KCRW's Good Food
By Evan Kleiman, KCRW.com
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Good Food explores current events, social phenomena, history and culture through the lens of food. From food politics to the science behind cooking, host Evan Kleiman highlights the diverse community of cooks, farmers, entrepreneurs, historians and journalists who have devoted their lives to food. Good Food is the only radio show where you can hear LA Times Pulitzer Prize-winning food writer Jonathan Gold each week. Get Jonathan Gold's weekly restaurant suggestion sent to your phone! Text "Good Food" to 69866 and get a text with the name, address and phone number of this week's restaurant.
||What Happens in Vegas: From Buffets to Mind-Bending Mixology||Good Food heads to the strip to explore the evolution of Vegas dining, all you can eat buffets, luxury fine dining and the city's most mind-bending cocktail.||11/24/2015||Free||View In iTunes|
||Thanksgiving Spatchcocked Turkey, Gravy & Sweet Potato Pie||Serious Eats' Kenji López-Alt gives advice on spatchcocking your turkey; sauce expert Susan Volland spills her gravy secrets; and pie champion Nicole Rucker shares tips and tricks for a rustic sweet potato pie.||11/20/2015||Free||View In iTunes|
||The Rhône Ranger, Mexican Sushi, Fish Sauce Makes a Splash||This week, famed winemaker Randall Grahm talks about developing a unique California Grand Cru; the OC Weekly's Gustavo Arellano takes us for authentic Mexican-style sushi; and fish sauce makes a splash in top kitchens around the world.||11/13/2015||Free||View In iTunes|
||Jonathan Gold's 101, Apples of the Future, Is Seaweed the New Kale?||Jonathan Gold delivers his annual list of the 101 best restaurants in LA; pomologist David Karp gives us a preview of what apples from the future will taste like; and the New Yorker's staff writer Dana Goodyear explores seaweed as the next superfood.||11/6/2015||Free||View In iTunes|
||Israeli Cooking at Zahav, Food Allergy Fakers, LA's Best Italian Food||This week, James Beard Award-winning chef Michael Solomonov presents his modern take on Israeli cuisine; and the Boston Globe Magazine staff writer Neil Swidey warns that food allergy fakers are wreaking havoc on restaurant kitchens. Also, LA Magazine's||10/30/2015||Free||View In iTunes|
||Cracker Barrel, Preserving Mexican Heirloom Corn, Chef Enrique Olvera||This week LA Weekly food critic Besha Rodell breaks down her long-standing fascination with the Southern-themed restaurant, Cracker Barrel. Plus, chef Carlos Salgado of Taco María explains the importance of preserving Mexican heirloom corn; and internat||10/23/2015||Free||View In iTunes|
||Remembering Paul Prudhomme, The Jemima Code & Edible Monuments||LA Times test kitchen director Noelle Carter pays tribute to the late chef, Paul Prudhomme. Food historian Toni Tipton Martin?s new book, The Jemima Code, reveals the untold African American culinary legacy. Plus, the new Edible Monuments: The Art of Foo||10/16/2015||Free||View In iTunes|
||The 2015 Best-in-Show Pie; Pumpkin in Your Pasta?||This week, we meet the winner of 7th Annual Good Food Pie Contest?s Best-in-Show prize; and Chef Sara Jenkins and her mother dish up seasonal pumpkin pasta.||10/9/2015||Free||View In iTunes|
||Pumpkin Spice; LA's Best Carne Asada; Craft Beer Buyouts||Professor Cindy Ott carves out the complete history of the pumpkin; and Good Food taco correspondent Bill Esparza highlights the best carne asada spot in Los Angeles. Plus, beer journalist Erica Bolden delves into the microbrewery buyout trend by big bee||10/2/2015||Free||View In iTunes|
||Eatymology; Clifton's Cafeteria Reopens; Nature's Last Untouched Wheat||This week, food writer Josh Friedland helps us expand our culinary vocabulary with his new book, while Gideon Brower ushers us inside the highly anticipated reopening of Clifton's Cafeteria. Also, Jovial Foods founder Carla Bartolucci shares her discover||9/26/2015||Free||View In iTunes|
||PieCast: What in the World of Pie? Mastering the Art of Hot Water Pastry Crust||In the second installment of the Good Food Pie Cast, Pastry Chef Ann Kirk shares her citrus-infused take on chess pie; Richard Turner explains mastering the art of hot water pastry crust; and Erica Jones, Assistant Curator of African Art at UCLA's Fowler||9/23/2015||Free||View In iTunes|
||Mark Bittman's Farewell, Senegalese Food, Vertically Integrated Meat||This week, Mark Bittman discusses why he left the New York Times for a California start-up, and Belcampo CEO Anya Fernald explains the significance of vertical integration for the meat industry. Plus, Senegalese expat chef Pierre Thiam shares his signatu||9/18/2015||Free||View In iTunes|
