Good Food
Trans-Siberian Railroad; Seafood Stew; Wasabi
An Oregon farmer grows "real" wasabi on American soil and the editor of Saveur shares some tall turkey tales. Restaurateur Danny Meyer tells us that the customer is always second and Michael Freeman has unearthed the best chocolates on the planet. Sharon Hudgins relays her journey on the Trans-Siberian railroad and Russ Parsons warms us up with seafood stews. Christopher Kimball steps out of America’s Test Kitchen to tell us that families should eat at home and keep it simple.
By Evan Kleiman • • 1h 0m ListenAn Oregon farmer grows "real" wasabi on American soil and the editor of Saveur shares some tall turkey tales. Restaurateur Danny Meyer tells us that the customer is always second and Michael Freeman has unearthed the best chocolates on the planet. Sharon Hudgins relays her journey on the Trans-Siberian railroad and Russ Parsons warms us up with seafood stews. Christopher Kimball steps out of America’s Test Kitchen to tell us that families should eat at home and keep it simple.
In this episode
8 storiesMarket Report: Pomegranates
Laura Avery speaks to Willy Nuata of Rocky Canyon Produce. Rocky Canyon is best known for their grass fed beef, but insiders know that they have some of the tastiest yams in the market. They sell a variety named Diane which has a very deep color and is super creamy inside. They also have several varieties of squash and their table looks like…
Read the story6 minTrans-Siberian Railroad
The Trans-Siberian Railway is a 5700 mile long route that connects Eastern Russia with Far East Russia. It's spans 8 time zones and takes about 7 days to do the complete journey. An award-winning food and travel writer, Sharon Hudgins has recently returned from a journey on the railway. She taught for the University of Maryland University…
Read the story7 minWhere the Heck Is My Waiter?
Even the most delicious food can't make up for poor service in a restaurant. Some restaurateurs have figured out the formula for good service. Danny Meyer is President and CEO of Union Square Hospitality Group, which includes 11 restaurants: Union Square Café, Gramercy Tavern, Eleven Madison Park, Tabla, Blue Smoke, Jazz Standard, Shake…
Read the story6 minNo More Left-over Chocolates
Michael Freeman has searched the world looking for the highest quality, best tasting chocolates.
Read the story6 minThe Perfectionist's Cookbook
Christopher Kimball is founder, editor, and publisher of Cook's Illustrated magazine. He is the author of numerous cookbooks and is a columnist for the New York Daily News and the Boston-based TAB newspapers. He also hosts the syndicated PBS cooking show America's Test Kitchen. Chris Kimball chats with Evan about home cooking and how…
Read the story6 minReal Wasabi
That green stuff you're eating with your sushi is not really wasabi.
Read the story6 minSeafood Stew with Russ Parsons
Russ Parsons is food columnist for the LA Times and author of How to Read a French Fry . He talks to us about seafood stew.
Read the story7 minSaveur Magazine Talks Turkey
James Oseland is the editor-in-chief of Saveur and he meets up with Good Food to share some tall turkey tales from their November issue. James mentions a story by author Rita Williams about a family tale with America's favorite bird.
Read the story7 min
