Podcasts about Good Food

When everything falls apart, food is sometimes all we can cling to. Michael Shaikh looks to those who are preserving their food and culinary traditions in the aftermath of war, displacement, and global violence Lee Svitak Dean and Linda Svitak are Minnesota sisters who collaborated on a book that highlights people from vastly different circumstances all over the globe Toni Tipton-Martin showcases the creativity of women who bring soul to Southern cuisine In his new novel, Mark Kurlansky explores how an ancient cheesecake recipe and a conniving landlord change one Manhattan block forever Get happy, it's tomato season at the farmers market!Sign up for our weekly Good Food newsletter!

Coca-Cola announced it will offers some "cane sugar" offerings in response to pressure from Pres. Trump.  Marion Nestle, professor of nutrition, food studies, and public health emerita at NYU and the author of many books, including the forthcoming, What to Eat Now: The Indispensable Guide to Good Food, How to Find It, and Why It Matters (North Point Press, 2025), talks about the chemical differences and perceived differences of the two sweeteners.

Although Good Food loves pie, we're also Team Galette! Podcaster Ben Naddaff-Hafrey dives into the legal tussle hidden in the nooks and crannies of Thomas' English muffins Artist and cook Linda Dangoor leaves a trail of recipes from Baghdad and Beirut to Ibiza and Paris Fátima Juárez and Conrado Rivera of Komal explain that the secret to great masa starts with great corn It's peak summer fruit season, which means it's time for recipe developer and stylist Rebecca Firkser to explore the art of the galette With all the recent closures of classic LA restaurants, reporter Jennifer Swann explains why crowds are lining up around the block to get one last taste of the past At Lucia, chef Adrian Forte shares how he uses shado beni (aka culantro, not to be confused with culantro) in his Caribbean dishes Sign up for our weekly Good Food newsletter!

A message you need to hear, from the team at Good Food.

We're recapping CB's family adventures. Good Food, Concert Views & Family Bonding. Kip had a tranquil weekend so he's just prepping for the big eat.Low key episode this week. See everyone Thursday for The Big Eat where you can find our sponsors, Meraki Cannabis & NOBO on the scene! Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.

Partnership for a Healthier America President and CEO Noreen Springstead discusses how to make America healthy again through high quality food and empowered communities. “Is the food system broken, or is it designed in the way that it's supposed to be operating today, which is around profit?,” she posits. “There is data that suggests if the food supply is healthier, it's available, it's affordable, it's accessible, we can actually change this. Apathy does nothing.” Listen to this conversation between two powerhouses in hunger and food security.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Welcome to season 3 episode 24 of The Fuel Run Recover podcast! In this episode, we're breaking down one of the biggest mindset traps runners (and let's be real—most people) fall into when it comes to nutrition: labeling foods as good or bad. As a dietitian who works with endurance athletes, I see firsthand how black-and-white thinking about food can create unnecessary guilt, confusion, and even lead to under-fueling.We'll dive into why nutrition advice on social media is so often sensationalized, how industry funding shapes all types of food research (not just the ones you think), and why moderation and balance aren't “cop-outs”—they're the foundation of a sustainable, healthy diet.You'll also learn:✔ Why “everything in moderation” isn't just boring dietitian talk—it's science✔ How social media algorithms reward extremes, not accuracy✔ The truth about processed foods, artificial sweeteners, and “toxins”✔ Why seeing food as morally neutral is a game changer for performance and mindset✔ How to protect your feed (and your mindset) from toxic nutrition adviceWhether you've ever wondered if diet soda is secretly ruining your training, or feel like your eating habits are “good” or “bad” depending on whether you had dessert, this episode is for you.Looking for the resources mentioned in today's episode?⁠⁠⁠⁠Get your free fueling and strength training guide for runners here⁠⁠⁠⁠And, learn more about working with me inside the ⁠Fuel Train Recover Club here!⁠

