KCRW's Good Food

KCRW's Good Food

United States

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 supply.

Episodes

Banning loncheras, a history of pho and food in 'Twin Peaks'  

Gustavo Arellano takes a stand against the Santa Ana City Council proposal to regulate street vendors. Lesley Balla reports on the cherry pie, coffee and donuts in “Twin Peaks.” Cara Tannenbaum and Andrea Tutunjian talk up their favorite nuts and seeds. Bob Holmes discusses how taste and smell affect flavor. Plus: A beef pho recipe and what to eat at Mas’ Chinese Islamic Restaurant.

Potlikker and pork as metaphor, the story of 'LA Mexicano'  

Bill Esparza reveals the inspiration behind “LA Mexicano,” and Simran Sethi sends us a report and Korean makjeok recipe from Camp Bacon. John T. Edge explores race, identity and class through the lens of Southern food in “The Potlikker Papers,” and Jonathan Gold waxes poetic about Hainan chicken rice at Side Chick. Plus: The significance of the US win at the Bocuse d’Or, and Laura Avery shops for Genoese basil at the market.

The Sandwich Show  

Charles Dedlow, of Roan Mills, talks bread-making with heritage grains. Tatler Editor John Haney explains how the British "sarnie" came to be, and No. 7 Chef Tyler Kord shares a spirited patty melt recipe. Plus: a pastrami sandwich crawl through Boyle Heights with Lara Rabinovitch, and Jonathan Gold stops in for a bite at the Everson Royce Bar. We first ran this show in October but believed it beared repeating.

Shaking up the USDA, 'The Beef Cookbook' and 'Tartine All Day'  

Peggy Lowe explains why Trump’s pick for USDA Secretary is rattling rural America. Dario Cecchini talks future plans for Chianti ramen, and Richard Turner shares cuts from “PRIME: The Beef Cookbook.” Writer Matthew Sedacca looks at the controversy behind liquid smoke. Jonathan Gold tries Chengdu-style dishes, and Elisabeth Prueitt of Tartine fills us in on the latest. Plus, chef Michael Beckman shares a recipe for cactus confit.

'Dandelion and Quince,' food and crime, 'All About Eggs'  

Sarah Lohman talks about the murder and historic recipes that form the backbone of her new book, “Ohio 1910,” and Rachel Khong shares highlights from Lucky Peach’s last cookbook, “All About Eggs.” Michelle Mckenzie tells us how to cook oft-forgotten fruits, veggies and herbs, and Jonathan Gold reviews AR Cucina in Culver City. Plus: raspberries at the market and a special guest DJ set from Alton Brown.

Gangsta gardener, a donut dough-bate, 'The Last Magnificent'  

Artist and community activist Ron Finley discusses how he’s changing South LA, one garden at a time. Chef Jeremiah Tower talks about starring in “The Last Magnificent,” a new documentary about his role as one of the defining figures in the early days of California cuisine. Plus: Laura Avery stuffs her “Good Food” tote full of green garlic, while Evan and The Sporkful’s Dan Pashman get into a heated dough-bate about donuts.

Yucatecan seafood, taters, spring chickens and pie  

Jonathan Gold seeks out Yucatecan seafood at Holbox in the Mercado La Paloma. Raghavan Iyer gives us a tutorial on taters from his new book, “Smashed, Mashed, Boiled and Baked — and Fried Too!” Then Laura Avery talks to farmer Meredith Bell and Terra Cotta chef Danny Ye about spatchcocking free-range chickens. Plus: Phoebe Wood shares a recipe for her baked ricotta, orange blossom and date pie.

The 'Eat Your Veggies' show  

Chef Jeremy Fox turns vegetables into true expressions of seasonal flavors at Rustic Canyon, Julia Sherman documents artists making salads in “Salad for President,” and Deborah Madison shares meatless meal tips. Then Laura Avery shops for spring veggies at the market while we get a peek at Stacy Michelson’s design for KCRW’s “Good Food” tote bag. Plus: Jonathan Gold digs into the Redneck Platter at Manuela.

The great tasting menu debate, cast-iron skillets, grapeless wine  

Esquire’s Jeff Gordinier weighs in on the pros and cons of tasting menus. Alec Lee of Ava Winery explains the science behind producing wine without a single grape. Food and travel writer Shane Mitchell shares stories from her new book, “Far Afield.” Plus: Jonathan Gold recommends Filipino dishes to try at Irenia, and Charlotte Druckman serves up a cast-iron skillet pistachio-cherry Danish recipe.

Cambodians and fried chicken, baby pureés, vegan baking tips  

Frank Shyong explains how Cambodians got into LA’s fried chicken game. Clara Polito shares vegan baking tips from her new book, and Leena Saini says boost the flavor of your baby’s food with spices. Martha Rose Shulman talks up a nifty kitchen gadget that will take your produce for a spin, and Jonathan Gold does lamb barbacoa at Maestro in Pasadena. Plus, a closer look at how bees make honey and wasps pollinate figs.

