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FROM THIS EPISODE

This week on Good Food with Evan Kleiman, Dr. Andrew Weil tells how our diet can keep our brain in shape.  We'll go out for Italian food with Jonathan Gold.  Get a peek inside the kitchen at El Bulli courtesy of Lisa Abend.  Americans' expanding waistline has the Coast Guard changing some of their rules.  Naval Architect Bill Peters explains.  Rick Nahmias tells us how the bounty of your backyard can feed the hungry.  The father of California Cuisine, Jonathan Waxman is here.  Plus, we'll get a taste of Assyrian food courtesy of Eddie Lin.  And, Akasha Richmond has a fresh, farmers market alternative to Maraschino cherries. 

 

One Good Dish

David Tanis

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

Guest Interview Backyard Bounty Feeds the Hungry 5 MIN, 52 SEC

Rick Nahmias runs Food Forward, which organizes groups of people to glean fruit trees in Southern California.  The fruit is then donated to area food pantries.  They are organizing a series of food preservation workshops called Can It!

Guest Interview The Father of California Cuisine 7 MIN, 33 SEC

Jonathan Waxman is the the chef/owner of Barbuto restaurant in NYC, a cookbook author (Italian, My Way) and a former contestant on Top Chef Masters.  Waxman is perhaps best known for his roast chicken (recipe here).  

Guest Interview Assyrian Cuisine 6 MIN, 29 SEC

Eddie Lin writes the blog Deep End Dining.  Last week he visited the Assyrian Food Fesival in Tarzana.  Pictures from the event are on the Good Food Blog.  

Guest Interview Market Report 9 MIN, 17 SEC

Akasha Richmond is the chef/owner of Akasha in Culver City.  She is using cherries from the farmers market at her bar.  She cooks them in a simple syrup with spices for a cocktail garnish.  Her recipe is here

Christophe Happillon comes to several farmers markets with Carlsbad Aquafarm.  Christophe says that the notion that you can't eat oysters in months without the letter "R," is an old wives tale. In August they spawn, which means that they'll be somewhat milky.  However, they are safe to eat.  

Guest Interview Brain Food 8 MIN, 1 SEC

Dr. Andrew Weil is a pioneer in the field of integrative medicine.  For brain health, he recommends eating 2-3 servings of fish high in omega-3 fatty acids (like salmon and sardines).  He's focused some of his work on anti-inflammatory diet.   

The menu at True Food Kitchen, now open in Santa Monica (at Santa Monica Place), is based on Dr. Weil's food pyramid.

Guest Interview Jonathan Gold on Sotto 7 MIN, 41 SEC

Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly.  This week, he reviews Sotto, the new restaurant in the former Test Kitchen space.  The restaurant is built around at Neapolitan wood-burning oven.  Jonathan likes the Guanciale pizza, the Pittule pugliese, the Friarelli peppers al forno, the brick chicken, and the braised lamb ragu pasta.
 
9575 W. Pico Blvd.
L.A., CA 90035
 
All of Jonathan Gold's restaurant suggestions are on the Good Food Restaurant Map.  
Guest Interview El Bulli 9 MIN, 20 SEC

Lisa Abend's book is The Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adria's El Bulli.  El Bulli, the legendary restaurant of Chef Ferran Adria, will close at the end of July.  

Guest Interview America's Expanding Waistlines Mean New Rules for the Coast Guard 4 MIN, 17 SEC

Earlier this year, the US Coast Guard issued new rules regulating the allowable weight for commercial vessels.  They re-calculated the average person's individual weight based on the CDC's National Health and Nutrition Examination Survey.  According to the survey, the average weight is 185 pounds, up from 160 back in 1960.  Bill Peters is a Naval Architect who wrote the rule.  

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