Photo by Rob Sinclair
FROM THIS EPISODE
Since his inauguration, President Trump has hit the ground running. We've been wondering whether food and farm policies are next on the chopping block, so we tapped Politico Pro's senior food and ag reporter Helena Bottemiller Evich to weigh in.
Music: "Eat Alone Die Alone"
The L.A. City Council voted to legalize street vending this week. Though it's been against the law for decades, many Angelenos have turned a blind-eye as thousands of undocumented immigrants have been risking deportation to sell bacon-wrapped hot dogs, fresh produce and, of course, tacos all over Los Angeles. We asked Sarah Portnoy to give us a history lesson on street vending. She is an assistant professor at the University of Southern California and has just published a new book, Food, Health and Culture in Latino L.A.
Music: "Inside Job (Tal M Klein Remix)"
Chips and dips are typically the first to arrive and the last to leave any Super Bowl gathering. But Los Angeles Magazine restaurant critic Patric Kuh believes there is no better way to emulate the defensive line than with a healthy selection of sausages. Ahead of Super Bowl Sunday, Kuh throws out a dozen spots in LA where you can stock up. See pictures of some of his favorite links, wieners and brats on our Good Food Facebook page.
Music: "Bali Hai" and "Begin the Beguine" by Hugo Montenegro
It's not every day Jonathan Gold says a beer-battered tofu burger tastes “meaty” and drips like beef. Take a bite at chef Nick Erven's new vegan restaurant in Santa Monica, along with some fried date date pickles and sunchokes with ketchup-romesco sauce. You won't be disappointed. Read Jonathan's full review of Erven on the LA Times website.
Beer-battered tofu burger, photo courtesy of Socially You
Erven: 514–516 Santa Monica Boulevard, Santa Monica, CA 90401 | (310) 260-2255
Music: "Fine, Fine (Instrumental)" by Josh Rouse & The Long Vacations
At the Santa Monica Farmers' Market, Laura Avery talks to Paul Thurston of McGrath Family Farm about his organic French knot, purple haze and Yellowstone carrot varieties. Thurston likes his roasted in olive oil and butter with rutabagas, beets, potatoes and garlic. At Little Fatty, chef David Kuo pickles the carrots he buys to add color, flavor and crunch to his zhajiang mian. "Zhajiang mian translates to 'fried sauce [noodles].' So in that tradition, we caramelize the black bean sauce and sweet flour sauce with the pork and onions to even further develop those umami flavors. I use fresh wheat noodles, cooked until al dente and top the dish off with refreshing cucumber ribbons, pickled julienned carrots and chiles. The raw vegetables, combined with the acid, balance the richness of the meat sauce." Find Kuo's recipe on the Good Food blog.
Music: "La Matriarca (Bossa Nova)" by Armando Trovaioli and "Low Tide" by Freddy King
Chef Virgilio Martinez's restaurant, Central, has been voted one of the best places to eat in the world by the British magazine, Restaurant. The menu is an exploration of Peru's many altitudes and ecosystems and of foraged native ingredients. "I live in Lima by the sea. Then we have the Andes. Then we have the Amazon. It's not a flat Amazon, it's an Amazon with altitudes that creates different micro-climates, too, lots of them." Martinez recently published a new cookbook named after his restaurant.
Music: "Tropical River" and "Truck Driver," both by Piero Umiliani
More From Good Food
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.
Kitchen Creativity, Deb Perelman, and the myth of 'easy cooking' We’re looking inside the modern home kitchen. Cookbook authors Karen Page and Andrew Dornenburg are unleashing creativity. Deb Perelman looks back on Smitten Kitchen and talks everyday meals. Amy Trubek says home cooking has come a long way. And food historian Rachel Laudan explains why ‘easy cooking’ is far from it. Finally, there’s puntarelle at the market and Jonathan Gold finds superlative dim sum.
Curtis Stone, true crime in food, and gopchang Curtis Stone’s new theme for Maude takes eaters around the world. A new Netflix series explores crime in the food industry. Koreatown serves up an intimidating dish. Simran Sethi tells us how sound can change the taste of chocolate. Tết celebrations kick off with bánh chưng at Good Girl Dinette. We’ll talk mushrooms at the market and hear just how spicy Jonathan Gold likes his ramen at Killer Noodle.
Will Guidara, mezcal, and learning "Knife Skills" Will Guidara talks hospitality after opening The NoMad Hotel in LA. Former Good Food producer Gillian Ferguson heads to Oaxaca for a lesson on mezcal. Thomas Lennon’s “Knife Skills” earns an Oscar nom. We’ll hear how the Whole Foods diet began with hippies and long-hairs, and we’ll see if Laura Avery can get a date at the market. Also, Jonathan Gold visits Newport Beach for French food.
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FAQ: KCRW’s ‘Good Food’ Pie Contest 2018 Registration is now open for the 9th Annual KCRW ‘Good Food’ Pie Contest on Sunday, May 6, 2018 at UCLA’s Royce Quad. To enter your pies in any of the nine… Read More
What a great pie-dea: chocolate pecan slab pie When Deb Perelman started her blog it was to chronicle dating and eating in New York. Now, she has a massive loyal following and has just released her second cookbook, “Smitten Kitchen Every Day.” Read More