Photo courtesy of Gideon Brower
FROM THIS EPISODE
Cara Nicoletti is a butcher, former pastry chef and author of the literary recipe blog, Yummy Books. Nicoletti chronicles her lifelong journey as a food-obsessed bookworm, who cooks her way through her 50 favorite recipes from literature in her new book, Voracious: A Hungry Reader Cooks Her Way through Great Books.
Music: "24" by E1SBAR
Every year, a dozen new words and acronyms are added to the online version of the Oxford English Dictionary. “Hangry” made the cut this year, as did beer o'clock and wine o'clock. Food writer Josh Friedland digs even deeper to expand our culinary vocabulary in his forthcoming book, Eatymology: The Dictionary of Modern Gastronomy.
You may know Josh from his Twitter persona, Ruth Bourdain, which won him a James Beard Award for Humor in 2011.
Music: "Nanana" by Splendid
Gustavo Arellano is the editor of the OC Weekly, author of Taco USA, and he writes the syndicated column, Ask a Mexican. He says some of the best low-and-slow meat can be found at El Torito Nuevo in Orange.
El Torito Nuevo
1175 N. Tustin St
Orange, CA 92867
He recommends the barbacoa de borrego estilo Texcoco (lamb BBQ) and the montalayo de borrego (lamb haggis).
Santa Monica Farmers' Market manager Laura Avery talks with Jesse Barber, chef/owner of Dudley Market, as he shops for Frog Hollow Farm's Warren pears and pork from Weiser Family Farms. He highlights his seasonal new menu offerings, including a roasted pear napoleon with salsa verde, served alongside pork chops, and a Warren pear and cucumber gazpacho made from leftover pear trimmings.
Farmer Al Courchesne of Frog Hollow Farms is back at the Santa Monica Farmers' Market with his Warren pears. The drought has been devastating for his farm as water prices have skyrocketed from $25 an acre to $650 an acre.
Check out Jesse Barber's recipe for Pear and Cucumber Gazpacho on the Good Food blog.
Music: "So Good" by Valerius
Einkorn is the only wheat in existence that has never been hybridized or modified. Jovial Foods founder Carla Bartolucci came across einkorn when searching for an alternative grain for her daughter, who is gluten-sensitive. Bartolucci substitutes einkorn into a wide variety of modern wheat-based recipes in her cookbook Einkorn: Recipes for Nature's Original Wheat.
Try baking with Einkorn flour in Carla's recipe for Dairy-Free Coconut Pound Cake. You'll find it on the Good Food blog.
Music: "Marilyn Monroe" by Pharrell Williams
D'Artagnan Scorza is the executive director at the Social Justice Learning Institute in Inglewood. Clare Fox is the executive director of the Los Angeles Food Policy Council. Together, they discuss the Urban Agriculture Incentive Zone, a new program that allows LA County landowners to receive tax incentives for putting vacant lots to agriculture use.
If you are a landowner or an urban gardener interested in the project, email firstname.lastname@example.org for more information.
Music: "Preben Goes to Acapulco" by Todd Terje
After five years and $10 million worth of renovations, Clifton's Cafeteria has reopened its doors in Downtown LA. Clifford Clinton originally started the beloved comfort-food restaurant back in 1935. Now, developer Andrew Meieran's extensive remodel will attract a new generation of customers. Writer Gideon Brower attended Clifton's soft opening and gives us a sneak preview of what to expect.
You'll find some of Gideon's photos from the opening preview on the Good Food blog.
Music: Live recording of Pete Jacobs Swingtet at the Clifton's Preview
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Brian Boitano, José Andrés' philanthropy, Pete Wells on harassment Brian Boitano shares the struggle that many figure skaters have with food. Kim Severson talks about Chef José Andrés’ humanitarian work in Puerto Rico. Pete Wells asks why restaurateurs and chefs are issuing tepid responses to sexual harassment scandals. Meanwhile, Jonathan Gold ventures a review of The Hearth & Hound in Hollywood. And we’re checking out a different market this week: Smorgasburg LA.
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LATEST BLOG POSTS
James Beard Award’s 2018 nominations are here! Hear them again. Over the last year, we’ve had hundreds of guests stop by KCRW to chat about recipes, food politics and beyond. We were happy to see some of their names among the 2018 James Beard Award nominees! Revisit the conversations we had with these leaders in food writing, reporting, making, and eating. Read More
Like water for quiche: a low-water recipe An ordinary egg takes roughly 23 gallons of water to produce. Author Florencia Ramirez wants cooks to know there are options for buying eggs which solely use rainwater, also known as ‘green water.’ Read More