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.
- Visit Website
- RSS
- Artist: Evan Kleiman, KCRW.com
- Copyright: KCRW 2014
Podcasts:
On the forty year anniversary of the the end of the Vietnam War, we revisit Charles Phan's personal journey, from leaving Vietnam in 1975 to opening The Slanted Door twenty years later. Plus, Philly's Marc Vetri talks to us about his love of pasta and Barry Estabrook explores the history of the American hog.
On the forty year anniversary of the the end of the Vietnam War, we revisit Charles Phan's personal journey, from leaving Vietnam in 1975 to opening The Slanted Door twenty years later. Plus, Philly's Marc Vetri talks to us about his love of pasta and Barry Estabrook explores the history of the American hog.
The memory of Cuban food led Ana Sofia Peláez to catalogue the classic dishes of her heritage. Plus, cookbook author Nancy Harmon Jenkins takes a hard look at olive oil and Barry Estabrook investigates so-called "big pig," the industrial pork industry.
Dave Arnold spent seven years perfecting the gin and tonic, but he says he still has work to do. This week he guides us through his scientific process; plus, barman Jacob Grier shares some lesser known beer cocktails and we hear from an almond farmer about how California?s drought is crippling his industry.
We found ourselves back in LA craving a taste of Texas, so this week Evan ventures out to find migas and Jonathan Gold takes us out for brisket at Barrel & Ashes. Plus, we linger on LA's street food conundrum. Why is street vending still illegal on Los Angeles sidewalks? And should food writers be writing about illegal vendors?
Good Food taco correspondent Bill Esparza says there are more opportunities to eat regional barbacoa in Los Angeles than there are in Mexico City. Plus, we learn about Fania Lewando, a forward thinking vegetarian restaurateur from Vilnius and two comedians share the story of FUDS, a fictional restaurant in New York City.
Evan Kleiman and Jonathan Gold report from Austin where they interview the city's best chefs including Aaron Franklin, Paul Qui and Jesse Griffiths. We examine the re-urbanization of Texas BBQ with Texas Monthly BBQ Editor Daniel Vaughn. Plus, Jonathan Gold takes us on a Central Texas BBQ crawl where we meet 79-year-old pitmaster Tootsie Tomanetz.
Evan Kleiman and Jonathan Gold report from Austin where they interview the city's best chefs including Aaron Franklin, Paul Qui and Jesse Griffiths. We examine the re-urbanization of Texas BBQ with Texas Monthly BBQ Editor Daniel Vaughn. Plus, Jonathan Gold takes us on a Central Texas BBQ crawl where we meet 79-year-old pitmaster Tootsie Tomanetz.
It's "Pi Day," so we're celebrating with a boozy slice of Negroni Pie. Plus, a New Orleans-born chef is bringing true Tasso Ham to Los Angeles and Jonathan Gold declares Adana in Glendale to have the best chicken kabob in LA.
A psychologist looks at the distinct cultural divide between rice and wheat farmers. Plus, we look at the role psychology plays in the success of "Toilet to Tap," and a pastry chef describes the painstaking process behind Canelé de Bordeaux.
Evan talks to eighth generation Italian butcher Dario Cecchini about his decision to enter the family business. We learn how one New Yorker managed to fit two years of her trash in one 16-ounce Mason jar. Plus, we look at LA Kitchen, an ambitious project that aims to create jobs, curb food waste and feed an aging population.
Food writer and podcast host Zach Brooks takes us on a dumpling crawl through the San Gabriel Valley and a waffle-enthusiast expounds on the versatility of the waffle iron. Plus, investigative reporter Ted Genoways details the unsavory truths he uncovered about Hormel's processing plants where SPAM is made.
Food writer and podcast host Zach Brooks takes us on a dumpling crawl through the San Gabriel Valley and a waffle-enthusiast expounds on the versatility of the waffle iron. Plus, investigative reporter Ted Genoways details the unsavory truths he uncovered about Hormel's processing plants where SPAM is made.
Jonathan Gold declares Chinatown LA's next big food destination. We search for the origins of General Tso?s chicken and talk to two American born restaurateurs who are trying to serve it to customers in Shanghai. Plus, a food writer files an official complaint against "oriental-flavored" ramen.
Jonathan Gold is the subject of a new documentary City of Gold that premiered at Sundance this week. We?ll talk to the director about the making of the film. Plus, Jonathan Gold discusses the official end of his anonymity and we hear from Nguyen Tran of Starry Kitchen who launched one of the most ambitious Kickstarter campaign?s the restaurant world has ever seen.
