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FROM THIS EPISODE

Are we living in a "foodopoly?" Wenonah Hauter unveils how one company took control of 90 percent of the soy milk market and 40 percent of the milk market. Gardener and blogger Margaret Roach explains the importance of sourcing organic seeds and baker Ben Lester discusses his community supported grain and bean program. London-based blogger Kate Perutz shares her suggestions for perfect picnic food while Jonathan Gold muses on the kale and poached eggs at the new Muddy Leek in Culver City. Chefs David Myers and Kuniko Yagi talk about the unique lobster roll at Hinoki & The Bird. Plus, journalist Elizabeth Royte investigates the link between fracking and livestock health. At the market, Laura Avery talks to Richard Sager about peas and asks Jerusalem-based chef Assaf Granit how the markets in Israel compare to the Santa Monica Farmers' Market.

Banner image: Hinoki & the Bird Lobster Roll. Photo: Dylan + Jeni

One Good Dish

David Tanis

Producers:
Gillian Ferguson
Laryl Garcia
Sarah Rogozen
Harriet Ells

Guest Interview The Importance of Organic Seed 7 MIN, 25 SEC

gf130413parables.jpgMargaret Roach has been gardening for over thirty years. She was the first garden editor for Martha Stewart Living and today she shares her knowledge via her blog, A Way to Garden, and her book, Backyard Parables: Lessons on Gardening, and Life.

We were inspired to speak with her after reading her recent opinion piece in the New York Times. She recommends Wild Garden Seed as a good source for ordering organic seed.

The Backyard Parables

Margaret Roach

Guest Interview Community Supported Grain 7 MIN, 33 SEC

Ben Lester is the founder of Pioneer Valley Heritage Grain, a community-supported grain and bean company. Each year his subscribers receive 150 pounds of between eight and 12 types of whole grains. Lester provides subscribers access to his mill where they can grind the grain into flour for baking.

He also owns the Wheatberry Café & Bakery in Amherst, Massachusetts.

Guest Interview Fracking Our Food Supply 7 MIN, 56 SEC

Elizabeth Royte is a science writer and author. She recently wrote an article for The Nation, "Fracking our Food Supply," in which she investigates the potential for hydraulic fracturing - or fracking - sites to contaminate our food supply.

Guest Interview Market Report 6 MIN, 42 SEC

Richard Sager is the farmer at Two Peas in a Pod farm. He is growing both sugar snap peas and English peas. He will have both varieties until the weather warms up to summertime temperatures.

Assaf Granit is the chef of the popular Machneyuda restaurant located within the main market in Jerusalem. He owns a total of four restaurants in Israel and is about to open a new restaurant in London. On Saturday, April 13, he is collaborating with chef Suzanne Tracht on a special dinner at her restaurant, Jar.

Guest Interview Are We Living in a Foodopoly? 8 MIN, 5 SEC

gf130413foodopoly.jpgWenonah Hauter is Executive Director of Food and Water Watch. Her new book, Foodopoly: The Battle over the Future of Food and Farming in America, investigates how twenty companies came to control most of the industrial food system.

Foodopoly

Wenonah Hauter

Guest Interview Elevated Picnic Food 5 MIN, 13 SEC

Kate Perutz chronicles her picnic adventures on her Tumblr page, The Saturday Picnic Society. As the weather warms and the days grow longer we asked her to share some of her favorite picnic meals.

Guest Interview The Kale Trend Lives On at Muddy Leek 4 MIN, 42 SEC

muddy_leek.jpgWill kale salad ever go out of fashion? Jonathan Gold visits the Muddy Leek where he finds simple food on a farmers market inspired menu. Some of his favorite dishes were the melted leeks topped with a poached egg, the mushroom and spinach tart, spring vegetable risotto and artichokes with mint and garlic.

Muddy Leek
8631 Washington Blvd
Culver City, CA 90232
310-838-2281

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

Guest Interview A Lobster Roll Unlike Any Other 8 MIN, 45 SEC

David Myers is the chef and founder of Hinoki & The Bird, a new restaurant in Century City. His executive chef is Kuniko Yagi. The two collaborated on the restaurant's signature lobster roll, a generous mound of fresh lobster meat seasoned with Vietnamese green curry tucked in a jet-black bun that has been tinted with charcoal powder from Japan.

Check out this video of chef Yagi making the lobster roll to see how it's done.

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