FROM THIS EPISODE
Bill Esparza is the driving force behind Tacolandia, LA Weekly’s yearly taco fest. He’s been dubbed the Magellan of Menudo and the Captain Cook of Carnitas by Gustavo Arellano, and is an expert on the Mexican food scene in Los Angeles. All Esparza’s knowledge comes together in a new book, “LA Mexicano: Recipes, People and Places.”
Every June for the past eight years, pork lovers have descended on Ann Arbor, Michigan, to pitch their tents for Camp Bacon. Lots of bacon is consumed at the five-day event. But the bacon is really just an appetizer for the seasoned exchange of ideas and conversation that take place. Our contributor Simran Sethi was one of the presenters at this year’s camp. She shares her report, along with Miss Ji Hye Kim’s makjeok pork recipe, on the “Good Food” blog.
Camp Bacon is a fundraiser for the Southern Foodways Alliance, a nonprofit co-founded by John T. Edge. Edge has just published a book that explores issues of race, identity and class through the lens of food in the American South. It’s called “The Potlikker Papers: A Food History of the Modern South.”
John T. Edge
Now we return to our neck of the woods to eat Hainan chicken rice with Jonathan Gold at Side Chick. It’s Johnny Lee’s latest culinary endeavor situated in the Westfield Santa Anita Mall in Arcadia. Tune in to hear why Jonathan thinks Lee’s version of the Hainanese classic stands out among the rest. You can read his full LA Times review of Side Chick here.
Hainan chicken rice. (Photo by Stan Lee)
Side Chick: 400 South Baldwin Avenue, Arcadia, CA 91007 | (626) 688-3879
The Bocuse d’Or is the Olympics of the culinary world. This January in Lyon, France, an American team of chefs took home the gold for the first time in 30 years. Why is the competition significant? And is the win important for the US? We called journalist Andrew Friedman to find out. He chronicled the history of the competition in his book, “Knives at Dawn.”
We close out this week’s show at the Santa Monica Farmers Market. Laura Avery shops for Genoese basil with Mirko Paderno, executive chef of Culina and Vinoteca at the Four Seasons Hotel Los Angeles, and farmer Logan Williams of Logan's Gardens in Silver Lake.
More From Good Food
Vinegar, 'Tasting Georgia,' and dinner and a movie, Bollywood-style Sri Rao pairs classic Indian dishes with Bollywood films, and Carla Capalbo fills us in on the ancient wine and food traditions of Georgia in the Caucasus region. Harry Rosenblum shares tips on how to make vinegar at home, then Michael Harlan Turkell takes us on a global acid trip. Plus: Jonathan Gold’s New Zealand food crawl and honeynut squash at the market.
Ottolenghi and Goh stay 'Sweet,' passion fruit, DJ Wolfgang Puck Yotam Ottolenghi and Helen Goh get ‘Sweet’ in a new cookbook, Jonathan Gold tries Thunderbolt frog in the SGV and Linda Civitello sheds light on the revolutionary power of baking powder. Plus: Laura Avery shops for passion fruit at the market and Wolfgang Puck stops by the basement to share his favorite tunes.
Besha's goodbye, foraging tips and a new Night + Market cookbook Besha Rodell files her last restaurant review for LA Weekly and Mia Wasilevich explains how to turn wild plants into great food. Jonathan Gold samples the Peruvian fare at Rosaliné and Gustavo Arellano talks up Burritos La Palma in the OC. Plus: A recipe from Kris Yenbamroong’s Night + Market cookbook, Korean-Mexican food in Seoul and apples at the market.
The Silk Road show We devote the bulk of this week’s show to food eaten on the ancient Silk Road. Caroline Eden starts us off in Samarkand, then Naomi Duguid and Yasmin Khan take us to Armenia, Azerbaijan, Georgia, Kurdistan and Iran. Back on our side of the pond, Harvest Public Media’s Kristofor Husted reports on the herbicide dicamba, Jonathan Gold eats at Delicious Food Corner and we shop for fresh kale at the market.
LATEST BLOG POSTS
Dinner and a movie, Bollywood-style According to “Bollywood Kitchen” author Sri Rao, those who favor the flavor explosions found in traditional Indian cuisine will also be fans of over-the-top Bollywood cinema. Try his recipe for chicken korma and enjoy, while “Bajirao Mastani” plays on the screen. Read More