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FROM THIS EPISODE

A butter aerobics class enlivens the Santa Monica Pier, bar man Christiaan Rollich talks about his innovative cocktails, Good Food takes look at the California drought that is threatening farmers, and much, much more. 

One Good Dish

David Tanis

Producers:
Gillian Ferguson
Laryl Garcia
Sarah Rogozen
Harriet Ells

Guest Interview Butter Aerobics 6 MIN, 43 SEC

Good Food producer Gillian Ferguson recently visited Feel the Churn, a "butter aerobics" class led by a group called Pop Soda on the Santa Monica Pier. Pop Soda describes the class, where participants churn butter while burning calories to an 80's workout routine, as 'the stupidest, most inefficient, and funniest way to make butter."

Guest Interview The Untold Story of Alcohol in American Literature 9 MIN, 32 SEC

gf140118echo_spring.jpgOlivia Laing is the author of The Trip to Echo Spring, a book about her literary journey across the US tracking the role alcohol played in the lives of extraordinary American writers. She talks about how she discovered the untold story of the role of alcohol in literature.

Guest Interview Market Report 13 MIN, 11 SEC

California Governor Jerry Brown has declared a drought state of emergency. Laura Avery talks to farmers Troy Regier, a family farmer from Reedley, and Dawn Canter from Flora Bella Farm about how the drought is affecting their crops. 

Good Food also turns to two journalists to find out more about the drought situation. Vinnee Tong, a freelance reporter and producer at KQED, has been talking to cattle ranchers across the state who are some of the hardest hit by the California drought. She explains why cattle are such a strong indicator of drought. Paul Rogers, who covers resources and environmental issues for the San Jose Mercury News, recently wrote about the extreme weather conditions that are causing the drought. 

Guest Interview Jonathan Gold Reviews Factory Kitchen 7 MIN, 49 SEC

gf140118factory_kitchen.jpgJonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times, and this week he reviews Factory Kitchen, a new Italian restaurant in the Arts District in downtown Los Angeles. Jonathan recommends the peperu, frittura, focaccina calda di recco al formaggio, mandilli di seta, casonzei, porchetta, cannoli and the bicerin.

Factory Kitchen
1300 Factory Pl, Ste 101
Los Angeles, CA 90013
213-996-6000
 

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

Guest Interview Combating Hunger in Rwanda 11 MIN, 39 SEC

gf140118thousand_hills.jpgJosh Ruxin is a public health expert and author. His book, A Thousand Hills to Heaven, chronicles his experience working to build a health infrastructure in Rwanda. In it, he describes the key role of local agriculture. He also spearheads Rwanda Works and Global Health Builders. He describes how his project, Millenium Villages, implemented a stable supply of food in Mayange, a village in Rwanda.

Guest Interview The Creative Process of Bartenders 6 MIN, 41 SEC

Christiaan Rollich is the cocktail wiz at A.O.C., Lucques and Tavern. He talks about the Pinkerton, one of the popular cocktails he serves at A.O.C., tailoring his drinks for each restaurant, and the first cocktail he ever made. 

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