FROM THIS EPISODE
Artist and community activist Ron Finley says it’s easier to find liquor and fried chicken in South LA than nutritious meals made from fresh, local ingredients: “The drive-thrus are killing more people than the drive-bys.” Finley is determined to change this, one neighborhood garden at a time. After you listen to Evan’s conversation with the “gangsta gardener,” watch Finley’s TED Talk from 2013 and tune into his interview with Frances Anderton on KCRW’s “Design and Architecture,” about the fight to save his garden.
More than 40 years ago, chef Jeremiah Tower began his journey at Chez Panisse to change the context of American food. After a split with Alice Waters, Tower went on to open his own restaurant, Stars, where he mentored an entire generation of chefs. There, he helped to define the ingredients and flavors of what came to be known as California cuisine. Tower is the subject of a new documentary produced by Anthony Bourdain, called “Jeremiah Tower: The Last Magnificent.”
This week, Laura Avery is filling up her massive “Good Food” tote bag with green garlic. She talks to chef Charles Namba about how he uses the fresh stalks to make a green garlic dashi that he serves with clams steamed in Japanese sake at Tsubaki in Echo Park. Then Skyler Prophet tells us how the folks at Milliken Family Farms grow garlic in the Coachella Valley.
In 2014, Wylie Dufresne closed WD-50, the Lower East Side restaurant known for its high-concept modernist cuisine. Now, the chef has a new donut shop in the William Vale hotel in Williamsburg, Brooklyn. Du’s Donuts is a tip of the hat to DuFresne’s great-grandfather, who made donuts at a diner in Rhode Island for decades. On a recent trip to New York, Evan invited Dan Pashman to taste Du’s artfully crafted cake rings alongside longtime players in the New York City donut scene: Peter Pan Donut and Pastry Shop, The Donut Pub and Doughnut Plant. Pashman is the host of a super-engaging podcast about all things food called The Sporkful.
More From Good Food
David Tanis, a Thanksgiving cocktail, Cipe Pineles, and 'Sangsgiving' This week, we are prepping for Thanksgiving with seasonal stories of food, culture, and creativity. David Tanis offers market-inspired ideas for sides. Laura Avery talks persimmon and pinecone cocktails. Cipe Pineles just wants to be left alone with her recipes. Jonathan Gold enjoys a meal at Ink.well. LA Times and Pie Contest judge Noelle Carter gives us a holiday dessert pep-talk. Sang Yoon gives us permission to skip the Thanksgiving traditions this year.
Gail Simmons, sexual harassment in the kitchen, and Zingerman's Bakehouse Gail Simmons shares stories of travels and home cooking, Brett Anderson investigates harassment at the Besh Restaurant Group, and Jonathan Gold revisits Osawa in Pasadena. Emily Thelin’s new book ‘Unforgettable’ explores Paula Wolfert’s life and legacy. It’s all coming up radishes at the market, and Zingerman’s Bakehouse has a lot to celebrate.
Guerrilla Tacos, North Korea's seafood workers, and the Grand Central Market centennial Martha Mendoza updates us on North Korea’s role in the seafood industry, Maryn McKenna investigates how antibiotics changed poultry. Grand Central Market turns 100, celebrating with a cookbook. Jonathan Gold hangs at Sari Sari in the market. Wes Avila wants to ‘taco’ ‘bout it and sweet potatoes at the market.
Jonathan Gold's 101, modernist baking, and smoking salmon Jonathan Gold releases his much anticipated 101 Best Restaurants list and shares some memories of the late Chef Tui of Jitlada. Adam Federman researches food writer Patience Gray, and artist Kim Abeles discusses her work that marries smog with the plate. 10 years of Santa Monica Farmer’s Market cookbook, plus quince from Dinuba. Also, Micah Wexler of Wexler’s Deli takes us on a smoke break.
LATEST BLOG POSTS
An ode to Thanksgiving side dishes During his tenure as head chef at Chez Panisse, David Tanis perfected his market-fresh style of cooking. This year, we pressed him for some seasonal side-dishes, sure to please any Thanksgiving table. Read More
Spaghetti Pie: probably not Stanley Tucci approved Different recipes can evoke specific memories. For Gail Simmons, this spaghetti pie reminds her of backpacking across New Zealand and Australia at 19, eating at little roadside stops along the way Read More