Small Cap Breaking News You Can't Miss!Here's a quick rundown of the latest updates from standout small-cap companies making big moves today:Waste Energy Corp (OTCQB: WAST) has officially taken possession of its first full-scale waste-to-energy facility in Midland, Texas. The 3.7-acre site will serve as both HQ and operational hub, turning unrecyclable plastics and tires into clean-burning diesel. Backed by Cambridge Project Development, this facility marks a shift from concept to commercialization in the clean fuel space.Draganfly (CSE: DPRO / NASDAQ: DPRO) secured a major defense contract for its Commander 3XL UAV systems. The drones, built for long-range and AI-powered surveillance, were selected by a global military contractor, placing Draganfly tech directly into U.S. Department of Defense infrastructure. This strategic win could open doors for future military and government contracts.Independence Gold (TSXV: IGO) hit 6.96 metres of 6.00 g/t gold and 39.08 g/t silver at its 3Ts Project in BC, just 16 km from Artemis Gold's Blackwater Mine. The company has now launched a summer exploration program to define new veins and expand its current 678,000+ oz gold-equivalent resource. Surface samples are showing values as high as 71.3 g/t gold.Osisko Metals (TSXV: OM) delivered a record 853.5-metre copper intercept at its Gaspé Copper Project in Québec—North America's largest undeveloped copper deposit. The results include 645m grading 0.28% Cu, suggesting massive vertical continuity and strong resource expansion potential. A resource update is expected in early 2026.Goodfood Market (TSX: FOOD) reported $31M in Q3 net sales, $14M in gross profit, and $3M in adjusted EBITDA. Its new Heat & Eat product line has already hit a $1M annualized run rate, and its acquisition of Genuine Tea is exceeding expectations. With ten straight quarters of positive adjusted EBITDA, Goodfood is delivering innovation and value in Canada's meal solutions space.

Good Food explores the Golden State! LA Times restaurant critic Bill Addison drove up and down the state to determine California's 101 best places to eat Chef Scott Clark left the pressure cooker of Michelin-starred restaurants to cook in a train caboose on the side of Highway 1 Chef and fisherman Conner Mitchell says "yes" to locally caught bluefin tuna Bernadette Berterretche Helton preserves Basque food and traditions at Centro Basco in Chino Coming from a family of dairy operators, Vivian Straus honors Northern California's agricultural roots with the Cheese Trail Sign up for Good Food's weekly newsletter!

Are you or someone you know struggling with constipation? In this episode, Dr. Miles Hassell MD of GreatMed.org explores the real impact of constipation on health and quality of life—and how to fix it without relying on Big Pharma. What You'll Learn: The health risks and causes of chronic constipation  Lifestyle-based solutions that are safer and more effective than over-the-counter meds The role of fiber, fluids, probiotics, and movement in restoring colon health Practical tips: foods to eat, supplements to consider, and travel-friendly strategies Why addressing constipation is a gateway to better overall health Based on the evidence-backed guidance in Good Food, Great Medicine, this episode empowers you to take control of your digestive health the natural way. Like, comment, and subscribe for more honest, practical health advice. Order your copy of Good Food Great Medicine, 4th edition by Miles Hassell MD and Mea Hassell. https://a.co/d/blI93TT More references can be found at www.GreatMed.org Would you like Dr. Hassell to answer your question on the air? Contact us! Phone/text: 503-773-0770 e-mail: info@GreatMed.org Write us a letter. We love to hear from you. This podcast is sponsored by our generous listeners. Send questions, comments, and support to: 4804 NW Bethany Blvd., Suite I-2, #273 Portland OR 97229 #ConstipationRelief #WholeFoodHealth #LifestyleMedicine #WalkDontRunPodcast #DigestiveHealth 

Celebrity chef Miguel Maestre is in town for the Good Food and Wine Festival and he joined Smiley in the studio where he told him his favourite recipe for a winter warmer plus he talked about his new beer which combines Spain with his love of Australia. Plus what has the movie Minecraft got to do with his cooking demonstrations this weekend?See omnystudio.com/listener for privacy information.

This week I'm joined by Sarah Pound, mum of 3, nutritionist, Good Food columnist & co-founder of Simply Wholesome Pantry to chat all things food when it comes to kids. We are answering your questions including:

How one man's fruity side hustle became a cash cow There are many ways to look at the Louvre but writer Elaine Sciolino invites us to view the largest museum in the world through the lens of food  Journalist Lisa Held documents the power and influence of the pesticide industry Since stress for farmers is deeply intertwined with the land, social worker Kaila Anderson developed a tool to treat depression, anxiety, and other mental health issues among farmers Omar Vaid didn't set out to be one of Southern California's most prolific mango dealers — he had greatness thrust upon him At SoCal farmers markets, no one has better or more interesting melons than Alex Weiser Sign up for our weekly Good Food newsletter!

Your cobbled together hosts embark on a journey through the Universal Frankenstein movies. Unsane therapy good!! LINKSWee Freekz FBUnsane Radio WebsiteTarr and Fether's WebsitePsycho Cinema FBUnsane Radio FBUnsane Radio XPsycho Cinema YTHeavy Metal Horror Podcast FBHeavy Metal Horror Podcast YT MusicIntro/Outro: ARGONIKA – Do You HearBackground: Sneak Machine

