Good Food

Eating Turkey in Turkey; A Church Built on BBQ; Honey Bee Update; The Art of Tea

Thanksgiving is the World Series of Food and we're going into extra innings.  Russ Parsons shares tips for the perfect Thanksgiving turkey.  And Eddie Lin finds an unusual approach to the traditional bird: barbecue turkey necks.  And lest we forget the vegetarians, Akasha Richmond has some ideas for Thanksgiving dishes for non meat-eaters.

Eating Cactus; American Cheese, Oyster Art; Twitter Recipes

People are cooking at home now more than ever.  This week, where to get the ingredients you need.  Plus, a trip to the Orange County home of Gustavo Arellano to eat nopales or cactus.  Food as art as environmental benefit.  And Jonathan Gold finds a good brisket sandwich in Glendale.  

Cranberry Harvest; Healing the Wounds of War; Paraguay; Bacon as a Weapon

One crop that could never grow in Southern California is the cranberry.  They literally need a flood to grow.  In this week's show, meet a cranberry farmer and find out what a bog is.  Plus how farming can help veterans of Iraq and Afghanistan heal the wounds of war.  And hear how one guy considers bacon a weapon of mass destruction.

Black Banquet; Ruth Reichl; Dia de los Muertos; International Candy

Culture Clash; Delicatessens; Alton Brown; Wines after War

Behold the wonder of the egg.  Food science geek and TV host Alton Brown shares the secrets behind some of his favorite ingredients.  Plus, what happens when a quest for food safety clashes with a thousand year-old ethnic tradition.  And the matchmaking power of pie.

The Green Fairy; Portuguese Cuisine; Kitchen Re-Do's; Bountiful Trees

The collective psyche, wounded from this economy, is thinking small.  This week on Good Food, how to remodel your kitchen without going big.  Plus, The New York Times' Mark Bittman proves that it's not the kitchen, but what comes out of it that counts.  And, a visit from the green fairy.  Absinthe is back.

RIP Gourmet Magazine; Backyard Farms; Top Chef; Tomato Leaves

RIP Gourmet Magazine.  Food writers Russ Parsons and Jonathan Gold sort out just what the magazine meant to its readers, and what will take its place.  Plus the outspoken Top Chef non-winner, Stefan Richter stops by.  And the ins and outs of urban farming. 

Pork Rinds; Futurist Food; Food Bank Update; Diwali

Tons of untouched food is thrown out each year and one councilman is trying to get this food to the people who need it.  Plus, Evan Kleiman tours the LA Regional Food Bank and finds out what kind of safety net exists for Angelenos.  And more secrets for the pie-baking perfection.

The Battleship Taco; Perfect Fruit; Bhutanese Cuisine; Pie-a-Day Goes Raw

What is the world's perfect fruit?  For one man, it comes in form of a pluot.  He tells us why this week on the show.  Plus, celebrate Blessed Rainy Day with some of the spiciest food in the world.  And the LA Times' Russ Parsons cools off with frozen souffles.

Slow Money; Pickling; Tomato Frenzy; Women Farmers

The Slow Food movement wants us to eat in a less industrialized and more sustainable way.  Those values just might be able to help fix our economy.  Hear about a theory called Slow Money.  Plus, the proper etiquette for picking up the tab for an unemployed friend.  And some ideas for what to do with all of those tomatoes.

A Nose in New York; Best Bars; Noodles; Jackaroos

Can a place be defined by how it smells?  One guy used his nose to map New York City.  A guide to the best bars in Los Angeles.  Plus, how a kid plagued by food issues grew up to become the restaurant reviewer for the New York Times.  And meet Ziggy, the dog who can sniff out corked wine.

The Breathable Gin and Tonic; Pie Crust; How to Annoy Your Waiter

This week we hike the hundreds of miles of the Pacific Crest Trail.  It’s a story of sweat, heavy packs and hunger.  How to annoy your waiter.  Plus, the life a swordfish before it gets to your plate.  And, the breathable gin and tonic.

School Lunch; The Man Who Couldn’t Eat; Hunting in Mongolia

School starts next week.  What kids are eating in the school lunch program might turn your stomach.  Two of L.A.’s top foodies share stories of their summer adventures.  Plus, the story of the man who couldn't eat.  And, one woman's backyard urban farm complete with over 30 chickens, bees, turkeys and 100 fruit trees.

The Frozen Food Master; Cocktail Renaissance; Nose to Tail at Home; Pie

Move over Julie and Julia, one blogger is cooking all the parts of the animal - from nose to tail.  Plus, before chain restaurants and highways, the US had actual regional foods. And, cocktails are back with a vengeance -- some would say it's a real Renaissance. What's going on with drinks in New York and around the country.

Organic Versus Conventional; Small Batch Canning; Eggplant Caviar

Is organic produce is always better?  Not always.  Russ Parsons thinks that the choice between organic and conventional produce is much more complicated than it seems.  Find out how to can and preserve food in small batches.  No big commitment or giant kitchen required.  Plus, learn about some new wines that you may not have heard of.  And Amelia Saltsman shares a recipe for Eggplant Caviar.

Wine Flights; Ludo Bites; the FDA and Food Safety

On this pledge drive edition of Good Food, Stacie Hunt shares the details on her one-of-a-kind wine flights designed specifically for KCRW subscribers.  Dr. David Kessler, the former head of the FDA, shares his thoughts on the agency and what it needs to do to secure the safety of our food supply.  And, Jonathan Gold has a restaurant recommendation.