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Evan Kleiman's taste of life, culture and the human species.


    • Jan 21, 2023 LATEST EPISODE
    • weekly NEW EPISODES
    • 56m AVG DURATION
    • 162 EPISODES

    4.5 from 846 ratings Listeners of Good Food that love the show mention: good food, splendid table, kleiman, la food, evan is a great, restaurant reviews, food show, love evan, farmers market, evan is the best, listening to good, best food podcast, food scene, tsk, kcrw, regional, southern california, great food, favorite food, foodie.

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    Latest episodes from Good Food

    Fungi, fermentation, vinegars, ground meat

    Play Episode Listen Later Jan 21, 2023 56:46

    Simran Sethi explores how to reconnect with the earth through mushrooms in her series “Fruiting Bodies” for the Museum of Food and Drink. Andrea Gentl shares how her experiences photographing mushroom hunters inspired her to reconnect with her upbringing and bring mushrooms into her home kitchen. Rain means mushrooms for Tutti Frutti. Barbara Whyman tells us about foraging them and Travis Hayden has ideas for how to cook with them. Food historian Julia Skinner explores the roots of fermented foods, from bread and kimchi, to coffee and cheese. Forager Pascal Baudar uncovers place-based vinegars across various landscapes. Finally, Lisa Gill of Consumer Reports outlines dangerous bacterias found in ground beef.

    Noma, ‘The Woks of Life,' remembering Sylvia Wu, carrots

    Play Episode Listen Later Jan 14, 2023 57:05

    Amid news that he is again shifting concepts at Noma, René Redzepi discusses the restaurant's reinvention. “The Woks of Life” documents the Leung family's history through food. Sylvia Wu brought an Angeleno sensibility to Chinese food, expanding the cuisine and its fans. Tejal Rao explains her impact and legacy. Yotam Ottolenghi and Noor Murad embrace make-ahead condiments, dressing, and sauces in their latest test kitchen cookbook. Chef Zarah Khan culls carrots at the farmer's market for a new dish at Rustic Canyon. Finally, from a garage pop-up to a brick and mortar in Melrose Hill, Bill Addison reviews Filipino favorite, Kuya Lord.

    Emotional eating, recipes for future catastrophes, Haitian soup

    Play Episode Listen Later Jan 7, 2023 57:04

    Mary Beth Albright discusses the new field of psychology that examines how food and eating are linked to mood. After sitting on a panel with five billionaires, Douglas Rushkoff began exploring how the megarich are preparing for the end of the world. Benjamin Aldes Wurgaft returns with an update on cultured meat. Curators Zane Cerpina and Stahl Stenslie rethink eating habits, challenge food taboos, and explore new recipes for humanity's survival in a new cookbook. Chef and children's book author Cybille St. Aude-Tate explains the origins of Haiti's independence day dish, soup joumou.

    'Maíz is life' — the history, science, and politics of masa

    Play Episode Listen Later Dec 31, 2022 56:34

    *This episode originally aired on October 15th, 2022* Some people measure the passing of time by the weather. Some people measure it by holidays. Good Food measures it in tortillas. Every year, for the last five years, host Evan Kleiman helps Gustavo Arellano judge KCRW's Tortilla Tournament. Every year, it has gotten bigger and more competitive. Every year, listeners learn a little more about the subtleties of texture, flavor, density, and consistency. But in half a decade, one thing has remained the same — at the heart of any truly great tortilla or pupusa or tamal, you'll find one ingredient — masa. 

    Best of 2022: Black Food Fridays, bananas, rye, Scottish bakes

    Play Episode Listen Later Dec 24, 2022 57:11

    This week, the Good Food team revisits their favorite segments of the year. KJ Kearney, founder of Black Food Fridays, works to recognize the contributions of his ancestors every week. Anthropologist Deepa Reddy explains banana diversity in India which makes the fruit ubiquitous and vital to the country's culture. Food scholar Darra Goldstein describes the evolution of Russian cuisine despite scarcity and isolation. To understand his cultural history and deepen his culinary passion, Austin-born Rick Martinez moved to Mexico and visited 32 states. Coinneach MacLeod spent much of his time during the pandemic baking. Soon, he became a TikTok star. At Bé Ù, Uyên Lê serves Vietnamese comfort and street food while promoting equity and sustainability.