Want to go deeper than guidebooks and monuments? Try connecting with a place through your taste buds. In this episode, I chat with Angelo Carotenuto, founder of LivTours, about how to connect with Europe through food — one bite, one story, one unforgettable experience at a time.Angelo shares how food is more than just fuel when you travel. It's a sensory gateway into culture, history and daily life — whether you're sipping wine at an outdoor cafe in Paris or rolling pasta in a local Tuscan kitchen.What we dish up in this episode:Why food is one of the most meaningful ways to connect with EuropeHow regional traditions shape what (and how) people eat — spoiler: not all carbonara is created equalWhat makes a truly great food tour (hint: it's not tiny samples)Cooking classes that feel like home — and actually teach you something you'll cook againWhy small groups create deeper, more personal food experiencesYou'll also get a peek into LivTours' new cooking school and the delightfully personal cooking class set in Angelo's mom's Roman kitchen (yes, for real — it's the dream).If you're craving a more authentic way to experience Europe, this conversation will inspire you to explore it one plate at a time.

Three cheers for these James Beard winners! LA Times restaurant critic Bill Addison visits Kato in its new location at the Row DTLA Pastry chef Nicola Lamb sifts through the essential ingredients of baking — flour, sugar, eggs, and butter Chef Ashleigh Shanti goes beyond fried chicken and cornbread to reconsider Southern cuisine Bartender Jim Meehan considers cocktails from a culinary perspective Adam Reiner takes a closer look at the products behind the tongue-in-cheek labels on Trader Joe's shelves Sign up for Good Food's weekly newsletter!

This week we're getting real about what it means to enjoy food and feel at peace in your body during summer holidays - particularly the 4th of July. If cookouts, body talk, or all-or-nothing food thoughts tend to hijack our holiday, this episode is your permission slip to opt out of diet culture and opt into feeling good. Here's what we talk about: Why food freedom during holidays can be trickyHow to handle food and body comments without spiralingA 3-step feel-good framework for navigating holiday gatheringsWhat it really looks like to trust yourself around food (without restriction or guilt)Key takeaway: You don't need to earn your food. You don't need to shrink to be worthy. This 4th of July, you're allowed to show up fully, eat what you love, and feel-good on your own terms. Try a free week of BFF workouts: https://www.bloomflourishfitness.com/free-week-of-workouts

In this episode, AJ is joined by Samuel Goldsmith, senior food editor at BBC Good Food, voice of the Good Food podcast and author of The Frozen Pea Cookbook. Sam reveals what life's really like behind the scenes at the UK's biggest food brand, why frozen peas deserve more respect and how simple, comforting food can transform your confidence in the kitchen. Expect honest conversation about home cooking, food culture, the rise of pure ingredients and why we should all stop being so hard on ourselves. It's feel-good food chat with plenty of laughs and lots to take away.

Many of us most likely spent the weekend catching up with friends, at our local pub or favourite restaurant. It’s unlikely we turned our attention to those preparing our meals, hidden in the kitchen, chefs who may be on their 14th hour, burnt out and very far from home. Some of those chefs, former staff at lavish Merivale venues across Sydney, are now sharing their story, and the at times darker reality of their work. Today, Good Food reporter Bianca Hrovat and investigative reporter Eryk Bagshaw. And just a note, lawyers for Merivale have denied the allegations raised in this episode. You’ll find their response at the end.Subscribe to The Age & SMH: https://subscribe.smh.com.au/See omnystudio.com/listener for privacy information.

Many of us most likely spent the weekend catching up with friends, at our local pub or favourite restaurant. It’s unlikely we turned our attention to those preparing our meals, hidden in the kitchen, chefs who may be on their 14th hour, burnt out and very far from home. Some of those chefs, former staff at lavish Merivale venues across Sydney, are now sharing their story, and the at times darker reality of their work. Today, Good Food reporter Bianca Hrovat and investigative reporter Eryk Bagshaw. And just a note, lawyers for Merivale have denied the allegations raised in this episode. You’ll find their response at the end.Subscribe to The Age & SMH: https://subscribe.smh.com.au/See omnystudio.com/listener for privacy information.

Bottoms up for vino? Between declining alcohol consumption and increasing tariffs, Esther Mobley updates us on how California's wine industry is meeting this moment Olivia Haver loves cheese so much, she has devoted her career to babysitting it Exploring her roots, recipe developer Noor Murad dives into the food of Bahrain At RVR in Venice, chefs Travis Lett and Ian Robinson blend Japanese influences with Southern California produce Sign up for Good Food's weekly newsletter.

