Good Food

Dan Hong considers the role food has played in diplomacy and politics. Ruth Reichl weaves art and fashion into The Paris Novel, in which her heroine finds herself through food. Sara B. Franklin pays tribute to Judith Jones, the editor responsible for bringing Julia Child and Edna Lewis to American kitchens. At the farmers market, chef Daniel Cutler puts tomatoes and peaches to work at two different restaurants.

Transcribed - Published: 26 July 2024

Mary Beth Sheridan details how drug cartels in Mexico have begun extorting tortilla vendors. Stef Ferrari raises a glass to stuzzichini, Italian bites served during aperitivo. LA Times restaurant critic Bill Addison reviews Baroo, which he recently named Restaurant of the Year. Julia Sarreal pores over yerba mate, an iconic South American beverage that has been revered and vilified. Catherine Roberts reports on pesticide residues lurking in 59 common fruits and vegetables.

Transcribed - Published: 19 July 2024

Alexandra Stafford shares her easy techniques for making pizza at home — no kneading or stand mixers required. Alyse Whitney dives into summer with riffs on crowd-pleasing dips that are perfect for communal dunking. Want to make a smooth, creamy queso? Swetha Sivakumar reaches into the medicine cabinet. When Jeff Horwitz wanted to get rid of his allergic reaction to poison oak, he started consuming it. Summer tomatoes have arrived at farmers markets!

Transcribed - Published: 12 July 2024

It's Good Food's 2024 James Beard Award winners show! More than three decades after her father passed away, Hetty Liu McKinnon honors him with a tender cookbook about his legacy and her love of vegetables. Abi Balingit, a self-described "dork who baked," turned her passion into a cookbook of Filipino desserts. Becoming a chef wasn't in Jason Hammel's plan but he now operates Chicago's Lula Cafe, a leader in the hospitality industry. Sohla El-Waylly teaches us the "why" behind kitchen techniques. Bill Addison reviews Filipino favorite Kuya Lord, which started as a garage pop-up and now has a brick-and-mortar spot in Melrose Hill.

Transcribed - Published: 5 July 2024

Nicola Twilley takes a cold plunge into the history of refrigeration. Lucas Sin explains how to use the freezer to improve cooking. Adrienne Borlongan jettisoned a career in nursing to explore ice cream production. For two decades, Michael Buch has watched Silver Lake change around his shop, Pazzo Gelato. At the farmer's market, Elaine Marumoto-Perez and her brother use apricots to make ice cream and donate portions of each pint to charity.

Transcribed - Published: 28 June 2024

Food writer Khushbu Shah reflects on how Bisquick and Cream of Wheat fit into the Indian American diaspora. Michelle T. King recounts the life of Fu Pei-mei, a culinary star who taught generations of Taiwanese women how to cook.

Transcribed - Published: 21 June 2024

Chef and culinary activist Lelani Lewis returns to her Caribbean roots with classic recipes. Steve Hoffman dreamed of moving his family to France… until he moved them to the wrong town in France.

Transcribed - Published: 14 June 2024

In a new cookbook filled with Lebanese recipes, Hana El-Hibri invokes the spirit of "mayylu," an invitation for visitors to pop in. Jo Flashman pairs Southern California hikes with microbreweries.

Transcribed - Published: 7 June 2024

Franco-Palestinian chef Fadi Kattan is on a mission to document and share Palestinian foods, traditions, and the work of home cooks. Filmmaker Peter Byck casts a lens on the maverick farmers and scientists working to solve the...

Transcribed - Published: 31 May 2024

Author and illustrator Mark Kurlansky peels back the cultural, historical, and gastronomical layers of the onion. Jonathan Kauffman explains how "hippie food" went mainstream.

Transcribed - Published: 24 May 2024

Memo Torres uncovers hidden gems and family-run businesses across Los Angeles. Adam Reiner takes a closer look at the products behind the tongue-in-cheek labels on the shelves of Trader Joe's.

Transcribed - Published: 17 May 2024

We think you'll enjoy this episode of Life Examined, a KCRW podcast that explores science, philosophy, and finding meaning in the modern world. You're probably already familiar with Michael Pollan's writing on food and psychedelics.