    The Menu, Hanukkah, tamales, French cakes

    Play Episode Listen Later Dec 17, 2022 57:09

    Screenwriters Seth Reiss and Will Tracy tackle issues of class, consumerism, art, and privilege in "The Menu." Katianna and John Hong, the husband-and-wife duo behind Korean American restaurant and deli Yangban Society, discuss their blended Hanukkah and Christmas traditions. Michael W. Twitty, an African American Jewish writer and culinary historian, considers the "braid of influences" that have shaped his Hanukkah traditions. Want a new twist on the latke? Chef Chris Scott's herbed potato and onion waffle is the perfect Hanukkah treat. From the ancient history of the tamal (which existed before the tortilla), to the variety of fillings, to regional twists, to different methods of preparation, Indigenous culinary anthropologist Claudia Serrato talks about tamales, top to bottom. Food writer Aleksandra Crapanzano shares the French approach to making dessert at home. Finally, chef Scott Zwiezen reopens Elf Cafe in Echo Park with a new look and some new additions to the menu.

    Comfort food — soup, pierogies, Italian cuisine

    Play Episode Listen Later Dec 10, 2022 45:07

    Soup is delicious, easy to make, versatile, and a great way to use leftovers. But despite its many virtues, it's not terribly chic or exciting. Journalist and cultural commentator Anne Helen Petersen aims to change that. Born of peasant food to become a national dish, food writer and cook Zuza Zak dedicates a new cookbook to the Polish pierogi. Chris Scott, a chef known for his Brooklyn soul food restaurant Butterfunk, draws out the Dutch and German influences in soul food. Italian grandmothers are still waking early to make pasta by hand and author Vicky Bennison is here for it. With a $350 tasting menu and a mere 35 guests a week, Bill Addison crowns Hayato with the top spot on the LA Times 101 Best Restaurants list.

    Best cookbooks of 2022, Ukrainian food, salt, curry

    Play Episode Listen Later Dec 3, 2022 57:10

    Bookstore owner Celia Sack shares her annual picks for best cookbooks with a surprising trend from first generation authors. Anna Voloshyna, a Ukrainian-born food writer and cooking instructor living in the Bay Area, she gets closer to home by sharing family favorites and modern reimaginings of traditional recipes. Ghetto Gastro's cookbook “Black Power Kitchen'' aims to change the narrative of Black food through history, art, culture, and recipes. Naomi Duguid traveled the world to research how the essential ingredient of salt is collected and used. Raghanvan Iyer's upcoming book is a love letter to a spice blend that is celebrated among cultures around the world.

    Rediscovering nature — fishing, mushrooms, hospitality

    Play Episode Listen Later Nov 26, 2022 57:09

    Author and essayist Priya Basi, the co-founder of Authors for Peace, reflects on hospitality and the roles of host and guest beyond the act of feeding someone. Environmentalist Paul Greenberg examines his relationship with his father and fishing. Environment lawyer Thomas Linzey looks at the rights of water from the point of view of water itself. Journalist Lucy Jones reflects on how the return to nature aids both the body and mind. Filmmaker Louie Schwartzberg sets the stage for a story of rebirth, rejuvenation, and regeneration in his documentary "Fantastic Fungi." 

    Smoked Thanksgiving turkey, sides, pies

    Play Episode Listen Later Nov 19, 2022 57:10

    As America prepares for its biggest cooking holiday of the year, Good Food taps cook and food writer Andy Baraghani to co-host a special Thanksgiving episode with Evan Kleiman. Peppering in answers to listeners' most troubling kitchen and hosting dilemmas, the duo is joined by chef and artist DeVonn Francis, who has unique entertainment activities to keep the conversation lively while leaving politics and religion off the table. Pitmaster Kevin Bludso shares all you need to know about smoking and frying the Thanksgiving bird. Evan and Andy riff on turkey alternatives and their favorite side dishes. New York Times cooking editor Genevieve Ko developed nine new pie recipes, including a dessert inspired by breakfast. Finally, go beyond the turkey sandwich when using leftovers.

