Podcasts by Good Food
Everything you wanted to know about good cooking and good eating from LA chef, author, radio host and restaurateur Evan Kleiman.
Further podcasts by KCRW
Podcast on the topic Gesellschaft und Kultur
All episodes
Baking with Nancy Silverton, chili crisp, extracts from 2023-12-08T12:00
With a competitive spirit, Nancy Silverton sets out to make the best versions of classic baked goods. James Park grew up on kimchi, but when he discovered chili crisp, his world changed. Paul an...
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Best cookbooks of 2023, memories of Nigeria, cooking through grief from 2023-12-01T12:00
Bookstore owner Celia Sack shares her list of notable cookbooks of 2023 — perfect for gift-giving. Yewande Komolafe connects the dots of her Nigerian past, visiting Lagos and returning with a ne...
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"High on the Hog" returns, streaming leftovers, kombucha from 2023-11-24T12:00
In High on the Hog's second season, producers Fabienne Toback and Karis Jagger continue to explore how Black hands in the pot influence what America eats. Screenwriters Seth Reiss ...
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Thanksgiving — Sides turned mains, turkey, wine, stuffing, and pie from 2023-11-17T12:00
Molecular biologist turned cookbook author Nik Sharma joins Evan Kleiman to talk turkey and all the trimmings. Hetty Lui McKinnon has led a life surrounded by vegetables and shares a riff on a p...
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Cuyama carrot boycott, Indian in Artesia, how to cook pasta from 2023-11-10T12:00
Melinda Burns reports on the water wars in Cuyama, where small farmers are boycotting carrot behemoths Grimmway Farms and Bolthouse Farms. At the farmers market, Karen Beverlin explains why carr...
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That's Entertainment! — Cocktails, cubes, company, cake from 2023-11-03T12:00
Toni Tipton-Martin spotlights the creativity, hospitality, and excellence of Black drinking culture. Leslie Kirchoff gives boring, square ice cubes a '70s-inspired remodel. Amy Thielen wants din...
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Murder mystery dinner menu, processed foods, pathogens from 2023-10-27T12:00
When detective-fiction devotee Karen Pierce couldn't find a cookbook devoted to Agatha Christie, she decided to write her own. Professor Chris van Tulleken explores the effects of ultra processe...
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Indigenous Food Lab, West African cuisine, farmer's market edibles from 2023-10-20T12:00
As he keeps racking up awards while shining a light on Native foodways, chef Sean Sherman hasn't forgotten his roots on the Pine Ridge reservation. Virginia Sole-Smith says the rise in Ozempic u...
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Playing Venba, the history of veganism in America, passion fruit from 2023-10-13T12:00
Through trial and error, KCRW recording engineer PJ Shahamat learns to cook biryani in the new video game, Venba. Designed and developed by Abhi, the goal of Venba was to create an emotional con...
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Religious diets, Indigenous baby food, native California ingredients from 2023-09-29T12:00
Food historian Christina Ward documents the practical and spiritual ways that religion shapes what we eat. From toilet to tap, John and Sommer Decker fight off the Arizona heat with beer brewed ...
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Bus stop tacos, tortillas, Sukkot, quince from 2023-09-22T12:00
Memo Torres hops on Metro's 33 bus line to seek out tacos from Santa Monica to downtown. The field narrows for the 2023 Tortilla Tournament as Gustavo Arellano reveals the Eso Eight, who are sti...
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The life and times of Lalo García: Immigration, deportation, reconciliation from 2023-09-15T12:00
Journalist Laura Tillman phoned Máximo Bistrot, a restaurant riding the wave of Mexico City's popularity as a fine dining destination, in hopes of interviewing its chef, Eduardo "Lalo" García Gu...
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Pasta shapes and sauces, Jews in Italy, eggplant from 2023-09-08T12:00
With temperatures dipping below 80 degrees, it must be pasta weather in Southern California. This week, Good Food heads to Italy. Rachel Roddy combines 50 pasta shapes with sauces, creating icon...
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The Twisted History of School Lunch in America from 2023-09-01T12:00
It's that time of year. Summer is officially over and kids are back in school. And sending kids to school means figuring out what they're going to eat for lunch… unless your child eats the lunch...
