Good Food show

Good Food

Summary: Your weekly treat from Evan Kleiman. By tuning in to Good Food, you can discover delicious recipes, great restaurants, and unique places to buy authentic ingredients; find out how to prepare the newest foods in the marketplace; learn techniques of master chefs and ideas for novices; and listen to discussions about food politics and the latest trends in food and eating.

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 Hairy Crab, Dan Barber's wastED Pop Up, Learning to Love Chicken | File Type: audio/mpeg | Duration: Unknown

Jonathan Gold gets a taste of hairy crab at Asanebo in Studio City and chef Dan Barber tells us about his wastED pop up at Blue Hill in Manhattan. Plus, British cookbook author Diana Henry has us craving chicken and rice.

 The Problem with Tipping, LA Restaurants Brace for Minimum Wage Hike | File Type: audio/mpeg | Duration: Unknown

We examine the culture of tipping in the United States and learn how some restaurants have created alternate tip structures in order to bridge the wage gap between service and kitchen staffs. Plus, LA restaurants are grappling with how a proposed minimum wage increase will affect owners and staff. 

 Vegan Lox, Mastering Pasta, Charles Phan Remembers Leaving Vietnam | File Type: audio/mpeg | Duration: Unknown

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.

 California Olive Oil, Cuban Natilla, What's Wrong with "Big Pig?" | File Type: audio/mpeg | Duration: Unknown

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.


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