    Cookies, cakes, sugar-free desserts, pies

    Play Episode Listen Later Nov 12, 2022 57:13

    Food writer Rossi Anastopoulo shares the not-always-sweet history of pie in America. Rose Levy Beranbaum delivers the gospel of snickerdoodles in an epic cookbook devoted to cookies. Brian Levy deploys fruits, nuts, grains, and dairy to create "no sugar" desserts. Former Gramercy Tavern pastry chef Claudia Fleming is back with her first cookbook in 20 years, focusing on both savory and sweet baking. Local pie maven Nicole Rucker reveals what inflation and the rising cost of staples like sugar, flour, butter, and eggs means for professional bakers. Finally, baker Sasha Piligian readies herself for Thanksgiving with a sweet potato purchase at the farmer's market.

    Puerto Rican food, Little Ethiopia, Nigella Lawson

    Play Episode Listen Later Nov 5, 2022 57:22

    “Diasporican,” the first cookbook by food columnist Illyanna Maisonet, explores Puerto Rican cuisine off the island. Lulady Moges brings Ethiopian dishes to the table in under an hour. In an excerpt from his three-part KCRW series “Exploring Africa in LA: A Little Ethiopia Story,” independent producer and LA native Shaka Mali Tafari introduces listeners to Mr. Fekere, owner of Rosalind's, the city's first Ethiopian restaurant on Fairfax Ave. Nigella Lawson brings her infinite kitchen wisdom to her new book, “Cook, Eat, Repeat.” What happens when a British rocker lands in LA and there are no pubs to be found? He opens one himself. LA Times restaurant critic Bill Addison reviews Saffy's, the latest spot from Ori Menashe and Genevieve Gergis. And Good Food remembers New York restaurant critic Gael Greene, who passed away this week at the age of 88.

    Tombstone recipes, Chicano sweets, and a boiled head…

    Play Episode Listen Later Oct 29, 2022 57:09

    Graduate student Rosie Grant pays respects by baking recipes found on tombstones. Jessica Stevenson waxes nostalgic about vintage Halloween candy and today's sour favorites. W. Scott Poole, who teaches a course in the history of horror, explains perennial fears of trick or treating, from razor blades to rainbow fentanyl, and the role the media plays. Growing up across the street from the panaderia, Esteban Castillo recreates his favorite Chicano sweets in a new cookbook. Ignacio Murillo embraces fall fruits, including pears, for his new cocktail menu at A.O.C. Finally,Victor Hazan weaves a spooky yarn about his wife Marcella's search for a human skull.

    Two culinary memoirs, an African nuptial ceremony, and a tortilla winner

    Play Episode Listen Later Oct 22, 2022 57:18

    In his new memoir, Chef Keith Corbin reflects on his childhood in Watts and awakening his palate in prison. Marion Nestle is best known for her groundbreaking work “Food Politics” but her path to get there was winding, as she shares in a new memoir. For Mazuba Kapambwe-Mizzi, when she was planning her wedding in her native country of Zambia, ichilanga mulilo was a part of the celebrations. Award-winning chefs Jody Williams and Rita Sodi have nurtured a legion of devoted diners in Greenwich Village and share their recipes in a new cookbook. Phil Rosenthal visits Philadelphia, Austin, Croatia, and Santiago in the sixth season of Netflix's “Somebody Feed Phil.” Finally, La Princesita took home the gold at last weekend's Tortilla Tournament. To commemorate their win, Good Food revisits a conversation with Monica Ramirez and Enrique Rodriguez.

    'Maíz is life' — the history, science, and politics of masa

    Play Episode Listen Later Oct 15, 2022 56:34

    Some people measure the passing of time by the weather. Some people measure it by holidays. Good Food measures it in tortillas. Every year, for the last five years, host Evan Kleiman helps Gustavo Arellano judge KCRW's Tortilla Tournament. Every year, it has gotten bigger and more competitive. Every year, listeners learn a little more about the subtleties of texture, flavor, density, and consistency. But in half a decade, one thing has remained the same — at the heart of any truly great tortilla or pupusa or tamal, you'll find one ingredient — masa. 

