Clark Schaub of Full of Life Flatbreads has a mobile wood burning pizza oven that they brought to the Santa Monica Farmers Market with Pourtal wine bar. They make their slow-rise flatbread dough and top them with farmers market ingredients.
Music Break: Slide Show by El Michel's affair
Music Break: Ghost Town (Instrumental) by Zeep
Jonathan Gold is the Pulitzer Prize winning food writer for the LA Weekly. This week, he takes us to Jae Bu Do, a clam restaurant in Koreatown. Each table has a grill where diners cook clams, scallops, shrimp and langoustines.
Jae Bu Do
474 N. Western
Los Angeles, 90004
All of Jonathan's restaurant suggestions are on The Good Food Restaurant Map.
The Thanksgiving show: Family and food This Thanksgiving we are talking about family. Chef Jacques Pepin learns something new when he cooks with his granddaughter. Miry’s List helps newly immigrated families feel safe in America. During a trip to Ireland, Evan spoke with Breda Burns about her mother’s beef stew. Finally, a Nashville writer who learned how to cook Sichuanese dishes to make her adopted daughter feel at home.
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.
Like ‘mam’ used to make: Irish beef stew During a trip to Ireland, Evan met with artist Breda Burns, who shared her mother’s bare-bones recipe for traditional Irish beef stew. And when making the stew at home, she sources the vegetables from her own backyard! Read More
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