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FROM THIS EPISODE

Raw milk is legal in California, but the sale is often clandestine. Dana Goodyear sorts through the secrecy and the laws surrounding raw milk in the US. When was the last time you ordered a sherry? Probably never, right? Local wine steward Maxwell Leer is trying our opinion of fortified wines. Joy Wilson (aka Joy the Baker) remembers baking with her dad at four in the morning when he came home from his night shift, and Hank Will expands our knowledge of lard. Lesley Barger Suter curates a selection of LA's top cheap eateries and Jonathan Gold wonders if bacon has finally jumped the shark.

Banner image: Mommom's Chocolate Boubon-Spiked Banana Bread from Joy the Baker by Joy Wilson. Photographs by Joy Wilson. Copyright © 2012 Joy Wilson. Photographs copyright © 2011 Joy Wilson. All Rights Reserved.

One Good Dish

David Tanis

Producers:
Gillian Ferguson
Laryl Garcia
Harriet Ells

Guest Interview Joy the Baker 6 MIN, 37 SEC

gf120602joy-the-baker.jpgJoy Wilson is the voice behind the popular Joy the Baker blog and now cookbook. See a recipe for Joy's Cheddar Chive and Jalapeno Biscuits on the Good Food Blog.

 

Music: "New Morning" by Quantic

Guest Interview Market Report 6 MIN, 56 SEC

David LeFavre, executive chef and owner of MB Post in Manhattan Beach, says that this is the most exciting time of the year at the farmers' market. He is using stone fruit in several dishes including a Rosemary Cornbread with Roasted White Peaches. He tells Laura Avery how to perfectly grill a peach in this outtake on the Good Food Blog.

David West, owner of Clearwater Farms, sells mushrooms each week at the Santa Monica and Hollywood markets. The morel season was short this year due to an unusual heat wave in Northern California but the hot weather made for an early and prolific Porcini season.

porcinis.jpg

 Music: "A Message to You Rudy" by The Specials
Audio clip: Stephen Colbert on Raw Milk/Rawsome Raid

Guest Interview Raw Deal 12 MIN, 7 SEC

Dana Goodyear is a staff writer for the New Yorker. Her article "Raw Deal" appeared in April and chronicles the many sides of raw milk production and sales in California and the US.

Guest Interview Lard 9 MIN, 15 SEC

gf120602lard.jpgHank Will is Editor in Chief of Grit magazine, which recently published the book Lard: The Lost Art of Cooking with Your Grandmother's Secret Ingredient. Will explains why lard fell out of favor after World War II and says it is a great alternative to butter when baking cookies.

Lard

Editors of Grit Magazine

Guest Interview The Best Cheap Eats in LA 9 MIN, 11 SEC

Lesley Barger Suter is the Dine Editor at Los Angeles magazine. The June issue focuses on 101 cheap eats in Los Angeles. Some of her selections are below:

Bludso's BBQ
811 S Long Beach Blvd
Compton, CA 90221
310-637-1342

Ink Sack
8360 Melrose Ave #107
West Hollywood, CA 90069
323-655-7225

Boo's Philly Cheesesteaks and Hoagies
4501 Fountain Ave
Hollywood, CA 90029
323-661-1955

Bebas
6024 Hazeltine Ave
Van Nuys, CA 91401
818-786-1511

Bruddah's Hawaiian Food
1033 W Gardena Blvd
Gardena, CA 90247
310-323-9112

Fisherman’s Outlet
529 S Central Ave
Downtown LA, 90013
213-627-7231

Pizzanista
2019 E 7th St
Downtown LA, 90021
213-627-1430

Two Boots
826 Broadway
Downtown LA, CA 90016
213-623-2100

1818 W Sunset Blvd
Echo Park, CA 90026
213-413-2668

800 Degrees
10889 Lindbrook Dr
Westwood, CA 90024
424-239-5010

Guest Interview Has Bacon Jumped the Shark? 5 MIN, 35 SEC

blackhogg.jpgJonathan Gold visits Black Hogg in Silver Lake. The restaurant's name is actually a reference to a type of sheep, but there is plenty of pork on the menu. The dish that people are talking about most is their "popcorn bacon" and while he enjoyed it, Jonathan wonders if this is the dish where bacon has finally jumped the shark. Among Jonathan's other favorites were fried olives, the lamb burger, oysters with a pickle juice mignonette, Brussel sprouts, sauteed mushrooms and the hot churros for dessert.

Black Hogg
2852 W Sunset Blvd
Los Angeles, CA 90028
323-953-2820

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

Music: "Sucker Punch" by Connie Price and the Keystones

Guest Interview A New Look at Fortified Wine 8 MIN, 7 SEC

Maxwell Leer is a Southern California wine steward. His latest project is Wine to Vines and he writes a monthly column for Eater LA called Varying Hues. He recommends the following fortified wines:

For those looking for a dryer fortified wine, he recommends Hidalgo's La Gitana manzanilla or the Famille Dupont Pommeau de Normandie from Victot-Pontfol in France. For something in between sticky and sweet he suggests Joseph Filippi's Ruby Ruby from Rancho Cucamunga. For a surprisingly delicious sweeter fortified wine he opts for a Madeira.

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