In this week's episode of The Found Podcast, I'm sitting down with a brand new friend, Sarah Prasser: entrepreneur, community-builder, and the woman behind Frannie's Market in Cedarburg, Wisconsin. Sarah and I were introduced by a past guest (and wonderful human!) Jennae Cecelia, and wow—what a gem. Sarah is the founder of Frannie's Market, a specialty grocery store rooted in hospitality, local love, and food that brings people together. Whether it's curating regional goods, offering cozy and aesthetically beautiful catering, or opening her doors for community classes, Sarah puts people at the heart of everything she does. In this conversation, we dive into: How Sarah built Frannie's Market with intention and a deep love of local Why people and community are at the core of every decision she makes The power of knowing yourself as a founder—and learning when to say no The newest addition to her business: Frannie's Coconut Kefir, a probiotic coconut kefir that's expanding into wholesale and distribution How she navigates the contrast between local-first retail and scaling a product-based business Sarah drops so many golden nuggets for founders, especially those of us building in small towns, rooted in people-first values, and dreaming big. You're going to love her blend of heart and hustle. ✨ Tune in and meet your new business bestie, Sarah Prasser. Helpful Links: Learn more about Frannie's Market Learn more about Frannie's Coconut Kefir. Use code WELCOME10 at check out for 10% off your first order.  Learn more about Molly's Empowerment Communities starting in September when you click here. Join Molly's weekly(ish) Founder's Field Notes email list here. 

In this 2nd episode of 5 O' Clock Apron Podcast with Good Food, Owen welcomes Claire into his gorgeous kitchen in Bristol and sets about cooking with a confidence and flair that can only come from people cook often and cook well. Owen Punselie works for Bristol Waste and Recycling managing a squad of 12 people working in waste management in the city of Bristol. He's also an American full football scholarship alumni and fairly new to his role with Bristol Waste; “As jobs go, it's a great cardiovascular workout,” he tells Claire, “you also end up walking up to 12 miles on shift with each recycling truck being responsible for processing the waste of up to 750 houses each day.” Owen introduces himself as Dutch with Nigerian heritage, mentions he likes Spanish food, not too keen on vegetables, and he really likes coconut milk. Owen tells Claire he's going to show her how to make Paella, the coconut milk mystifies Claire, there is also Jerk seasoning and Soy Sauce in the line-up, not everyday paella ingredients. Owen can cook, it was his mum who taught him, and so with the pan bubbling and the kitchen smelling delicious, Claire and Owen ditch calling it paella, renaming the recipe instead, Owen's Spicy Coconut Chicken Rice. Owen was a delight to cook with for the podcast, an absolute gentleman, who recycles with gusto.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Les Têtes d'affiches de Denise Epoté de TV5 Monde, comme chaque dimanche sur RFI, cette semaine avec Grégoire Morelli. Deux femmes sont à l'honneur cette semaine. La première est originaire de l'île Maurice. Diplômée en gestion de l'université de Maurice, Mélissa Labonte a fait ses armes dans l'univers de l'hospitalité. En 2020 à la faveur de la crise sanitaire elle crée « Simply Good Food », une offre digitale au service des restaurateurs et des amateurs de cuisine saine. Votre seconde tête d'affiche est originaire du Gabon. Après des études en génie-civil, Gaëlle Massounga Gipsy a également suivi des formations en design et en informatique puis intégré un incubateur afin de se lancer dans l'entrepreneuriat durable, levier de transformation sociale. « Magic Citron » est le nom de sa start up.

From the latest on ICE raids in Los Angeles to the legacy of Creole cuisine: Memo Torres reports on how immigration raids are impacting local food businesses Hawa Hassan, who escaped civil war in Mogadishu, shares stories of displacement in eight other regions of the world Nina Compton makes a case for New Orleans and the Caribbean sharing a similar "self of being" Journalist Christina Cooke visits Patrick Brown on his farm in North Carolina, where he is reclaiming his family's history and land Sign up for our weekly Good Food newsletter.

I've interviewed a lot of founders, but few with stories as rich and enduring as today's guest. In this episode, I sit down with Pepper Baumer, President & CEO of Crystal Hot Sauce, a product of Baumer Foods. We explore how this iconic, family-owned brand has been flavoring kitchens for over a century, surviving everything from World War II to Hurricane Katrina to global supply chain meltdowns. It's a powerful reminder of what it means to adapt, persevere, and keep a legacy alive. Pepper shares how his grandfather flipped a snowball syrup company into a global hot sauce business, how his aunt Ella Brennan instilled business smarts in him one Wall Street Journal article at a time, and what he's doing to bring the brand into its next era. From private label to industrial partnerships, from NOLA roots to nationwide shelves—this is one flavorful story you don't want to miss. In this episode, you'll hear: * The origin story of Crystal Hot Sauce and how a hidden recipe changed everything   * What Pepper learned from his aunt Ella Brennan that still guides him today   * How Baumer Foods survived Hurricane Katrina and rebuilt their business   * Why investing in manufacturing and industrial partnerships is key to the future   * The brand's flavor-first philosophy: “We make good food taste great”   Join me, Ramon Vela, in listening to the episode and discover how a century-old hot sauce brand continues to evolve with heart, hustle, and a whole lot of heat. For more on Baumer Foods, visit: https://crystalhotsauce.com/ If you enjoyed this episode, please leave The Story of a Brand Show a rating and review.  Plus, don't forget to follow us on Apple and Spotify.  Your support helps us bring you more content like this! * Today's Sponsors: REViVE Amazon Marketing Partners: https://revivemp.com/ REViVE Amazon Marketing Partners helps better-for-you CPG brands win on Amazon with niche expertise, founder-led strategy, and a true partnership model. Built by a CPG founder with a successful exit, REViVE only works with brands they believe in. Curious if Amazon is right for you? Book a Free Deep Dive Strategy Session today.

