288 episodi

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

Good Food KCRW

    • Cultura e società
    • 5,0 • 1 valutazione

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

    Native American food sovereignty, Nicolas Cage’s ‘Pig,’ Bourdain, bao

    Native American food sovereignty, Nicolas Cage’s ‘Pig,’ Bourdain, bao

    The long holiday weekend calls for time to veg out. If you had too many helpings of mashed potatoes on Thanksgiving, well it’s time to be a couch potato and tune into some of Good Food’s favorite movie segments from past years. Sanjay Rawal directed the film “Gather” and discusses the growing movement of Native Americans working to reconnect with their spiritual and cultural identity. Michael Sarnoski and Vanessa Block are the duo behind “Pig,” starring Nicolas Cage, and they share what it takes to bring authenticity to restaurant and food culture in a script. Director Morgan Neville pays tribute to Anthony Bourdain in his film “Roadrunner,” with moments of joyful remembrances and revelations that things aren’t always as they appear. Pixar’s “Bao” is an eight-minute film directed by Domee Shi that follows a Chinese Canadian mother who becomes lonely after her son leaves home, and she gets a second chance at motherhood when a steamed bun comes to life in her kitchen. Quentin Tarantino joins Elvis Mitchell in conversation about using food as a metaphor for power in his work. Nathan Park reveals the hidden backstory of economic insecurity and fried chicken in the Academy Award-winning film “Parasite.”

    • 56 min
    Thanksgiving FAQs, vegan sides, first celebrations, French turkeys

    Thanksgiving FAQs, vegan sides, first celebrations, French turkeys

    The countdown to the Super Bowl of the food world has begun — Thanksgiving. It’s an imperfect holiday, rife with historical baggage, and a lot of likes and dislikes swirling around the table. However, it is the one holiday that is focused entirely on food, and after covering this celebration for so many years, what brings Good Food host Evan Kleiman the most joy is how every family makes it their own.
    Kleiman is joined throughout the show by Genevieve Ko, senior editor at the New York Times, as they answer some of the most frequently asked cooking questions. Guests also share stories of their first Thanksgiving celebrations, new traditions, and the generosity that can be extended across the table.

    • 52 min
    Julia Child, Mediterranean cuisine, Jewish baking, food injustice

    Julia Child, Mediterranean cuisine, Jewish baking, food injustice

    Julia Child completely changed how Americans thought about cooking, and a new side of the culinary phenom is shown in the documentary by Julie Cohen and Betsy West. Lien Ta announces that Here’s Looking At You is reopening in Koreatown and shares the ups and downs of the restaurant during the pandemic. Claudia Roden is credited with introducing Middle Eastern cuisine to a larger audience and has a new cookbook cataloging recipes from the Mediterranean. Beth Lee prepares to bake up a storm for Hanukkah. New York Times California critic Tejal Rao discovers baby celery and other ingredients at the Torrance Farmer’s Market for vegetarian Thanksgiving dishes. Lastly, Priya Fielding-Singh researches food injustice and some misconceptions connecting class and diet.

    • 56 min
    Baking with Dorie, grains, legumes, and Monsanto

    Baking with Dorie, grains, legumes, and Monsanto

    It’s fall, so fire up the oven and get baking! Dorie Greenspan explores savory spins on classic sweet recipes. Former farmer and chef Abra Berens dives into grains, seeds, and legumes, with ideas on how to stretch a pot of boiled black beans into a whole week of meals. Professor Bartow Elmore spent a decade researching the troubling and jaw dropping history of Monsanto and the company’s impact on how America eats. Computer engineer, recipe developer, and blogger Amisha Dodhia Gurbani uses California ingredients to modernize traditional Indian recipes. At the farmer’s market, Valerie Gordon shops for the makings for her pumpkin pies.

    • 57 min
    Black food, fermentation, Diwali, and squash

    Black food, fermentation, Diwali, and squash

    James Beard Award-winning chef and educator Bryant Terry aims to bring BIPOC voices to the forefront of the culinary conversation and debuts the first output from 4 Color Books, the publishing imprint where he serves as editor-in-chief. Then, Sandor Katz logs his fermentation romp around the world. Closer to home, Alex Hozven of The Cultured Pickle Shop in Berkeley talks about how she started producing kraut before the trend to pickle everything within arms reach caught on. Across the Bay, chef Heena Patel recalls childhood memories of Diwali as she prepares her restaurant menu. Finally, correspondent Gillian Ferguson does a double take of Tahitian squash at the farmer’s market.

    • 56 min
    Ghanaian food, Halloween prep, sugar skulls, pears

    Ghanaian food, Halloween prep, sugar skulls, pears

    Chef and food justice activist Zoe Adjonyoh returns to Ghana to explore her cultural ancestry and gather recipes. Julia Sherman has entertaining ideas and candy alternatives for Halloween. Delilah Snell shares traditions of Día de los Muertos, including the construction of altars and the significance of offerings left to welcome back the souls of deceased relatives. This week’s “In the Weeds” features Jonathan Yang, who opened Thank You Coffee in Chinatown to give back to the community and draw people back to legacy businesses. Christine Tran of the Los Angeles Food Policy Council explains a new county report showing better food insecurity statistics but trends with unemployment rates. Finally, Naomi Shim is making pastry with farmer’s market pears.

    • 56 min

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