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FROM THIS EPISODE

What do Anne Hathaway, Jessica Chastain and Morrissey all have in common? They are all vegetarians. KCRW producer Evan George investigates the link between celebrities, PETA and vegetarianism. Chef Kris Yenbamroong offers a primer on the Thai chili paste nam prik and Jonathan Gold is pleasantly surprised by a posh Indian restaurant in Newport Beach. Professor Brian Hayden explains how beer gave us civilization and food scientist Harold McGee shares a tip for peeling fava beans twice as fast as you do now. Plus, Richard Blais of Top Chef fame discusses how home cooks can embrace modern gastronomy. At the market, Laura Avery talks to Akasha Richmond about her special Easter/Passover brunch and farmer Nate Peitso explains why his eggs are so delicious.

One Good Dish

David Tanis

Producers:
Gillian Ferguson
Laryl Garcia
Sarah Rogozen
Harriet Ells

Guest Interview Nam Prik, the Ultimate Condiment 9 MIN

Kris Yenbamroong is the chef at Night + Market. He explains the many types of nam prik, a Thai chili paste that is used as a condiment or dipping sauce. You'll find a recipe for his Nam Prik Noom (Chieng Rai Chile Relish) on the Good Food blog.

Guest Interview How Beer Gave Us Civilization 8 MIN, 38 SEC

Dr. Brian D. Hayden is a professor at Simon Fraser University in the Department of Archaeology. He co-authored a recent paper suggesting that our ancestors were brewing beer as early as 13,000 years ago. You can also read the New York Times' article that peaked our interest.

Guest Interview Molecular Gastronomy for the Home Cook 8 MIN, 25 SEC

gf130330blais.jpg Richard Blais is best known for his appearances on Top Chef. He is also responsible for the menu at five restaurants in the Atlanta area. His new cookbook is Try This At Home: Recipes from My Head to Your Plate.

You'll find a recipe for his Pancakes with Warm Maple Butter and Coffee Butter on the Good Food blog.

Try This at Home

Richard Blais

Guest Interview Tamarind of London Arrives in Newport Beach 7 MIN, 26 SEC

tamarind.jpgJonathan Gold reviews Tamarind of London, an upscale Indian restaurant in Newport Beach. The original outpost in the UK was the first Indian restaurant in London to ever receive a Michelin star. His favorite dishes include the Channa chaat, black lentil dal, chicken tikka, butter chicken, beef vindaloo, smoky eggplant curry and quinoa avocado salad.

Tamarind of London
7862 E Coast Hwy
Newport Beach, CA 92657
949-715-8338

All of Jonathan Gold's restaurant suggestions are on the Good Food restaurant map.

Guest Interview Celebrities Make the Case for Vegetarianism 7 MIN, 59 SEC

Earlier this month Morrissey made headlines when he refused to allow meat to be served at Staples Center during his performance. This stunt inspired KCRW producer Evan George to investigate the role celebrities play in promoting veganism and vegetarianism.

gf130330brand-aid.jpgHe interviews Lisa Lange, Senior Vice President of Communications for PETA, about how the nonprofit embraces celebrities for their ad campaigns. Lisa Ann Richey, co-author of the book, Brand-Aid: Shopping Well to Save the World, explains that not all celebrity promotion is bad. Plus, Karen Jaceldo-Siegl, a nutritionist at Loma Linda University, says that while doctors are good at doing studies they are not as successful as celebrities about getting the message out.

Brand Aid

Lisa Ann Richey

Guest Interview Market Report 8 MIN, 1 SEC

Akasha Richmond is the chef and owner at Akasha Restaurant in Culver City. This year Easter falls during Passover, so the restaurant is celebrating both holidays with a special brunch on Sunday, March 30. Reservations are recommended but there will be room for walk-ins at the bar.

Nate Peitso is the farmer behind Maggie's Farm. About a year ago he began raising chickens and now he sells his eggs at the Wednesday Santa Monica Farmers' Market. He feeds his chickens only herbs, green lettuces and soldier flies that they grow on the farm.

 

NatePeitso.jpg

Guest Interview How to Peel Fava Beans Quickly 6 MIN, 53 SEC

gf130330food.jpgHarold McGee, aka The Curious Cook, is Good Food's go-to expert for food science questions. He has written a number of books including On Food and Cooking and the Curious Cook which remain staples in every serious cook's library.

He says that adding a small pinch of baking soda to your blanching water will help release the skins from fava beans.gf130330curious.jpg

On Food and Cooking

Harold McGee

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