||Pie Fight of the Century, the Vegetable Shaman, Cold Noodles for Hot Days||New York Times journalist Dan Barry resurrects the greatest pie fight in cinematic history, and chef Steven Satterfield teaches us how to use the whole vegetable, from root to leaf. Plus, we beat the summertime heat with Jonathan Gold as he takes us on a||9/11/2015||Free||View In iTunes|
||PieCast: A Pie to Cure Your Hangover, Revisiting Pie Town||The PieCast is Good Food's yearly bonus podcast all about pie. On this episode we hear about an Australian hangover cure that combines meat pies, pea soup, vinegar and "sauce." Plus, a photographer gives us a glimpse of Pie Town, New Mexico and a histori||9/9/2015||Free||View In iTunes|
||Atlanta's Hip Hop Loving Restaurant Critic, Peddling Candy in South LA||This week we get to know Christiane Lauterbach, Atlanta's most adventurous food critic. Plus, we shadow South LA street vendor Grace of the Sea on her Jefferson Park candy route. We also hear from pie champion Nicole Rucker about her journey to winning t||9/4/2015||Free||View In iTunes|
||Fifteen Years of Father's Office, Deli Man, Hacking Old Menus||Sang Yoon discusses his iconic Father's Office burger and how he inadvertently unleashed a small plates trend in Los Angeles. Plus, we hear from third generation deli man David "Ziggy" Gruber and Micah Wexler updates a menu from the 1930's for the modern||8/28/2015||Free||View In iTunes|
||LA's Street Food History, the Hangtown Fry, Corn Wars||Writer Farley Elliott provides a history of LA's street food from tameleros to taco trucks and historian Libby O'Connell shares the curious backstory of the Hangtown Fry. Plus, we learn how Iowa's agri-tech corn fields became a target for foreign espiona||8/21/2015||Free||View In iTunes|
||Massimo Bottura, Shakespearean Cocktails, Hacking a Falafel Sandwich||We talk to Chef Massimo Bottura about how he embraces the past and looks to the future at his world-renowned restaurant Osteria Francescana in Modena. Two Shakespeare scholars pair cocktails with their favorite Shakespeare personalities; plus, intrepid e||8/14/2015||Free||View In iTunes|
||Slutty Food, Hot Chicken, Will Nutrition Labels Get a Makeover?||What does it mean to call a dish "slutty?" LA Weekly critic Besha Rodell offers a definition. Plus, writer and historian Rachel Martin looks into the history of Nashville hot chicken and we turn to Marion Nestle to discuss the FDA's proposal to add a dai||8/7/2015||Free||View In iTunes|
||Sugar's History, The Gravenstein Apple, Is a Burrito a Taco?||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||7/31/2015||Free||View In iTunes|
||Loving Ugly Produce, LA's Filipino Food Boom, Indian Spice Blends||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||7/24/2015||Free||View In iTunes|
||YUCK! Cricket Farming, Eating Innards, UK's Tripe Marketing Board||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||7/20/2015||Free||View In iTunes|
||Southern Fried Chicken, Umeboshi, The Fallacy of Expiration Dates||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.||7/10/2015||Free||View In iTunes|
||Homemade Hot Sauce, Cocktail Bitters, Making Pie without a Recipe||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.||7/2/2015||Free||View In iTunes|
||LA's 25 Best Tacos, Yucatán Cuisine, Tokyo's Cat Cafes||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||6/26/2015||Free||View In iTunes|
An informative and fun podcast. This is not just for locals. I am convinced that KCRW is THE best public radio station in the nation. This program is just another reason why.
Delicious and Smart
Evan Kleiman's Good Food is my favorite weekly radio show based right here in Los Angeles, home to the best eatin' in the world. Each episode begins with a rundown about what's in season at our farmers markets, then goes on to cover recipes, restaurant reviews, chef interviews, cookbook reviews, and ideas for entertaining. I love it, and so will foodies everywhere.
Great no matter where you live!
I live on the East Coast, but listen to Good Food religiously. Great food info and interviews. The restaurant reviews are the only thing too regional to be very useful, but Johnathan Gold makes those a worthwhile listen, even if you will never go to LA. Strangely enough, even the market report from the farmers market excites my imagination and keeps me connected to the seasonal harvests which, when you're talking about CA, will end up in every supermarket in the country anyway (even if they're not the spectacular varieties described). Easily one of the best food shows in any media.