Good Food KCRW

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. Reporter Elena Kadvany explains the elimination of restaurant surcharges and the last ditch effort to keep them intact. Historian Xaq Frohlich unpeels nutrition labels and why they leave the onus of good health on consumers. Finally, what does a California ban on salmon mean for the livelihood of fishermen?

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. Kevin and Jeffrey Pang cook up some father-son bonding over plates of Mongolian Beef and General Tso's Chicken. Avid outdoorsman and conservationist Steven Rinella cooks what he hunts and catches. At the farmers' market, peach season is anything but the pits.

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. Kitty Morse opens a tattered leather valise and uncovers a WWII journal from her French forbearers — with photographs and some very special recipes. Chef Jordan Kahn ushers in a new era at Vespertine. Gustavo Arellano weighs in on a proposed California law that would require folic acid to be added to masa. Finally, there's a new face at the farmer's market.

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 climate crisis. Chefs Sara Kramer and Sarah Hymanson bring the bold Mediterranean flavors of Kismet to a new cookbook. Cindy Carcamo reports on why California's once flourishing asparagus farms are disappearing.

Author and illustrator Mark Kurlansky peels back the cultural, historical, and gastronomical layers of the onion. Jonathan Kauffman explains how "hippie food" went mainstream. Forget meat alternatives, Lukas Volger develops veggie burger recipes using whole foods. Flexitarian Pamelia Chia canvases chefs for show-stopping Asian vegetarian recipes. Forget meat alternatives, Alicia Kennedy unpacks the history of vegan and vegetarian eating in America. Two small voices sing the praises of seeds in the book A Fruit is a Suitcase for Seeds.

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. Olga Massov and Sanaë Lemoine have tons of recipes devoted to the limitless possibilities of the sheet pan. Farmer Laura Ramirez explains the seasonality of the avocado while chef Stephanie Izard sticks to local ingredients.
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