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Bread, zero waste cooking, Korean fine dining from 2023-08-25T12:00
Who owns Taco Tuesday? Gustavo Arellano weighs in on the legal skirmish around the phrase. Using slices, pieces, and crumbs, baker Rick Easton treats bread as an ingredient. Sisters Margaret and...
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The state of salmon, tandoor at home, etymology of food words from 2023-08-18T12:00
Meliz Berg praises the overlapping cultures of the slow-cooked meats and herby salads of a Cypriot diet. Third-generation Alaskan Julia O'Malley reports on salmon fishermen trying to keep their ...
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Kitchen design, food & identity, marinades, mangos from 2023-08-11T12:00
Sophie Donelson looks at modern kitchens, leaving plenty of wiggle room for comfort and realistic living. Anya von Bremzen travels to six food capitals in search of the connection between cuisin...
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Under-the-radar eats, veggie burgers made of actual veggies and the Jell-O revival from 2023-08-04T12:00
Memo Torres shares three under-the-radar dining destinations on his monthly Apple Maps list. Gloria Swanson is ready for her close-up as a health food advocate (with a little help from LA histor...
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Spearfishing, bluefin tuna and the Moonies, oysters from 2023-07-28T12:00
Terrified of the ocean in her youth, Valentine Thomas is now a champion spearfisherwoman. An obsession with a bluefin tuna named Amelia led journalist Karen Pinchin on a deep dive into the futur...
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Behind the scenes of The Bear, gelato, cheese from 2023-07-21T12:00
Culinary producer Courtney Storer and actor Liza Colón-Zayas from The Bear show us how they prepped for Season 2. When Uli Nasibova found ice cream and gelato too sweet, she decided to ma...
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Ice, birria tacos, fried chicken from 2023-07-14T12:00
Historian Amy Brady chips away at the 200-year-old history of ice in America. Martin Riese's fascination with the taste of water began as a child in Germany, where more than 500 brands are sold....
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Good Food v. Mother Nature — The one where they go camping from 2023-07-07T12:00
What happens when you equip three podcast producers and a host with two tents, an egg spoon, and some marshmallows? We decided to find out. We sent the Good Food team camping but we knew they'd ...
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James Beard Award-winning cookbooks from 2023-06-30T12:00
This week, Good Food highlights conversations with authors and journalists who took home a 2023 James Beard Med...
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Celebrating Pride at The Abbey, pies, peaches from 2023-06-23T12:00
David Cooley reminiscences about The Abbey, the West Hollywood cafe and bar he opened in 1991. Rax Will discusses gender-neutral greetings and recommends a few queer pop-ups in LA. Stacey Mei Ya...
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Vegetables, daughters and sons, global soul food from 2023-06-16T17:00
Hetty Liu McKinnon navigates grief with an ode to her father and vegetables. Chef José Andrés says the pickiest eater in his family wasn't one of his three daughters, but his wife. Chef Alisa Re...
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Parenting in a diet culture, Sri Lankan cuisine, farmland water from 2023-06-09T17:00
Virginia Sole-Smith exposes society's anti-fat bias and the issues surrounding childhood obesity. Restaurateur Karan Gokani revels in his first tastes of Sri Lankan food and traditional hoppers ...
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Chinese doughnuts and comfort food, vegetarian Vietnamese from 2023-06-02T17:00
Jean Trinh shares the story of her refugee family's connection to Chinese crullers. Cookbook author, teacher, and omnivore Andrea Nguyen offers vegetarian Vietnamese recipes for the home cook. B...
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Ukrainian eggs, iftar, Italian Jewish Passover from 2022-04-15T17:00
Sofika Zielyk has been making pysanka, Ukrainian Easter eggs, since she was a young girl, and now she’s using her craft to help contain the outrage and heartbreak over the political strife in he...
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Low-alcohol cocktails, delivery app quandary, halloumi from 2022-04-08T17:00
Natasha David found inspiration in her mother’s white wine spritzers to create low-alcohol cocktails with a happy buzz. Lauren Lemos of Wax Paper took to social media to air grievances about the...
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Korean American, global food chain, Mexican bread pudding from 2022-04-01T17:00
Eric Kim, cooking columnist for the New York Times, headed to Atlanta during the pandemic where he worked on his first cookbook, “‘Korean American,” and unlocked the tricks to his mother’s kimch...
