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FROM THIS EPISODE

Evan Kleiman visits an organic farm just outside of Santa Barbara that’s growing the first commercial coffee in California, chef Sean Brock reflects on his Southern roots in his book Heritage and Dominique Ansel, inventor of the Cronut, shares his first cookbook. 

Photo: Lindsey Mesta

Producers:
Gillian Ferguson
Laryl Garcia
Caroline Chamberlain

Growing Coffee Beans in Santa Barbara 8 MIN, 59 SEC

Southern California is spoiled with local everything: fish, meat, enough produce to choke a horse and even exotics like dragon fruit and finger lime. But coffee? We can now check that one off the list thanks to Jay Ruskey of Good Land Organics, who grows coffee in Goleta near Santa Barbara.

You can purchase coffee plants online and at the Wednesday Santa Monica Farmers Market from Ruskey’s growing partner, Jim Shanley. Find out how to care for your home coffee plant here.

Music: “Juking” by Delta Moon

Sherry: A Fresh Look at an Old Drink 8 MIN, 54 SEC

Talia Baoicchi is editor in chief of the online magazine Punch. Her new book is Sherry: A Modern Guide to the Wine World’s Best-Kept Secret, with Cocktails and recipes.

Find a recipe for Talia’s East India Negroni and Adonis on the Good Food blog.

Music: “Still Life” by Theme Park

Sherry

Talia Baiocchi

Sean Brock’s Southern Heritage 7 MIN, 37 SEC

Sean Brock is the executive chef of Husk and McCrady’s, two popular restaurants in the South. Sean’s new book Heritage is a reflection of his commitment to real ingredients (oftentimes native Southern plants and grains that predate the Civil War) that underpin traditional recipes. Brock will be signing books at Chino Farms on Sunday, November 16. It’s his only Southern California stop on his book tour.

Find a recipe for Brock's pickled shrimp with cilantro and fennel and pumpkin rolls on the Good Food blog.

Music: “Bartholemew Fair” by The Toy Band

Heritage

Sean Brock

Dominique Ansel: The Father of the Cronut 8 MIN, 23 SEC

Dubbed the “Willy Wonka of NYC” by the New York Post and “a confectionery Van Gogh” by Food & Wine, Dominique Ansel may best be known as the father of the cronut. His first cookbook, Dominique Ansel: The Secret Recipes, reminds us that he is more than his infamous hybrid. Earlier this year, Ansel took home the 2014 James Beard Award for “Outstanding Pastry Chef.”  A sister bakery to his New York outpost is slated to open in Japan.

Find a recipe Dominique's Flourless Chocolate Pecan Cookies on the Good Food blog.

Music: “L'idole”

Dominique Ansel

Dominique Ansel

Jonathan Gold Reviews Szechuan Impression 8 MIN, 1 SEC

Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week he reviews Szechuan Impression, a new Chinese “bistro” in the San Gabriel Valley.

Szechuan Impression
1900 W Valley Blvd
Alhambra, CA 91803
626-283-4622

Jonathan recommends the Smoked pig's ear, Hongxing diced rabbit, Leshan beef, dry-fried farm chicken, steamed lamb with rice powder and Cinderella's Pumpkin Rides.

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

Music: “La Valse” by Ben Mazue

Can Instant Noodles Feed the World? 6 MIN, 58 SEC

Young, old, rich or poor, almost everyone has tried a cup of instant noodles. Inexpensive, nourishing and convenient. There is a story behind the industrialization of instant noodles.  Deborah Gewertz is a professor of Anthropology at Amherst College, and she, along with Frederick Errington and Tatsuro Fujikura, penned The Noodle Narratives: The Global Rise of an Industrial Food into the Twenty-First Century.

Music: “A Walk” 

The Noodle Narratives

Frederick Errington

A Start-up’s Mission to Hack Mayonnaise 6 MIN, 20 SEC

Josh Tetrick is the founder of Hampton Creek, a food technology company that markets two egg-less products called Just Mayo and Just Cookies.

Music: “Genesis” by Grimes

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