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KCRW's Good Food

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Food and race, the Bäco book and a farewell to summer herbs

Jonathan Gold heads to Culver City to review the futuristic restaurant Vespertine. Josef Centeno talks about the hustle leading up to his first cookbook, “Bäco.” Chef and activist Tunde Wey gives us his take on whiteness in the restaurant industry. Plus: Laura Avery gets the secret ingredients behind Royce Burke’s Secret Lasagna at the farmers market.

Duration: 00:26:36

Making music with vegetables, and mastering Indian cooking technique

Listen to the sweet sounds of the Long Island Vegetable Orchestra. Then find out how to cook Indian food with time-trusted techniques. Visit Vermont to hear about efforts to tackle pollution caused by ag runoff. Plus: Great broths and stocks, scarlet runner beans at the market and Jonathan Gold reviews Felix.

Duration: 00:57:30

Good Food's greatest hits!

We dig through the archives to bring you a smorgasbord of stories, unique cocktails, Mormon food specialties and really good fried chicken. Plus: figs at the market!

Duration: 00:57:51

Extraordinary women and the food they eat

A new book looks at the lives and diets of six famous women. There’s a whole galaxy of new restaurants in the United States. Eater’s restaurant critic shares his favorites. Making it into the top 50 world restaurant list is Brae, which sits on an organic farm in Australia. Plus: Jonathan Gold’s review of Dan Tana’s, what to do with Chinese eggplant, and some delicious spirits to try.

Duration: 00:56:58

The relationship between race and food in the South

A new history of the modern South looks at the intersection of race and food. Meantime, black farmers are still struggling to hang on to their land as a legal loophole works against them. Back in the kitchen, we hear about Asian dishes to make right now, get a history of the Kellogg’s corn flake, and Jonathan Gold reviews Bone Kettle.

Duration: 00:56:46

The big cheese, a chef and perfumer pen a book, goat testacle soup

Chef Daniel Patterson and perfumer Mandy Aftel team up on a new book, “The Art of Flavor,” and Alma’s Ari Taymor on why he will pass on opening his own restaurant. We also talk native foods with Sean Sherman, a.k.a. The Sioux Chef, and trends in cheese with journalist Simran Sethi. Plus: Jonathan Gold reviews Hip Hot in Monterey Park and Gustavo Arellano eats goat testacle soup at Luc Dinh Ky.

Duration: 00:58:16

Becoming a food historian, peaches and retiring to the bakery

Food historian Jessica Harris shares stories from her memoir and Christina Arokiasamy gives us a primer on Malaysian food. Mark Furstenberg explains his decision to open a bakery at age 76 and Jami Curl pivots from baked goods to candy at QUIN. Plus: Jonathan Gold reviews Cosa Buona and Laura Avery shops for peaches at the market.

Duration: 00:56:58

Appropriation in food, dulce de leche, mastering culinary technique

Gustavo Arellano examines a case of cultural appropriation in breakfast burritos, and Samin Nosrat explains why salt, fat, heat and acid are the elements of good cooking. Plus: Josephine Caminos Orìa schools us on dulce de leche, Jonathan Gold reviews Rossoblu and Laura Avery gets a pitch for raw milk at the market.

Duration: 00:58:21

Travels in Spain, Slow Food, 'Adventures in Starry Kitchen'

Joann Lo and Jose Oliva discuss their work with the Food Chain Workers Alliance, and Simran Sethi files a field report from Slow Food Nations in Denver. Nguyen Tran shares more “Adventures in Starry Kitchen,” and Matt Goulding travels to Spain with chef José Andrés, barnacle hunters and cider makers. Plus, summer squash at the market, and Jonathan Gold dines at Michael’s in Santa Monica.

Duration: 00:57:41

Tasting the Impossible Burger, salt, butter and spirulina

We taste the latest vegan beef poseur on the market at Crossroads Kitchen, sample fancy salts with n/naka pastry chef Leslie Bilderback and learn about the history of butter-making from Elaine Khosrova. Plus: Jonathan Gold braves the lines at Pizzana in Brentwood, while Laura Avery shops for spirulina at the farmers market.

Duration: 00:57:26

Staying afloat in L.A.'s restaurant biz

Opening and running a restaurant is a never-ending hustle and an unpredictable enterprise. A decade ago, Ohio State University researchers found that 6 out of 10 restaurants fail in their first year. More recent findings reveal the median lifespan of a restaurant in the western part of the US to be just 4½ years. We asked five restaurateurs to share their stories of life in the business.

