Los Angeles. Plus, beer journalist Erica Bolden delves into the microbrewery buyout trend by big beer, while spotlighting which breweries made the biggest splash at The Great American Beer Festival.
This week, food writer Josh Friedland helps us expand our culinary vocabulary with his new book, while Gideon Brower ushers us inside the highly anticipated reopening of Clifton's Cafeteria. Also, Jovial Foods founder Carla Bartolucci shares her discovery of the last remaining species of wheat yet to be genetically modified.
In the second installment of the Good Food Pie Cast, Pastry Chef Ann Kirk shares her citrus-infused take on chess pie; Richard Turner explains mastering the art of hot water pastry crust; and Erica Jones, Assistant Curator of African Art at UCLA's Fowler Museum elaborates on the 'World Pie' category of this year's KCRW's 7th Annual Good Food Pie Contest.
In the second installment of the Good Food Pie Cast, Pastry Chef Ann Kirk shares her citrus-infused take on chess pie; Richard Turner explains mastering the art of hot water pastry crust; and Erica Jones, Assistant Curator of African Art at UCLA's Fowler Museum elaborates on the 'World Pie' category of this year's KCRW's 7th Annual Good Food Pie Contest.
This week, Mark Bittman discusses why he left the New York Times for a California start-up, and Belcampo CEO Anya Fernald explains the significance of vertical integration for the meat industry. Plus, Senegalese expat chef Pierre Thiam shares his signature take on the flavors of his homeland from his new cookbook, Senegal: Modern Senegalese Recipes from the Source to the Bowl.
New York Times journalist Dan Barry resurrects the greatest pie fight in cinematic history, and chef Steven Satterfield teaches us how to use the whole vegetable, from root to leaf. Plus, we beat the summertime heat with Jonathan Gold as he takes us on a cold noodle roundup of Los Angeles.
The PieCast is Good Food's yearly bonus podcast all about pie. On this episode we hear about an Australian hangover cure that combines meat pies, pea soup, vinegar and "sauce." Plus, a photographer gives us a glimpse of Pie Town, New Mexico and a historian analyzes the expression, "as American as apple pie."
This week we get to know Christiane Lauterbach, Atlanta's most adventurous food critic. Plus, we shadow South LA street vendor Grace of the Sea on her Jefferson Park candy route. We also hear from pie champion Nicole Rucker about her journey to winning the Good Food pie contest in 2012.
Sang Yoon discusses his iconic Father's Office burger and how he inadvertently unleashed a small plates trend in Los Angeles. Plus, we hear from third generation deli man David "Ziggy" Gruber and Micah Wexler updates a menu from the 1930's for the modern palate.
Writer Farley Elliott provides a history of LA's street food from tameleros to taco trucks and historian Libby O'Connell shares the curious backstory of the Hangtown Fry. Plus, we learn how Iowa's agri-tech corn fields became a target for foreign espionage.
We talk to Chef Massimo Bottura about how he embraces the past and looks to the future at his world-renowned restaurant Osteria Francescana in Modena. Two Shakespeare scholars pair cocktails with their favorite Shakespeare personalities; plus, intrepid eater Zach Brooks offers ten ways to hack your lunch at the Grand Central Market.
What does it mean to call a dish "slutty?" LA Weekly critic Besha Rodell offers a definition. Plus, writer and historian Rachel Martin looks into the history of Nashville hot chicken and we turn to Marion Nestle to discuss the FDA's proposal to add a daily value for sugar on nutrition labels.
This week we discuss the cherished Gravenstein apple with pomologist David Karp and Sqirl's Jessica Koslow, and food historian Darra Goldstein gives us a glimpse at the history of sugar. Plus, Good Food's taco correspondent Bill Esparza explains why burritos are tacos.
This week we discuss the cherished Gravenstein apple with pomologist David Karp and Sqirl's Jessica Koslow, and food historian Darra Goldstein gives us a glimpse at the history of sugar. Plus, Good Food's taco correspondent Bill Esparza explains why burritos are tacos.
This week we meet a food activist campaigning to save ugly fruit and vegetables from becoming dumpster fare and Akasha Richmond educates us on her favorite Indian spice blends. Plus, we learn about Filipino food from chef Charles Olalia and the Valencia brothers behind LASA, a once-monthly pop up at Elysian.