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Caribbean cuisine, water rights in California, seltzer from 2022-03-25T17:00
Brothers Craig and Shaun McAnuff, born in South London to Jamaican parents, embrace the Ital diet of Rastafarians, which includes plant-based recipes using spice and natural flavors. The Associ...
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Woks, fried rice, brownies, mint from 2022-03-18T17:00
Chef J. Kenji López-Alt breaks down the science behind cooking in his New York Times column. His first cookbook focuses on the wok and its versatility in the kitchen. Good Food contributor Kenny...
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Afromexicano cuisine, The Legacy Quilt, PI Day from 2022-03-11T17:00
The culinary influence of the Transatlantic Slave crossing is evident throughout the American South. In the Costa Chica area of Oaxaca, Mexico, the heritage is equally rich but not often recogni...
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Pancakes for friends, foreign characters in cookbooks, beets from 2022-03-04T17:00
Maite Gomez-Rejón has spent the past decade exploring the intersection of art and culinary culture. She describes corn as the lifeforce of the Americas and was the co-curator of the first exhibi...
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Restaurant business inequities, hospitality, Here’s Looking At You returns from 2022-02-25T17:00
Roy Choi confronts social justice issues such as employee inequity and gentrification in the second season of his Emmy Award-winning series “Broken Bread.” Yale history professor Paul Freedman e...
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A restaurateur remembers, food in The Sims, Thai staples, citrus from 2022-02-18T17:00
Brad Johnson arrived in Los Angeles from New York City where he cut his teeth in the restaurant business. Soon he had the hottest place on the Sunset Strip — the Roxbury, spoofed by Will Ferrell...
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Plant-based chocolate, vegan Super Bowl dishes, nooch from 2022-02-11T17:00
With the Super Bowl and Valentine’s Day around the corner, Good Food talks to Brad Kintzer, who has created a series of plant-based chocolates at TCHO. Food writer Alicia Kennedy says nooch, th...
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Icelandic cuisine, endangered foods, tamal carts from 2022-02-04T17:00
Natalia Pereira shares her life in recipes, canvassing photography, art, and poetry inspired by her memories of the Brazilian cuisine of her youth. Los Angeles Times restaurant critic Bill Addis...
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Becoming Trader Joe, growing heirloom seeds, marmalade from 2022-01-28T17:00
When Joe Coulombe conceived of Trader Joe’s, he catered to a new customer who was overeducated and underpaid. Horticulturist Shannie McCabe champions heirloom varieties of seeds, sharing their h...
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Kitchen implements, cooling technology, climate change from 2022-01-21T17:00
With a penchant for design, Corinne Mynatt became obsessed with discovering the history and functions of kitchen tools from flea markets around the world. David Owen considers the environmental ...
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Joan Didion’s potato masher, sesame oil, gas stoves from 2022-01-14T17:00
Arts journalist Carolina Miranda asks in her essay remembering California native Joan Didion. Miranda recounts Didion’s reference of her family’s potato masher in her work, “Where I Was From.” P...
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Best of 2021, barbecue, mother grains, sweat from 2022-01-07T17:00
Good Food looks back on the team’s favorite segments of the past year. In her acclaimed memoir “Crying in H Mart,” Michelle Zauner, who performs under the name Japanese Breakfast, recalls growin...
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West Indian food, behind the wok, liquid gold from 2021-12-24T17:00
Winding down another year of the pandemic, Good Food looks back on the pivots, persistence, and perseverance of featured “In the Weeds” restaurants. Rashida Holmes brings the roti she first tast...
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Fish sauce, tamales, Latin American food, stinging nettle from 2021-12-17T17:00
Fish sauce is the backbone of South Asian cooking. Chef Diep Tran is using Red Boat Fish Sauce in everything from a breakfast banh mi to pasta marinara. Journalist Gab Chabran has his picks for ...
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Favorite cookbooks, pasta, Southern baking, LA’s best restaurants from 2021-12-10T17:00
‘Tis the season for Good Food’s annual roundup of cookbooks. Celia Sack of Omnivore Books in San Francisco shares her recommendations for the bakers, vegans, and jammers on your list. One of her...
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Immigrant female culinary influencers, preserving, tablescaping from 2021-12-03T17:00
The landscape of food media is diverse, and until recently the female voice has been faint and overshadowed by male counterparts. Writer and professor Mayukh Sen researches and reports on seven ...
