JOIN KCRW AND BE A PART OF THE ANGEL COOKBOOK CLUB
Let KCRW get you cooking! Receive five recently published cookbooks throughout the year chosen by Good Food host Evan Kleiman.
Current selection:
Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods
by Eugenia Bone
Clarkson Potter
May 12, 2009
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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.
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.
Happy Halloween!
We celebrate with a black banquet, sugar skulls and international
candy. Plus, Ruth Reichl of the
newly deceased Gourmet magazine, shares her thoughts on today’s cook. And a field trip to Orange County with
Gustavo Arellano.
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 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. 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.
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.
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.
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.
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.
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 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.
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.
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.
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.
Say the word farm, and you picture something pastoral and lush. But you can grow food anywhere. Meet a woman who's farming on a dead end street in the middle of the Oakland ghetto. Also, the growing trend of high-alcohol wines. Plus a restaurant serving
Vive la France! Idioms say a lot about culture and in France, they’re all about food. One writer thinks that French cuisine is in decline. He explains on the show. Plus, is it okay to ogle the food that people are eating at the next table? And, Jonathan Gold stops by with a restaurant suggestion.
Evan Kleiman
Evan Kleiman has been the host of Good Food on KCRW since 1998. A longtime restaurateur and owner of Angeli Caffe on Melrose. She was the founder of Slow Food, Los Angeles and is an avid gardener.
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