FROM THIS EPISODE
Massimo Bottura is the chef at Osteria Francescana, a three-Michelin-starred restaurant in Modena, Italy. The restaurant was recently voted second in the world on the San Pellegrino 50 Best List. The evolution of his restaurant along with an exploration into his twenty-five year career are documented in his book Never Trust A Skinny Italian Chef.
But like many chefs, Massimo is frustrated with food waste -- a staggering 1.3 billion tons of food are wasted worldwide each year. So he teamed up with Pope Francis and the organizers of Expo Milan to start Refettorio Ambrosiano, a soup kitchen in which some of the world's best chefs prepare multi course meals for those in need. All the dishes at the Refettorio are prepared using discarded food from supermarkets and the Expo.
Music: "Walk on the Wild Side" by Lou Reed
Writer Elizabeth Minchilli has lived on and off in Rome since the 1970's. Her latest book, Eating Rome: Living the Good Life in the Eternal City, is an homage to the city that feeds her, literally and figuratively. She describes how the city has evolved to make room for a new generation of food entrepreneurs.
Find a recipe for her carbonara on the Good Food blog.
Professors Caroline Bicks and Michelle Ephraim teach Shakespeare at their respective universities and co-author the blog Everyday Shakespeare. They combine their passions for bard and booze in the book Shakespeare, Not Stirred: Cocktails for Your Everyday Dramas.
Food-writer Anastacia Marx de Salcedo authored Combat-Ready Kitchen: How the US Military Shapes the Way You Eat. In her book, she explores the correlation between our military's food preservation endeavors and the processed foods that show up in grocery stores.
Music: "Passion Fruit"
Anastacia Marx de Salcedo
Santa Monica Farmers' Market manager Laura Avery talks to chef James Trees of Superba restaurant group about how he and his chefs try to support farmers throughout the year. This month Superba Food + Bread offers a new three-course farmer dinner series featuring tomatoes, zucchini and onions from Coastal Farms.
Farmer Lori Heal of Two Peas in a Pod says she has a new crop of dried beans that she is bringing to the Wednesday Santa Monica Farmers' Market. She also has haricot verts, a variety of berries and her own line of jam.
Music: "Birthday Song" by Katy Perry
More From Good Food
The Farm Show We revisit our conversation on the state of America’s farmlands and the people that control our nation’s agriculture. As policy, the climate, and the country’s needs change, we examine some of the greatest challenges facing the farming community: new legislation, modern farm life, escalating suicide rates amongst farmers, and more.
The Water Show Water may be the essence of life but it’s subject to near-constant misuse. Journalist Mark Arax profiles a couple running a water monopoly in the Central Valley. A once abundant Cambodian lake is in decline, leaving fisherman and half the population scrambling for fish. We’ve heard of using less water but what about eating less water? And Mark Gold (Jonathan’s brother) shares tips on water conservation in LA.
Chicago's South Side barbecue, a Koreatown guide, and food in cinema The South Side of Chicago has a rich barbecue heritage, but only half the city seems to know. Chef Nyesha Arrington’s restaurant Native pays homage to the city that made her. Jonathan Gold shares his favorite restaurants in Koreatown. A touching biography of cookbook author Paula Wolfert wins a best cookbook award. And it turns out, many of this year’s Oscar-nominated films are actually all about food.
Brian Boitano, José Andrés' philanthropy, Pete Wells on harassment Brian Boitano shares the struggle that many figure skaters have with food. Kim Severson talks about Chef José Andrés’ humanitarian work in Puerto Rico. Pete Wells asks why restaurateurs and chefs are issuing tepid responses to sexual harassment scandals. Meanwhile, Jonathan Gold ventures a review of The Hearth & Hound in Hollywood. And we’re checking out a different market this week: Smorgasburg LA.
LATEST BLOG POSTS
James Beard Award’s 2018 nominations are here! Hear them again. Over the last year, we’ve had hundreds of guests stop by KCRW to chat about recipes, food politics and beyond. We were happy to see some of their names among the 2018 James Beard Award nominees! Revisit the conversations we had with these leaders in food writing, reporting, making, and eating. Read More
Like water for quiche: a low-water recipe An ordinary egg takes roughly 23 gallons of water to produce. Author Florencia Ramirez wants cooks to know there are options for buying eggs which solely use rainwater, also known as ‘green water.’ Read More