Transcribed - Published: 14 May 2024

After she became a mom, journalist Angela Garbes shifted her focus from food to the invisible, unpaid labor that goes into raising children.

Transcribed - Published: 10 May 2024

Historian Hadley Meares looks at how Hollywood sips cocktails on the big screen. From Prohibition bourbon to dolce vita amaro, journalist Aaron Goldfarb follows collectors hunting for vintage spirits.

Transcribed - Published: 3 May 2024

Deuki Hong and Matt Rodbard think the worldwide appeal of K-pop and Korean cinema has boosted modern Korean food. Operating out of a gas station, how does Arezou Appel make some of LA's best cookies?

Transcribed - Published: 26 April 2024

With only a week left until PieFest, baker Nicole Rucker shows us how to make a scrumptrilescent apple pie. From Baghdad and Buenos Aires to Montreal and Mexico City, Naama Shefi taps the Jewish diaspora to fill her holiday table.

Transcribed - Published: 19 April 2024

Journalist, activist, and founder of the blog Gaza Mom, Laila El-Haddad discusses how she keeps the cuisine of Gaza alive as she tries to find solace during Ramadan.

Transcribed - Published: 12 April 2024

Author and illustrator Mark Kurlansky peels back the cultural, historical, and gastronomical layers of onions. Journalist Shane Mitchell won two James Beard Awards for shining a light on the exploitation in America's onion fields.

Transcribed - Published: 5 April 2024

Marian Bull weighs in on the popularity of orange egg yolks. Chef Ludo Lefebvre details what goes into his famous omelet, which is on the menu at Petit Trois.

Transcribed - Published: 29 March 2024

Arielle Johnson chases deliciousness by taking science and making it fashion.

Transcribed - Published: 22 March 2024

Explaining how taste and smell interact, why smell is related to emotion, and the patterns of flavor, Arielle Johnson chases deliciousness by taking science and making it fashion.

Transcribed - Published: 22 March 2024

Sous chef Kamran Gill discusses the challenges he faces while fasting during the holy month of Ramadan. Laura Strange develops recipes and travel guides for those living a gluten-free life in a gluten-centric world.

Transcribed - Published: 15 March 2024

Crystal Wilkinson recounts stories and recipes from five generations of Black Appalachian cooks. Poised to open a restaurant complex in Los Angeles, Rose Previte traveled spice trade routes to see how cooking traditions informed...

Transcribed - Published: 8 March 2024

Dr. Lauren Crossland-Marr explains how the gene editing technology CRISPR is impacting our food chain. Scholar and editor Darra Goldstein detonates the flavor bombs of preserved condiments.

Transcribed - Published: 1 March 2024

Saba Alemayoh shares her mother's story of civil war, migration, and divorce — all of it bound up with Tigray culture and food. What happens to food reality show contestants once the cameras stop rolling?

Transcribed - Published: 23 February 2024

What does the Tulare Lake Basin water crisis mean for the future of farming in California? Carolyn Quick Tillery celebrates the 25th anniversary of a cookbook that pays homage to the Tuskegee Institute.

Transcribed - Published: 16 February 2024

Director Tran Anh Hung and actress Juliette Binoche discuss the recipe for subtle seduction in The Taste of Things. Foley artist Olivier Thys reveals which foods he uses to simulate the on-screen sounds of bones breaking and...

Transcribed - Published: 9 February 2024

With restaurants dedicated to global rice dishes, JJ Johnson explores 28 varieties in his latest cookbook. Chef Eric Adjepong explores assimilation, culture and home in a new children's book.

Transcribed - Published: 2 February 2024

Zarghuna Adel learns classic recipes from older Afghans living abroad and reintroduces them to a younger generation living in the country.

Transcribed - Published: 26 January 2024

Journalist and author George Monbiot has a radical idea for fixing farming's environmental devastation — but can a post-agricultural world feed the planet?

Transcribed - Published: 19 January 2024

Erewhon sells an $18 dollar smoothie named after Hailey Bieber. Mary Beth Albright considers how drinking it will make us feel.

Transcribed - Published: 12 January 2024

Journalist Laura Tillman phoned Máximo Bistrot, a restaurant riding the wave of Mexico City's popularity as a fine dining destination, in hopes of interviewing its chef, Eduardo "Lalo" García Guzmán.

