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FROM THIS EPISODE

Happy New Year.  This week, we'll look back on some of our best segments from 2010.  Jonathan Gold takes us to La Cevicheria for their special bloody clam.  We'll have seven courses of goat with Gustavo Arellano.  Placenta encapsulation specialist Sara Pereira tells us why so many people around the world are eating afterbirth.  We'll hear from the latest food celebrity to hit LA in 2010, a hog farmer named Lefty Ayers.  KCRW's own Matt Holzman shares his five favorite places to get a tacos.  We'll go on a ride-along with Eddie Lin on a food truck.  Plus Dan Shumski shows us that there's more to a waffle iron than just waffles.  And Laura Avery talks to chef DJ Olsen, who has a hangover cure for us.

One Good Dish

David Tanis

Producers:
Harriet Ells
Bob Carlson
Gillian Ferguson
Candace Moyer
Connie Alvarez
Laryl Garcia

Guest Interview LA's Own Acorn-Fed Heritage Pigs 10 MIN, 27 SEC

Lefty Ayers is raising acorn-fed heritage pigs on his ReRide Ranch about an hour outside of Los Angeles.  Right now he has Berkshire pigs, which is about a 300 pound pig.  The meat is more marbled than traditional pork.  Find Lefty's meat at McCall's (2117 Hillhurst Ave., Los Feliz(323) 667-0674).

Guest Interview Eating the Placenta 5 MIN, 58 SEC

Sara Pereira is a pre and post-natal massage therapist and a licensed placenta encapsulation specialist.  She dehydrates the placenta and pulverizes it into capsules.  There is no data or research behind ingesting the placenta, but it's practiced widely in Asian cultures.

Good Food contributor Eddie Lin cooked and ate his wife's placenta.  Read his story here.

 

Music Break: Windfall by Leon Smith

Guest Interview Market Report 6 MIN, 42 SEC

DJ Olsen likes Pellegrino for a hangover and soup.  He's making a fish soup using market ingredients.  After you make the stock, add pre-cooked potatoes, fennel, fish, clams, and/or mussels.  The dish takes only a few minutes to make.

David West has domestic truffles at the Santa Monica Farmers Market.  Use them by shaving thin slices into butter, potatoes, and scrambled eggs.  Be sure not to cook them as they'll lose their flavor.  Instead, put them over hot food.

Guest Interview La Cevicheria 7 MIN, 5 SEC

Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly.  This week he heads to the Byzantine-Latino district - specifically Pico between Crenshaw and Arlington - for La Cevicheria.  Jonathan recommends the bloody clams, the mariscadas (like ceviche but sauteed), and the shrimp ceviche.

La Cevicheria
3809 West Pico Blvd.
(323) 732-1253

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

Guest Interview Favorite Tacos 8 MIN, 34 SEC
Matt Holzman produces The Business for KCRW.  He recently wrote a post on the Five Things Blog about his five favorite taco spots in Los Angeles.  

Music Break: Tiki by Jimmy McGriff
Guest Interview Dim Sum Truck Ride-Along 6 MIN, 12 SEC

Eddie Lin writes the blog DeepEndDining.com.  He recently took a ride with Alex Chu in the Dim Sum Truck.  Alex and his crew serve har gow, shumai and other dim sum favorites around town.  Follow the Dim Sum Truck on Twitter.

Guest Interview The Waffleizer 3 MIN, 50 SEC

Dan Shumski writes the blog Waffleizer.  

Waffled chocolate chip cookies

Makes about 20 cookies 

1/2 cup (1 stick) unsalted butter, melted
1/2 cup plus 2 tablespoons firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup old-fashioned rolled oats3/4 cup semisweet chocolate chips

Preheat your waffle iron.

In a bowl, whisk the butter and brown sugar until smooth.

Add the eggs and vanilla, whisking to incorporate.

Stir in the flour, baking soda, and salt.

Add the oats and chocolate chips and stir to combine.

Spray the waffle iron with nonstick cooking spray.

Using a spoon or small scoop, place the dough onto each waffle section. Close the machine and cook until the cookies are set and beginning to brown. This won't take very long — probably two or three minutes, depending on the heat of your waffle iron. (They will be soft when you remove them and will firm up as they cool.)

Transfer the cooked cookies to a wire rack.

 

Music Break: The Rooster by Smokey Bandits

Guest Interview Seven Courses of Goat 9 MIN, 42 SEC
Gustavo Arellano is the food editor at the OC Weekly.  He also writes the Ask a Mexicancolumn.  He recently ate the seven course goat special at Binh Dan in Orange County's Little Saigon.  

Binh Dan
10040 McFadden Ave.
Westminster, CA
(714) 839-7050

All of Gustavo's restaurant suggestions are on the Good Food Restaurant Map.

 

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