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FROM THIS EPISODE

Mike Randleman is documenting the last meal requests of death row prisoners and Al Elia has initiated a holiday in pie's honor. Dr. Rayner Hesse is cooking with the Bible and Helen Palit has found a way to recycle food. Donna Cavato shows us how schools are  benefiting in the rebirth of New Orleans and Professor Wansink says that we will just keep eating until our plates are empty- whether we're hungry or not.

One Good Dish

David Tanis

Producers:
Marina McLeod
Bob Carlson
Jennifer Ferro
Thea Chaloner
Candace Moyer

Guest Interview Mindless Eating 8 MIN

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Did you know that the size of the bowl you eat out of, the proximity of food to your person and how much food is on display will determine exactly how much you eat? It has nothing to do with hunger. Big glasses, large plates and abundant displays of food will make you eat up to 70% more food per meal. And you won’t even know it.

Brian Wansink is the John S. Dyson Professor of Marketing whose expertise is nutritional science, food psychology, consumer behavior, food marketing, grocery shopping behavior. Brian Wansink’s teaching and research interests are on how on ads, packaging, and personality traits influence the usage frequency and usage volume of healthy foods.

Evan talks to him about his book Mindless Eating: Why We Eat More Than We Think.

Take the mindless eating challenge to see Wansink’s experiments at work.

Guest Interview Eat Your Schoolyard 6 MIN
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Across the country, many of us may periodically think about the devastation of Hurricane Katrina.  But for those in New Orleans, it is still a daily struggle to put their lives back together.  Through a program called Edible Schoolyard, Donna Cavato is helping to rebuild a school and to restore some beauty and joy to the lives of the students and the community as well.

Guest Interview Forget Christmas, Celebrate Pie-mas 6 MIN

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Good Food podcaster Al Elia loves pie. Each year Al and a group of his friends get together to celebrate the noble pastry. They call their celebration: Piemas.  Every dish in the meal from appetizer to main course to dessert is, of course, pie.

Guest Interview Doggie Bags On a Large Scale 6 MIN

Everyday people in Los Angeles struggle to find their next meal. And everyday hundreds of pounds of perfectly prepared food from restaurants and events is thrown into the garbage.

Helen Palit is the founder of Angel Harvest in Los Angeles, as well as City Harvest (based in NYC) and the umbrella organization America Harvest.  Angel Harvest is a non-profit organization that recycles good food to help feed the hungry in Los Angeles. Angel Harvest has a simple mission ... getting food from where there is extra to where it is needed. They pick up left-over food from events and deliver it free to shelters, soup kitchens and rehabilitation centers.


ANGEL HARVEST™ distributes donated food directly to agencies that are feeding men, women and children who are unemployed, underemployed, mentally or physical disabled, alcoholics and HIV positive as well as the hungry and homeless. They range in age from infants to senior citizens. These agencies provide meals to people regardless of their religious denomination, national origin and race. Most of the people in need are the working poor, who have 2 or 3 jobs just to survive. One out of four who eats this food is a child.

Guest Interview What Would Jesus Eat? 7 MIN

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Rev. Dr. Rayner Hesse, Jr. leads an Episcopalian parish in New Rochelle, NY, and has a passion for cooking that he developed at an early age. 

He is co-author (with Anthony F. Chiffolo) of Cooking with the Bible: Biblical Food, Feasts and Lore. Cooking with the Bible presents 18 meals found in the Scriptures, along with complete menus and recipes for re-creating some of the foods enjoyed by people in biblical times. Sixteen of these menus are for dinner, one for a noontime meal (from the story of Ruth) and one breakfast (Jesus cooking for the disciples on the shore of Lake Genessaret).

Guest Interview Nigel Slater 7 MIN

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Nigel Slater is an award-winning British food writer and journalist. He has written a column for The Observer Magazine for over a decade and is the principal writer for the Observer Food Monthly supplement.  Here he talks about a year in his life with food in The Kitchen Diaries: A Year in the Kitchen with Nigel Slater.

Guest Interview Market Report - Roast Carrots and Beans 6 MIN

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Laura Avery meets up with Mark Gold, chef of Leatherby’s Café Rouge in Costa Mesa and he tells us how to roast carrots, especially the lovely nantes variety from McGrath’s and Weiser Farms.  The trick is to cut your carrots to the same size.  Roast them on a cookie sheet with garlic,  cut up slices of bacon, a pat of butter and thyme. Cover it with foil.  Shake the pan halfway through cooking. The carrots are finished when they can be pierced with a fork.

Laura also speaks with Barbara Spencer of Windrose Farms about her wonderful varieties of beans including tepary and dos mesas varieties.


Guest Interview Dead Man Eating 6 MIN

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If you were scheduled to die what would your last meal be? Let us know. Email us at goodfood@kcrw.com

In 2006 fifty people made their last meal requests.

Mike Randleman maintains a website all about the people on deathrow and their last meal choices. 

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