What's so gay about food? (Besides the fact that you use your mouth for it.)The answer, OF COURSE, lies in 18th century France.In fact, food's sexy origins go even further back, all the way to the ancients: from Eve's naughty apple to Ancient Roman oysters (they made their orgasms more intense!).But it was the invention of the restaurant in 18th century Paris that made food sexy, dangerous, and ultimately, gay.By the 20th century, figures like Oscar Wilde and the Bloomsbury Set had made sure it was officially queer to eat out. Their associations of food with aesthetics and art ran counter to Anglo-American fears of public pleasure.Eventually, it became more normal for people other than the French to talk about food, and even to try making their daily fare at home more edible. Thus began the modern association of caring about good food with homosexuality.We end this episode discussing the lasting impact of those associations on our modern relationship with food.Join us for this open buffet on food's queer history, featuring Professor Rachel Cleves, author of Lustful Appetites: A History of Good Food and Wicked Sex.Together we uncover:The origins of the restaurant (aka Whore Dinner)18th century Viagra brothVirginia Woolf's gay best friend who made English food more French (thank GOD)The Lavender Scare's impact on American foodHow capitalism made food less gay for straight menYou can follow Historical Homos on ⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠ and ⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠, and you should ⁠⁠⁠⁠⁠sign up to our newsletter⁠⁠⁠⁠⁠ if you care about gay people at all.Written and hosted by Bash. Guest speaker: Rachel Cleves. Edited by Alex Toskas. Produced by Dani Henion.

Samuel Goldsmith sits down with the multi-talented chef, photographer, social media sensation, and now author, Jesse Jenkins. In this episode, discover the journey of how Jesse went from a professional skateboarder to a renowned chef and photographer. Learn about his culinary inspirations and why he prefers to call himself a cook rather than a chef and hear Jesse's take on the importance of good food, home cooking, and capturing the perfect food photo. Plus get an insider's look into the making of his new cookbook, "Cooking with Vegetables," and find out why he loves cooking with vegetables, even sharing a recipe for his famous Smoky Aubergine Parm. Jesse Jenkins aka ADIP (Another Day in Paradise) is a chef and social media sensation based in London. Jesse's cinematic vegetable-focused cooking videos on Instagram reach up to 2.1 million views – solidifying his status as a new star on the UK cooking scene. Inspired by the people he has cooked for and alongside over the years, his food is fresh, fast and a bit filthy, with a laid-back Americana vibe – perfect for sharing. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chef and food writer Claire Thomson is back with a brand-new series of the 5 O'Clock Apron podcast with Good Food! In this series, Claire invites another incredible line-up of guests into the kitchen - from a comedian to a Royal Ballet dancer, a waste and recycling worker to a rugby player - and many more. Together they cook favourite home recipes while sharing stories, laughter, and the odd kitchen mishap. Episodes drop weekly from 18th June. Follow now and join Claire for some delicious kitchen companionship! Learn more about your ad choices. Visit podcastchoices.com/adchoices

When the going gets tough, the tough go for pozole. Tony Ramirez dusts off the barbecue for summer grilling and adds Filipino flair to live fire TikTok darling Claire Dinhut has a thing for condiments and finds creative ways to use them Casey Elsass helps you decide what to bring to the party based on what type of guest you are Memo Torres discovers a pozole palace in the San Fernando Valley Charlotte Biltekoff explores how the public's mistrust of processed foods and the food industry's misunderstanding of these concerns Sign up for our weekly Good Food newsletter!

