Good Food

KCRW
  • 4,0 (3)
  • CULTURE ET SOCIÉTÉ
  • CHAQUE SEMAINE
Good Food

Everything you wanted to know about good cooking and good eating from LA chef, author, radio host and restaurateur Evan Kleiman.

  1. -6 J

    Cookies, millennial farming, fast food and the African American community

    Food writer and recipe developer Ben Mims scours the world for great cookie recipes. Former professional basketball player Laurent Correa is turning out some of LA's best croissants. Dr. Naa Oyo Kwate unveils the insidious relationship between fast food and the African American community. Lindsey Beatrice explores the creative ways millennials are acquiring land they can farm. Food Access LA raises funds to keep two farmers' markets afloat, and Nick Fisher of Fluffy McCloud's is drawn to fuyu persimmons for their shape.

    1 h

  2. 1 NOV.

    No-knead bread, see-through mice, soda science

    Anthropologist Susan Greenhalgh describes how soda companies have influenced the science around sugary drinks. Health and nutrition reporter Alice Callahan breaks down "ultra-processed foods," a newish term to describe the evil that lurks on supermarket shelves. National Park guide Joseph C. Ward explains how a Cheetos bag altered the ecosystem in a New Mexico cavern. Physician and journalist Bryce Y. Lee reveals how scientists are using the food dye found in Doritos to make see-through mice. Breadmaster Jim Lahey reminisces on the 15th anniversary of his revolutionary no-knead bread-making book. Chef Aric Attebery shares tips for incorporating seasonal farmers market ingredients into the bowls we make at home.

    1 h

  3. 25 OCT.

    Diwali desserts, gothic recipes, great tacos, preserved fruit

    Hetal Vasavada prepares for Diwali, the Hindu festival of lights, by baking gorgeous, colorful sweets. The intersection of Gothic novels and food offers a rich, spooky tradition for literary scholar Dr. Alessandra Pino and food writer Ella Buchan. Food scholar Darra Goldstein shows us how to make candied pumpkin, a creative autumn treat. In the docuseries La Frontera, Pati Jinich showcases the politics, culture, and cuisine of the US/Mexico borderlands. From Sonoran tacos to Hawaiian short ribs, Memo Torres returns with five great places to eat this month.

    1 h

  4. 18 OCT.

    Italian sweets, chocolate, vanilla, jujubes

    Pastry chef Victoria Granof relishes the diverse, and often misunderstood, sweets of Sicily. Essayist and poet Aimee Nezhukumatathil explains the laborious process of cultivating vanilla and the fragile state of its existence. Rowan Jacobsen travels deep into the Bolivian Amazon to uncover the chocolate's origins. Molecular biologist Raven Hanna shows us how to produce tree-to-bar chocolate. At the farmer's market, Klementine Song reminisces about the jujubes her parents grew while farmer Terry Kashima shares the fruit's health benefits.

    1 h

  5. 12 OCT.

    Gerrymandering, baking tweaks, LA-style pizza

    Ben Blount and Bryan Kett created a chocolate bar to explain why our congressional districts have such weird shapes (hint: gerrymandering). Left, Right and Center host David Greene discusses how gerrymandering impacts our elections. Lola Milholland discusses how community living can help us develop life skills and flex our generosity muscle. LA Times restaurant critic Bill Addison finds a magical and civilized weeknight wine bar on Melrose. Chemist and baker Kat Cermelj conquers recipes without gluten, dairy, or eggs. Tommy Brockert started making pizza as a way to bring people together during the pandemic. Now, he has two LaSorted's locations.

    1 h

  6. 4 OCT.

    Syrian refugee cookbook, baking for happiness, the future of food

    To tell the stories of Syrians living in the world's largest refugee camp, Karen Fisher collected their recipes. For Kim-Joy, one of The Great British Bake Off's most memorable contestants, baking isn't just about flavor or cuteness — it's also about mental health. Julie Guthman critiques tech entrepreneurs whose proposed food system "fixes" ignore the underlying problems they claim to address. Alvaro Bautista recovers more than half of his date harvest, which perished in last year's rain, while Companion, a new restaurant in Venice, opens with a Quarter Sheets alum.

    1 h

  7. 27 SEPT.

    Rosh Hashanah, child labor, a culinary memoir

    From nopales and horchata to matzoh balls and Manischewitz, Ilan Stavans and Margaret Boyle merge Mexican and Jewish foods. Rachel Gordin Barnett and Lyssa Kligman Harvey celebrate the unique and diverse food history of Jewish South Carolina. Hannah Dreier reports on child labor in the poultry broiler belt. Brigit Binns reflects on her dysfunctional LA childhood and how it delivered her to the kitchen and writing.

    1 h

  8. 27 SEPT.

    Chasing the Watermelon Man (from KCRW's Lost Notes)

    An audio folk story examining the tradition of Black watermelon long-haulers, who drive to farms in the South for watermelon and sell them in Black neighborhoods around the US. This is a special bonus edition from KCRW's Lost Notes.

    57 min
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À propos

Everything you wanted to know about good cooking and good eating from LA chef, author, radio host and restaurateur Evan Kleiman.

Informations

  • Création
    KCRW
  • Années d’activité
    2005 - 2024
  • Épisodes
    363
  • Classification
    Tous publics
  • Copyright
    © KCRW 2024
  • Site web de l’émission
    Good Food

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