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FROM THIS EPISODE

Interested in competing in this year's Good Food Pie Contest? Nicole Mournian, who swept last year's contest winning four blue ribbons, stops by with tips for this year's bakers. Maine-based baker Amy Bouchard confesses that she is partial to whoopie pies and Christopher Kimball unearths some classic American recipes that have fallen out of favor. Gustavo Arellano says the Cal-Mex combo plate at 301 Cafe in Placentia will change your mind about wet burritos, and Jonathan Gold recommends the wild hot dog combos at The Slaw Dogs in Pasadena. Food historian Sandy Oliver paints a picture of the food our forefathers ate and cheese-monger Liz Thorpe discusses Kraft singles, green cans of Parmesan cheese and the romance of the small cheese maker. At the market, Laura Avery talks to New School culinary instructor David Sykes about Stanwick (aka Snow Queen) nectarines and Nate Peitso announces that he and his mother will soon bring wheat berries and freshly milled flour from heirloom wheat varieties to the farmers market.

Banner image: Nate Peitso

One Good Dish

David Tanis

Producers:
Gillian Ferguson
Laryl Garcia
Sarah Rogozen
Harriet Ells

Main Topic A Historic Combo Plate in Placentia 5 MIN, 37 SEC

Gustavo Arellano is the editor of the OC Weekly and a KCRW contributor. He also writes the Ask a Mexican column. This week he recommends 301 Cafe in Placentia for some of the best Cal-Mex food in Orange County. He recommends the wet burrito, chile rellenos, chile colorado, refried beans and house made salsa.

Main Topic American Cheese 6 MIN, 7 SEC

gf130706cheese.jpgLiz Thorpe is the author of The Cheese Chronicles: A Journey Through the Making and Selling of Cheese in America, from Field to Farm to Table. She is a vice president at Murray's Cheese in New York.

Main Topic A National Pie Champion Shares Her Pie Tips 10 MIN, 10 SEC

Nicole Mournian swept KCRW's 4th Annual Good Food Pie Contest, taking home four blue ribbons. She went on to travel to the largest national pie championship in Florida earlier this year where she won a blue ribbon for technical excellence with her Perfect Apple Pie. She is now the pastry chef at Gjelina and Gjelina Take Away.

Mournian recounts her journey to Florida and offers some key tips for pie bakers looking to compete in this year's contest where will she will join the judges for the first time. Check out her winning Pork and Peas Pie recipe.

Click here to enter your pie in the 5th Annual Good Food Pie Contest.

Main Topic A Hot Dog for Everyone at The Slaw Dogs 6 MIN, 16 SEC

Jonathan Gold, Pulitzer Prize-winning food writer for the LA Times, reviews The Slaw Dogs in Pasadena. He likes the Green Monster, the Original, the Caesar Dog the onion rings and the sweet potato fries. The also have french fries, sweet potato fries and onion rings.

The Slaw Dogs
720 N Lake Ave
Pasadena, CA 91104
626-808-9777

Find all of Jonathan Gold's restaurant recommendations on the Good Food restaurant map.

Main Topic Wicked Whoopie Pies 5 MIN, 50 SEC

Whoopie pies are one of Maine's best-loved and most traditional comfort foods – a soft-cookie sandwich with a fluffy sweet cream filling. Amy Bouchard is the proprietor of Wicked Whoopies, a booming whoopie pie business in Gardiner, Maine that Bouchard started in her own kitchen. In the beginning, Wicked Whoopies was born from Bouchard's passion for baking and a need for additional income for her family. At a pace of twelve whoopie pies per hour, her business expanded quickly – burning out four mixers in just one week. When the kitchen became filled with baking trays stacked as tall as her 10-year-old son and the dining room doubled as a shipping center, she decided to move to a commercial bakery. The rest, as they say, is whoopie-pie history.

Main Topic Colonial America's Food Traditions 7 MIN, 12 SEC

gf130706colonial_amer.jpgSandy Oliver captures our country's Federalist and Colonial food traditions in her book, Food in Colonial and Federal America. She documents how American cooking practices changed very little from the early 1600's to the mid-1700s. The majority of Colonial settlers still cooked on an open fire with kettles and Dutch ovens, although the elite had more well-equipped kitchens.  Meals were heavy on meats, but it's during this period that the outline of the meat, vegetable, and starch model started to develop in the American meal. There was breakfast, the main meal at noon, and tea or a supper that consisted on leftovers from the main meal. The Federalist and Colonial periods were also when the uniquely American style of fast cooking and fast eating started to take hold.  Chemical leavenings made cooking faster, which was particularly popular in kitchens that didn't have servants. Sandy explores how everyday food customs were interpreted by the colonists – from appetizers to desserts and even party foods, she provides a sampling of early American life through the history of food.

Sandy Oliver began working in food history in 1971 when she founded the fireplace cooking program at Mystic Seaport Museum. Since then, she has researched historic food customs and practices – providing training programs for museums and acting as a consultant and speaker on the cultural history of food. She is the editor and publisher of Food History News in Islesboro, Maine.

Main Topic America's Best Lost Recipes 5 MIN, 8 SEC

gf130706best_lost_recipes.jpgChristopher Kimball is the founder, editor and publisher of Cook's Illustrated and Cook's Country magazines. He finds over 150 unforgettable heirloom recipes in the 2007 book, America's Best Lost Recipes. In a nationwide contest, people submitted over 2,800 recipe entries that told a narrative, chronicled an immigrant family and served as a connection to another cook of long ago. The result is 300 classic American recipes inspired by convenience, great names or family recipes.

A recipe for Naked Ladies with Their Legs Crossed - aka Spiced Crullers - is on the Good Food blog.

America's Best Lost Recipes

The Editors of Cook's Country Magazine

Main Topic Market Report 9 MIN, 59 SEC

Chef David Sykes is the culinary instructor at the New School of Cooking in Culver City. He is hooked on the Stanwick - aka Snow Queen - nectarines from the Santa Monica Farmers' Market. He likes to make handmade ricotta to pair with grilled stone fruit. A recipe for his handmade ricotta is on the Good Food blog.
 
Nate Peitso is the farmer behind Maggie's Farm. Along with his mother, Andrea Crawford, he planted 50 acres of heirloom wheat. The goal is to jumpstart a now-defunt local grain economy in Southern California and to bring fresh wheat berries and freshly milled flours to the farmers markets. 
 

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