The Best of 'Good Food,' 2014 Edition12/27/14
We've selected our favorite segments of the year for our final show of 2014. Our top picks range from donut-slinging luchadors to Soylent, a beverage some have dubbed ?the future of food.?
The Gluten-Free Backlash, Kosher Fish, Baking with Buckwheat
Journalist Heather Abel was diagnosed with Celiac disease almost fifteen years ago. She chronicles her struggle to obtain a diagnosis and her frustration with the current gluten free backlash. Plus, We talk to Paul Greenberg about sustainable options...
Mexico's Mega-Farms, the Origins of Our Modern Chicken, Espelette
LA Times journalist Richard Marosi details the harsh labor conditions he witnessed on Mexican mega-farms. Plus, we discover the origin of the modern broiler chicken, and Espelette powder shows up at Southern California farmers' markets.
Charles Phan, Budae Jjigae, The Best Cookbooks of 2014
San Francisco chef Charles Phan shares his personal journey, from leaving Vietnam in 1975 to opening The Slanted Door twenty years later. Plus, Celia Sack of Omnivore Books shares her top cookbook picks of 2014, and we explore the complicated history...
Inside Tsukiji Market, Ivan Ramen, Japanese Soul Food
From the Tsukiji Market?s tuna auction, to Japanese soul food, to dashi-- we take a look at Japanese cuisine.
Celebrating Thanksgiving: Stomach Strategy, Leftovers and Lore
From stomach strategy and leftovers to unique cultural traditions, we explore all things Thanksgiving.
The Thanksgiving Show: Turkey, Wine & Farmers' Market Sides
Thanksgiving is around the corner, and Russ Parsons co-hosts Good Food?s holiday show for the third year in a row. We delve into all things Thanksgiving from roast turkey to farmers? market sides.
California Coffee, Sean Brock, Dominique Ansel
Evan Kleiman visits an organic farm just outside of Santa Barbara that?s growing the first commercial coffee in California, chef Sean Brock reflects on his Southern roots in his book Heritage and Dominique Ansel, inventor of the Cronut, shares his...
Delicacies from under the Sea: Sea Cucumbers, Uni and Caviar
We explore why sea cucumbers are considered a delicacy, hear about Santa Barbara uni diving and find out about the current state of caviar.
Dia de Los Muertos, Gabrielle Hamilton, Food Lovers Guide to LA
Carlos Salgado guides us through the food traditions of Dia de los Muertos, Gabrielle Hamilton shares recipes from Prune and we hear about what?s in Los Angeles Magazine?s food lovers guide.
Thug Kitchen Controversy, Yotam Ottolenghi, Schnitzel
Controversy erupted when the anonymous authors behind the popular ?Thug Kitchen? concept were revealed to be a white couple from Hollywood - we talk to the authors and one of their critics about anonymity, perception, race and language. Hans...
Chef Ludo?s Perfect Omelette, Salt Cod, Can You Fat Shame a Man?
Chef Ludo describes how to make the perfect omelette and we hear about Portuguese Salt Cod. Plus, can you fat shame a man?
Bitter and Vegetarian Flavors, Maple Syrup, The Perfect Cocktail
We explore the flavor spectrum from bitter vegetables to sweet maple syrup. Plus, Jonathan Gold reviews a new Italian spot in Silver Lake, Alimento.
Food Language, "Latte Liberalism" and 60 Types of Torta
A linguist takes us through how we use language to describe both food and food-related rituals and we explore how some caffeinated drinks came to embody a political bent. Plus, Gustavo Arellano tells us about a place in Santa Ana that has 60 types of...
Pie Anxiety, Banh Mi at Home, Indian Sweets
A psychotherapist discusses how making pie can be an effective path to self-discovery, Andrea Nguyen talks about the pickles and pate in her new Banh Mi Handbook and Aarti Sequiera talks about her take on Falooda, an Indian dessert.
The Piecast: Pastry Cream, Chess Pie and Samosa Hand Pies
Huckleberry?s Zoe Nathan talks about her penchant for messy pies; Lisa Donovan of Husk Nashville details the charm of Southern chess pie and Aarti Sequeira of Aarti Party suggests making samosa hand pies.
L.A.'s Best Oyster Bars, Potato Onion Hand Pies, Fall Means Apples
Jonathan Gold tells us about his favorite spots for oysters in Los Angeles and the Beekman Boys walk us through their savory hand pies. Plus, apples are back at the market.
Four Successful Food-Kickstarters, The Huckleberry Cookbook, Gazpacho
We talk to a few people who?ve reached success on their food-related projects on Kickstarter, Zoe Nathan shares stories and recipes from the new Huckleberry cookbook and Jonathan Gold reviews Superba Food and Bread.
Roy Choi on Loco?l, Bestia?s Wine Rave, Napa Quake
Roy Choi discusses his new chef-driven fast food concept, Maxwell Leer tells us what to expect from a ?wine rave? is and we hear about the aftermath of the Napa earthquake.
ICYMI: Restaurant Acoustics, Fry Sauce, Quentin Tarantino on Food
?In case you missed it? is the theme of today?s show - food stories produced at KCRW that have never aired on Good Food. Hear from Quentin Tarantino about food and power in his films, sound design from Jonathan Gold and much more.
- Santa Monica, CA
1900 Pico Blvd.
Santa Monica, CA 90405310-450-5183