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Your weekly treat from Evan Kleiman. By tuning in to Good Food, you can discover great restaurants that you've never heard of, the politics of consumption, explorations of cultures through their food customs and some of the most interesting people who devote their lives to various elements of the food supply.

Your weekly treat from Evan Kleiman. By tuning in to Good Food, you can discover great restaurants that you've never heard of, the politics of consumption, explorations of cultures through their food customs and some of the most interesting people who devote their lives to various elements of the food supply.
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Santa Monica, CA




Your weekly treat from Evan Kleiman. By tuning in to Good Food, you can discover great restaurants that you've never heard of, the politics of consumption, explorations of cultures through their food customs and some of the most interesting people who devote their lives to various elements of the food supply.






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


Disappearing saffron, edible gardens, and regional Chinese food

Kashmiri saffron is the most precious spice in the world, and it’s on the verge of extinction. Sharanya Deepak explains why that matters. Also, two gardening experts offer tips on planting an edible garden at home, and we examine the foods of Yunnan and Chaoshan. Plus, the four life stages of a polarizing herb.


California’s new food critics, “Zaitoun,” and Tomatomania

Soleil Ho and Tejal Rao belong to a new wave of food critics who are helping to redefine the craft. Writer and activist Yasmin Khan talks about her travels to modern Palestine, which have yielded a book full of humanizing stories and recipes. Plus: the return of the world's largest tomato seedling sal.


The “ugly produce” debate, LA Foodways, and trailblazing women

Two writers have gathered the stories of women who changed history through food. There’s a new documentary on how LA’s agricultural past informs its present. Patricia Escárcega returns to discuss a new “Pan-Latin” restaurant in DTLA. A crop scientist is skeptical about the “ugly produce” business, and we also explore the range of life experiences in one LA neighborhood.


Filipino food: roots and new directions

Filipino food may be having a moment, but the cuisine has a long history here in Los Angeles where Filipino Americans have lived for nearly a century. Evan and friends embark on a food crawl of Northeast LA to learn more. We also hear from some leading voices in the new Filipino food movement about the origins and diversity of the culinary tradition.


French fry fight, the Oscars & Wolfgang, Northern Thai food

This is the 25th year that Wolfgang Puck has catered the official Oscars after-party. So how does he pull it off year after year? Also, we explore some controversial french fry rankings. Writer and photographer Austin Bush dishes on the food of Northern Thailand, and we learn about an exciting new taco stand from Bill Addison. Plus: gentrification in Virgil Village.


Viet cooking made simple, Ritz & Escoffier, and goat cheese

Andrea Nguyen is back to say that cooking Vietnamese is doable any day of the week. What we eat and how we do it binds humanity across geography and culture, according to Chris Ying. Plus: the story of the Savoy Hotel and how it gave rise to the modern luxury hotels like the NoMad, where Patricia Escárcega recently dined.


A Persian homecoming, noodle soup dreams, and a natural wine party

Persian cooking expert Najmieh Batmanglij talks to Evan about what it was like to return to Iran and cook there after years of exile. Noodle soup is the stuff of dreams, for food historian Ken Albala. Richard Parks III takes us on a whirlwind visit to the world’s largest natural wine fair, and a biomolecular archaeologist tells us what kind of alcoholic beverages the ancients drank.


What makes for a disgusting food?

This week we visit a museum exhibit featuring foods that are inarguably revolting—or are they? Plus, a look at how formerly hippie foods like dense grain breads went mainstream. And meet hippie Jack: he has strong opinions about waffles, and he’s canvassing LA to see who makes the best one. Will Guidara talks hospitality lessons, and Evan pays her respects to the Jewish deli.


Magnus Nilsson, Norwegian lunch, and Oaxacalifornia

Celebrated Swedish chef Magnus Nilsson returns to Good Food to expand on Nordic baking traditions. We’re also looking at matpakke, or the Norwegian art of packed lunch. Plus, a glimpse into the food of Oaxacalifornia, from the glorious tlayuda to a Lebanese-inspired kitchen in Boyle Heights.