Transcribed - Published: 5 January 2024

Terrified of the ocean in her youth, Valentine Thomas is now a champion spearfisherwoman. Maggie Harrison describes the "maniacal rigor" with which she seeks out beauty through winemaking.

Transcribed - Published: 29 December 2023

Fuchsia Dunlop distills the history of Chinese food through a menu of 30 dishes. Kevin and Jeffrey Pang cook up some father-son bonding over plates of Mongolian beef and General Tso's chicken.

Transcribed - Published: 22 December 2023

Rose Wilde encourages bakers to develop a relationship with heirloom grains and alternative flours. Abi Balingit, a self-described "dork who baked," turned her passion into a cookbook of Filipino desserts.

Transcribed - Published: 15 December 2023

With a competitive spirit, Nancy Silverton sets out to make the best versions of classic baked goods. James Park grew up on kimchi, but when he discovered chili crisp, his world changed.

Transcribed - Published: 8 December 2023

Bookstore owner Celia Sack shares her list of notable cookbooks of 2023 — perfect for gift-giving. Yewande Komolafe connects the dots of her Nigerian past, visiting Lagos and returning with a new cookbook.

Transcribed - Published: 1 December 2023

In High on the Hog's second season, producers Fabienne Toback and Karis Jagger continue to explore how Black hands in the pot influence what America eats.

Transcribed - Published: 24 November 2023

Molecular biologist turned cookbook author Nik Sharma joins Evan Kleiman to talk turkey and all the trimmings. Hetty Lui McKinnon has led a life surrounded by vegetables and shares a riff on a potato gratin.

Transcribed - Published: 17 November 2023

Melinda Burns reports on the water wars in Cuyama, where small farmers are boycotting carrot behemoths Grimmway Farms and Bolthouse Farms. At the farmers market, Karen Beverlin explains why carrots taste sweeter in cooler temps.

Transcribed - Published: 10 November 2023

Toni Tipton-Martin spotlights the creativity, hospitality, and excellence of Black drinking culture. Leslie Kirchoff gives boring, square ice cubes a '70s-inspired remodel.

Transcribed - Published: 3 November 2023

When detective-fiction devotee Karen Pierce couldn't find a cookbook devoted to Agatha Christie, she decided to write her own. Professor Chris van Tulleken explores the effects of ultra processed food in a world where profit is the goal and purposeful addiction is part of the recipe. Personal injury attorney Bill Marler chases down offenders in our food chain as they make Americans sick. Food writer and musician Bill Esparza travels to LA's El Salvador Corridor for pupusas, antojitos, and more. Finally, local farmers, butchers, and chefs collaborate on flour tortillas.

Transcribed - Published: 27 October 2023

As he keeps racking up awards while shining a light on Native foodways, chef Sean Sherman hasn't forgotten his roots on the Pine Ridge reservation. Virginia Sole-Smith says the rise in Ozempic use as a weight loss tool exacerbates an anti-fat mentality. Africa meets America as Pierre Thiam brings the flavors of his native Senegal to more kitchens in his new home. Chefs Daniel Patterson and Keith Corbin have reimagined Locol so they can reopen it as a nonprofit in Watts. With a knack for offbeat abstractions on the plate, Bar Chelou isn't playing it safe, says LA Times critic Bill Addison. Nicole Rucker of Fat & Flour is using mutsu apples for goods other than pie.

Transcribed - Published: 20 October 2023

Through trial and error, KCRW recording engineer PJ Shahamat learns to cook biryani in the new video game, Venba. Designed and developed by Abhi, the goal of Venba was to create an emotional connection to food. Alicia Kennedy unpacks the history of vegan and vegetarian eating in America and considers a diet that's kinder to the planet. From basturma in Burbank to hot links in Lincoln Heights, Memo Torres scans the city for his favorite eats. Carlos Salgado and Taco María make history, winning KCRW's Tortilla Tournament for a second time. Passion fruit and Brussels sprouts are having their moment at the farmer's market.

