Good Food
Getting Kids to Eat; Summer Cookbooks; Duck Feet; Melons
Have you ever struggled to get a kid to eat a certain kind of food? Unique ways to bypass the stubborn. How to de-bone a duck foot -- and why you'd want to. Plus, the etiquette of taking pictures of your food. And, an artist who uses food as her medium. Jonathan Gold stops by too, and a rundown of the best tomato varieties to plant.
By Evan Kleiman • • 58m ListenLaura Avery takes to the market to taste fresh cantaloupes and summer melons. Josiah Citrin gives a recipe for a delicious potato soup. Bob Carlson is a super-dad who resorts to putting on a show for his kids to get them to eat vegetables. And how pro chefs feed their kids according to sisters Jewels and Jill Elmore. How to de-bone a duck foot and why you'd want to from Eddie Lin. Plus Helena Echlin weighs in on the etiquette of photographing your restaurant meals. Cathy Wu makes rings and art from dried fruits. And Scott Daigre, Mr.Tomato, tells us which varieties of tomatoes are worth planting. The best of summer cookbooks courtesy of NY Times' Christine Muhlke. And Jonathan Gold gives us a restaurant to try.
In this episode
9 storiesMarket Report
Alex Weiser of Weiser Family Farms has many varieties of summer melons and this year they've arrived early. Right now you can find Galia, which is a green flesh cantaloupe. Also find Cavaillon melons with an orange flesh and a high sugar content as well as the Israeli Ogen melons which are yellow with green flesh. Melon season lasts through…
Read the story8 minDinner at the Carlsons
Good Food Producer Bob Carlson and his wife Tina Carlson use songs at the dinner table, to help encourage their kids to try new things. Tess, Bob and Matthew Carlson Tina and Tess Carlson
Read the story6 minFeeding Baby
Jewels and Jill Elmore are the authors of The Family Chef: Make Your Kitchen the Heart of Your Family . They are personal chefs in Los Angeles. Super Food for Babies 1/4 cup quinoa, rinsed 1 cup broccoli, cut in medium-sized pieces 1 cup zucchini, cut in chunks A small handful of parsley 4 cups organic low-sodium chicken stock or water 1.
Read the story6 minDe-boned Duck Feet
Eddie Lin of DeepEndDining.com had spicy duck web at King Hua Restaurant. The complicated method of de-boning duck feet, while keeping the web intact, involves slow cooking, bleaching and chilling. The U.S. patent for the process is held by a man named Jueling He.
Read the story8 minFood Paparazzi
Helena Echlin writes the Table Manners column for Chow.com . Helena thinks that people will always take pictures of their food in restaurants, but care should be taken not to disturb other patrons. Good Food music supervisor, Gary Mecija, takes a lot of pictures when he goes out to eat. Find them on Flickr .
Read the story6 minEdible Jewelry
Cathy Wu is an Austin-based artist who makes rings and necklaces out of dried fruits and vegetables. Music Break: Pig Foots by John Patton
Read the story5 minHeirloom Tomatomania
Green Grape Variety Purple Russian Variety Scott Daigre is the producer of Tomatomania , a nationwide tomato seedling sale. Look out for these heirloom varieties in the market: Green Grape: Small cherry or grape variety that's yellow with green striping and splotches. Purple Russian: Egg-sized Roma shape, deep mauve color with…
Read the story8 minSummer Reading
Christine Muhlke is the food editor for the New York Times Magazine. She recently wrote about summer cookbooks . Some standouts include: Seven Fires: Grilling the Argentine Way by Francis Mallman Serious Barbecue by Adam Perry Lang Real Cajun: Rustic Home Cooking From Donald Link’s Louisiana by Paula Dishbrowe Vefa's Kitchen by…
Read the story7 minBirria Jalisciense
Jonathan Gold is the Pulitzer Prize winning food critic for the L.A.
Read the story6 min