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Native American food sovereignty, Nicolas Cage’s ‘Pig,’ Bourdain, bao from 2021-11-26T17:00
The long holiday weekend calls for time to veg out. If you had too many helpings of mashed potatoes on Thanksgiving, well it’s time to be a couch potato and tune into some of Good Food’s favorit...
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Thanksgiving FAQs, vegan sides, first celebrations, French turkeys from 2021-11-19T17:00
The countdown to the Super Bowl of the food world has begun — Thanksgiving. It’s an imperfect holiday, rife with historical baggage, and a lot of likes and dislikes swirling around the table. Ho...
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Julia Child, Mediterranean cuisine, Jewish baking, food injustice from 2021-11-12T17:00
Julia Child completely changed how Americans thought about cooking, and a new side of the culinary phenom is shown in the documentary by Julie Cohen and Betsy West. Lien Ta announces that Here’...
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Baking with Dorie, grains, legumes, and Monsanto from 2021-11-05T17:00
It’s fall, so fire up the oven and get baking! Dorie Greenspan explores savory spins on classic sweet recipes. Former farmer and chef Abra Berens dives into grains, seeds, and legumes, with idea...
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Black food, fermentation, Diwali, and squash from 2021-10-29T17:00
James Beard Award-winning chef and educator Bryant Terry aims to bring BIPOC voices to the forefront of the culinary conversation and debuts the first output from 4 Color Books, the publishing i...
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Ghanaian food, Halloween prep, sugar skulls, pears from 2021-10-22T17:00
Chef and food justice activist Zoe Adjonyoh returns to Ghana to explore her cultural ancestry and gather recipes. Julia Sherman has entertaining ideas and candy alternatives for Halloween. Delil...
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Korean vegan, Golden Tortilla winner, huitlacoche, milk bread from 2021-10-15T17:00
Attorney Joanne Lee Molinaro went vegan five years ago, modernizing the traditional Korean foods of her childhood and documenting the journey on TikTok as the Korean Vegan. She shares recipes an...
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The Fuerte Four, boba, Thai in Hollywood, dates from 2021-10-08T17:00
The gloves are off as Gustavo Arellano breaks down the Fuerte Four finalists in the flour and corn tortilla categories leading up to Sunday’s final judging at Smorgasburg for the Great Tortilla ...
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Kitchen hacks, The Eso 8, superweeds, savory pancakes from 2021-10-01T17:00
What’s the old adage — there’s no use crying over spilt milk? The same goes for burnt toast, according to Cal Peternell. He offers hacks and fixes for the most common kitchen flubs. Next, mother...
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Soaring food prices, Macedonian cuisine, Lebanese pop-up, and tortillas from 2021-09-24T17:00
Eighteen months into the pandemic, the days of hoarding toilet paper are mercifully over. But that’s not to say there aren’t disruptions in the supply chain causing shortages on grocery store sh...
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African American farmers, freedom dues and discrimination, dirty rice from 2021-09-17T17:00
In her new book “We Are Each Other’s Harvest,” author
School lunch, breakfast burritos, Chez Panisse turns 50, inflammation from 2021-09-10T17:00
Photographer Lucy Schaeffer captures the nostalgia and personal memories behind school lunch. Internal medicine doctor Rupa Marya and research professor Raj Patel discuss the disconnect between ...
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Nicholas Cage’s “Pig,” mythical food, snacks, beer from 2021-08-27T17:00
Books and movies have acted as a balm during the pandemic. Food writing provides a sort of fantastical consumption that requires using your imagination and wonder. In a new film starring Nicholas C...
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Anosmia, sweat, sushi, mangoes from 2021-08-20T17:00
Why would coffee smell like gasoline and fried chicken like garbage? People are experiencing troubling sensory side effects from COVID. Dr. Nancy Rawson of the Monell Institute of Smell in Philadel...
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Park’s BBQ, eating for the climate, foraging, tomatoes from 2021-08-13T17:00
Chef Jenee Kim of Park’s BBQ recalls opening the restaurant nearly two decades ago and how she persevered during the pandemic for a new edition of “In the Weeds.” Paul Greenberg has tips on lowerin...
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Home economics, nonstick pans, Middle Eastern dishes, and fish butchery from 2021-08-06T17:00
Chefs Ori Menashe and Genevieve Gergis pay homage to their Middle Eastern heritage in their sophomore restaurant cookbook, “ Bavel .” In a year of hours clocked in the kitchen and embracing DIY pro...
