Good Food
African-American Food History; USDA Dietary Guidelines; Citrus Intrigue
This week on Good Food, we celebrate Black History Month with an exploration of African-American food history. Plus Marion Nestle sorts out the new USDA dietary guidelines. And Jonathan Gold is here with a restaurant for us to try.
By Evan Kleiman • • 58m ListenThis week on Good Food, we celebrate Black History Month by exploring African-American food history with Jessica Harris. We'll taste the cuisine of Sinaloa, Mexico with Jonathan Gold. Food scientist Shirley Corriher answers questions from Good Food listeners. We'll learn how to cook with hay from Chef Chris Cosentino. Dr. Marion Nestle breaks down the new USDA dietary guidelines. Plus, pomologist David Karp introduces us to a new kind of citrus, the Dekopon. And, find out what kind of sustainably raised meats are available at Southern California Farmers Markets.
In this episode
7 storiesMarket Report
Sassan Rostamian is the chef/owner of Sauce on Hampton (259B Hampton Dr., Venice, CA, ( 310) 399-5400 ) . He is using blood oranges, with olive oil, apple cider vinegar, and cara cara oranges for a vinaigrette.
Read the story10 minCitrus Intrigue
Pomologist David Karp, who also writes the Market Watch column for the LA Times, has been researching the Dekopon for years. It's a Japanese citrus variety that is just now available in Southern California. The fruit is being marketed in the US under the name Sumo. It's a cross between an orange and a satsuma mandarin.
Read the story10 minCooking in Hay
Chris Cosentino is the chef at Incanto restaurant in San Francisco. He is using hay to cook pork. He brines the pork for 6 days then places the pork on a bed of hay to cook. He also sometimes uses hay to smoke meat. A recipe for hay-smoked, citrus-cured pork is here .
Read the story6 minNew USDA Dietary Guidelines
Marion Nestle is Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health and Professor of Sociology at New York University. She has written numerous books including Food Politics and What to Eat . Her blog is Food Politics . This week on Good Food she comments on the new USDA Dietary Guidelines .
Read the story9 minQuestions for Shirley Corriher
Shirley Corriher answers some questions from listeners this week. Shirley is the author of Cookwise and Bakewise , two must-have books for serious cooks. More of her answers are on the Good Food Blog .
Read the story10 minSinaloan Cuisine
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly . This week, he is taking us to the South Gate-area for Sinaloan cuisine. Sinaloa is a Mexican state on the Pacific Coast.
Read the story5 minAfrican-American Food History
Jessica B. Harris is the author of eleven cookbooks documenting the foods and foodways of the African Diaspora. She was recently inducted into the James Beard Foundation’s Who’s Who of Food and Beverage in America. Her most recent book is High on the Hog: A Culinary Journey from Africa to America .
Read the story9 min
