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.
||CleanThe Mandarin Boom, Monocropping vs. Cacao, Chefs with Issues||Fruit Detective David Karp cracks the curious case of California?s mandarin boom. Journalist Simran Sethi explains how monocrops are changing the taste and makeup of our favorite foods. And Tasting Table's Kat Kinsman talks about her new online repositor||2/13/2016||Free||View In iTunes|
||CleanMaking Bánh Chung, Super Bowl Diet, Eating Off-road in Japan||For the Vietnamese new year, Chef Diep Tran shares her spin on traditional lunar new year cakes. Retired NFL center Shaun O'Hara reveals what players eat leading up to Super Bowl Sunday. Matt Goulding of Roads & Kingdoms talks about exploring some of||2/5/2016||Free||View In iTunes|
||CleanEating Out Loud with Lucky Peach||Hosted by Lucky Peach editors Peter Meehan and Chris Ying, "Eating Out Loud" featured readings and performances about food from David Chang, Jonathan Gold, Kim Gordon, Amelia Gray, Roy Choi and Eric Wareheim. Contains explicit language||2/5/2016||Free||View In iTunes|
||CleanBoudin King Cake, Bergamots at the Market, to Tip or not to Tip?||Ahead of Mardi Gras, Louisiana filmmaker Jamie Ross dishes on a savory king cake taking center stage at the party. Mud Creek Ranch sells fragrant bergamot oranges for a few short weeks at the market. Long-time restaurateur Michael McCarty weighs in on th||1/29/2016||Free||View In iTunes|
||CleanSeafood Congee in the SGV, Dwindling Bees, Oaxaca on Wheels||Jonathan Gold visits a high-end porridge restaurant in the San Gabriel Valley. Journalist Tom Philpott examines how a widely-used insecticide is hurting bees. And Good Food taco correspondent Bill Esparza showcases a food truck serving regional Oaxacan||1/22/2016||Free||View In iTunes|
||CleanDispatches from the Front of the House, Roy Choi Opens LocoL||Independent radio producer Sara Curtis explores San Francisco's "front of house" culture; Roy Choi takes us on a tour of LOCOL in Watts.||1/15/2016||Free||View In iTunes|
||CleanCelebrity Diet Fails, Friendly Fats, Unpacking Pok Pok LA||Rebecca Harrington enthralls us with her hilarious attempts to follow celebrity diets; author Nina Teicholz casts doubt on the low fat diet trends of previous decades; Jonathan Gold says there?s a lot to unpack at Andy Ricker?s much-anticipated Pok Pok L||1/8/2016||Free||View In iTunes|
||CleanTrois Familia, Mission Chinese Food, the Air We...Eat?||Jonathan Gold stops in for brunch at the Silver Lake hot spot, Trois Familia; Chef Danny Bowien reinvents "Americanized Oriental Food" at Mission Chinese Food; and writer/podcaster Nicola Twilley explains how aeroir, the atmospheric flavor of a location,||1/1/2016||Free||View In iTunes|
||CleanThe Best of 'Good Food,' 2015 Edition||We revisit our favorite segments of the year, from eating ice cream in Mogadishu to the unlikely history of edible underwear. Plus, Jonathan Gold shares his favorite dishes of 2015.||12/23/2015||Free||View In iTunes|
||CleanJacques Pépin at 80, Madhur Jaffrey Goes Veg, Ruth Reichl||Now at age 80, Jacques Pépin reflects on the craft of cooking and how his palate has evolved. Plus, Madhur Jaffrey turns her attention to vegetables in her latest book; and Lidia Bastianich reflects on the small courtyard in Istria where her lifelong pa||12/18/2015||Free||View In iTunes|
||CleanDonabe Cooking, Scratch and Sniff Guide to Whiskey, Mexicano||Naoko Moore introduces us to Japanese donabe (hot pot) cooking. Plus, Richard Betts returns with a new scratch-and-sniff whiskey guide; and Jonathan Gold finds flautas, enchiladas and enormous margaritas at the Baldwin Hills Crenshaw Plaza.||12/11/2015||Free||View In iTunes|
||CleanEmpanadas, The Nordic Cookbook, China's Thirst for Bordeaux||LA Times Arts and Culture journalist Carolina Miranda shares family's empanada stories. Plus, chef Magnus Nilsson celebrates everyday Nordic food; and wine writer Suzanne Mustacich looks at China's culture of consumption as it turns to Bordeaux wines.||12/4/2015||Free||View In iTunes|
||CleanWhat 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|
||CleanThanksgiving 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|
||CleanThe 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|
||CleanJonathan 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|
||CleanIsraeli 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|
||CleanCracker 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|
||CleanRemembering 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|
||CleanThe 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|
||CleanPumpkin 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|
||CleanEatymology; 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|
||CleanPieCast: 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|
||CleanMark 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|
||CleanPie 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|
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.