KCRW's Good Food
KCRW's Good Food
Your weekly treat from Evan Kleiman. By tuning in to Good Food you can discover great restaurants that you've never heard of the politics of consumption explorations of cultures through their food customs and some of the most interesting people who devote their lives to various elements of the food ...
Cranberry Harvest; Healing the Wounds of War; Paraguay; Bacon as a Weapon
One
crop that could never grow in Southern California is the cranberry.
They literally need a flood to grow. In this week's show, meet a
cranberry farmer and find out what a bog is. Plus how farming can help
veterans of Iraq and ...
Black Banquet; Ruth Reichl; Dia de los Muertos; International Candy
Happy Halloween!
We celebrate with a black banquet, sugar skulls and international
candy. Plus, Ruth Reichl of the
newly deceased Gourmet magazine, shares her thoughts on today?s cook. And a field trip to Orange County with
Gustavo ...
Culture Clash; Delicatessens; Alton Brown; Wines after War
Behold the wonder of the egg. Food science geek and TV host Alton Brown shares the secrets behind some of his favorite ingredients. Plus, what happens when a quest for food safety clashes with a thousand year-old ethnic tradition. And ...
The Green Fairy; Portuguese Cuisine; Kitchen Re-Do's; Bountiful Trees
The collective psyche, wounded from this economy, is thinking small. This week on Good Food, how to remodel your kitchen without going big. Plus, The New York Times' Mark Bittman proves that it's not the kitchen, but what comes out of it that ...
RIP Gourmet Magazine; Backyard Farms; Top Chef; Tomato Leaves
RIP Gourmet Magazine. Food writers Russ Parsons and Jonathan Gold sort out just what the magazine meant to its readers, and what will take its place. Plus the outspoken Top Chef non-winner, Stefan Richter stops by. And the ins and outs ...
Pork Rinds; Futurist Food; Food Bank Update; Diwali
Tons of untouched food is thrown out each year and one councilman is trying to get this food to the people who need it. Plus, Evan Kleiman tours the LA Regional Food Bank and finds out what kind of safety net exists for Angelenos. And more ...
The Battleship Taco; Perfect Fruit; Bhutanese Cuisine; Pie-a-Day Goes Raw
What is the world's perfect fruit? For one man, it comes in form of a pluot. He tells us why this week on the show. Plus, celebrate Blessed Rainy Day with some of the spiciest food in the world. And the LA Times' Russ Parsons ...
Slow Money; Pickling; Tomato Frenzy; Women Farmers
The Slow Food movement wants us to eat in a less industrialized and more sustainable way. Those values just might be able to help fix our economy. Hear about a theory called Slow Money. Plus, the proper etiquette for picking up the tab ...
A Nose in New York; Best Bars; Noodles; Jackaroos
Can a place be defined by how it smells? One guy used his nose to map New York City. A guide to the best bars in Los Angeles. Plus, how a kid plagued by food issues grew up to become the restaurant reviewer for the New York Times. ...
The Breathable Gin and Tonic; Pie Crust; How to Annoy Your Waiter
This week we hike the hundreds of miles of the Pacific Crest Trail. It?s a story of sweat, heavy packs and hunger. How to annoy your waiter. Plus, the life a swordfish before it gets to your plate. And, the breathable gin and ...
School Lunch; The Man Who Couldn?t Eat; Hunting in Mongolia
School starts next week. What kids are eating in the school lunch program might turn your stomach. Two of L.A.?s top foodies share stories of their summer adventures. Plus, the story of the man who couldn't eat. And, one woman's ...
The Frozen Food Master; Cocktail Renaissance; Nose to Tail at Home; Pie
Move over Julie and Julia, one blogger is cooking all the parts of the animal - from nose to tail. Plus, before chain restaurants and highways, the US had actual regional foods. And, cocktails are back with a vengeance -- some would say it's a real ...
Organic Versus Conventional; Small Batch Canning; Eggplant Caviar
Is organic produce is always better? Not always. Russ Parsons thinks that the choice between organic and conventional produce is much more complicated than it seems. Find out how to can and preserve food in small batches. No big ...
Wine Flights; Ludo Bites; the FDA and Food Safety
On this pledge drive edition of Good Food, Stacie Hunt shares the details on her one-of-a-kind wine flights designed specifically for KCRW subscribers. Dr. David Kessler, the former head of the FDA, shares his thoughts on the agency and what it ...
Urban Farming; Pie; Wine Gadgets; A Part-Time Vegan
Say the word farm, and you picture something pastoral and lush. But you?can grow food anywhere. Meet a woman who's farming on a dead end street?in the middle of the Oakland ghetto. Also, the growing trend of high-alcohol wines. Plus a ...
Vive la France; Wine Bars; Church and State; Ice Cream Architecture
Vive la France! Idioms say a lot about culture and in France, they?re all about food. One writer thinks that French cuisine is in decline. He explains on the show. Plus, is it okay to ogle the food that people are eating at the ...
California Agriculture in Crisis; Uighur Cuisine; Summer Soup; Milkshakes
California's farmers are dealing with drought, pestilence and budget cuts. The Secretary of California Food and Agriculture talks about how farmers are faring under these stresses. The cuisine of the Uighur community in Western China. ...
Going Bananas; Truck Farming; Heirloom Cookies, The History of Ice Cream
What do you do when you're tired of all those zucchini growing in your garden? Trade it for peaches using classified ads for produce. Urban farming goes mobile with gardening in the bed of a pickup truck. Get your compass and go trekking ...
Summer Grilling; Blenheim Apricots; Raw Cheese
It's officially summer. In the spirit of kicking back, Good Food
revisits some great segments. How French Toast can save the world, the
11 commandments of grilling, and the 5- rule. Fact or fiction?
Plus, Laura Avery finds ...