Transcribed - Published: 13 October 2023

Food historian Christina Ward documents the practical and spiritual ways that religion shapes what we eat. From toilet to tap, John and Sommer Decker fight off the Arizona heat with beer brewed from treated wastewater. Gustavo Arellano reveals the Fuerte Four in the 2023 Tortilla Tournament. Drawing on her Karuk heritage, Native Californian Sara Calvosa Olson helps people decolonize their diets, one cup of manzanita flour at a time. Harvesting Indigenous ingredients on Navajo Nation land, Zachariah and Mary Ben make and sell non-GMO, heritage-style baby food. Pomologist David Karp puts the squeeze on citron, an ancient fruit often seen in panettone and fruitcake.

Transcribed - Published: 29 September 2023

Memo Torres hops on Metro's 33 bus line to seek out tacos from Santa Monica to downtown. The field narrows for the 2023 Tortilla Tournament as Gustavo Arellano reveals the Eso Eight, who are still in the running for the Golden Tortilla. Writer and chef Klancy Miller shines a light on the Black women and femmes at the top of their game in food, wine, and hospitality. Recipe developer Susan Simon teams up with Rabbi Zoe Zak to celebrate the Jewish high holidays. Uli Nasibova heads to the farmer's market to buy quince for a chicken dish.

Transcribed - Published: 22 September 2023

Journalist Laura Tillman phoned Máximo Bistrot, a restaurant riding the wave of Mexico City's popularity as a fine dining destination, in hopes of interviewing its chef, Eduardo "Lalo" García Guzmán. Tillman had covered immigration for the past 10 years and she was interested in speaking with dishwashers, cooks, waiters, and purveyors working in high-end restaurants, where economic inequalities are pronounced. It was 2016, and as the US presidential election made pawns of Mexican immigrants, the chef was eager to share his story. Tillman spent the next five years speaking with García, his family, and those who worked with him, following his journey from the fields as a young migrant farm worker to the kitchens of the American South then back to Mexico, where along with his wife, he has built a restaurant group that employs hundreds of people. Tillman tells his story in the book The Migrant Chef: The Life and Times of Lalo García — but ultimately, this is Lalo's journey. It's a singular epic, complete with a cruel twist that reveals so much about the relationship between Mexico and the United States, the two countries that shaped García.

Transcribed - Published: 15 September 2023

With temperatures dipping below 80 degrees, it must be pasta weather in Southern California. This week, Good Food heads to Italy. Rachel Roddy combines 50 pasta shapes with sauces, creating iconic dishes of everyone's favorite carb. When Saghar Setareh landed in Rome from Tehran, she uncovered a Venn diagram of overlapping flavors. Silivia Nacamulli looks back at Jewish influences on Italy's culinary history, which stretch back 2,000 years. Clifford Wright hones in on the culinary traditions of Emilia-Romana. At the farmer's market, Melissa Lopez finds eggplant to top one of her must-have pies

Transcribed - Published: 8 September 2023

It's that time of year. Summer is officially over and kids are back in school. And sending kids to school means figuring out what they're going to eat for lunch… unless your child eats the lunch provided by their school. Then you're done and dusted. A team of experts has figured all of that out for you, right? On the James Beard award-winning podcast Pressure Cooker, hosts Jane Black and Elizabeth Dunn explore the Herculean task of providing nutritious food that children will actually want to eat. If you've never thought about the inner workings of the school lunch program, you're about to get a crash course. This week on Good Food, we're rebroadcasting two episodes from Pressure Cooker. In "The Twisted History of School Lunch in America," Black and Dunn dig into the origins of the school lunch program to figure out how we got to where we are today. It's a surprising tale involving desperate farmers, skittish military generals, shortsighted bean counters, pizza lobbyists, and a network of underground caves filled with cheese.

Transcribed - Published: 1 September 2023

Who owns Taco Tuesday? Gustavo Arellano weighs in on the legal skirmish around the phrase. Using slices, pieces, and crumbs, baker Rick Easton treats bread as an ingredient. Sisters Margaret and Irene Li crack the code for using wilted, nearly expired, and only-needed-a-tablespoon ingredients. Krista Burton makes a cross-country pilgrimage to visit the last lesbian bars in the US. LA Times restaurant critic Bill Addison sets his sights on a newish spot that brings Korean fine dining to Los Angeles. Meredith Pangrace delves into Midwest pies and their origins in a new cookbook.

Transcribed - Published: 25 August 2023