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Good Food


Evan Kleiman's taste of life, culture and the human species.

Evan Kleiman's taste of life, culture and the human species.


Santa Monica, CA




Evan Kleiman's taste of life, culture and the human species.






1900 Pico Blvd. Santa Monica, CA 90405 310-450-5183


Food in film, takeout, tortillas

Food plays a starring role in some stellar movies from last year. Good Food looks back on conversations with the filmmakers of “The Farewell,” “The Biggest Little Farm,” and “Honeyland.” In each film, food brings people together in ways that words can’t. Also, Los Angeles Times restaurant critics give updates on takeout they’re ordering during the pandemic. Plus, where to get California-grown heritage grain tortillas and pasta.


Mushrooms, tacos, traditional pastas

As Los Angeles settles in for additional months of sheltering in place, Good Food cozies up on the sofa for a “zone out” show. From magical mushrooms on the forest floor to rare pasta shapes in Italy, grab the popcorn, tune in, and prepare to leave hungry. Plus, author Samin Nostrat and illustrator Wendy MacNaughton discuss their collaboration on the award-winning cookbook, “Salt, Fat, Acid, Heat.”


Meat supply, slaughterhouses, French classics

Meat is a multibillion dollar industry. With the pandemic forcing closures of packing facilities and employees being too ill to work, the availability of cheap meat for consumers is threatened. Good Food is taking a deep dive into the meat system — in response to a friend asking if her family would have to become vegetarians because of anticipated meat shortages. Also, summers in France inspired the latest cookbook from food writer Melissa Clark. She shares how to make classic dishes at home.


Cajun cooking, tacos, salmon

We explore American traditions in cooking: Cajun cuisine in the bayou of Louisiana, dairy restaurants of New York, tacos in Texas and California. Also, after a long battle over decriminalization, street vendors are facing new challenges with the pandemic. Finally, it’s salmon season, and fishermen are expected to have a surplus of fish, but with restaurants closed, there are concerns how to get the products onto consumer tables.


Restaurants pivot, Pie Pageant, chile peppers

Many restaurants have closed, and others who’ve remained open have adjusted their business models to rely on takeout and delivery. We hear from restaurateurs and a chef on adapting to this new normal. Also, we were unable to hold our annual Good Food Pie Contest in-person, so we turned it into a Pie Pageant on Instagram. Winners for the Best Story and Prettiest Pie share their inspirations. Finally, chile pepper is synonymous with Chinese cuisine, but that wasn’t always the case. Its history...


Tinned fish, Ramadan, immigrants in the food supply chain

Confinement cooking continues with clever ways to use tinned seafood in the pantry. With the holy month of Ramadan starting this week, we explore traditional practices and dishes to break the fast. We also check in with some of the most vulnerable farming communities affected by the pandemic.


Housework, gardening, the dairy industry

The old adage, “a woman’s work is never done,” takes a different spin as families hunker down during COVID-19 and share traditional household responsibilities. Out in the backyard, we explore what to plant in your garden this spring, and get some expert tips on home orchards. We also examine the effects of the pandemic on artisanal cheesemakers.


Food supply chain, virtual Passover, vegetarian Easter

The food supply chain has many links in order to get dinner on the table. We hear from a truck driver about his challenges in getting products to grocery stores. Plus, spring is here, and with it comes Passover and Easter. We have tips for virtual celebrations and meatless dishes.


Relief work, cooking at home

As we navigate this temporary but new normal of being relegated to our homes, we get suggestions for recipes and healthy kitchen projects. Plus, heroes are on the frontlines of this global pandemic, from humanitarian/chef José Andrés to grocery store employees who keep the shelves stocked.


Letter to the Good Food community

I’ve been thinking a lot about comfort, and what that might look like or sound like right now. Usually when we talk about comfort on this show, we’re talking about a brothy bowl of beans, and yes, we will go there today. But for me comfort right now is knowing you are there, the Good Food community with whom I socially distance every week through the magic of broadcasted audio. What is happening to all of us is unprecedented, difficult and in constant flux. A couple of weeks ago, I had a...


Soap, water, and washing up

“Wash your hands” is a universal mantra now more than ever. One man meditatively uses soap and water to create a little zen while completing the kitchen’s dirtiest task. Meanwhile, coronavirus is impacting school lunch programs and farmers.


Are restaurants over?

The restaurant business has always been like those circus funhouse mirrors. What the diner sees is distorted -- not the reality that owners deal with. Due to a wave of food delivery services and elaborate hot bars in grocery stores, traditional restaurants are having to look at their bottom lines and bob and weave with the times. We also talk about the link between the Academy Award-winning film Parasite and fried chicken, and drinking all things French.


Meat alternatives, school lunch

From the lab to the garden, Benjamin Aldes Wurgaft and Bryant Terry explore proteins through a meat-free lens. Jennifer E. Gaddis documents the changing role of the school lunch lady. Plus: an ode to leap year with Chef Donald Link.


Japanese food artisans

Simplicity, tradition, and seasonality are all hallmarks of Japanese eating. We hear about the artisans who are keeping ancient techniques alive and the ways homecooks can benefit from their passion. Plus, we travel to Little Tokyo for a weekly restaurant review.


McDonald’s in black America and cool beans

In the turbulent days after the assassination of Martin Luther King Jr., white McDonald’s franchisees fled their inner-city locations. How did the fast food company emerge as a community hero then and subsequently, following the 1992 L.A. Riots and Ferguson in 2014? Plus: in the produce popularity contest, beans are winning.


Cooking for two, dating sans alcohol, and edible underwear

Maria Zizka suggests making dinner together at home is the real romantic move for V-Day. Amanda Shapiro reflects on her summer of attempting to date sans alcohol. Plus: Gideon Bower’s unofficial history of edible underwear.


Remembering produce and BBQ pioneers, and learning to blend spices

Frieda Caplan and Woody Phillips rose to the top of their fields in Los Angeles, ushering in exotic produce and barbecue, respectively. We look at how they cemented their place in our city’s culinary history. Plus: Lior Lev Sercarz adds a bit of spice to home cooking.


Seafood, citrus, and celebrating Lunar New Year

Fergus Henderson introduced nose-to-tail eating over two decades ago. We talk with Josh Niland, an Aussie chef who is cooking fin-to-fin, working with every part of the fish. And we’ll stay near the coastline and dive into shrimp and abalone. Plus: Pucker up with a visit to the Altadena Farmers’ Market where limes are in season.


Cinematic food and hangover cures

This week we’re looking at several films from 2019 in which food was a subtle yet powerful storytelling device. Plus: we’re looking at the never-ending quest for a hangover cure.


Our favorite food stories of 2019

It’s the last show of the year, which it’s time for our annual look back at some of our favorite food stories! From menu psychology, to Salvadoran food, to cooking with scraps, 2019 was a year to remember.