ON AIR STAR
00:00:00 | 3:02:50

SUPPORT KCRW!

close

FROM THIS EPISODE

Tracie McMillan goes undercover picking peaches, crisping lettuce and working at Applebee's to find out how America's food system works. Elina Shatkin discovers the myriad possibilities in a sandwich and highlights some of her favorites in LA. Aaron Bobrow-Strain explains how race, war and politics all contributed to the success of white bread in America. The history of ketchup is outlined by Andrew F. Smith and Noelle Carter details how simple making mustard at home can be. Plus, Jonathan Gold finds one of this year's best dishes and Gustavo Arellano takes us out for a mash up of Middle Eastern food in Anaheim.

Banner image: Wonder Bread (previous Canadian packaging)

One Good Dish

David Tanis

Producers:
Gillian Ferguson
Laryl Garcia
Harriet Ells
Sara Barbour

Guest Interview Homemade Mustard, Quick and Simple 8 MIN

Noelle Carter is themanager for the Los Angeles Times' Test Kitchen. Her article on homemade mustard in the Times inspired this segment on how to make mustard at home. Recipes for her homemade mustard are on the Good Food Blog.

Guest Interview The American Way of Eating 9 MIN, 2 SEC

gf120414amer_eating.jpgTracie McMillan is the author of The American Way of Eating. The book chronicles her journey working undercover as a farmworker, a Walmart employee and a kitchen staff member at Applebee's.

You can see McMillan in conversation with Evan Kleiman at a Zócalo Public Square event on Thursday, April 19. The topic of discussion will be "Is Eating Well Just for the Rich?" Learn more or reserve a seat.

The American Way of Eating

Tracie McMillan

Guest Interview Brussels Sprouts Worth Driving For 1 MIN, 30 SEC

freddy.jpgJonathan Gold visits Freddy Smalls, one of the many gastro-pubs featuring craft cocktails and bar bites to open this year. Although predominantly a drinking establishment, Jonathan raves about the BBQ cashews and the fried brussel sprouts. He also enjoys the charcuterie and the crisp pork belly with abalone. He describes "Reuben's Gluttony" -- which combines corned beef, bone marrow, yorkshire pudding and sauerkraut -- as the ultimate boy food. You can hear his full restaurant review on our Good Food on the Road page.

Freddy Smalls
11520 W Pico Blvd
West Los Angeles, CA 90064
310-479-3000

You can find all of Jonathan's restaurant suggestions on the Good Food restaurant map.

Guest Interview 30 Sandwiches in 30 Days 7 MIN, 27 SEC

Elina Shatkin is a senior editor for Los Angeles magazine. Formerly, she was a food writer at LA Weekly where she chronicled 30 Sandwiches in 30 Days. A list of her highlights follows:

Daily Dose - The Farmer
Mezze - Pastrami Sandwich (only on Sunday)
King Torta - Al Pastor Torta
Cook's Torta's - Torta Bacalao, Torta Ahogada
Spice Table - Bahn Mi
Ink Sack - The Spanish Godfather
Sotto - Porchetta
Baco Mercat - The Toron


TortaMojito.jpg
Torta Mojito at Cooks Tortas

 

gf120414farmersammie.jpg
The Farmer sandwich at Daily Dose 

inksacksandwiches.jpg
Assorted sandwiches from ink.sack

Photos courtesy of Elina Shatkin's Guzzle & Nosh
Guest Interview Middle Eastern Fusion 6 MIN, 44 SEC

Gustavo Arellano is the editor of the OC Weekly and the author of Taco USA: How Mexican Food Conquered America. This week he visits Midan al Tahrir, a "pan Middle Eastern restaurant" featuring dishes from Egypt, Lebanon, Syria, Qatar, Yemen, Saudi Arabia and more. He raves about the koushari, which he describes as the Egyptian equivalent to Rice-a-Roni. He also enjoys several appetizers like the fava beans and diced jalapeños, the roasted dove and the eggplant with marinara sauce.

Midan al Tahrir
1324 S Magnolia Ave
Anaheim, CA 92804
714-844-2515

You can find all of Gustavo's restaurant suggestions on the Good Food restaurant map.

You can also hear more about his new book and how Mexican food conquered America in this recent 'Reporter's Notebook' segment of KCRW's Which Way, LA?

Taco USA

Gustavo Arellano

Guest Interview White Bread, Then and Now 10 MIN, 15 SEC

gf120414white_bread.jpg Aaron Bobrow-Strain is a professor at Whitman College and the author of White Bread: A Social History of the Store-Bought Loaf. In the book he explores the factors that led to the popularity in white bread from fear of immigration, war and industrial ingenuity.

An outtake of his conversation with Evan is on the Good Food Blog.

White Bread

Aaron Bobrow-Strain

Guest Interview Market Report 7 MIN, 23 SEC

Jeremy Strubel is the new executive chef at Rustic Canyon in Santa Monica. He's using squash blossoms from Life's a Choke Farms, stuffing them with a mixture of squash, goat cheese, ricotta and soft herbs, and then frying them in a light batter. A recipe for his Stuffed Squash Blossom Filling is on the Good Food Blog.

squash_blossoms.jpg

Bill Coleman is the owner of Coleman Family Farms. Each week he has an astounding array of lettuces and herbs at the Santa Monica Farmers' Market. He says in the springtime that sorrel really begins to pop. Most commonly sorrel is used in soups and stocks.

Music break: "Disguise" by Josh Rouse & the Long Vacations

Guest Interview The History of Ketchup 6 MIN, 56 SEC

gf120414pure_ketchup.jpgAndrew F. Smith teaches Food Studies at the New School in New York. A frequent writer and lecturer on food history, he's edited or authored 19 books, including Pure Ketchup: A History of America's National Condiment with Recipes.

Pure Ketchup

Andrew F. Smith

Upcoming

View Schedule

New Episodes

Events

View All Events

iTUNES SPOTIFY
AMAZON RDIO
FACEBOOK EMAIL
TWITTER COPY LINK