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 ...
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.
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Sugar's History, The Gravenstein Apple, Is a Burrito a Taco?
This week we discuss the cherished Gravenstein apple with pomologist ...
This week we discuss the cherished Gravenstein apple with pomologist David Karp and Sqirl's Jessica Koslow, and food historian Darra Goldstein gives us a glimpse at the history of sugar. Plus, Good Food's taco correspondent Bill Esparza explains why burr
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Loving Ugly Produce, LA's Filipino Food Boom, Indian Spice Blends
This week we meet a food activist campaigning to save ...
This week we meet a food activist campaigning to save ugly fruit and vegetables from becoming dumpster fare and Akasha Richmond educates us on her favorite Indian spice blends. Plus, we learn about Filipino food from chef Charles Olalia and the Valencia
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YUCK! Cricket Farming, Eating Innards, UK's Tripe Marketing Board
The theme of this week's show is, "YUCK!" Chef Cosmo ...
The theme of this week's show is, "YUCK!" Chef Cosmo Goss teaches us how to cook with animal innards and we introduce you to Sir Norman Wrassle, chairman of the UK's Tripe Marketing Board. Plus, we learn which foods gross out LA Times critic Jonathan Gol
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Southern Fried Chicken, Umeboshi, The Fallacy of Expiration Dates
This week we discuss fried chicken with a ninth-generation Southerner ...
This week we discuss fried chicken with a ninth-generation Southerner and Sonoko Sakai teaches us about umeboshi (Japanese pickled plums). Plus, we sort through the mess that is expirations dates.
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Homemade Hot Sauce, Cocktail Bitters, Making Pie without a Recipe
This week the "queen of hot" teaches us various techniques ...
This week the "queen of hot" teaches us various techniques for making homemade hot sauce. Plus, we discuss cocktail bitters and Michael Ruhlman tells us about no-fail ratios that every home cook needs to know.
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LA's 25 Best Tacos, Yucatán Cuisine, Tokyo's Cat Cafes
Good Food's official taco correspondent Bill Esparza lays out where ...
Good Food's official taco correspondent Bill Esparza lays out where to find the twenty five best tacos in Los Angeles. Plus, writer Gideon Brower explores cat cafe culture in Tokyo and James Beard award winning cookbook author David Sterling transports u
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Vegetable Cooking with April Bloomfield, LA Beer Trends, Pyrex Turns 100
Chef April Bloomfield is known for her love of the ...
Chef April Bloomfield is known for her love of the "odd bits" of animals, but in her new cookbook she turns her attention to vegetable cookery. Beer writer Jolie Myers spotlights local beer trends in advance of LA Beer Week and we celebrate Pyrex turning
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LA History through Menus, Darjeeling's Uncertain Future, Bourbon Empire
This week we take a sneak peek at a new ...
This week we take a sneak peek at a new exhibition displaying LA's history through vintage menus. Plus, we examine the untold history of American whiskey and the precarious fate of India's greatest tea.
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Your Tastebuds at 30,000 Ft, CA Road Trip Eats, Journey to Faviken
This week the theme is wanderlust. A food scientist demystifies ...
This week the theme is wanderlust. A food scientist demystifies why we love Bloody Marys and peanuts at 30,000 feet and we discover the best off the beaten track eats in California. Plus, we take you on a journey to Faviken, one of the most remote destin
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The History of Punch, the Art of Fika, Georgian Khinkali
Cocktail historian David Wondrich returns this week with the history ...
Cocktail historian David Wondrich returns this week with the history of the punch bowl. We learn about Fika, the art of the Swedish coffee break, with authors Anne Brones and Johanna Kindvall. Plus, Jonathan Gold takes us out for khinkali and something c
