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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


Mother Nature, California drought, water rights

This week, author and journalist Mark Arax chronicles the journey water takes in California, from the mountainous peaks and snow melts of the north, through the nut and fruit farms of the Central Valley, and up and over the mountain to the faucets and swimming pools of Southern California. Environmental attorney Thomas Linzey discusses his work defending the “rights of nature.” Science writer Lucy Jones makes the connection between nature and mental health. At the Santa Monica Farmer’s...


Barbacoa, wine, wanderlust, Bourdain

This week, Bill Esparza continues his trek through California in search of the best barbacoa. Matt Kettmann makes recommendations for tasting room visits in Santa Barbara wine country. Chef Renee Erickson has recipes inspired by her travel, making a getaway as close as the kitchen. Food stylist and chef Sarah Glover offers kid-friendly camping cooking tips that spark imagination for overnighters in the wild. If you’re looking to escape the heat at a movie theater, Morgan Neville’s new film...


Plastics, barbacoa, Wolfgang Puck

Evan Kleiman visits “The Plastic Bag Store,” where artist Robin Frohardt has designed products from collected materials that speak to the foreverness of single-use plastics and what it means for the future. Bill Esparza journeys through Los Angeles for barbacoa, the pit-roasted meat found across Mexico. The availability window for Blenheim apricots is open, and Sherry Yard shares how she is using those from See Canyon Fruit Ranch. Director David Gelb reveals the rise of the celebrity chef in...


Smorgasburg returns, cold noodles, Micheladas, ice cream

The heat is on, so Good Food celebrates all things cold but starts with the reopening of Smogasburg on July 4. General Manager Zach Brooks has a rundown of new vendors and old favorites. Eater LA Associate Editor Cathy Chaplin shares where to get cold bowls of noodles to stay cool. Dr. Rajita Katta reveals the curious phenomenon of Margarita dermatitis, a skin condition caused by citrus juice on the skin and exposure to the sun. Richard Parks III speaks to Fernando Lopez of I Love Micheladas...


‘We Are Each Other’s Harvest’: African American farmers, land, and legacy

In her new book “We Are Each Other’s Harvest,” author Natalie Baszile brings together the narratives and histories of Black farmers in America. She co-hosts this edition of Good Food with Evan Kleiman, as they speak to those who are tied to the land and profiled in the book. “Farmers are living ancestors for Black people,” explains Baszile, whose personal history includes a connection to farming. Clyde W. Ford provides a historical account of how the American government has failed Black...


Juneteenth, ‘High on the Hog,’ restaurants return

June 19, 1865 was the day in Galveston, Texas when enslaved African Americans learned they were free a full two years after then-President Abraham Lincoln issued the Emancipation Proclamation. Today is Juneteenth, the yearly holiday Black Americans celebrate their true emancipation. Chef and artist Ray Anthony Barrett discusses how he incorporates Hoppin’ John and other dishes into his Juneteenth menus. Host Stephen Satterfield joins producers Fabienne Toback and Karis Jagger in their...


Hospitality, chocolate, root beer, cider

With California fully reopening on June 15, many restaurants are poised to drop capacity limits and masks. Good Food looks at the idea of hospitality, starting with longtime server Tiffany Coty at Lawry’s. Essayist and activist Priya Basil describes the roots of the word “hospitality” and the notion of give and take in and outside of the industry. Journalist Simran Sethi details two cases that the U.S. Supreme Court will decide on, which hold “Big Chocolate” accountable for child labor...


Barbecue, whole hog, beef, butchery

Barbecue season is upon us. Good Food heads to the pit for the smoke, the meat, and the masters. Adrian Miller examines the surprising and often overlooked beginnings of American barbecue. Rodney Scott was cooking a whole hog every weekend by the time he was 17-years-old and shares his knowledge of mastering the pit. Andrew and Michelle Munoz are the husband-wife team behind Texas-style Moo’s Craft Barbecue. They explain their backyard to brick & mortar journey in this week’s edition of “In...


Fin-to-fin cooking, crustaceans, urchin

Good Food takes to the sea this week, starting with Aussie chef Josh Niland who discusses how his butchery handles a fish, prolonging its shelf life up to four weeks and using all but two parts in his kitchen. Paul Greenberg supports a diet of smaller, plankton-eating fish such as anchovies, sardines and herring rather than taking Omega-3 supplements. Trevor Corson explains the curious mating rituals of lobsters. Stephanie Mutz is one of two women who dive for uni off the coast of Santa...


Ghosts, vegetables, hot sauce

Good Food host Evan Kleiman is a born and bred Angeleno. This week she speaks to Elizabeth Ito, the animator and creator of “City of Ghosts,” a six-episode Netflix series which Kleiman describes as “a love letter to Los Angeles.” Journalist Emilie Friedlander used Google as her metaphoric magnifying glass and fingerprint kit on her wild goose chase to uncover the origins of “F*cking Good Pizza.” Chef Eric Ripert knows his way around seafood and turns his focus to vegetables in his latest...


