Good Food
Toast Tips; Kitchen Evolution; Vanilla Beans; Prairie Beef
We grill decadent Korean barbecue and learn about grass-fed cattle and the evolution of the American kitchen. We get Evan Kleiman’s third cooking lesson with producer Bob Carlson and tips on giving a toast. Plus, we talk about real vanilla and learn about "drunkorexia."
By Evan Kleiman • • 1h 0m ListenJonathan Gold grills up decadent Korean barbecue, while journalist-rancher Bill Kurtis raises grass-fed cattle. Steven Gdula talks about the evolution of the American kitchen, Evan Kleiman gives producer Bob Carlson his third cooking lesson and LeeAundra Temescu shares tips on giving a toast. Plus, Jennifer Snierson talks about real vanilla, Dr. Douglas Bunnell discusses the troubling phenomenon of "drunkorexia" and Laura Avery has a fresh Market Report.
In this episode
8 storiesThe Market Report
Laura Avery runs into Paul Shoemaker, former Chef de Cuisine at Providence restaurant. When he's at home he likes to roast chicken. He takes a 3-lb free-range chicken and trusses it with twine.
Read the story7 minKorean Barbecue
Pulitzer Prize winning critic and LA Weekly columnist Jonathan Gold grills Korean barbecue at Park's BBQ in Koreatown. He recommends the pork belly made from Tokyo X pigs. Also served here is Kobe beef. This is a higher-end place with nice cars in the parking lot.
Read the story8 minPrairie Tales and the Beef Revolution
Journalist-rancher Bill Kurtis raises grass-fed cattle and is the founder of Tallgrass Beef Company . He talks about the American prairie, the beef revolution and the return to the traditional ways of the trail drive in his book, The Prairie Table Cookbook .
Read the story7 minKitchen Evolution
Steven Gdula traces the evolution of the American kitchen in his book, The Warmest Room in the House : How the Kitchen Became the Heart of the Twentieth-Century American Home. Music break: I Saw the Bright Shinies by The Octopus Project
Read the story8 minCooking with Bob Carlson: Lesson Three
Good Food host Evan Kleiman is conducting an on-air cooking class with producer Bob Carlson, a relatively inexperienced cook. Here's home movies of Bob's "cautionary tale" of making Spaghetti Carbonara.
Read the story8 minThe Art of Toasting
Public speaking coach LeeAundra Temescu shares tips on giving toasts. She talks about the history of the toast, what makes a good one as well as giving a wedding toast. Temescu offers communications coaching services to executives and professionals on her website, The Contrary Public Speaker . LeeAundra's Toast Tips 1. Be sober. 2.
Read the story6 minVanilla Beans
Chefs' Warehouse 's Jennifer Snierson talks about the vanilla bean market, the plant, pollination and vanilla extract. She also mentions organic Royal Vanilla Beans from Tonga. Music break: Improviso em Mambo by Ze Maria
Read the story7 minDrunkorexia
Dr. Douglas Bunnell discusses the troubling phenomenon of drunkorexia - an eating disorder combined with alcohol abuse. He talks about the glorification of binge drinking and losing weight and psychological root behind eating disorders. Dr.
Read the story10 min
