Good Food
No Knead Bread; Milk Bank; Cute Food; Whale Hunt
While America nurses their collective Thanksgiving food coma, Good Food is serving up leftovers. Hear about a culinary school with slaughter on its syllabus, And Mark Bittman of the New York Times shares the secret to fool-proof, no-knead bread.
By Evan Kleiman • • 58m ListenCulinary schools teach aspiring chefs everything they need to know in the kitchen, from knife skills to how to make the perfect consomme. Adam Dulye is an instructor at Culinary School of the Rockies where culinary students take a turn on the farm learning about animal slaughter.
Breast milk is the first food. For women who have trouble producing it and choose not to use formula, enter the milk bank. Pauline Sakamoto tells us about the Mother's Milk Bank of California which accepts excess breast milk and distributes it to those in need. Dr. Buddhima Lokuge of Doctors Without Borders has some solutions for feeding hungry children. Fish feed can be found in the least likely of places, from cat food to pig feed. Paul Greenberg tells us why he thinks this is a problem.
There is nothing better than home baked bread. Mark Bittman shares a foolproof recipe for homemade, no-knead bread. Christopher Salyers shares the adorable bento boxes or charaben. Plus Jonathan Harris takes us on a whale hunt. And Laura Avery tells us what fresh at the Santa Monica Farmers Market.
In this episode
8 storiesMarket Report
Troy Regier brings in Satsuma mandarins. These tangerines are easy to peel and just coming into season.
Read the story7 minCulinary School Slaughter
Chef-instructor Adam Dulye teaches students how to harvest lamb at the Culinary School of the Rockies in Denver, Colorado. During the two-week "Farm to Table" externship, students get to slaughter, skin and prepare a lamb. For more information about this innovative culinary school, check out its curriculum .
Read the story7 minBreast Milk Bank
Pauline Sakamoto, executive director of Mother's Milk Bank of California , collects and distributes excess breast milk for infants born with health problems and others in need. This organization is part of The Human Milk Banking Association of North America , which has locations throughout the United States and Canada.
Read the story6 minThe Whale Hunt
Visual artist Jonathan Harris goes on an incredible quest to document an Alaskan tribal whale hunt. He discusses how a group of men slay a 40 ton whale with a handheld harpoon and how whale meat sustains the Inupiat Eskimos for a year. Harris details his Alaskan experience on his website, The Whale Hunt .
Read the story9 minFish as Feed
Paul Greenberg is a regular contributor to The New York Times on seafood issues and the author of a forthcoming book on the future of fish. His recent New York Times Op-Ed piece describes where wild fish are ending up: in feed for livestock, pets and farmed fish.
Read the story7 minFeeding Hungry Children
Dr. Buddhima Lokuge, of Doctors Without Borders, discusses several strategies that are being implemented to feed starving children around the world, including no-cook food aids. One of them, Plumpy'nut, is a peanut-based paste that is used in famine relief and to combat malnutrition in the developing world. Dr.
Read the story8 minNo Knead Bread
Best-selling cookbook author Mark Bittman is the creator and author of the popular New York Times weekly column, "The Minimalist," and one of the country's best-known and widely admired food writers. His flagship book, How to Cook Everything , is currently in its fourteenth printing and has, in its various formats, sold over a million copies.
Read the story7 minFace Food
Japanese pop culture enthusiast Christopher Salyers documents charaben, the cute and creative characters made from food for Japanese children's bento lunch boxes, in his book, Face Food : The Visual Creativity of Japanese Bento Boxes. He talks about the ingredients, tools, the appeal of making charaben and the charaben-child connection.
Read the story8 min