    Two Buck Chuck, Vishwesh Bhatt, White House Food Conference

    Play Episode Listen Later Oct 8, 2022 57:11

    Wine critic Esther Mobley looks back at the legacy of Fred Franzia, who championed inexpensive wine and brought Two Buck Chuck to the masses. Chef Vishwesh Bhatt reflects on his childhood in India and how his cooking took shape in the American South. Dr. Nancy Rawson provides an update on her research on the loss of smell and taste as a symptom of COVID. As a child, Grace Young stood in line to meet Julia Child. Now she's being honored with an award named after her culinary icon. Political reporter Ximena Bustillo explains the agenda of the White House Food Conference. Chef Spencer Bezaire is roasting squash in a 600-degree oven at his Silver Lake restaurant Eszett.

    Apples, cider, tortilla tournament, ancient healing

    Play Episode Listen Later Oct 1, 2022 59:09

    Rare apple hunter Tom Brown, who's been crisscrossing his native North Carolina and beyond, is on a mission to find and save America's rare apples. Co-owners Chelsey Rosetter and Benny Farber are the duo behind Benny Boy Brewing, where they go beyond beer and are fermenting Basque-style and other fruited ciders. Emily Eversman of Proof Bakery has started research and development for fall recipes using apples from the farmer's market. Gustavo Arellano gears up for the fifth consecutive Great Tortilla Tournament, breaking down brackets and the faceoff between corn and flour. Carrying on a legacy, Alexis Navarette recalls working on the weekends as a kid and connecting with the culture of his parents' South LA restaurant.  Deatra Cohen and Adam Siegel penned a definitive guide to the medicinal plant knowledge of Ashkenazi herbal healers, from the Middle Ages to the 20th century. 

    Remembering Marcella, kimchi, pickles

    Play Episode Listen Later Sep 24, 2022 56:52

    With her cookbook “Essentials of Classic Italian Cooking,” Marcella Hazan introduced a legion of Americans to a new cuisine — changing the way many cook and eat. Kimjang is a celebration in Korea. Eric Kim describes the days-long process of making kimchi that has been recognized by UNESCO as an intangible cultural heritage that needs to be preserved. Russian native Vlasta Pilot takes to TikTok, sharing her pickle fetish with the masses. LA Times restaurant critic Bill Addison refers to David Rosoff as the “fun, opinionated wine guru” of Los Angeles, who has taken over a block of Silver Lake. Chef Brian Dunsmoor shops for ingredients for his albacore crudo — a dish that is emerging as his restaurant's signature dish.

    One-pot recipes, hot dogs, burgers

    Play Episode Listen Later Sep 17, 2022 43:06

    Cookbook author Melissa Clark reaches for a single pot or pan to create entire meals in one fell swoop. When Bobby Green heard there might be a chance to revive the popular Tail O' the Pup hot dog stand, famous because it was an 18-foot-shack shaped like a giant hot dog, he bit into the opportunity. After hitting pause for two years, Sonia Hong and Lawrence Long team up to reopen Irv's Burgers in West Hollywood with the same doodles on plates and a simplified menu. At the Santa Monica Farmer's Market, Phoenix-bred chef Chris Bianco revels in Southern California produce.

    Chuseok, milk, bananas, school lunch

    Play Episode Listen Later Sep 10, 2022 56:44

    Food & Wine Best New Chef Ji Hye Kim puts a Midwestern spin on classic Korean dishes to celebrate the harvest festival known as Chuseok. Journalist Ruth Conniff describes the complicated relationship between midwestern dairy farm owners and the undocumented immigrants who keep them running. Banana diversity in India makes the fruit ubiquitous and vital to the country's culture. Anthropologist Deepa Reddy explains. Attorney generals in Republican states have filed a lawsuit against the USDA and its non-discrimination policies which may leave some students with empty lunch trays. Chef Reem Assil went from advocating for social justice rights to finding a community through bread. In the midst of a heatwave, chef Shiho Yoshikawa shops for black mission figs for ice cream.

