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FROM THIS EPISODE

The folks from Nom Nom Paleo talk about the paleo diet, Hank Shaw celebrates a hunting revival, and a new book reveals conditions in slaughterhouses across the US.

Banner image: Smashed steak skewers with cherry barbecue sauce. Photo by Henry Fong

Producers:
Gillian Ferguson
Laryl Garcia
Sarah Rogozen
Caroline Chamberlain

Nom Nom Paleo 6 MIN, 50 SEC

gf140329nom-nom-paleo.jpgMichelle Tam and Henry Fong are the co-authors of the book and the blog Nom Nom Paleo. The paleo diet has grown in popularity in recent years in response to rapid changes in human diet over a relatively short period of time. The paleo diet advocates a diet composed of nutrient-dense unprocessed foods, particularly grass-fed and pasture raised eggs and meats and vegetables.

 
Music: "Air Balloon" by Lily Allen

Nom Nom Paleo

Michelle Tam

Hunters on the Rise 7 MIN, 33 SEC

gf140329duck-duck-goose.jpgHank Shaw is the author of the award-winning blog Hunter Angler Gardener Cook. He talks about how hunting is growing in popularity. Find a recipe for his duck jerky from his most recent book Duck Duck Goose on the Good Food blog.

 
Music: "A Smokey Room" by Eliza Doolittle

Duck, Duck, Goose

Hank Shaw

Every Twelve Seconds 13 MIN, 16 SEC

gf140329every-12-seconds.jpgTimothy Pachirat is an assistant professor at the New School for Social Research and the author of Every Twelve Seconds, a book that documents the author's undercover experience working in a slaughterhouse in the Midwest. He doesn't reveal which slaughterhouse he worked at, because he contends that what he witnessed is emblematic of practices in slaughterhouses across the US.

Every Twelve Seconds

Timothy Pachirat

The Impact of the Beef Recall on Local Slaughterhouses 7 MIN, 28 SEC

Nicolette Niman is an owner of BN Ranch in Northern California and the author of the forthcoming book, Defending Beef. She wrote an incisive opinion piece for the New York Times Sunday review about how her carefully raised beef became involved in a massive beef recall.

To hear Niman discuss more about the impact of the recall, tune in to this recent episode of To the Point.

Jonathan Gold Reviews Church & State 5 MIN, 45 SEC

gf140329church-and-state.jpgJonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week he reviews Church & State, a restaurant in Arts District of downtown that he says is "the closest thing to a first-rate French bistro that Los Angeles has seen in years."

Jonathan recommends the cassoulet, venison saddle, roasted bone marrow, coq au vin, gratin de macaronis et fromage (mac n cheese), French onion soup and the celery tart.

Church & State
1850 Industrial St
Los Angeles, CA 90021 213-405-1434

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

Music: "Otha Fish" by The Pharcyde

Market Report with Nicole Rucker and Lucia Trevino 6 MIN, 9 SEC

Laura Avery speaks with Nicole Rucker, pastry chef at GTA and Gjelina, and winner of Good Food's fourth annual Pie Contest, about preparing desserts with rhubarb. She also speaks with Lucia Trevino of Trevino farms about growing rhubarb throughout the year.

Music: "Happy" by Pharrell

Orthorexia: Anxiety of Healthy Eating 7 MIN, 56 SEC

Kimberley Quinlan is a psychotherapist at the OCD Center of Los Angeles. She discusses the disorder Orthorexia Nervosa, a condition where people become obsessed with eating healthily.

This segment includes an excerpt from The Terrible Tragedy of the Healthy Eater. It first appeared on Erica’s Strauss’s blog, Northwest Edible Life nwedible.com, and was then republished in 2013’s Best Food Writing compendium.

Music: "Soul Dressing" by Booker T and "Ways to Go" by Grouplove

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