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
From Trump to farm to slaughterhouse to restaurant So many hands go into bringing our food to the table, from farm and slaughterhouse to market and restaurant. We hear about how President Trump's immigration policies will affect business at Taco María, Maddox Dairy and La Niña del Mezcal, and examine the travel ban's impact on the way even your sausage gets made. Plus, meet the people behind the local produce, fungi and seafood at the Hollywood Farmers' Market.
Vinegar, 'Tasting Georgia,' and dinner and a movie, Bollywood-style Sri Rao pairs classic Indian dishes with Bollywood films, and Carla Capalbo fills us in on the ancient wine and food traditions of Georgia in the Caucasus region. Harry Rosenblum shares tips on how to make vinegar at home, then Michael Harlan Turkell takes us on a global acid trip. Plus: Jonathan Gold’s New Zealand food crawl and honeynut squash at the market.
Ottolenghi and Goh stay 'Sweet,' passion fruit, DJ Wolfgang Puck Yotam Ottolenghi and Helen Goh get ‘Sweet’ in a new cookbook, Jonathan Gold tries Thunderbolt frog in the SGV and Linda Civitello sheds light on the revolutionary power of baking powder. Plus: Laura Avery shops for passion fruit at the market and Wolfgang Puck stops by the basement to share his favorite tunes.
Besha's goodbye, foraging tips and a new Night + Market cookbook Besha Rodell files her last restaurant review for LA Weekly and Mia Wasilevich explains how to turn wild plants into great food. Jonathan Gold samples the Peruvian fare at Rosaliné and Gustavo Arellano talks up Burritos La Palma in the OC. Plus: A recipe from Kris Yenbamroong’s Night + Market cookbook, Korean-Mexican food in Seoul and apples at the market.
LATEST BLOG POSTS
Dinner and a movie, Bollywood-style According to “Bollywood Kitchen” author Sri Rao, those who favor the flavor explosions found in traditional Indian cuisine will also be fans of over-the-top Bollywood cinema. Try his recipe for chicken korma and enjoy, while “Bajirao Mastani” plays on the screen. Read More