    Eating and drinking celluloid: Food and wine in film

    Play Episode Listen Later Sep 3, 2022 56:53

    Boiling and blending, filmmaker Peter Strickland likens creating music in a band to layering ingredients in a recipe. His satirical horror film is “Flux Gourmet.” Zimbabwean winemaker Tinashe Nyamoduka strives to demystify the vine and promote inclusivity. Documentary producer-director Lori Miller followed natural winemakers during California's devastating wildfires who are still working to maintain the ancient beverage's integrity. Curious to know if her highly-frequented restaurant survived the pandemic, animator Elizabeth Ito found the subject of her new film. Actor Jeremy Allen White describes his role as Carmen “Carmy” Berzatto, a chef with struggles both in and out of the kitchen, in the wildly popular series “The Bear.” Obligation, responsibility, and respect are factors in the fight to reclaim white sage in Rose Ramirez and Deborah Small's new documentary.

    Indian cuisine, chowder, wine

    Play Episode Listen Later Aug 27, 2022 56:48

    Indian chef and author Maunika Gowardhan celebrates thali — a complete meal served on one plate that offers six taste sensations. Anthropologist Deepa S. Reddy takes a deep look at the Indian soup rasam and its cultural-socio meanings. Craig Fear pays homage to the seafood of New England with chowders, bisques, boils, and stews. Natural wine enthusiast Alice Feiring chronicles the vintages that chronicle her life in a new memoir. From casual Taco Tuesdays to an omakase experience that's booked through September, Anajak Thai is named Restaurant of the Year by LA Times restaurant critic Bill Addison. Chinese eggplant and dates have their day in the sun at the farmers market.

    Uyghur cuisine, Instagram food, saké, tomatoes

    Play Episode Listen Later Aug 20, 2022 56:42

    Bugra Arkin runs Dolan's, one of only a handful of Uyghur restaurants in the United States. He had an unlikely, and not entirely happy, path to becoming a restaurateur. Coinneach MacLeod spent much of his time during the pandemic baking. Then, he became a TikTok star. Professors Emily Contois and Zenia Kish analyze Instagram's influence on how we eat, what we eat, and even how restaurants design and create their menus. Nancy Matsumoto and Michael Tremblay visited 35 artisanal sake breweries while researching the fermented rice beverage. Kato bar manager Austin Hennelly crafted a one-of-a-kind non-alcoholic beverage pairing. Ripe, summer tomatoes hit the farmer's market.

    African supergrains, Russian fermentation, Colombian food in Long Beach

    Play Episode Listen Later Aug 13, 2022 56:43

    Geologist David R. Montgomery and biologist Anne Biklé explore the relationship between soil health and human health. Senegalese chef Pierre Thiam works to make fonio a global grain while keeping its production in Africa. Chef Bonnie Frumkin Morales explains the simplicity of making kvas at home and why more people don't know about the beverage. LA Times restaurant critic Bill Addison feasts on Colombian fare at Selva in Long Beach. Yolanda Evans likens rum houses in Barbados to British pubs with a sense of community and conviviality.

    Black Food Fridays, remembering Diana Kennedy, vegan butchers

    Play Episode Listen Later Aug 6, 2022 56:35

    KJ Kearney, founder of Black Food Fridays, works to recognize the contributions of his ancestors one day at a time. LA Times Food Editor Daniel Hernandez and chef Gabriela Camara remember Mexican food and culture icon Diana Kennedy. Spirits writer Camper English tells the tale of booze as a cure-all throughout history. Joe Egender and Maciel Bañales Luna open the first vegan butcher shop in Los Angeles. Finally, Sonoko Sakai shops for peppers for furikake at the farmers market. 

