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FROM THIS EPISODE

On May 24, 1997, Evan Kleiman recorded her first interview as host of Good Food. Today on the show travel back in time and hear classic segments from the last 15 years like a conversation with Julia Child from the summer of 2000 and an interview with Anthony Bourdain about cooking French classics like Duck Confit and Celery Remoulade. Ruth Reichl discusses the importance of anonymity to a restaurant critic and Harold McGee explains what meat glue is. We've been looking to Jonathan Gold for 15 years to find out where to eat in LA. Hear his 2007 review of Jitlada that launched the little restaurant to national fame. Bizarre and quirky segments have always had a place on Good Food, like the story of Dick van Nostrand's Sourtoe Cocktail served in Canada's Yukon. Plus, get a little history with Henry Petroski's anthropological look at the toothpick and Barry Estabrook's dose of food justice with his look at Florida tomato workers.

One Good Dish

David Tanis

Producers:
Gillian Ferguson
Laryl Garcia
Harriet Ells

Guest Interview Tomatoland 5 MIN, 20 SEC

gf120526estabrook.JPG Barry Estabrook has been following the story of the  tomato harvest workers in Immokalee, Florida for years. His 2009 article in Gourmet magazine about the horrific conditions on Florida tomato farms won him a James Beard Award, and his more recent book, Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit, offers a more in depth look at the state of tomato farming in Florida.

Since this 2009 interview, the Coalition of Imokalee Workers (CIW) has succeeded in convincing major fast food chains like McDonald's and Burger King, as well as Trader Joe's, to sign their Fair Food Agreement, which promises a penny more per pound of tomatoes picked. It doesn't sound like much, but it adds $20 per day to each tomato pickers pay check. Follow all of Estabrook's reportage on the CIW at his blog, Politics of the Plate.

Tomatoland

Barry Estabrook

Guest Interview Market Report 6 MIN, 59 SEC

Shiho Yoshikawa is the chef at Sweet Rose Creamery in the Brentwood Country Mart. She makes 18 flavors of ice cream and sorbet fresh each morning, all inspired by the farmers market. She uses unique herbs like elderflower and anise hyssop to pack flavor in her pints.

A recipe for her Blackberry Anise Hyssop Sorbet is on the Good Food blog.

Ron Cornelson is the farmer behind the popular Honey Crisp farm stand at the Santa Monica Farmers' Market. He grows over 90 varieties of stone fruit and he also sells fruit for his neighbor, Art Lange, who grows over 140 varieties. Together they produce some of the most sought after fruit sold at the market. Arrive early for the best selection.

Music: "Things Ain't What They Used to Be" by Ella Fitzgerald

Guest Interview Julia Child 6 MIN, 29 SEC

In June of 2000 Evan interviewed Julia Child at the Museum of Television and Radio. Child talks about her favorite kitchen tools, in particular the "fright knife" that she enjoyed wielding on television.

Guest Interview Anthony Bourdain before 'No Reservations' 6 MIN, 34 SEC

gf120526bourdain.jpgIn 2004, Evan interviewed Anthony Bourdain about his Les Halles Cookbook: Strategies, Recipes and Techniques of Classic Bistro Cooking. Rather than the opinionated gourmand we are familiar with on No Reservations, this is a glimpse of Bourdain the chef.

 
Music: "Nearly Sunrise" by the String-a-Longs
Guest Interview Ruth Reichl on the Anonymity of a Restaurant Critic 7 MIN, 9 SEC

gf120526reichl.jpgIn this 2005 interview, Ruth Reichl talks about dressing up in disguise when she was the restaurant critic for the New York Times. Her book, Garlic & Sapphires: The Secret Life of A Critic in Disguise, chronicles her adventures eating in costume.

Garlic and Sapphires

Ruth Reichl

Guest Interview Harold McGee Explains Meat Glue 7 MIN

gf120526mcgee.jpgChefs all over the country call on food scientist Harold McGee to decipher the chemical reasons for their kitchen catastrophes. His book, On Food and Cooking: The Science and Lore of the Kitchen, is a must-have reference for the chemistry that takes place in the kitchen.

This segment on "meat glue," also known as transglutaminase, first aired in 2006 and remains just as relevant today as chefs continue to pursue the art of molecular gastronomy.

On Food and Cooking

Harold McGee

Guest Interview Still the Hottest Restaurant in Town 4 MIN, 42 SEC

jitlada.jpgJonathan Gold revisits an old favorite. Jitlada has long been a place to go for good Thai food, but in 2007 the restaurant changed hands and a Southern Thai family took over the menu. Southern Thai cuisine is known for being some of the spiciest food in the world. Jonathan's favorite dishes are the specialty the (spicy) beef curry, wild tea leaf curry with catfish, Southern Thai rice salad and the mussels steamed in hot broth with lemongrass.

Jitlada Thai
5233 W Sunset Blvd
Los Angeles, CA 90027
323-663-3104

You can find all of Jonathan's restaurant suggestions on the Good Food restaurant map.

Music: "Inside Job" by Hawke

Guest Interview Hold the Paper Umbrella, I'll Have a Sourtoe with My Cocktail 6 MIN, 42 SEC

Bar owner Dick van Nostrand serves up a Sourtoe Cocktail using a real, preserved human toe at Downtown Hotel in Dawson City, Yukon (Canada). This drink has even got a club of intrepid followers called the Sourtoe Cocktail Club, whose rule is that drinker's lips must touch the toe.

Guest Interview The History of the Toothpick 6 MIN, 18 SEC

gf120526petroski.jpgProfessor Henry Petroski pays homage to one of the oldest, yet simplest tools in The Toothpick: Technology and Culture. Petroski teaches civil engineering and history at Duke University.

The Toothpick

Henry Petroski

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