Julia Collin Davison, the shutdown’s effect, and a visit to Fiona

America’s Test Kitchen host Julia Collin Davison drops by to talk recipe testing and Cook’s Illustrated, which recently turned 25. We’re also looking at how the federal government shutdown affects what’s on our plates. Plus: Bill Addison weighs on Fiona while Bill Esparza gives us the 411 on his recent taco finds around the city.


“Cooking with Scraps,” LA Times’ new critics, and Bestia’s origins

We’re talking inventive ways to cook with scraps with author Lindsay-Jean Hard. Also, a close look at the Farm Bill that passed in Congress last month. Evan talks with the masterminds behind Bestia about the early days. Plus, the passing of a torch: meet the LA Times’ new food critics. And we’re checking out a new Japanese fried chicken shop by a Top Chef alum.


The cure for the common hangover

Went a little too hard on New Year’s Eve? Meet Shaughnessy Bishop-Stall, who spent a decade trying all the hangover cures he could find. Plus a revisit of Good Food’s special on LA’s bar scene from last year.


Good Food looks back at 2018

2018 was a year of incredible change in the food world. It’s a tradition at Good Food to wrap up the year by sharing a few of our favorite segments. Among them are stories about food and immigration, a farewell to our friend Jonathan Gold, and a pie crawl of Los Angeles.


The origins of wine, Uighur food, “imaginary feasts”

For many, wine and the holidays simply go together. Journalist Kevin Begos wrote a book about his search for wine’s origins. There’s also a prized bubbly from Italy that you might not have known about. Plus: a look at the plight of Uighurs by way of an exceptional meal in Australia. We’re also revisiting bean-to-bar chocolate for those of you looking for last-minute stocking stuffers.


2018’s best cookbooks and restaurant openings

Holiday gift buying is in full swing, and so we’re looking back on a year of stellar cookbooks with Celia Sack of Omnivore Books. We’re also highlighting two great indie food zines you should know about. Plus: chef Anita Lo goes “Solo” and Zach Brooks and Evan Kleiman dissect their favorite restaurants of the year.


Nik Sharma’s journey, ‘Now & Again,’ and doomsday prepping

Nik Sharma represents a new vanguard of personal stories being told in food media. Julia Turshen shares some tips about spending time with loved ones during the holidays. We also delve into the lesser-known traditions of Hanukkah and learn how to prep for the apocalypse with the chefs of Joe Beef.


Yotam Ottolenghi finds joy in simplicity

Israeli-British chef Yotam Ottolenghi is back with a collection of simple recipes, and home cooks have never been happier. Meanwhile, two professors trace the history of halal food. Anissa Helou paints a colorful portrait of the flavors of North Africa and the Middle East in “Feast.” Dining options in South LA are diversifying with a new all-day cafe. Plus: guavas and cocktails are a match at the market.


‘The Final Table’, NYC food delivery, and a waffle quest

Still recovering from Thanksgiving? Relax with some bingeable television. Andrew Knowlton of Netflix’s “The Final Table” reflects on filming the star-studded cooking competition show. We also explore the often unseen world of food delivery men in New York, and we discover if LA’s waffle scene stacks up to one legendary “hippie waffle.”


Good Food’s Thanksgiving tips

Evan Kleiman and Dorie Greenspan answer your questions about making a memorable Thanksgiving meal. Culinary technologist Dave Arnold is bringing his Thanksgiving hacks to the potluck, too. There’s a new film in theaters about a chef prodigy named Flynn McGarry. Plus: Los Angeles pie queen Nicole Rucker dishes on her holiday treats.


Soul food, from Tennessee to Israel

Carla Hall wants readers to celebrate the difference between southern food and soul food with her new cookbook. Home cook Timothy Pakron is southern and vegan? James Beard Award-winner Michael Solomonov and Steven Cook have brought back soulful recipes and stories from their trips to Israel. Plus: the L.A. Kitchen and the Santa Monica Farmers Market announce some bittersweet endings.