Building a Bakery at Burning Man, Fast-Food Workers Strike
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Building a Bakery at Burning Man, Fast-Food Workers Strike

What's on the menu at Burning Man? Good Food producer Gillian Ferguson discovers some festival goers with big culinary ambitions - a fully functioning bakery in the middle of the Black Rock Desert. Fast food workers rallied for higher wages this week in Los Angeles; KCRW's Saul Gonzalez reports on what it's like to live on $8.89 an hour. Lauryn Chun stops by to talk about kimchi, and cookbook author Andrea Nguyen helps us decode the aisles of miso and bonito flakes in a Japanese supermarket. Alma, a 39-seat restaurant in Downtown LA, was just voted the best restaurant in America by Bon Appetit restaurant; Jonathan Gold calls it a "personal" restaurant and gives it a rave review. Plus, Rosh Hashanah begins on Wednesday. Marcie Cohen Ferris shares ideas for holiday recipes with a Southern twist. At the market, Laura Avery talks to Roxana Jullapat about her "Grapple Pie" and Mike Cirone says that apple season is very early this year.

Banner image: Saul Gonzalez

Guest Interview

Market Report ()

Roxana Jullapat is the pastry chef at Cooks County. She's shopping at See Canyon's farm stand for Spitzenberg apples. She cooks the apples with Tomcord grapes for a "Grapple Pie."

Mike Cirone grows tens of varieties of apples on his farm in See Canyon. He says the apples are three weeks early this year because of the drought. 

Guest Interview

Building a Bakery at Burning Man ()

Liana Bandziulis, Michael Clive and David Weidman are spearheading the Black Rock Bakery, a theme camp at Burning Man located in the French Quarter, one of the largest villages at the festival. They shipped out multiple ovens, a deep fryer, a three basin sink, KitchenAid mixers, immersion blenders, 500 gallons of liquid nitrogen and more to Black Rock City where they will build a fully functioning bakery in the middle of the desert. They plan to make everything from wedding cakes (people do get married at Burning Man) to challah for Shabbat.

Good Food producer Gillian Ferguson met up with the trio before they left for Nevada desert. 

Guest Interview

Southern Jewish Cooking: When Tradition and Culture Collide ()

gf130831matzo-ball-gumbo.jpg Marcie Cohen Ferris is the author of Matzoh Ball Gumbo: Culinary Tales of the Jewish South. A Rosh Hashanah recipe for her Honey Chicken and Black Eyed Peas is on the Good Food blog.

Guest Interview

Genius at Alma in Downtown LA ()

alma.jpgAlma, the 39-seat restaurant in downtown LA, was recently voted the best new restaurant in America by Bon Appetit magazine. Jonathan Gold describes it as a very personal restaurant. The menu changes daily, but be sure to start with a seaweed and tofu beignet and the toast with jam and liver. 

Alma
952 S Broadway
Los Angeles, CA 90015
213-444-0984

All of Jonathan Gold's restaurant suggestions are on the Good Food restaurant map.

Guest Interview

Decoding the Japanese Supermarket ()

gf130831asian-tofu.jpg Food writer and cookbook author Andrea Nguyen guides Evan Kleiman through the aisles of Mitsuwa in West LA. Find photos and a list of Nguyen's Asian market pantry staples on the Good Food blog. Plus, find recipe inspiration in her latest book, Asian Tofu.

Guest Interview

Kimchi for Every Palate ()

gf130831kimchi-cookbook.jpg Lauryn Chun is the owner of Mother in Law's Kimchi. Her new book is the Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi. Click here to find out where you can buy Mother in Law's Kimchi or make it home with recipes from the book.

Evan raves about the Scalloped Potatoes with Kimchi recipe which you can find on the Good Food blog.

Guest Interview

The Fast-Food Workers Strike Hits Los Angeles ()

KCRW reporter Saul Gonzalez reports on the fast-food worker strikes that are sweeping the country. This past Thursday, workers in LA rallied to increase minimum wage to $15 per hour.

 

strike.jpg

 

 

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