Wild mustard, mushrooms, dudes and diets

As the world opens back up, food and travel writer Yasmin Khan explores what locals and refugees are eating in three Eastern Mediterranean countries. Master gardener and fruit tree specialist Alyssa Kahn has ideas about what to do with the wild mustard flourishing across the Southland. Doug Bierend documents the people leading the current mushroom movement. Chef Chris Yang estimates that his restaurant in Alhambra pivoted five times during the pandemic before reopening last month. Professor...


Sons and mothers, chef-worthy vegetables, lechon

There’s something special about the relationship between a boy and his mom. In anticipation of Mother’s Day, Good Food hears from Eric Kim, who returned home to Atlanta to work on his upcoming cookbook with his mom. This week’s “In the Weeds” takes listeners to Woon Kitchen in Historic Filipinotown, where Keegan Fong and Mama Fong are making a mean bowl of beef noodles. Farmer Lee Jones shares how his family’s rags-to-riches farm went bust but rebuilt with vegetables that are sought after by...


Healing spices, Old Bay, fava beans, Angelini Osteria

Spices are used every day to give our food character and identity, and the spice trade was a blueprint for colonization and capitalism. But the spices themselves are magical gifts that bring together nature, culture, flavor, and tradition. To witness the resilience of culture and of community, just follow how spices, and in particular spice blends, travel with diasporas across the globe. Also this week, Dr. David Shorter of UCLA shares how his team documents the history of foods for healing...


Ramadan, roving farmer’s market, food apartheid, pizza

It’s the second week of the holy month of Ramadan, when Muslims around the world gather together to fast and reflect. Chef Anas Atassi shares ways he is breaking the fast. SÜPRMARKT founder Olympia Auset discusses the dearth of healthy food options in South LA. Carmen Dianne and Kara Still were catalyzed by the pandemic to create Prosperity Market, a roving farmer’s market to uplift Black businesses. Stacy Michelson creates whimsical drawings to inspire people to eat and shop well. Bita...


Food and family memoirs, Filipino and Hawaiian chicken, squash blossoms

“Food is a love language between a lot of parents and their children,” Michelle Zauner tells host Evan Kleiman. In her new memoir, Zauner recounts the solace she took in learning to cook Korean dishes after her mother’s cancer diagnosis. Lyn Nguyen describes the unlikely pairing between her chef mother and the woman who took her in as a refugee from Vietnam. Chef Brandon Jew shares his prodigal son story of returning to San Francisco’s Chinatown. Sheldon Simeon talks about how different...


Mother grains, food TV for kids, Tasmanian cuisine, pie

Need a hug straight out of the oven? A tray of chocolate chip cookies may just do the trick. Roxana Jullapat has a chocolate chip cookie recipe that is simple, using one of seven types of flours. Jeremy Konner and Erika Thormahlen, the creators of “Waffles + Mochi” on Netflix, explain how Michelle Obama and a duo of puppets share the small screen while introducing children to basic ingredients and how they’re eaten around the world. Ria Dolly Barbosa celebrates the one year anniversary of...


Representation, the value of labor, and activism in the AAPI community

In response to the escalating violence against the Asian American and Pacific Islander (AAPI) community, Karen Tongson guest hosts this week’s Good Food, asking several women to share their stories. Tongson chairs the Department of Gender and Sexuality Studies at USC, where she teaches a Food Culture and Food Politics class. Tongson leads a roundtable discussion with Chef Minh Phan and food writer Esther Tseng on AAPI representation, authenticity, and stereotypes within the hospitality...


Eggs, Passover, rhubarb, maple syrup

It’s Spring Break. Good Food is taking that quite literally — taking stock over the last year and hitting pause to recharge and set new intentions, while looking back on previous segments that celebrate the season. Rachel Khong catalogs the history of egg recipes and the phenomena of raising chickens. Rabbi Carol Balin connects the dots between Passover and Maxwell House Coffee. Rabbi Shumly Yanklowitz shares substitutions to compose a vegan Seder plate. Food writer Michal Korkosz describes...


Holi, Nowruz, new pasta shape, tacos

Spring has sprung and celebrations are here. Chef Hanif Sadr speaks about the cuisine of Northern Iran and Nowruz, the Persian New Year. Bon Appétit executive editor Sonia Chopra shares memories of the Hindu holiday, Holi, with dishes to make for a home celebration. Ojai pixies are making an appearance at the farmer’s market. Dan Pashman has conquered his proverbial windmill and created a new pasta shape. Taco maestro Bill Esparza is hosting an all-you-can-eat residency in the Arts District....


Transformation: cooking, eating, and lending a hand one year into the pandemic

It’s now 52 weeks since the restaurants, bars, gyms and schools first shut down, not knowing what the future looked like. Good Food speaks with chefs, activists, and farmers about their experiences over this year of transformation. Musician and rapper Hugh Augustine turned to vegan cooking when his promotional tour was canceled. Lisa Gross moved her intimate classes at League of Kitchens to a digital platform. Yoonjin Hwang shares the ups and downs of her restaurant, Spoon by H, in this...