KCRW's Good Food
Your weekly treat from Evan Kleiman. By tuning in to Good Food, you can discover great restaurants that you've never heard of, the politics of consumption, explorations of cultures through their food customs and some of the most interesting people who devote their lives to ...
Your weekly treat from Evan Kleiman. By tuning in to Good Food, you can discover great restaurants that you've never heard of, the politics of consumption, explorations of cultures through their food customs and some of the most interesting people who devote their lives to various elements of the food supply.
Show all Visit Show Website http://www.kcrw.org/Recently Aired
-
HD
Eatymology; Clifton's Cafeteria Reopens; Nature's Last Untouched Wheat
This week, food writer Josh Friedland helps us expand our ...
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 discover
-
HD
PieCast: What in the World of Pie? Mastering the Art of Hot Water Pastry Crust
In the second installment of the Good Food Pie Cast, ...
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
-
HD
Mark Bittman's Farewell, Senegalese Food, Vertically Integrated Meat
This week, Mark Bittman discusses why he left the New ...
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 signatu
-
HD
Pie Fight of the Century, the Vegetable Shaman, Cold Noodles for Hot Days
New York Times journalist Dan Barry resurrects the greatest pie ...
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
-
HD
PieCast: A Pie to Cure Your Hangover, Revisiting Pie Town
The PieCast is Good Food's yearly bonus podcast all about ...
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 histori
-
HD
Atlanta's Hip Hop Loving Restaurant Critic, Peddling Candy in South LA
This week we get to know Christiane Lauterbach, Atlanta's most ...
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 t
-
HD
Fifteen Years of Father's Office, Deli Man, Hacking Old Menus
Sang Yoon discusses his iconic Father's Office burger and how ...
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
-
HD
LA's Street Food History, the Hangtown Fry, Corn Wars
Writer Farley Elliott provides a history of LA's street food ...
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 espiona
-
HD
Massimo Bottura, Shakespearean Cocktails, Hacking a Falafel Sandwich
We talk to Chef Massimo Bottura about how he embraces ...
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 e
-
HD
Slutty Food, Hot Chicken, Will Nutrition Labels Get a Makeover?
What does it mean to call a dish "slutty?" LA ...
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 dai
