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FROM THIS EPISODE

The Chinese New Year is almost here. Grace Young is ringing in the Year of the Dragon with her kitchen god at the stove. Tamar Adler reminds us that there is no such thing as a cooking failure. Author Marissa Guggiana describes the memorable, and the not-so-memorable, staff meals served in restaurants across America. Crispy Pork Gang is not a gang at all, but the name of a new restaurant in Thai Town. Jonathan Gold pays it a visit and says the pork is “unusually good.” Dr. Maya Shetreat-Klein defines Kosher slaughter and Matt McAllester shares tall tales of journalists' food adventures during wartime. Plus, PJ Jonas

explains how to make soap from goat's milk.

 

Banner image: Family Meal at Blue Hill Stone Barns

One Good Dish

David Tanis

Producers:
Gillian Ferguson
Laryl Garcia
Candace Moyer
Harriet Ells

Guest Interview Family Meal 7 MIN, 32 SEC

gf120121off-the-menu.jpg Marissa Guggiana is the author of Off the Menu: Staff Meals from America’s Top Restaurants. A recipe for Blackbird's Duck Fried Chicken and Waffles with Coleslaw is on the Good Food Blog.

Off the Menu

Marissa Guggiana

Guest Interview A Gang Devoted to Crispy Pork 4 MIN, 49 SEC

Jonathan Gold visits Crispy Pork Gang, an oddly named restaurant in Thai Town. He says they serve an "unusually good" crispy pork. His favorite preparations were crispy pork stir fried with mint leaves and crispy pork served with morning glory. He also likes the crispy rice salad.

Crispy Pork Gang & Grill
5253 Hollywood Blvd
Los Angeles, CA 90027
323-465-9796

All of Jonathan Gold's restaurant suggestions are on the Good Food Restaurant Map.

 

Music break: Jessica by Gringo Star

Guest Interview Does Kosher Mean Safer? 8 MIN, 36 SEC

Dr. Maya Shetreat-Klein is a pediatric neurologist and expert in some of the direct healthy benefits of pasture raised meat. In 2008, she started Mitzvah Meat and Mindful Meat, a co-op bringing local, grass-fed, humanely raised and slaughtered meat and chicken to both kosher and non-kosher communities. She explains how kosher slaughter varies from non-kosher slaughter and how it may lessen the risk of food-borne illness.

Guest Interview Market Report 7 MIN, 44 SEC

Chef Nathan Lyon is a television personality and chef on PBS. His latest show is Growing a Greener World. In December, 2011 he published his first cookbook, Good Food Starts Fresh. You’ll find a recipe for his Sweet Potato-Carrot Soup with Candied Spiced Pecans on the Good Food Blog.

Philip Santiago is the salesman for Cuyama Orchards, which is owned by Howard and Jean Albano. They have only been at the Santa Monica Farmers' Market for a few weeks. They are selling several varieties including Pink Lady, Arkansas Black, Newtown Pippin and Crimson Gold, an edible crab apple.

Guest Interview Food Adventures from Journalists Abroad 7 MIN, 39 SEC

gf120121eating_mud_crab.jpg Matt McAllester is a Pulitzer Prize-winning journalist and the author of Eating Mud Crabs in Kandahar: Stories of Food During Wartime by the World's Leading Correspondents.

Guest Interview Goat Milk Soap 4 MIN, 50 SEC

PJ Jonas, along with her husband and eight children, lives on a three-acre homestead in rural Indiana. Instead of making cheese, they make goat milk soap with their goats’ milk. Their company is Goat Milk Stuff.

Guest Interview The Kitchen God 6 MIN, 37 SEC

gf120121stir_frying.JPGGrace Young is the author of several wonderful books on Chinese cooking including, The Wisdom of the Chinese Kitchen, The Breath of a Wok and, most recently, Stir Frying to the Sky’s Edge.

In Chinese culture, the Kitchen God is the official guardian of the family. Young's kitchen has four Kitchen Gods: two statues, the photo, and the plaque which displays the four Chinese characters "Reserve Fortune Kitchen God." Traditionally, families only place one Kitchen God at their altar. It is traditional to make an offering at Chinese New Year's of a plate of oranges or tangerines as a sweet bribe for the Kitchen God.

Guest Interview Frugal and Graceful at the Same Time 9 MIN, 31 SEC

gf120121everlasting_meal.jpg Tamar Adler is the author of An Everlasting Meal: Cooking with Economy and Grace. She advocates a thoughtful pantry and utilizing every ingredient, including onions skins and the hard outer layers of fennel, for economical and delicious meals.

You'll find an outtake from this conversation on the Good Food Blog.

An Everlasting Meal

Tamar Adler

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