    Insects, salmon farming, chemicals in food, ‘true' prices

    Play Episode Listen Later Jul 30, 2022 56:46

    Sea levels are rising. The amount of sea ice is shrinking. Record-breaking temperatures are scorching countries that are woefully unprepared for the heat. In California, drought has become a semi-permanent feature of daily life. And fires, which were once a seasonal menace, are now a year-round threat. People like to say "Save the Earth," but the truth is, climate change isn't destroying our planet. The Earth will go on turning, give or take 8 billion humans. Climate change is destroying us… or if not us, then our way of life.  Then there's society itself. Wages in the United States haven't kept up with the cost of housing, education, or healthcare. The wealth gap has grown so wide it's a canyon. Corporations and governments want to use technology to spy on our every move.  This week's episode of Good Food leans into the current state of the world without sugarcoating. Oliver Milman paints a picture of a world without insects. Investigative journalists Douglas Frantz and Catherine Collins dive into the unappetizing world of salmon farming. Kevin Loria reports on the “forever chemicals” found in food packaging. Elena Conis shares the rise of the toxic compound DDT. Nick Romeo examines why things cost so much, and shares the concept of true pricing. Finally, Dr. Anita Oberholster is working to prevent smoke produced by wildfires from permeating into grapes.

    Russian food, fishing for sport, African cuisines

    Play Episode Listen Later Jul 23, 2022 56:41

    Food scholar Darra Goldstein describes the evolution of Russian cuisine despite scarcity and isolation. Environmentalist and author Paul Greenberg recalls fishing with his father but says the time has come to eliminate the “trophy catch.” Andy Baraghani takes lessons he learned working the line around the country and applies them to the home kitchen in a new cookbook. Growing up in Gabon, Anto Cocagne had aspirations outside of homemaking and left Africa for France, touting the cuisine of the Sub-Sahara. Melvin Blanco, an oncology nurse, opened Juan & Nita's Bagnet-Silog during the pandemic to feed frontline workers. Finally, it's summer and that means mangoes at the farmers market.

    Peanuts, watering the garden, composting, melons

    Play Episode Listen Later Jul 16, 2022 56:44

    Journalist Jori Lewis weaves together the history of the peanut from its beginnings in Bolivia, to cultivation in Senegal, and its ties to slavery. Horticulturist Yvonne Savio shares secrets to watering the garden during high temperatures. Michael Martinez works to return food waste back to the soil at LA Compost and has an update on new composting regulations in California. Hevelynn Nealy maintains a community composting site in South Pomona. LA Times restaurant critic Bill Addison revisits Kato in its new location. Summer means melon season at the farmers' market.

    Echo Park's Nayarit, “The Bear,” dips, tlayudas

    Play Episode Listen Later Jul 9, 2022 56:35

    Historian and professor Natalia Molina reveals how her grandmother's restaurant, Nayarit, brought the immigrant community together in 1960s Echo Park. In the new FX series “The Bear,” actor Jeremy Allen White plays Carmen “Carmy” Berzatto, a chef with struggles both in and out of the kitchen. A creamy base like sour cream, dried aromatics and a bit of acid, cooking columnist Ben Mims levels up homemade dips. LA Times restaurant critic Bill Addison heads to South Central for a Oaxacan specialty. When Gacia Tachejian couldn't find coffee she liked in the Valley, she began roasting her own before opening Laidrey in Tarzana. Christina Tran of the Los Angeles Food Policy Council explains the findings of a recent report that examines why 600,000 residents eligible for SNAP benefits have not accessed resources.

    James Beard Award winners, The Black Forager, Dish City

    Play Episode Listen Later Jul 2, 2022 56:49

    Good Food revisits conversations with newly-minted James Beard Award winners and the podcast that took home the medal for Audio Programming. Alexis Nikole Nelson, aka The Black Forager, found her audience on TikTok but has grown her following as she forages for wild vegetation and her cultural roots. Ruth Tam and Patrick Fort explore American Chinese food delivery and how it shaped the takeaway model of dining. Adrian Miller chronicles how Black barbecuers, pitmasters, and restaurateurs developed American foodways. Kristina Cho shares recipes for sweet and savory pastries popular in Chinese bakeries. In his film "Gather," Sanjay Rawal documents the growing movement of Native Americans reclaiming their identity through food sovereignty. 

    Italy, aperitivi, Roman cuisine, the art of doing nothing

    Play Episode Listen Later Jun 25, 2022 56:47

    Vicky Bennison adapted her popular YouTube series “Pasta Grannies” into a cookbook that shares the secret's of Italy's best home cooks. Benedetta Jasmine Guetta gives a lesson in the history of Jewish cooking in Italy. Tour guide and author Sophie Minchilli embraces the art of “dolce far niente,” or the sweetness of doing nothing. Talia Baiocchi and Leslie Pariseau take a trip down the spritz trail and explain the daily ritual of the aperitivo in Italy. LA Times restaurant critic Bill Addison gets his fill of pasta at Mother Wolf in Hollywood. Finally, Zen Ong is making ice cream using heritage grain corn tortillas.