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Colombian cuisine, Gullah Geechee food, difficult fruit from 2021-07-30T17:00
Colombia, with its Carribean and Pacific coasts and Andres mountain ridges, has vast climates and Indigenous communities that influence its regional cuisines and flavors. This week, food stylist Ma...
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Mother Nature, California drought, water rights from 2021-07-23T17:00
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 V...
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Barbacoa, wine, wanderlust, Bourdain from 2021-07-16T17:00
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 E...
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Plastics, barbacoa, Wolfgang Puck from 2021-07-09T17:00
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 th...
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Smorgasburg returns, cold noodles, Micheladas, ice cream from 2021-07-02T17:00
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 A...
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‘We Are Each Other’s Harvest’: African American farmers, land, and legacy from 2021-06-25T17:00
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 Kl...
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Juneteenth, ‘High on the Hog,’ restaurants return from 2021-06-18T17:00
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. Toda...
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Hospitality, chocolate, root beer, cider from 2021-06-11T17:00
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 ...
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Barbecue, whole hog, beef, butchery from 2021-06-04T17:00
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 S...
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Fin-to-fin cooking, crustaceans, urchin from 2021-05-28T17:00
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 ...
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Ghosts, vegetables, hot sauce from 2021-05-21T17:00
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...
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Wild mustard, mushrooms, dudes and diets from 2021-05-14T17:00
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 Alyss...
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Sons and mothers, chef-worthy vegetables, lechon from 2021-05-07T17:00
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 cook...
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Healing spices, Old Bay, fava beans, Angelini Osteria from 2021-04-30T17:00
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 togeth...
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Ramadan, roving farmer’s market, food apartheid, pizza from 2021-04-23T17:00
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...
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Food and family memoirs, Filipino and Hawaiian chicken, squash blossoms from 2021-04-16T17:00
“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 dis...
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Mother grains, food TV for kids, Tasmanian cuisine, pie from 2021-04-09T17:00
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. J...
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Representation, the value of labor, and activism in the AAPI community from 2021-04-02T17:00
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...
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Eggs, Passover, rhubarb, maple syrup from 2021-03-26T17:00
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 cele...
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Holi, Nowruz, new pasta shape, tacos from 2021-03-19T17:00
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...
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Transformation: cooking, eating, and lending a hand one year into the pandemic from 2021-03-12T17:00
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...
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Rice: how we grow, cook, and eat it from 2021-03-05T17:00
Whether cooking basmati, jasmine or red, everyone has a way to make rice. Measure up to the first knuckle? Wash until the water runs clear? Stovetop or rice cooker with bells and whistles? This wee...
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Pasta shapes, tomatoes, turnips, boiling water from 2021-02-26T17:00
Host Evan Kleiman knows her pasta. This week on Good Food, she talks to Dan Pashman, who she has been advising on his quest to engineer a brand new pasta shape. Scott Daigre of Tomatomania! is back...
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Celebrating Black excellence with a culinarian historian, chef, and pitmaster from 2021-02-19T17:00
Good Food recognizes Black History Month by looking back on conversations with revered voices from the culinary world. Jessica B. Harris recounts her youth in New York City, rubbing elbows and cook...
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Chicken wings, takeout, pomelos, GMO pigs from 2021-02-05T17:00
In anticipation of Sunday’s Super Bowl, Chef Brandon Kida revisits his childhood and love for Pioneer Chicken with his latest venture, Go Go Bird. San Francisco Chronicle restaurant critic Soleil H...
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Africa in Paris, Afghani dumplings in Oz, dineLA from 2021-01-31T22:10:42.023393
Resorting to armchair travel has been the ticket to escapism in 2020, and Good Food journeys across the globe this week. Lindsey Traumuta demystifies the female stereotype in France and shares the ...
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Micheladas, cold noodles, ice cream from 2021-01-31T22:10:42.023393
Hot enough for you? This week’s episode of Good Food evokes cold to ward off these blistering temperatures. Richard Park III speaks to the Michelada Papi about the beer cocktail's origins. Cathy Ch...
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Eating al fresco, wild salmon, Indian vegetarian, peaches from 2021-01-31T22:10:42.023393
The City of Santa Monica has made it easier for restaurants to return to business by accommodating outdoor seating in parking zones. A new documentary focuses on the threat to the last fully intact...
