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Photo: Howlin' Rays' hot chicken (Stan Lee)

Producers:
Laryl Garcia
Abbie Fentress Swanson
Camellia Tse
Joseph Stone

A GMO labeling update 8 MIN, 31 SEC

Earlier this month, Congress finally passed a GMO labeling bill. Friday afternoon, while we were filing this week's show, President Obama signed the bill into law. Here's the conversation we had with Marion Nestle earlier this week that's covers what's in the new bill and who the winners and losers are. Nestle is the author of six books and writes about food, politics, health and science on her blog Food Politics.

Music: "Superstar"

Antidepressants and taste 8 MIN, 47 SEC

When food writer Simran Sethi's father died, she lost her sense of taste: "There's so much pleasure in food. All of the sudden, there wasn't and I couldn't make sense of it." After doing some research, Sethi came to the conclusion this was a side effect of the antidepressants she was taking. Read the piece she wrote for MUNCHIES on the connection between antidepressants and taste and listen to the conversation we had with her in February upon the publication of her book Bread, Wine, Chocolate: The Slow Loss of Foods We Love.

Music (top): "So Voce e Eu" by Mosquitos
Music (bottom): "Treble Bass and Midrange" by AM60

Angelenos, get your hot chicken fix at Howlin' Rays 5 MIN, 49 SEC

Once southern food was hard to find at restaurants north of the Mason-Dixon line. Now restaurants all over the country are serving grits, collard greens and waffles piled high with fried chicken. And at a strip mall in LA's Chinatown, Howlin' Rays is drawing crowds with boxes of bright paprika-colored, mouth-numbingly hot Nashville-style chicken. Jonathan Gold weighs in on why this hot chicken joint is worth the wait.

Music: "Moanin' at Midnight" by Howlin' Wolf

Pickling 101 10 MIN, 3 SEC

Pickling and fermenting are hot on the minds of chefs nowadays. But long before the days of refrigeration, pickling was a necessary means of preserving the seasonal harvest. On this week's Market Report, chef Brandon Boudet of Little Dom's shares pickling pointers and a recipe for spicy bread and butter pickles. Then Luis Jaime of JF Organic Farms explains how the okra, cucumbers and peppers that are being turned into pickles are grown.

Music: "Make Someone Happy" by The Village Stompers

Will write for food 11 MIN, 35 SEC

Calvin Trillin has written about food for the New Yorker for decades. It may seem implausible but he doesn't describe food in anything he writes. There is a consensus among magazine editors, Beard Award-winning authors and famed bloggers that a successful food writer is nothing more than a successful writer. Ruth Reichl says the term "food writer" is pejorative, like "woman writer." She is a writer, period. Dianne Jacob, who teaches food writing, has just published her third edition of Will Write for Food” and gives us tips on how to write about food.

Music: "Summertime" by Juan Amalbert's Latin Jazz Quartet

Will Write for Food

Dianne Jacob

An: to eat 11 MIN, 52 SEC

According to an old proverb, it is extremely lucky to have five daughters, especially if they are born in a row. Helen An, the matriarch behind the restaurant group House of An, which includes Crustacean in Beverly Hills, hit the jackpot. With her daughter, Jacqueline An, Helene's latest venture is a cookbook: an: to eat: Recipes and Stories from a Vietnamese Family Kitchen.” It is by sheer coincidence that their surname, “an,” means, “to eat” in Vietnamese.

An

Helene An

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