    Juneteenth, red drinks, barbecue, cherries

    Play Episode Listen Later Jun 18, 2022 56:40

    Food writer and master home cook Nicole Taylor lays out a spread of ribs, red drinks, and potato salad in the first cookbook devoted entirely to a Juneteenth celebration. Tyler Boudreaux encountered a cherry variety with a name that sent her down a rabbit hole to discover the history and roots of the Black Republican. Kevin Bludso describes some tough love from his grandmother and catering on rap videos in Compton in his new cookbook. When Dr. Howard Conyers isn't designing rocket ships for NASA, he mans the barbecue pit. Wafts of smoke from Texas barbecue fill the air at Heritage Barbecue, directly across the street from the San Juan Capistrano mission.

    Evan Kleiman speaks to Francis Lam for ‘The Splendid Table'

    Play Episode Listen Later Jun 11, 2022 56:43

    Each week on Good Food, host Evan Kleiman speaks to experts in their field of food, interjecting with personal anecdotes. Francis Lam turns the tables and invites Kleiman to share her experiences — from her considerable shyness, hearing men talking about food other than barbecue for the first time on a train in Italy, and her beloved restaurant, Angeli Caffe, on Melrose. Evan Kleiman is Lam's guest on “The Splendid Table.” Also, market correspondent Ben Mims catches up with Francesco Lucatorto of Ceci's Gastronomia as he shops for Swiss chard.

    Kwame Onwuachi, Jollibee chicken and spaghetti, spices

    Play Episode Listen Later Jun 4, 2022 56:45

    Chef Kwame Onwuachi follows up his memoir with his first cookbook, offering a different culinary vantage point for growing up in America. Janette Villafana reports on the displacement of street vendors from the El Salvador Corridor in Koreatown. Professor Karen Tongson discusses the expansion of the Filipino fried chicken chain, Jollibee. Sana Javeri Kadri is raising money through spice sales to support the political and economic crisis in Sri Lanka. Food and travel writer Eleanor Ford researched the significance of nutmeg in the global spice trade. Finally, Ben Mims visits an urban farm in Silver Lake in search of rose geranium.

    Home economics, nonstick pans, Middle Eastern dishes

    Play Episode Listen Later May 28, 2022 56:43

    Poised to open an all-day Middle Eastern cafe in East Hollywood, chefs Ori Menashe and Genevieve Gergis pay homage to their heritage in their sophomore restaurant cookbook, “Bavel.” After a year in the kitchen and embracing DIY projects, journalist Danielle Dreilinger traces the history of the surprising science behind  home economics. TASTE editor Anna Hezel weighs in on the benefits of nonstick cookware. Australian chef Josh Niland approaches fish butchery with sustainability and suggestions on how to use every component of a fish. Market correspondent Ben Mims talks about flowering broccoli with Justin Peach of Anajak. Los Angeles Times restaurant critic Bill Addison heads south to Anaheim for Yemeni cuisine. 

    Gold medal gardening, quick recipes, Japanese food models

    Play Episode Listen Later May 21, 2022 42:32

    After retiring from sailing a barge down the Thames River, Gerald Stratford took a different route than most septuagenarians — becoming a Twitter sensation while imparting his gardening prowess. Ali Slagle eschews mise en place and incorporates prep into her recipes for perfectly low-effort meals. Tejal Rao tracks down the artisans creating the plastic food models displayed in the windows of Japanese restaurants. Helena Bottemiller Evich reports on the baby formula shortage and the precursors leading to national panic. Finally, cherry season is short, but it's happening now at the farmer's market.

