Good Food

KCRW

4.6 (1K)
SOCIETY & CULTURE
UPDATED WEEKLY

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

54M AGO

Sacred meals, absinthe, undercover dining at the CIA

Explore the spiritual side of food and modern Ghanaian recipes. Jody Eddy spent two years visiting sacred spaces and meeting the people who cook in them Inspired by childhood visits to Ghana, Eric Adjepong debuts his first collection of recipes Andrea Nguyen questions the accuracy of those Prop 65 warning labels on many foods Evan Rail plays detective, looking back on an absinthe enthusiast who became a con artist Restaurant critic Tom Sietsema blows his cover in the CIA dining room Listen to all the episodes and be sure to sign up for the weekly Good Food newsletter.

58 min
MAR 21

The legacy of Edna Lewis, birria, microplastics

A Black chef and cookbook author finally gets her due! Deb Freeman traces the life of Edna Lewis, author of "The Taste of Country Cooking," in a new documentary. While some people spent the pandemic starting sourdough, Jesse Valenciana got busy perfecting his birria. Memo Torres visits an Inglewood backyard, where three generations of the Sandoval family make birria using an abuela's recipe. Carolyn Kormann shares alarming facts about how microplastics have made their way into our bodies. Chef Caroline Leff of Stir Crazy turns up at the farmers market for a favorite root vegetable. Don't forget to sign up for the Good Food newsletter!

1 hr
MAR 14

Nowruz, cabbage, agricultural policy, whales vs. crabs

Celebrate the Persian new year with fresh herbs and new recipes Known to his followers as the Caspian Chef, Omid Roustaei prepares to celebrate Nowruz. Economist Betty Resnick lays out the reasons behind the US's agricultural trade deficit. Alissa Timoshkina ventures beyond cabbage in a new cookbook dedicated to vegetables in Eastern European cuisines. Whales that get caught in Dungeness crab fishing gear have left fishermen and environmentalists scrambling for a solution. Don't forget to sign up for the Good Food newsletter!

1 hr
MAR 7

The legacy of Socorro "Mama" Herrera, Panda Inn reopens, chicories

The story behind the famous orange chicken at Panda Express and more! Dora Herrera remembers her mother, Socorro, who took orders at Yuca's in Los Feliz for nearly 50 years. Tejal Rao visits the renovated Panda Inn, where a precursor to orange chicken took flight. Honor May Eldridge follows our obsession with the Hass avocado, which was developed right here, in Southern California. In his new cookbook, Tu David Phu reconciles his family's trauma with his perceptions of what ingredients are deemed worthy. In shades of pinks and greens, farmers market chicories are favored by chefs for creating balance in dishes. Check out Good Food's newsletter and don't forget to subscribe!

1 hr
FEB 28

Ramadan, the new who’s who in national food policy, seed oils

Karen E. Fisher shares stories of Ramadan at Zaatari, the world's largest Syrian refugee camp located in Jordan. Helena Bottemiller Evich introduces the new administration's appointments charged to “Make America Healthy Again.” Dr. Christopher Gardener drops some wisdom about seed oil. Caroline Eden reflects on her travels through Central Asia and Eastern Europe and considers how the kitchen is a unique space to tell human stories.

1 hr
FEB 21

Homestyle Chinese cooking, spiny lobster, makgeolli

Eat Thai street food and maple tofu sticks while sipping makgeolli. Designer-turned-food-writer Kristina Cho celebrates her Chinese heritage with delicious and approachable recipes Bill Addison dives into pad see ew and other iconic Bangkok street food dishes at Holy Basil Chef Govind Armstrong cracks into spiny lobster while celebrating a popular Santa Monica Pier restaurant's 25th anniversary Dakota Kim embraces the modern boom in an ancient Korean drink — makgeolli. Monique King mourns the loss of Fox's, a family restaurant in Altadena, while trying to support her staff Pastry chef Sasha Piligian uses olive oil and farmers market citrus in a cake destined for a charity bake sale Sign up for our newsletter to stay up to date with all things Good Food!

1 hr
FEB 14

Lab-grown chocolate, bird flu, beans, egg substitutes

From chocolate grown in a petri dish to the latest updates on bird flu, this is a sciencey episode along with a few beans, lemons and eggs. Gabriela Glueck puts lab grown chocolate under the microscope. Apoorva Mandavilli reports on the bird flu crisis and what items to avoid when you're shopping. Genevieve Ko offers alternatives for recipes that involve eggs. Steve Sando and Julia Newberry of Rancho Gordo share their ideas for using 50 varieties of beans. Bethany Harris puts the squeeze on farmers market citrus. Find all the recipes and sign up for our weekly newsletter on the Good Food site!

1 hr
FEB 7

Dates, candied fruit, maple syrup

We explore candied fruit, small-batch cookies, how to make maple syrup and an ancient fruit — the date. Rawaan Alkhatib takes us on a hot date, offering a global perspective on the ancient superfood. Chewy and gooey, small batch bakes are perfect when you want just a little sweetness — and Edd Kimber knows how to mix them up. Camilla Wynne shows us how to make stunning candied fruit. Peter Gregg pursues happiness via maple syrup. Baker and chocolatier Valerie Gordon explains how she sugars rose petals for her bestselling petits fours. Subscribe to our newsletter at kcrw.com/goodfood

1 hr

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Evan Kleiman

Host

4.6

out of 5

1,037 Ratings

Michaelyn

Jan 25

Vegas Jillie

Evan, I ate at Angeli and had black ink pasta it seems like a 100 years ago. We were foodies back then but now we are living on social security and trying to stay healthy and positive. I absolutely loved the segment about fine China. I could have listened for hours. I have my grandmothers ( if alive she would be 140). She was a widow in Ohio and worked as a welder during WW2 but somehow had this set of China soup tureen and all. I never realized the importance of this and now I treasure them more. Thank you a million times. It’s funny because politically I know we are on opposite sides of issues but what does it really matter? It’s stories and memories and your squid ink pasta that really count. Thank you and may God Bless you and your family. Michaelyn Sutherland
An excellent exploration of all things related to food

08/07/2024

AlisonEugene

I don’t live in LA - I’ve actually never lived in LA - but I love listening to this podcast. I read, listen and watch a lot of food related media but this podcast stands out because of its scope. With a friendly, sincere and knowledgeable air, Evan Kleiman delves into all sorts of stories related to food, some which are generally ignored, such as how prison labor is used in food processing and how a registered nurse from the Philippines started a restaurant that doesn’t charge doctors, nurses, clergy and others who work to help people. It’s got breadth and depth and does it all with a light touch.
Outstanding Show + Podcast!

01/26/2024

Definitely Nicole

Evan’s expansive interests in all things food, including how and where it’s grown and cultivated, as well as the environmental, cultural, political, religious, and economic factors surrounding food offer us an informative, entertaining, and thought-provoking experience. Frankly, I’d love Evan to run for Congress and help re-set our priorities, as well as bring both sides to a table filled with nourishing, good food and reconcile our differences.
Life Antidote

10/19/2023

Classical NPR

This uplifting podcast is my favorite antidote for today’s anxious media. The voices are authentic, practical, and thoughtful. The focus on quality content rather than ads, music, or sound effects is a huge gift. Thank you for this heartwarming, informative public podcast related to a raison d’etre - good food!