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FROM THIS EPISODE

Hear about Pulitzer Prize-winner Jonathan Gold's trip to the legendary El Bulli in Spain, and Erika Nakamura and Amelia Posada (aka Lindy & Grundy) trip to Washington, DC to represent young entrepreneurs. Discover how the Ancient Romans ate from historian Andrew Dalby, and enjoy 13 courses of truffles from food blogger Erika Kerekes.  We hear how Eugene Brown is improving underserved Kansas City neighborhoods' access to healthy food, while Craig Redmond of Mercy Corps is doing the same in Jakarta's slums. We learn about carnivorous plants in California from Damon Collingsworth. Plus, Gawain Kripke explains why food prices are so high.

 
Banner image: Guzzle & Nosh

One Good Dish

David Tanis

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

Guest Interview Jonathan Gold at El Bulli 8 MIN, 44 SEC

Pulitzer Prize-winner Jonathan Gold traveled to Spain for the Wall Street Journal to review El Bulli, the legendary restaurant owned by Ferran Adrià. The restaurant is set to close July 31.

Music break: Jack & Ginger by the Bo-Keys

Guest Interview Kansas City Food Trucks 6 MIN, 22 SEC

Eugene Brown runs Beans and Greens mobile market in Kansas City.  The mobile markets provide under-served neighborhoods with healthy food.

Guest Interview Healthy Food in Jakarta 7 MIN, 11 SEC

Access to healthy food is also a problem in Jakarta, Indonesia's slums. Craig Redmond of Mercy Corps is working with street food vendors, which provide many of the meals to poor people in Jakarta, to provide healthier options.

Music break: Quando la Coppia Scoppia by Piero Umiliani

Guest Interview Market Report 7 MIN, 45 SEC

John Keenan is the Chef de Cuisine at Craft in Century City (10100 Constellation Blvd, LA, 90067). They are serving a speck wrapped cod on their tasting menu. It's served with braised summer squash and pickled tomatoes topped with basil seeds. To pickle the tomatoes, peel them and put them in a pickling liquid (salt, sugar, water, spices white wine and vinegar). 

Pictures of his eggplants are here.

Scott Peacock grows 11 varieties of eggplants. This year, his season is about two weeks late and he expects to have them until Thanksgiving.

Guest Interview California Carnivores 5 MIN, 59 SEC

Damon Collingsworth manages California Carnivores, which sells carnivorous plants in Sebastapol. Pictures of some of their sundews are here.

Music break: Little Shop of Horrors by Alan Menken

Guest Interview Trufflepalooza 6 MIN, 58 SEC

Erika Kerekes writes the blog, In Erika's Kitchen.  For the last three years, Erika's been holding a Trufflepalooza, where she makes 13 dishes all containing truffles. One of her most popular dishes were the radish truffle butter sandwiches. Here's the recipe.

Music break: Tighten Up by the Soul Messengers

Guest Interview Lindy and Grundy Go to Washington 6 MIN, 43 SEC

Erika Nakamura and Amelia Posada own Lindy & Grundy, a whole animal butcher shop in Los Angeles. They traveled to Washington, DC with Our Time, to speak to Congress and Obama Administration officials about being an entrepreneur under 30.

Guest Interview Eating in Ancient Rome 8 MIN, 48 SEC

Andrew Dalby is a historian in Britain. He's written extensively about ancient Roman culinary culture. He was in Los Angeles visiting the Getty Villa.

Music break: Soulful Strut by Jimmy Takeuchi

Geoponica

Andrew Dalby

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