With the Wind with Dr. Paul – Show 177: Pediatric Perspectives: Good Food for Good Health with Zen Honeycutt Title: Good Food for Good Health with Zen Honeycutt Presenters: Dr. Paul, Zen Honeycutt Length: Approximately 33 minutes Web Resources Discussed: Moms Across America — http://momsacrossamerica.org/ Baby Formula Toxic Metals Results | Moms Across America — https://www.momsacrossamerica.com/baby_formula_toxic_metals_results Petitions | Moms Across America — https://www.momsacrossamerica.com/petition Moms Across America | Rumble — https://rumble.com/user/MomsAcrossAmerica Sign Up for Our Email Alerts! | Moms Across America — https://www.momsacrossamerica.com/newsletter Moms Across America | Facebook — http://www.facebook.com/MomsAcrossAmerica Gluten-Free Food Test Results | Moms Across America — https://www.momsacrossamerica.com/gluten_free_food_test_results 100% of Fast Food Samples Tested Positive for Heavy Metals, Lead, and Cadmium | Moms Across America — https://www.momsacrossamerica.com/fast_food_heavy_metals VAX FACTS Paperback Edition: https://indiepubs.com/products/vax-facts/ VAX FACTS eBook Edition: https://www.kidsfirst4ever.com/store/p8/VAX-FACTS-EPUB.html Kids First 4Ever: https://www.kidsfirst4ever.com/#/ Doctors and Science: https://www.doctorsandscience.com/ Key Points (with time stamps): 00:00:40 – Dr. Paul reminds listeners about the VAX FACTS paperback availability and impact. 00:01:58 – Introduction to Zen Honeycutt and her work with Moms Across America. 00:03:48 – Zen shares the life-threatening allergy experience with her son that led her to investigate food toxins. 00:05:13 – Exploration of GMOs, glyphosate, and food toxicity in the modern food supply. 00:06:48 – Tips for avoiding glyphosate exposure in foods such as canned chickpeas and oats. 00:17:18 – Concerns about heavy metals in baby food—specifically cinnamon, potatoes, and sweet potatoes. 00:21:39 – Traditional kitchen practices like soaking rice and beans to reduce arsenic and improve digestion. 00:23:07 – Budget-friendly tips: shopping in bulk, intentional planning, and family participation in meals. 00:27:06 – Gut health and behavior: how probiotics from fermented foods support children's health. 00:28:25 – Zen advises parents to empower kids in the kitchen to help reduce mealtime resistance. 00:30:00 – Recommended educational films: Secret Ingredients and GMO OMG. 00:31:22 – Zen's family success story—no doctor visits for her son in over a decade. 00:32:25 – Fina

Join Melissa Hemsley as she delves into the art of sustainable living, offering practical tips and heartfelt insights. Sitting down with host Samuel Goldsmith, Melissa opens up about the messy joy of feeding her toddler, the pressure of healthy eating in a world dominated by ultra-processed food, and why she's proudly team frozen peas and batch-cooked soup. Together, they unpack everything from how to cook for picky eaters (of all ages), to the myth of perfect meal prep and the power of grated veg to transform a meal. Melissa shares practical tips for making real food easier, more colourful, and more fun—without the guilt, the overwhelm, or the pressure to be perfect. Melissa Hemsley is a former private chef turned bestselling cookbook author, food columnist, and real food advocate. Passionate about sustainable, seasonal cooking, Melissa champions feel-good food—meals that nourish the body, respect the planet, and bring joy. She has written six cookbooks, including Real Healthy, which helps readers unprocess their diets with easy, everyday recipes. Her writing has appeared in The Telegraph and Vogue, and she is a proud ambassador for Fairtrade UK, a volunteer for The Felix Project, and a judge for numerous food awards. Melissa also writes a popular Substack newsletter, sharing recipes, tips for reducing food waste, interviews, and family life with her daughter, Summer, and dog, Nelly. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week, we take physical and historical journeys to East Africa and South America. John Birdsall traces the evolution of queer food through the 20th century In her new series Panamericana, Pati Jinich travels the roads and highways linking North and South America, connecting with people along the way As a child of East African immigrants, Zaynab Issa uses her suburban childhood to create a cooking style all her own Humberto Raygoza took his family's chorizo recipe and built a business, one link at a time At the farmers market, chef Ed Cornell prepares for summer with apricots and soft serve Sign up for Good Food's weekly newsletter!

This week's episode began with an interview of Suzanne O'Brien, CEO of Royal Restaurant Group, who discussed her career in the restaurant industry and the success of their partnership with the Philadelphia Horticultural Society's pop-up garden. This was followed by an interview with Maria Stewart, who is the owner of Gorgeous Goat Creamery. Maria shared her background in academia and nutrition before transitioning to goat farming and dairy production. The final segment featured Danny O'Malley, Founder of Before the Butcher, a plant-based meat company. Danny explained his journey from acting to food service and production, and discussed his company's plant-based protein products along with the environmental impact of meat eating versus consuming plant-based foods. *Food Farms And Chefs Radio Show, Episode 325

