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.
||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|
||Vegetable Cooking with April Bloomfield, LA Beer Trends, Pyrex Turns 100||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||6/19/2015||Free||View In iTunes|
||LA History through Menus, Darjeeling's Uncertain Future, Bourbon Empire||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.||6/12/2015||Free||View In iTunes|
||Your Tastebuds at 30,000 Ft, CA Road Trip Eats, Journey to Faviken||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||6/5/2015||Free||View In iTunes|
||The History of Punch, the Art of Fika, Georgian Khinkali||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||5/29/2015||Free||View In iTunes|
||America, Your Food Is So Gay, Bro-Chef Culture, LA's Poke Explosion||This week restaurateur Jen Agg talks about the prevailing "bro" culture in the restaurant industry and journalist John Birdsall explores the decidedly un-bro origins of America's modern food culture. Plus, Zach Brooks uncovers eight new Hawaiian inspired||5/22/2015||Free||View In iTunes|
||The Legacy of Jerry Thomas, Tiki Mania, LA's Best Cocktails||Cocktail historian David Wondrich outlines the legacy of barman Jerry Thomas and Jonathan Gold tells us where to find the best cocktails in LA. Plus, we dive deep into Tiki's seductive lure of rum and kitsch.||5/15/2015||Free||View In iTunes|
||Hairy Crab, Dan Barber's wastED Pop Up, Learning to Love Chicken||Jonathan Gold gets a taste of hairy crab at Asanebo in Studio City and chef Dan Barber tells us about his wastED pop up at Blue Hill in Manhattan. Plus, British cookbook author Diana Henry has us craving chicken and rice.||5/8/2015||Free||View In iTunes|
||The Problem with Tipping, LA Restaurants Brace for Minimum Wage Hike||We examine the culture of tipping in the United States and learn how some restaurants have created alternate tip structures in order to bridge the wage gap between service and kitchen staffs. Plus, LA restaurants are grappling with how a proposed minimum||5/1/2015||Free||View In iTunes|
||Vegan Lox, Mastering Pasta, Charles Phan Remembers Leaving Vietnam||On the forty year anniversary of the the end of the Vietnam War, we revisit Charles Phan's personal journey, from leaving Vietnam in 1975 to opening The Slanted Door twenty years later. Plus, Philly's Marc Vetri talks to us about his love of pasta and Ba||4/24/2015||Free||View In iTunes|
||California Olive Oil, Cuban Natilla, What's Wrong with "Big Pig?"||The memory of Cuban food led Ana Sofia Peláez to catalogue the classic dishes of her heritage. Plus, cookbook author Nancy Harmon Jenkins takes a hard look at olive oil and Barry Estabrook investigates so-called "big pig," the industrial pork industry.||4/17/2015||Free||View In iTunes|
||Perfecting the Gin & Tonic, Beer Cocktails, #almondgate||Dave Arnold spent seven years perfecting the gin and tonic, but he says he still has work to do. This week he guides us through his scientific process; plus, barman Jacob Grier shares some lesser known beer cocktails and we hear from an almond farmer abo||4/10/2015||Free||View In iTunes|
||Migas, LA's Street Food Conundrum, #SaveTheCremeEgg||We found ourselves back in LA craving a taste of Texas, so this week Evan ventures out to find migas and Jonathan Gold takes us out for brisket at Barrel & Ashes. Plus, we linger on LA's street food conundrum. Why is street vending still illegal on L||4/3/2015||Free||View In iTunes|
||Best Barbacoa in LA, Vegetarian for Passover, FUDS: A Complete Ency-clo-foodia||Good Food taco correspondent Bill Esparza says there are more opportunities to eat regional barbacoa in Los Angeles than there are in Mexico City. Plus, we learn about Fania Lewando, a forward thinking vegetarian restaurateur from Vilnius and two comedia||3/27/2015||Free||View In iTunes|
||Live from Texas: A BBQ Roadtrip, Aaron Franklin and Paul Qui||Evan Kleiman and Jonathan Gold report from Austin where they interview the city's best chefs including Aaron Franklin, Paul Qui and Jesse Griffiths. We examine the re-urbanization of Texas BBQ with Texas Monthly BBQ Editor Daniel Vaughn. Plus, Jonathan G||3/20/2015||Free||View In iTunes|
||Negroni Pie, Tasso Ham, the Best Chicken Kabob in LA||It's "Pi Day," so we're celebrating with a boozy slice of Negroni Pie. Plus, a New Orleans-born chef is bringing true Tasso Ham to Los Angeles and Jonathan Gold declares Adana in Glendale to have the best chicken kabob in LA.||3/13/2015||Free||View In iTunes|
||Rice Theory, Canelé de Bordeaux, the Psychology of Toilet to Tap||A psychologist looks at the distinct cultural divide between rice and wheat farmers. Plus, we look at the role psychology plays in the success of "Toilet to Tap," and a pastry chef describes the painstaking process behind Canelé de Bordeaux.||3/6/2015||Free||View In iTunes|
||The World's Most Famous Butcher, LA Kitchen, Zero Waste Lifestyle||Evan talks to eighth generation Italian butcher Dario Cecchini about his decision to enter the family business. We learn how one New Yorker managed to fit two years of her trash in one 16-ounce Mason jar. Plus, we look at LA Kitchen, an ambitious project||2/27/2015||Free||View In iTunes|
||A Dumpling Crawl in the SGV, The Truth about SPAM, Will It Waffle?||Food writer and podcast host Zach Brooks takes us on a dumpling crawl through the San Gabriel Valley and a waffle-enthusiast expounds on the versatility of the waffle iron. Plus, investigative reporter Ted Genoways details the unsavory truths he uncovere||2/20/2015||Free||View In iTunes|
||A History of Edible Underwear, Brooks Headley, Prison Dairies||This Valentine?s Day we take a deep dive into the quirky past of Candypants, the world?s first edible underwear. Plus, punk-baker Brooks Headley shares his Fancy Desserts and we look at the evolution of Necco?s conversation candies which have evolved fro||2/13/2015||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.