Good Food Hosted by Evan Kleiman
Evan Kleiman's taste of life, culture and the human species.
FEATURED
The relationship between race and food in the South A new history of the modern South looks at the intersection of race and food. Meantime, black farmers are still struggling to hang on to their land as a legal loophole works against them. Back in the kitchen, we hear about Asian dishes to make right now, get a history of the Kellogg’s corn flake, and Jonathan Gold reviews Bone Kettle.
The big cheese, a chef and perfumer pen a book, goat testicle soup Chef Daniel Patterson and perfumer Mandy Aftel team up on a new book, “The Art of Flavor,” and Alma’s Ari Taymor on why he will pass on opening his own restaurant. We also talk native foods with Sean Sherman, a.k.a. The Sioux Chef, and trends in cheese with journalist Simran Sethi. Plus: Jonathan Gold reviews Hip Hot in Monterey Park and Gustavo Arellano eats goat testicle soup at Luc Dinh Ky.
ALL EPISODES
The relationship between race and food in the South A new history of the modern South looks at the intersection of race and food. Meantime, black farmers are still struggling to hang on to their land as a legal loophole works against them. Back in the kitchen, we hear about Asian dishes to make right now, get a history of the Kellogg’s corn flake, and Jonathan Gold reviews Bone Kettle.
The big cheese, a chef and perfumer pen a book, goat testicle soup Chef Daniel Patterson and perfumer Mandy Aftel team up on a new book, “The Art of Flavor,” and Alma’s Ari Taymor on why he will pass on opening his own restaurant. We also talk native foods with Sean Sherman, a.k.a. The Sioux Chef, and trends in cheese with journalist Simran Sethi. Plus: Jonathan Gold reviews Hip Hot in Monterey Park and Gustavo Arellano eats goat testicle soup at Luc Dinh Ky.
Becoming a food historian, peaches and retiring to the bakery Food historian Jessica Harris shares stories from her memoir and Christina Arokiasamy gives us a primer on Malaysian food. Mark Furstenberg explains his decision to open a bakery at age 76 and Jami Curl pivots from baked goods to candy at QUIN. Plus: Jonathan Gold reviews Cosa Buona and Laura Avery shops for peaches at the market.
Appropriation in food, dulce de leche, mastering culinary technique Gustavo Arellano examines a case of cultural appropriation in breakfast burritos, and Samin Nosrat explains why salt, fat, heat and acid are the elements of good cooking. Plus: Josephine Caminos Orìa schools us on dulce de leche, Jonathan Gold reviews Rossoblu and Laura Avery gets a pitch for raw milk at the market.
Travels in Spain, Slow Food, 'Adventures in Starry Kitchen' Joann Lo and Jose Oliva discuss their work with the Food Chain Workers Alliance, and Simran Sethi files a field report from Slow Food Nations in Denver. Nguyen Tran shares more “Adventures in Starry Kitchen,” and Matt Goulding travels to Spain with chef José Andrés, barnacle hunters and cider makers. Plus, summer squash at the market, and Jonathan Gold dines at Michael’s in Santa Monica.
Tasting the Impossible Burger, salt, butter and spirulina We taste the latest vegan beef poseur on the market at Crossroads Kitchen, sample fancy salts with n/naka pastry chef Leslie Bilderback and learn about the history of butter-making from Elaine Khosrova. Plus: Jonathan Gold braves the lines at Pizzana in Brentwood, while Laura Avery shops for spirulina at the farmers market.
Staying afloat in L.A.'s restaurant biz Opening and running a restaurant is a never-ending hustle and an unpredictable enterprise. A decade ago, Ohio State University researchers found that 6 out of 10 restaurants fail in their first year . More recent findings reveal the median lifespan of a restaurant in the western part of the US to be just 4½ years. We asked five restaurateurs to share their stories of life in the business.
What lies beneath the ocean waves Whether you summer by the sea or indulge in a plate of sushi or ceviche now and then, we are far more dependent upon what lies beneath the ocean waves than we think. So we devote this week’s show to the complex ecosystems that live in the briny deep, inhabited by cod, branzino, oysters, mussels, sea vegetables and much more.
LATEST BLOG POSTS
How a Tarentaise cheese swept the show Americans love cheese. We eat roughly 37 pounds of it every year. At this year’s American Cheese Society conference in Denver, judges assessed a record 2,024 products to determine which one rose to the top. Our contributor Simran Sethi shares her report on the big cheese. Read More