What happens when a food-obsessed cyclist pedals across the U.S. in search of the real American plate? In this fun and heartfelt episode, food writer and national treasure Felicity Cloake joins host Samuel Goldsmith to dish on everything from smoky barbecue and spicy dumplings to Midwest lake culture and late-night toast rituals. Felicity shares stories from her latest book Peach Street to Lobster Lane, which chronicles her epic ride from California to Maine, taste-testing her way through Tex-Mex mashups, Amish Southern cooking, and Serbian sausage in Chicago. Expect culinary confessions (spoiler: she once cooked pasta in a kettle), a love letter to buttered toast, and an unapologetic ode to trifle. With a side of political observations, dog dinners, and a few questionable hot dog contests—this episode is a feast of flavour, culture, and laughter. Hit play if you love food, travel, and a good story, or just want to know how many hot dogs someone can eat in ten minutes.Felicity Cloake is the multi award-winning author of the Guardian's long-running How to Make the Perfect series, the New Statesman's food column and seven books, including One More Croissant for the Road and Red Sauce Brown Sauce, which won the Fortnum and Mason food book of the year award in 2023. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

It's time to get grlling! And sipping! Men of barbeque loom large in America but Toni Tipton Martin and Morgan Bolling remind us that women also know their way around the pit Cathy Park rounds up the best matcha lattes in Los Angeles. Zach Mangan of Kettl in Los Feliz considers the downside to the matcha boom Lila Seidman reports on the tricky process of removing rare steelhead trout from the Palisades Fire burn area At the farmers market, chef Viktoriya Campos gets an early start, stalking seasonal asparagus. Sign up for our weekly Good Food newsletter!

Join Sam for an exciting episode with award-winning food writer and veg grower Kathy Slack. Kathy shares her inspiring journey from a high-flying global strategy director to a successful food writer and author. Hear her candid conversation about the challenges of living with depression, the therapeutic power of growing your own food, and how she found solace in the veg patch. We delve into her latest book, 'Rough Patch,' which is a memoir with recipes, and discuss the joy of nurturing a garden, her cooking philosophies, and favourite dishes. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Bottoms up! We're all about the tipple this week. Historian Hadley Meares looks at how Hollywood sips cocktails on the big screen Aaron Goldfarb follows collectors hunting for vintage spirits Sociologist Nicola Nice takes a look at how women brought the cocktail home Lesley Jacobs Solmonson explains how liqueurs went from the hands of the apothecary to those of the mixologist Evan Rail plays detective, looking back on an absinthe enthusiast who became a con artist Don't forget to sign up for Good Food's weekly newsletter!

Host Sam sits down with celebrated chef Jude Kereama at the renowned Kota Kai restaurant in Cornwall. In this heartfelt conversation, Jude shares his incredible journey from New Zealand to Cornwall, offers insights into his Māori, Chinese, and Malaysian heritage, and discusses the evolution of his culinary style. Discover Jude's passion for foraging, his take on community, and how his personal experiences shape the food at his beloved restaurants. Don't miss out on stories about the Great British Menu, the emotional highs and lows of his career, and the delicious memories that define his cuisine. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The joy of cooking with Roy Choi... Kogi king Roy Choi has health on his mind in a new collection of recipes How do you become a restaurant critic? Besha Rodell explains in her memoir Marie Mitchell shares dishes from the Caribbean and its diaspora It's cherry season at the farmers market and which means the lines are long at the Murray Family Farm stand Sign up for our newsletter and catch up on all Good Food episodes!

Why I Love to Eat (And Watch People Cook)Food is more than fuel—it's one of my favorite parts of life.In this episode, I open up about my personal relationship with food. Thanks to a fast metabolism, I've always been able to eat what I want without worrying about weight, but that freedom led me to something deeper: a real love for food itself.I talk about where it all started, how food fits into my life today, and why I'm obsessed with watching chefs do their thing—Gordon Ramsay, Anthony Bourdain, cooking competitions, street food videos, and more. I don't just enjoy eating…I enjoy watching people cook, learning about ingredients, and admiring the art of a well-made meal.If you're someone who sees food as more than just calories—or you've ever gotten emotional over a perfect bite—this one's for you.

On this episode of the California Now Podcast, host Soterios Johnson digs into the Golden State's dynamic and diverse restaurants with three experts who know the local food scene inside and out. First, Johnson chats with Elina Shatkin, food journalist and producer of KCRW's Good Food in Los Angeles. Shatkin shares some of her favorite restaurants and foodie neighborhoods across the City of Angels. Shatkin runs the full gamut of good eats, from L.A. institutions to standout sandwich shops and high-end spots. “I just want to give people a good time and help them discover something delicious,” she says. She also takes listeners east, highlighting her favorite newcomers and old-school dining establishments in Palm Springs and the Coachella Valley. Next, Johnson welcomes Mackenzie Chung Fegan and Cesar Hernandez, food critics at the San Francisco Chronicle and the duo behind the paper's much-anticipated Top 100 Restaurants list. They reflect on their process of curating the list and their goal to highlight culinary excellence across price points, cuisines, and regions—from Oakland to San Jose to Healdsburg. “We wanted to make sure that there were plenty of affordable restaurants on this list,” says Fegan, “that it wasn't just a list of places to eat out for special occasions.” Hernandez echoes this sentiment, emphasizing the value of lifting up both legacy and new restaurants. “We also wanted to represent places that have been around for at least 10 or 15 years instead of just the ones that are new.” Together, the critics highlight standout picks, ranging from local taco shops to classic Bay Area mainstays and Michelin-starred meals.

