Photo: John Kernick
FROM THIS EPISODE
When J Ryan Stradal set out to write his first novel, Kitchens of the Great Midwest, he intended to write a family book. But through the novel's fictional characters he opens the door to his own culinary upbringing and introduces readers to Midwestern staples like Scandinavian lutefisk.
Music: "Big Dream" by Theme Park
J. Ryan Stradal
Cookbook author Amelia Saltsman's new book, The Seasonal Jewish Kitchen, traces the thread of Jewish cuisine from its ancient roots to contemporary discussions on seasonality and sustainability. She includes 150 recipes that offer her contemporary takes on the Jewish classics.
Find a recipe for her Plum Meringue Torte on the Good Food blog.
Music: "Jamaica" by Theme Park
Laura Avery is the market manager at the Santa Monica Farmers' Market. This week she talks with Luis Jaime of JF Organic Farms about his red okra and green okra. The red okra will lose its color if cooked, but will become a darker red if quickly blanched.
Plus, Corina Weibel, chef-owner of Canelé, is shopping for Romanesco squash from Coleman Family Farm. She likes to slice them the size of thick coins, so when sauted they can get crispy on the outside and stay tender on the inside. She also marinates them in a vinaigrette and serves them raw.
Music: "Danger" by Sallie Ford & the Sound Outside
Steven Satterfield is the executive chef at Miller Union in Atlanta. He was once dubbed the “Vegetable Shaman” by New York Times writer Sam Sifton. His cookbook, Root to Leaf: A Southern Chef Cooks through the Seasons, celebrates getting the most out of every part of the vegetable.
Find a recipe for his Bulgur Wheat with Roasted Baby Beets and Their Tops on the Good Food Blog.
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. While the Southland suffers through a heatwave, he shares some of his favorite cold noodle dishes in Los Angeles. He enjoys the cold noodles from Yu Chun Chic Naeng Myun in Koreatown; the cold soba noodles at Ichimiann in Palos Verdes; the cold bun tom thit nuong at Brodard in Garden Grove; the cold sesame noodles at Lucky Noodle King in San Gabriel; the cold noodles at Shaanxi Gourmet in Rosemead, and the chilled udon with plum at Marugame Monzo in Little Tokyo.
Music: "Atliens" by Outkast
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The Water Show Water may be the essence of life but it’s subject to near-constant misuse. Journalist Mark Arax profiles a couple running a water monopoly in the Central Valley. A once abundant Cambodian lake is in decline, leaving fisherman and half the population scrambling for fish. We’ve heard of using less water but what about eating less water? And Mark Gold (Jonathan’s brother) shares tips on water conservation in LA.
Chicago's South Side barbecue, a Koreatown guide, and food in cinema The South Side of Chicago has a rich barbecue heritage, but only half the city seems to know. Chef Nyesha Arrington’s restaurant Native pays homage to the city that made her. Jonathan Gold shares his favorite restaurants in Koreatown. A touching biography of cookbook author Paula Wolfert wins a best cookbook award. And it turns out, many of this year’s Oscar-nominated films are actually all about food.
Brian Boitano, José Andrés' philanthropy, Pete Wells on harassment Brian Boitano shares the struggle that many figure skaters have with food. Kim Severson talks about Chef José Andrés’ humanitarian work in Puerto Rico. Pete Wells asks why restaurateurs and chefs are issuing tepid responses to sexual harassment scandals. Meanwhile, Jonathan Gold ventures a review of The Hearth & Hound in Hollywood. And we’re checking out a different market this week: Smorgasburg LA.
LATEST BLOG POSTS
James Beard Award’s 2018 nominations are here! Hear them again. Over the last year, we’ve had hundreds of guests stop by KCRW to chat about recipes, food politics and beyond. We were happy to see some of their names among the 2018 James Beard Award nominees! Revisit the conversations we had with these leaders in food writing, reporting, making, and eating. Read More
Like water for quiche: a low-water recipe An ordinary egg takes roughly 23 gallons of water to produce. Author Florencia Ramirez wants cooks to know there are options for buying eggs which solely use rainwater, also known as ‘green water.’ Read More