    Farmers unionize, recycling chopsticks, spring peas

    Play Episode Listen Later May 14, 2022 56:35

    A child of the 1970s, chef Rick Martinez grew up in Austin before moving to Mexico in search of his heritage. Food workers and farmers are galvanizing and forming unions to push for fair practices. Chef and activist Suzanne Barr didn't have aspirations to own a restaurant, but cooking for her ailing mother sent her career on a new trajectory. Eddie Lin remembers Yening “Lupe” Liang of Hop Woo, a Chinatown institution. Felix Böck was inspired to develop a recycling system for reusing chopsticks. LA Times restaurant critic Bill Addison visits the new location of Shunji. Dragan Ivanovic drives a refrigerated truck with his forage that he brings directly to chefs' doorsteps.

    Mother's Day, bagels, culinary journalism

    Play Episode Listen Later May 7, 2022 56:35

    Chefs reflect on the life lessons their mothers taught them in the kitchen. Author Kim Fay weaves together a story of friendship and food in her epistolary novel, “Love & Saffron.” Food writer Barbara Hansen reminisces about introducing international flavors to her Angeleno audience. If you're ready to make mom breakfast in bed, Cathy Barrow has a five-ingredient recipe for homemade bagels. Ellen Freund and Mara LePere Schloop discuss the research involved to bring the food and cooking of “Pachinko” to the screen. Finally, Ben Mims talks to pastry chef Hannah Ziskin about her excitement for Meyer lemons.

    Jewish delis, edibles, Biden's agriculture policy

    Play Episode Listen Later Apr 30, 2022 56:34

    “I'll Have What She's Having” is a new exhibit at the Skirball Cultural Center that explains the roots of the Jewish delicatessen in New York and the migration of the pastrami sandwich and matzo ball soup to the West Coast. A new generation of deli owners in Los Angeles are supporting each other by sharing knowledge and recipes, while paying homage to their predecessors. Megan Tucker of Mort & Betty's is creating deli favorites that cater to vegans. The taste for cannabis edibles is on the rise and LA Times staff writer Stephanie Breijo samples local, chef-driven products on the market. Político reporter Ximena Bustillo has a rundown of President Biden's 2023 budget and allocations that support agriculture and food programs. Finally, it's strawberry season at the farmer's market.

    Regenerative farming, cultivated meat, fermented Mexican beverages

    Play Episode Listen Later Apr 23, 2022 56:35

    In celebration of Earth Day, John and Molly Chester mark the decade-long restoration of their land with the film “The Biggest Little Farm: The Return.” Liz Carlisle and Neil Thapar discuss how five women of color are using regenerative farming to grow food and connect with their ancestral heritage. Filmmaker Liz Marshall follows a former cardiologist who is growing cultivated meat in the lab. Newly appointed LA Times Food Editor Daniel Hernandez tracks down his favorite Mexican fermented drinks on this side of the border. Bill Addison reviews a Malaysian coffee shop in Alhambra. Finally, Ben Mims finds sunchokes at the farmer's market.

    Ukrainian eggs, iftar, Italian Jewish Passover

    Play Episode Listen Later Apr 16, 2022 57:04

    Sofika Zielyk has been making pysanka, Ukrainian Easter eggs, since she was a young girl, and now she's using her craft to help contain the outrage and heartbreak over the political strife in her wartorn home country. Zaynab Issa has solutions for keeping iftar, the evening meal, stress-free during Ramadan. Fifth generation chicken keeper Lisa Steele shares recipes and techniques for showcasing the versatility of eggs. Benedetta Jasmine Guetta provides a history of Jewish Italians and dishes to bring to the seder table this Passover. Finally, tangerines are at their sweetest this time of year at the farmer's market.

    Low-alcohol cocktails, delivery app quandary, halloumi

    Play Episode Listen Later Apr 9, 2022 57:05

    Natasha David found inspiration in her mother's white wine spritzers to create low-alcohol cocktails with a happy buzz. Lauren Lemos of Wax Paper took to social media to air grievances about the predatory practices of online delivery apps. Vanessa Cecena helped compile a behemoth of a cookbook celebrating Mexican food.Soraya Kishtwari was innocently reporting on the Cyprian cheese halloumi when she discovered a world of geopolitics and regional pride. Uyen Le is striving for equity and sustainability at her Vietnamese restaurant, Bé Ù. Finally, David Tanis is fanatical about asparagus while shopping at the farmer's market.

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