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Postpartum rituals, Koreatown closure, COVID on farms from 2021-01-31T22:10:42.023393
Rituals often surround food, including the Chinese tradition of caring for new mothers during postpartum recovery. One of Koreatown’s most beloved mom and pop restaurants closed this week. Californ...
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Restaurant pivots, community fridges, apricots from 2021-01-31T22:10:42.023393
Good Food continues coverage of innovative moves by chefs and restaurateurs to stay in business during the pandemic. Community refrigerators are popping up across the city to feed those in need. Pl...
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Restaurant fragility, frontline employees, worker resources from 2021-01-31T22:10:42.023393
Restaurants have been a key “third space.” Not home and not work, they’re a gathering place where people can recharge, relax, enjoy some food and drinks between the pressures of work or home. Given...
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Weaponizing food, lunch for teachers, Romanian cuisine from 2021-01-31T22:10:42.023393
Good Food examines the ways food has been weaponized to create stereotypes and stigmatization. On the flipside, Chef Roy Choi shares how he is spreading love by cooking for teachers with a new food...
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Green Book guide, food as protest, Zora Neale Hurston from 2021-01-31T22:10:42.023393
Good Food is taking the day to reflect on the word “independence.” In a 1979 commencement speech at Barnard University, Toni Morrison spoke to the graduating class of women about freedom and power....
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Whole hog barbecue, grilling, summer vegetables from 2021-01-31T22:10:42.023393
“When a people who have fundamentally defined American barbecue for 300 years in the roughest, darkest hours of America have been overlooked, it’s a tragedy,” says Dr. Howard Conyers. Dr. Conyers i...
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Queer hospitality, restaurant reopenings, sandwiches from 2021-01-31T22:10:42.023393
This week has been a roller coaster for the queer and trans community. First, there was the news that the current administration rolled back protections that prohibited discrimination in health car...
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Black farmers, Juneteenth, cooking solo from 2021-01-31T22:10:42.023393
Historically, Black-operated farms have been excluded from USDA relief. Now, similar concerns are brewing with the distribution of funds from the $2 trillion CARES (Coronavirus Aid, Relief, and Eco...
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Solidarity in Minneapolis, Black entrepreneurship, gospel fried chicken from 2021-01-31T22:10:42.023393
A note from Evan Kleiman: After 11 full weeks of being told to stay home, the killing of George Floyd stirred Los Angeles to come outside in great numbers to walk in solidarity. This week, I was mo...
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Roxane Gay, plant-based Mexican, Indian spices from 2021-01-31T22:10:42.023393
Like it or hate it, home cooking is the task that won’t go away during the pandemic. Author Roxane Gay learned to cook while being a vegetarian, and shares her adventures in the kitchen on her Twit...
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Bollywood cuisine, tea, birria, cauliflower from 2021-01-29T17:00
Sri Rao brings his book about Indian cuisine and film to the stage as he presents “Bollywood Kitchen” at the Geffen Playhouse. Mashama Bailey and John Morisano opened The Grey in Savannah, Georgia,...
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Wine, foraging, balut, Brazilian food from 2021-01-22T17:00
Lou Amdur recommends which wines to drink with purpose this year. Alexis Nikole Nelson (aka Black Forager) connects to nature by exploring her surroundings, which has made her a TikTok star. After ...
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Cheese, bucatini shortage, amatriciana, women chefs from 2021-01-15T17:00
This week’s Good Food is a metaphoric grilled cheese sandwich with tomato soup — an hour of comfort and distraction from a headshaking news cycle. Lydia Clarke operates DTLA Cheese with her sister ...
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Gardening, dishwashing, fighting for fridge space from 2021-01-08T17:00
The new year is an opportunity to scale back and reflect. While events at the Capitol stirs a brew of complicated emotions, Good Food takes a deep breath and starts the week with the power of simpl...
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Seeds, soil science, flavors of wood, untamed food from 2021-01-01T17:00
Good Food looks to a new year full of hope and wonder — from the soil beneath our feet, the trees growing toward the sky, and the marvel of the last wild foods on Earth. Dr. Rattan Lal has devoted ...
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Best of 2020, meat alternatives, trucking during COVID, bad apples from 2020-12-25T17:00
The Best of 2020 reads like the ultimate oxymoron. In a year that may be the worst for many of us, Good Food looks back on some highlights. Benjamin Wurgaft looks to the future of food and the use ...