'A Square Meal,' a kosher slaughter and Ukrainian Easter eggs  

Historian Andrew Coe explains how the Great Depression altered the 1930s food landscape, and contributor Sam Brasch witnesses a kosher slaughter. Artist Sofika Zielyk shows us how to decorate Ukrainian Easter eggs, Sandor Katz discusses his latest fermentation projects, and Dana Cree introduces her new book, “Hello, My Name is Ice Cream.” Plus: Laura Avery finds Swiss chard at the market, and Jonathan Gold dines at Kismet.

Passover food, kosher wine and fancy food with a view  

In honor of Passover, we follow author Joan Nathan on a culinary exploration of the Jewish diaspora and consider kosher wine options with Lou Amdur. An unlikely aficionado takes us on a chocolate chip cookie crawl, and we stop by the Santa Monica Farmers Market for celtuce and mustard greens with Zak Walters. Then journalist Lee van der Voo takes us on a deep dive into the dark waters of the commercial fishing industry.

Cannibalism, Swedish meatballs, Syrian kobee and cheese shops  

This week, zoologist Bill Schutt considers the implications of culinary cannibalism, and we visit Tony Danza’s cheese shop in New York City. We also find hundreds of different cheeses on offer at The Cheese Store of Beverly Hills and make a pitstop for Swedish meatball sandwiches at Olson’s Scandinavian Delicatessen before heading to Van Nuys for Syrian kobee with Jonathan Gold.

LA's legendary restaurants, Gwen, cardoons, Dock to Dish 2.0  

Melissa Clark switches up the dinner game with her latest cookbook, “Dinner,” and George Geary shares stories of the iconic restaurants where’s Tinseltown’s elite once dined. Jonathan Gold treats himself to meat from the butcher shop at Gwen, and Michael Cimarusti makes a pitch for a new seafood tracking system called Dock to Dish 2.0. Plus: Chef Casey Thompson shops for cardoons at the Santa Monica Farmers Market.

The Breakfast Show  

We devote this week’s show to the most important meal of the day: breakfast. April McGreger of Farmer’s Daughter gives us a historical account of biscuits, and Chef Josef Centeno serves up his spin on Japanese breakfast at Orsa & Winston. Then Big Bad Breakfast Chef John Currence talks up cornmeal, and Carolyn Phillips shares tips on ordering dim sum. Plus: We’re all about eggs from the farmers market.

Supermensch, Pi Day, farming at Tule Lake Segregation Center  

Shep Gordon discusses his move from managing musicians to star chefs, and Lisa Morehouse reports on the role compulsory farming played for Japanese-American internees at the Tule Lake Segregation Center. In honor of Pi Day, Dan Pashman debates Evan over the particulars of pie, and Yasmin Khan shares a saffron rice recipe for Nowruz, the Iranian New Year. Plus: Kohlrabi is in season now at the Santa Monica Farmers Market.

From Trump to farm to slaughterhouse to restaurant  

So many hands go into bringing our food to the table, from farm and slaughterhouse to market and restaurant. We hear about how President Trump's immigration policies will affect business at Taco María, Maddox Dairy and La Niña del Mezcal, and examine the travel ban's impact on the way even your sausage gets made. Plus, meet the people behind the local produce, fungi and seafood at the Hollywood Farmers' Market.

Ludo, Shaya, heirloom grains and Smuggler's Cove  

Chef Ludo Lefebvre talks about a warm asparagus salad with foie gras ice cream that helped him find his way. Then Chef Alon Shaya takes us through the modern Israeli fare on his menu at Shaya, and bar owner Martin Cate schools us on the cult of tiki. We close out the show with journalist Larry Olmsted breaking down the differences between real and fake foods. Plus, we're all about heirloom grains at the farmers' market.

'Eat Your Science,' decriminalizing street vending, 'Generation Chef'  

TV food show host Alton Brown gives us a taste of his new culinary variety show while LURN's Rudy Espinoza breaks down a proposal to change street vending regulations in LA. Then, Jonathan Gold heads to Agoura Hills to eat Kurdish food at Nîroj and Karen Stabiner shares the stories of the millennial chefs featured in her new book, Generation Chef. Plus: a leek tart recipe from Chef Mark Peel of Bombo.

Not your grandma's Valentine's Day box of chocolates  

We talk to one of our favorite local chocolatiers about the pin-up girls and broken hearts that inspired this year's line of V-Day sweets, and learn how sound affects our perception of taste. Then, two chefs talk about infusing Spanish and Asian flavors into the Southern classics. Plus: a boozy tribute to Arnold Palmer using Marrakech limonettes, and what to order at Hatchet Hall in Culver City.

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