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FROM THIS EPISODE

This week on Good Food with Evan Kleiman, a look at the possibility of farming on the moon.  Dr. Gene Giacomelli explains the ins-and-outs of growing food in harsh environments.  Evan continues her conversation with Dr. Andrew Weil.  This week, he answers the question: which is worse for our health, meat or dairy?  Russ Parsons of The Los Angeles Times reveals his love for sugar snap peas.  We'll find out how potato chips, coffee grounds and pretzels made their way into a cookie.  Christina Tosi of Momofuku explains.  S.V. Subramanian shares the results of his study into how adult height relates to income.  We'll eat Peruvian with Jonathan Gold.  Plus, Jeff Miller of Thrillist takes us to various music festivals for the food.  And, Paul Osher gives us a recipe for cherry barbecue sauce.

Photo: Lane Patterson

One Good Dish

David Tanis

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

Guest Interview Sugar Snap Peas 7 MIN

Russ Parsons is the editor of The Los Angeles Times' Food section.  He likes Sugar Snap Peas, which are available at Southern California farmers markets right now.  He recommends cooking them lightly, if at all.  Add them at the very end of a stir fry, or simply blanch them for 45 seconds or so before serving.  More about how to cook peas here.  Evan Kleiman's recipe for Spring Cianfotta is here.  

Guest Interview Andrew Weil 7 MIN

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.

Hear part one of his Good Food interview here.  
 
Guest Interview Snack Food in Baked Goods 7 MIN

Christina Tosi is the pastry chef at the Momofuku restaurant in New York at the co-owner of Milk Bar.  She is best known for her crack pie, the cereal milk ice cream and her compost cookie.  The cookie contains potato chips, pretzels, butterscotch chips, chocolate chips.  In fact, the recipe just calls for "your favorite snack foods." 

Guest Interview Farming on the Moon 7 MIN
Gene Giacomelli is a professor and the Director of the CEAC, or interdisciplinary education, research and outreach program for greenhouse and other advanced technology systems at the University of Arizona.  He has studied controlled-environment planting, such as greenhouse gardening in the South Pole and on the moon.  Read about it in Popular Mechanics.  See a video of the green house here.  
Guest Interview Music Festivals and Food 7 MIN

Jeff Miller is the LA editor for Thrillist.  He is a music writer and frequents music festivals, where he also enjoys good food.  He says that Coachella, Austin City Limits and New Orleans' JazzFest are most notable for the food served.  At JazzFest, you'll find Crawfish Monica, a creamy pasta dish only served at the festival.  

Guest Interview Measuring Patterns of Adult Height 7 MIN

S V Subramanian is an Associate Professor in the Department of Society, Human Development and Health at the Harvard School of Public Health.  He was the lead author in a study regarding the cohort differences and patterns in adult height for low to middle income countries.

Guest Interview Mo-Chica

Jonathan Gold writes for the L.A. Weekly, for which he won the Pulitzer Prize.  Jonathan recommends Mo-Chica, a Peruvian restaurant in the Mercado La Paloma, the Mexican-style marketplace south of downtown L.A.  Jonathan likes the ceviche, seco de cordero, papas a la Huancaina, lomo saltado, quinotto, and the causa (potato salad).

Mo-Chica
3655 S Grand Ave
Los Angeles, CA 90007
(213) 747-2141

 All of Jonathan Gold's recommendations are on the Good Food Restaurant Map.  Chef Ricardo Zarate's new restaurant, Picca will open in West LA soon.  
Guest Interview Market Report 7 MIN

Paul Osher is the chef/owner of Bean and Thyme, which sells market-fresh food at the Sunday Santa Monica Main Street Market.  They also cater.  He is making a cherry barbecue sauce with Brooks cherries from Murray Family Farms. He serves it with Jimenez pork loin or shoulder.  He's also buying yellow crookneck squash to grill and put in a sandwich with smashed white beans (Two Peas in a Pod) and Bloomsdale spinach (Weiser Farms).

Gloria Tamai sells a variety of summer produce grown in the desert.  She has small sweet peppers, eggplant and corn.  In June, they'll start selling corn from their Oxnard farm.

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