Duration: 00:57:05

What lies beneath the ocean waves

Whether you summer by the sea or indulge in a plate of sushi or ceviche now and then, we are far more dependent upon what lies beneath the ocean waves than we think. So we devote this week’s show to the complex ecosystems that live in the briny deep, inhabited by cod, branzino, oysters, mussels, sea vegetables and much more.

Duration: 00:57:02

Banning loncheras, a history of pho and food in 'Twin Peaks'

Gustavo Arellano takes a stand against the Santa Ana City Council proposal to regulate street vendors. Lesley Balla reports on the cherry pie, coffee and donuts in “Twin Peaks.” Cara Tannenbaum and Andrea Tutunjian talk up their favorite nuts and seeds. Bob Holmes discusses how taste and smell affect flavor. Plus: A beef pho recipe and what to eat at Mas’ Chinese Islamic Restaurant.

Duration: 00:57:21

Potlikker and pork as metaphor, the story of 'LA Mexicano'

Bill Esparza reveals the inspiration behind “LA Mexicano,” and Simran Sethi sends us a report and Korean makjeok recipe from Camp Bacon. John T. Edge explores race, identity and class through the lens of Southern food in “The Potlikker Papers,” and Jonathan Gold waxes poetic about Hainan chicken rice at Side Chick. Plus: The significance of the US win at the Bocuse d’Or, and Laura Avery shops for Genoese basil at the market.

Duration: 00:57:01

The Sandwich Show

Charles Dedlow, of Roan Mills, talks bread-making with heritage grains. Tatler Editor John Haney explains how the British "sarnie" came to be, and No. 7 Chef Tyler Kord shares a spirited patty melt recipe. Plus: a pastrami sandwich crawl through Boyle Heights with Lara Rabinovitch, and Jonathan Gold stops in for a bite at the Everson Royce Bar. We first ran this show in October but believed it beared repeating.

Duration: 00:57:12

Shaking up the USDA, 'The Beef Cookbook' and 'Tartine All Day'

Peggy Lowe explains why Trump’s pick for USDA Secretary is rattling rural America. Dario Cecchini talks future plans for Chianti ramen, and Richard Turner shares cuts from “PRIME: The Beef Cookbook.” Writer Matthew Sedacca looks at the controversy behind liquid smoke. Jonathan Gold tries Chengdu-style dishes, and Elisabeth Prueitt of Tartine fills us in on the latest. Plus, chef Michael Beckman shares a recipe for cactus confit.

Duration: 00:56:45

'Dandelion and Quince,' food and crime, 'All About Eggs'

Sarah Lohman talks about the murder and historic recipes that form the backbone of her new book, “Ohio 1910,” and Rachel Khong shares highlights from Lucky Peach’s last cookbook, “All About Eggs.” Michelle Mckenzie tells us how to cook oft-forgotten fruits, veggies and herbs, and Jonathan Gold reviews AR Cucina in Culver City. Plus: raspberries at the market and a special guest DJ set from Alton Brown.

Duration: 00:56:50

Gangsta gardener, a donut dough-bate, 'The Last Magnificent'

Artist and community activist Ron Finley discusses how he’s changing South LA, one garden at a time. Chef Jeremiah Tower talks about starring in “The Last Magnificent,” a new documentary about his role as one of the defining figures in the early days of California cuisine. Plus: Laura Avery stuffs her “Good Food” tote full of green garlic, while Evan and The Sporkful’s Dan Pashman get into a heated dough-bate about donuts.

Duration: 00:56:46

Yucatecan seafood, taters, spring chickens and pie

Jonathan Gold seeks out Yucatecan seafood at Holbox in the Mercado La Paloma. Raghavan Iyer gives us a tutorial on taters from his new book, “Smashed, Mashed, Boiled and Baked — and Fried Too!” Then Laura Avery talks to farmer Meredith Bell and Terra Cotta chef Danny Ye about spatchcocking free-range chickens. Plus: Phoebe Wood shares a recipe for her baked ricotta, orange blossom and date pie.

Duration: 00:27:15

The 'Eat Your Veggies' show

Chef Jeremy Fox turns vegetables into true expressions of seasonal flavors at Rustic Canyon, Julia Sherman documents artists making salads in “Salad for President,” and Deborah Madison shares meatless meal tips. Then Laura Avery shops for spring veggies at the market while we get a peek at Stacy Michelson’s design for KCRW’s “Good Food” tote bag. Plus: Jonathan Gold digs into the Redneck Platter at Manuela.

Duration: 00:57:00

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