Mischke determines, for the first time in his life, that we're all good drivers. Yes, that even includes you! Then he descends into the dark world of lustful appetites, with author Rachel Hope Cleves and her latest book Lustful Appetites: An Intimate History of Good Food and Wicked Sex. He makes a few calls to listeners, and honors Mother's Day, before leaving everyone with a profoundly disturbing image. So prepare yourself for another new episode of Mischke! Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Mischke determines, for the first time in his life, that we're all good drivers. Yes, that even includes you! Then he descends into the dark world of lustful appetites, with author Rachel Hope Cleves and her latest book Lustful Appetites: An Intimate History of Good Food and Wicked Sex. He makes a few calls to listeners, and honors Mother's Day, before leaving everyone with a profoundly disturbing image. So prepare yourself for another new episode of Mischke! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Mischke determines, for the first time in his life, that we're all good drivers. Yes, that even includes you! Then he descends into the dark world of lustful appetites, with author Rachel Hope Cleves and her latest book Lustful Appetites: An Intimate History of Good Food and Wicked Sex. He makes a few calls to listeners, and honors Mother's Day, before leaving everyone with a profoundly disturbing image. So prepare yourself for another new episode of Mischke!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What baking beliefs can you do without? Nicole Rucker rekindled her love for baking by tinkering with her favorite recipes and eliminating the fuss Gabriela Glueck visits the "Torture Orchard," where California's nut trees are pushed to the brink so they can withstand the curveballs thrown by climate change Nasim Alikhani spent decades working various jobs before realizing her calling — opening a restaurant to showcase the food of Iran Evan Kleiman recalls the crazy ride of the 1980s LA restaurant scene with Francis Lam, host of The Splendid Table Often overlooked among springtime greens, chef Dashiell Nathanson is anything but sorry to use sorrel in his cafe dishes Sign up for our weekly Good Food newsletter!

What do we buy? And what does that say about us? Emily Mester examines what happens when consumption begins to consume you Journalist Ada Tseng visits Costco twice a week for gas, deals, and hidden Asian treasures Benjamin Lorr explores how the sliding doors at American grocery stores stay open Patty Civalleri tells us about the man who created Trader Joe's, which started in Pasadena in 1967 Gustavo Arellano recalls the legacy of Frieda Caplan, who introduced Angelenos to all sorts of exotic produce LA transplant Vanessa Anderson, aka The Grocery Goblin on Tiktok, documents the city by visiting its markets. Sign up for the weekly Good Food newsletter!

We're back on the road to celebrate our 30th Anniversary! This week, we're headed to Los Angeles, in partnership with LAist, to talk about the world-influencing food scene in LA and the community that brings it together. First, we dig into how LA dining influenced the country and the world with KCRW's very own Evan Kleiman, Host of Good Food, and Gab Chabrán, Associate Editor of Food and Culture at LAist. Then we talk community and the restaurants that foster those connections with chef-owners Uyên Lê, who makes delicious Vietnamese comfort food at her take-out, Bé Ù, Keith Corbin, executive chef and co-owner of Alta Adams, and bestselling author of his memoir, California Soul and Elvia and Alex Garcia, the James Beard nominated chef-owners of Evil Cooks, one of L.A.'s most lauded taqueria pop-ups now transformed into a full restaurant.Broadcast dates for this episode:April 11, 2025 (originally aired)Your support is a special ingredient in helping to make The Splendid Table. Donate today

Passover and Easter are here — and we have food ideas for both holidays. Hèléne Jawhara Piñer unravels the thread connecting the Spanish Inquisition to modern Jewish food practices In a new memoir, Joan Nathan reflects on her life through the lens of food Jeff Chu abandoned his career as a journalist to work the land and attend seminary, tilling up life lessons as well as a sense of calm Great British Bake Off alum Giuseppe dell-Anno celebrates a sweet Easter with Italian desserts Chef Nestor Silva plucks leaves from the fava plant for a new dish at French Japanese bistro Camélia You can listen to every Good Food episode here. And don't forget to sign up for our newsletter.