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FROM THIS EPISODE

Hi-ho, hi-ho it's off to eat we go… AJ Wolfe tells us where to eat in Disney World.  Queen of Pie Rose Levy Beranbaum pays us a visit. Jonathan Gold tells us where to get pork belly in Koreatown and members of the Muslim Youth Group at the Islamic Center of Southern California talk about how they like to break the fast during Ramadan.  Plus, Oran Hesterman discusses Fair Food and Gregory Dal Piaz decodes which wines taste best with McDonald's and KFC.  We also learn about urban homesteading from Rachel Kaplan and get a lesson on cooking escargot from Eddie Lin.

 
Banner image: AJ Wolfe

One Good Dish

David Tanis

Producers:
Gillian Ferguson
Laryl Garcia
Candace Moyer
Harriet Ells

Guest Interview Eating Snails 3 MIN, 48 SEC

Deep End Diner Eddie Lin takes us behind the stove with Chef Sébastien Archambault at L'Epicerie in Culver City for a lesson in cooking Escargot. You'll find a recipe for Escargot a la Perigourdine on the Good Food blog.

Guest Interview Dining with Mickey Mouse 6 MIN, 21 SEC

AJ Wolfe writes the Disney Food blog. She and her family visit Disney World at least four times a year and eat at 20 restaurants on each visit.  According to Wolfe, no matter what your budget or appetite, there is something for everyone when it comes to dining in Disney.

Guest Interview Pork Belly as Health Food 6 MIN, 11 SEC

Jonathan Gold takes us to Koreatown for pork belly. At Palsaik Samgyupsal Korean BBQ, pork belly is considered health food -- good for your complexion and your liver. You can order pork belly in one of eight different marinades including wine and herbs, curry, miso and Korean chili paste.

Palsaik Samgyupsal Korean BBQ
863 S Western Ave (between 8th and 9th Streets)
Los Angeles, CA 90005 (Koreatown)
213-365-1750
All of Jonathan Gold's restaurant suggestions are on the Good Food Restaurant Map

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Music break: Artistry in Bossa Nova by Stan Kenton

Guest Interview The True Queen of Pie 5 MIN, 11 SEC

Rose Levy Beranbaum is the author of The Pie and Pastry Bible.  Beranbaum tells us that even she wasn't born knowing how to make pie.  She's had her share of pie disasters too.

Music break: Sweet Child of Mine by Project Trio

Guest Interview Breaking the Fast 5 MIN, 50 SEC

Good Food producer Laryl Garcia spent the evening with members of the Muslim Youth Group of the Islamic Center of Southern California as they broke the fast. Laryl's photos from the evening are on the Good Food blog.

Soha Yassine is the youth coordinator at the Islamic Center of Southern California. She started the online photo-project BreakFast at Night which highlights photos of Muslims across American breaking the fast in various ways from dinner at Denny's to home cooked meals.

Yassine and her photo project are also featured in this Los Angeles Times article.

Music break: Always Be a Way by Autumn Defense

Guest Interview Fair Food 8 MIN, 27 SEC

Dr. Oran Hesterman is the president and CEO of Fair Food Network and a national leader in sustainable agriculture and food systems. His book, Fair Food, is a must-read for those interested in a just and sustainable food system.

Music Break: Oh Mandy by the Spinto Band

Fair Food

Oran B. Hesterman

Guest Interview Choosing a Wine to Pair with Your Big Mac 8 MIN, 42 SEC

Gregory Dal Piaz, former wine director of Astor Wines in New York City, is now the Editor-in-Chief of Snooth. He teaches us which wines taste best with McDonald's, KFC and Chipotle.

Music Break: Baby Won't You Please Come Home by Linnzi Zaorski

Guest Interview Market Report 7 MIN, 16 SEC

Chef Ray Garcia is the executive chef at Fig Restaurant at the Fairmont Hotel in Santa Monica. He likes to use the pluots from Ron Cornelson's stand in salads.

Get the recipe for Chef Ray Garcia's Dappledandy Salad with Coppa Picante and Sage Yogurt on the Good Food blog.

Ron Cornelson of Honey Crisp grows 14 types of pluots.  At the moment he has five varieties available for sale at the Santa Monica Wednesday Farmers' Market.  Unlike plums, pluots don't necessarily turn red when ripe. Several varieties, including the Dappledandy, can be eaten when the skin is green.

Guest Interview Starting an Urban Homestead 6 MIN, 44 SEC

Rachel Kaplan co-authored the book Urban Homesteading: Heirloom Skills for Sustainable Living.  She has been gardening for over 15 years.

Urban Homesteading

Rachel Kaplan

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