Good Food
The Silver Palate 25th Anniversary; The Ice Cream Man; Sustainable Menus
We explore the chronicle of curry through cooks and conquerors, re-visit a classic 1982 cookbook, and follow the rise and fall of organic foods. We hear about the latest technology in fast-cooking ovens and celebrate summer with the Ice Cream Man. Plus, Jonathan Gold's top pick for ramen noodles, the new "sustainable" menu at Grace, and the fresh finds of the Market Report.
By Evan Kleiman • • 1h 0m ListenWhile Lizzie Collingham examines the history of curry and the fusion of cultures that helped shape it, Matt Allen, the Ice Cream Man, endeavors to make the world happier--one free scoop at a time. Chef Neal Fraser features locally-produced food and ingredients in his "sustainable” tasting menu at Grace; Julee Rosso and Sheila Lukins commemorate the 25th anniversary of their ground-breaking cookbook, The Silver Palate. Sam Fromartz documents the rise and fall of organic food into the American mainstream, while Steve Bashara explains the technology behind the fast-cooking TurboChef oven. Pulitzer Prize-winning food writer Jonathan Gold proffers his latest restaurant pick for ramen noodles, and Laura Avery discovers fresh wild mushrooms at the farmers market in the Market Report.
In this episode
8 storiesThe Market Report
Laura Avery finds a carrot expert from a major Dutch seed company. He tells us what color carrots were when they originated and exactly what it takes to be an expert on carrots. She also talks to David West, who brings wild mushrooms to the market from all over California.
Read the story7 minHot Dish
Jonathan Gold does a daring pas de deux with the spicy-hot, chilli-laden ramen dishes at Orochon Ramen. The Japanese noodle restaurant in downtown LA's Little Tokyo is a shrine to spicy foods, offering nine different "heat levels" for their rich noodle dishes.
Read the story7 minChronicle of Curry
The cuisine we believe to be quintessentially Indian is actually a fusion of many foreign contributions. In her new book, Curry : A Tale of Cooks and Conquerors, Lizzie Collingham traces that fusion, going back as far as 15 th century Persian Moghuls, 17 th century Portuguese explorers and the lengthy occupation by the British. She…
Read the story7 minThe Ice Cream Man
Matt Allen is on a mission to give away free ice cream. So far, his efforts have been phenomenally successful, providing more than 80,000 frozen treats to event-, concert-and festival-goers. Traveling in his ice cream truck, Bessie, Matt hands out a little happiness, one ice cream treat at a time. Matt’s website notes the activities and…
Read the story7 minSustainable Menus
Chef Neal Fraser has taken the notion of "good" food to heart and created a menu equally concerned with the principles of taste and the environment. The five-course "Close to Home" menu Fraser offers at his restaurant, Grace , features local, organic and artisanally produced goods.
Read the story7 minThe Silver Palate 25th Anniversary
Published in 1982, The Silver Palate Cookbook became a beloved classic that changed not only American cooking traditions but also the way we entertained. It taught home cooks to be daring with food, and how to use fresh, seasonal ingredients and artisanal breads and cheeses in a style that made it seem we'd been entertaining in this smart…
Read the story7 minOrganic Food
Sam Fromartz's book, Organic, Inc : Natural Foods and How They Grew, documents the rise and fall of the organic food industry, the regulation of the organic food market and how the multi-billion-dollar global industry affects farmers and consumers.
Read the story7 minTurboChef Oven
Steve Beshara is Chief Branding Officer for TurboChef Technologies . The company, which designs, manufactures and markets a variety of speed-cooking solutions, recently announced the debut of "the fastest oven ever to hit the market."
Read the story7 min