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The power of giving back by baking, farming, and eating dim sum from 2020-12-18T17:00
A note from Evan Kleiman: I am devoting this show to something that has sustained me this year — the power of giving. No matter how comfortable our circumstances may or may not be, we are all looki...
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Hanukkah, Filipino desserts, collards, chaat from 2020-12-11T17:00
What happens to a place when restaurants disappear? There’s something deeper than just the exchange of the food that’s lacking. Small interactions in so-called third spaces that add up to give eate...
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Cookbooks, Central Asian cuisine, Ottolenghi, macadamia nuts from 2020-12-04T17:00
As Los Angeles heads into another lockdown, Good Food checks in with Celia Sack of Omnivore Books in San Francisco for ideas on which cookbooks to give your friends/family (or yourself). Two of Sac...
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White bread, sandwiches, masa, tacos from 2020-11-27T17:00
Good Food explores the two edible art forms that best feature leftovers — the sandwich and taco. Politics professor Aaron Bobrow-Strain looks at the history of white bread in America and how it bec...
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Thanksgiving, savory pies, turkey alternatives, leftovers from 2020-11-20T17:00
Chef David Chang takes a seat at the table to co-host the Good Food annual Thanksgiving show with Evan Kleiman. Nokx Majozi of London’s celebrated Pie Room shares recipes for traditional savory and...
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Native American food sovereignty, farming under Trump, West Indies roti from 2020-11-13T17:00
As the nation heads down a road of recovery, Good Food looks at healing, which is at the center of the new film, “Gather.” Director Sanjay Rawal opens the film with a quote from Crazy Horse of the ...
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Fermentation, Black excellence, Pok Pok closes, persimmons from 2020-11-06T18:00
The U.S. has been under a global microscope all week. Time and waiting are very important variables, according to fermenting revivilaist Sandor Katz. He discusses the challenges and delayed gratifi...
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Halloween candy, comfort food, spirit-free drinks, vegetarian meals from 2020-10-30T18:00
Good Food celebrates Halloween and the creature comforts that come with fall. Ben Mims explains how to make two of his favorite commercial candy bars at home. Polina Chesnakova has all the ooey, go...
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Smells and flavors, tortilla winner, pizza at the polls from 2020-10-23T19:00
Harold McGee explores how different varieties of herbs impart a range of aromas, and how heat introduces scents into raw ingredients around the world. Nik Sharma identifies the flavor equation and ...
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Thriving chain restaurants, World Food Programme, Fuerte Four from 2020-10-16T19:00
Independent restaurants employ nearly 11 million nationwide, according to the Independent Restaurant Coalition. Big chain restaurants are those thriving during the pandemic. Heather Haddon discusse...
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The life of James Beard, East LA, ‘In the Weeds’ in Chinatown from 2020-10-09T19:00
Mary and Kelley Liang describe their childhood at their parents’ Chinatown-based restaurant Hop Woo in this week’s “In the Weeds.” Next, John Birdsall has written the first biography of James Beard...
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Grocery stores, frutero street vendors, Indian buffets from 2020-10-02T19:00
This was the year that grocery workers were deemed essential. Good Food looks at the underbelly of the grocery industry with investigative journalist Benjamin Lorr, who discusses the correlation be...
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Black winemakers, masa, tamarind from 2020-09-25T19:00
Restaurants are six months into pandemic life, and Good Food has decided that the only way to cover the vastness of what’s happening is to collect the individual stories that together weave a narra...
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Ancient seeds, babka, cheesecake, tortilla tournament from 2020-09-18T19:00
This week Good Food celebrates Rosh Hashanah. Dr. Sarah Sallon and her colleague have grown date palms using 2,000-year-old seeds excavated from Masada. Recent Los Angeles transplant Shimi Aaron br...
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School lunch, hunger assistance, Greek cuisine from 2020-09-11T19:00
The virtual fall school semester begins this week for many students, which means bringing their laptops or tablets to the kitchen table. Zach Brooks has a repertoire of meals for lunch breaks. Clem...
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Mushrooms, tacos, traditional pastas from 2020-09-04T19:00
Usually on Labor Day, Americans are gathering around the barbecue, celebrating one last gasp of summer before settling into the routine of school or work. Routines are not what they once were durin...
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