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FROM THIS EPISODE

San Francisco chef Charles Phan shares his personal journey, from leaving Vietnam in 1975 to opening The Slanted Door twenty years later. Plus, Celia Sack of Omnivore Books shares her top cookbook picks of 2014, and we explore the complicated history of the Korean stew budae jjigae.

Banner Image Credit: Ed Anderson

Producers:
Gillian Ferguson
Laryl Garcia
Caroline Chamberlain

Charles Phan and The Story of the Slanted Door 13 MIN, 44 SEC

Charles Phan is the chef and owner at The Slanted Door in San Francisco. His new cookbook is The Slanted Door. We’ve got a recipe for his Sticky Rice with Sweet Potato on the Good Food Blog...

The Slanted Door

Charles Phan

Budae Jjigae - A Stew with a Murky Past 7 MIN, 53 SEC

Grace Cho teaches sociology and anthropology at the College of Staten Island. She is also the author of Haunting the Korean Diaspora: Shame, Secrecy and the Forgotten War.

Her article on the complicated history of budae jjigae, or military stew, appeared in the quarterly magazine Contexts.

Jonathan Gold Reviews Kazu Nori 6 MIN, 42 SEC

Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week he reviews Kazu Nori, the latest outpost of the Nozawa empire.

Kazu Nori
421 S Main Street
Los Angeles, CA 90013
213-493-6956

The menu is broken down into three options: three, four or five hand rolls. You can also order hand rolls a la carte.

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

Guests:
Jonathan Gold, Host of 'Good Food on the Road' (@thejgold)

The Best Cookbooks of 2014 6 MIN, 34 SEC

Celia Sack is the owner of Omnivore Books in San Francisco. Find her list of the year’s top cookbooks on the Good Food Blog.

The Kitchn Cookbook: A Guide to Optimizing Your Kitchen 8 MIN

Sarah Kate Gillingham is the co-founder of The Kitchn, an award winning cooking website from Apartment Therapy. She co-wrote The Kitchn Cookbook with Faith Durand.

The Kitchn Cookbook is the latest cookbook pick for KCRW’s cookbook club. Find out how you can join the cookbook club here.

The Kitchn Cookbook

Sara Kate Gillingham

The FDA’s New Calorie Count Requirements 7 MIN, 13 SEC

Marion Nestle teaches at the Department of Nutrition, Food Studies, and Public Health at NYU. She joins us to discuss details of the new FDA calorie count requirements and what it may mean for the industry and waistlines.

Behind The Scenes at the Santa Monica Farmers’ Markets 5 MIN, 41 SEC

There are three type of farmers’ market shoppers: table customers, chefs and produce companies who shop for restaurants, hotels and cruise lines. This last group is less visible than the chefs and home cooks but their purchasing power is huge.

We hear from Karen Beverlin of FreshPoint, Rhonda Rago of LA Specialty and Blake Polisky of Nature’s Produce about what they do each Wednesday at the Santa Monica Farmers’ Market.

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