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FROM THIS EPISODE

It's Girl Scout Cookie season, but some girls are conflicted about selling cookies. Good Food producer Gillian Ferguson finds out why. The pressure cooker is back en vogue and Cook's Illustrated's Christopher Kimball is at the forefront of the resurgence. Baker Julie Richardson is giving old recipes a new look in her book Vintage Cakes and chef Jason Neroni shares his fresh take on pesto. Wine guru Stacie Hunt tells us that Moscato sales are up thanks to mentions in hip-hop songs. Plus, coffee researcher Aaron Davis explains how climate change will affect coffee growing regions and Jonathan Gold reviews Le Ka in Downtown LA. At the market Laura Avery talks to chef Ari Taymor about his menu at Alma and introduces Christine Brown, a new cherimoya farmer, to the Wednesday Santa Monica Farmers' Market.

One Good Dish

David Tanis

Producers:
Gillian Ferguson
Laryl Garcia
Sarah Rogozen
Harriet Ells

Guest Interview New Flavors of Pesto

Jason Neroni is the executive chef at Superba Snack Bar in Venice. He has created several unique pestos for his current menu. You'll find a kale pesto paired with roasted vegetables and sunny side up eggs on the brunch menu, and at dinner he pairs a curry leaf pesto with asparagus, a fried duck egg and botarga. Find a recipe for his kale pesto on the Good Food blog.

Guest Interview Girl Scout Cookies and Palm Oil

Good Food producer Gillian Ferguson accompanies 10-year-old Girl Scout Violet Paulsen while she sells cookies to her neighbors. She discovers a growing concern amidst the Girl Scouts over the use of palm oil in Girl Scout Cookies.

In 2007 Rhiannon Tomtishen and Madison Vorva, two scouts from Ann Arbor, Michigan, launched a campaign to educate consumers about palm oil in Girl Scout Cookies. They continue the campaign through their website Project Orangs. Watch their Tedx talk on the Good Food blog.

Guest Interview Le Ka: Part Restaurant, Part Nightclub

leka.jpgJonathan Gold is pleasantly surprised by Chef Remi Lauvand's French fare at Le Ka, a glitzy new restaurant in downtown Los Angeles. He recommends the wild boar albondigas, soppressata, escargots, and the "faux gras."

 

Le Ka
800 W 6th St
Los Angeles, CA 90017
213-688-3000

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

Guest Interview Moscato and Hip-Hop

Stacie Hunt is our resident wine guru at Good Food. She comes to us from both Du Vin Wine and Spirits and Splash Productions. She explains that Moscato sales have surged thanks to mentions in hip-hop music.

Guest Interview How Climate Change Is Affecting Coffee Growers

Aaron Davis is the head of coffee research at Kew Royal Botanic Gardens. He was the lead author of a recent publication on the consequences of a change in global weather conditions.

Guest Interview Pressure Cookers

gf130302pressure_cooker.jpgChristopher Kimball is the founder, editor and publisher of Cook's Illustrated. He has a new book called Pressure Cooker Perfection.

If you're in the market for a pressure cooker, he recommends buying a stove-top versus electric pressure cooker. The Fissler pressure cooker is his favorite, but Fagor also makes a solid pressure cooker for roughly $100.

Pressure Cooker Perfection

Editors at America's Test Kitchen

Guest Interview Vintage Cakes

gf130302vintage_cakes.jpgJulie Richardson is the owner of Baker & Spice in Portland, Oregon. Her most recent book is Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today's Sweet Tooth.

Find a recipe for her Kentucky Bourbon Cake on the Good Food blog.

Vintage Cakes

Julie Richardson

Guest Interview Market Report

Christine Brown is the daughter of Anthony Brown, a cherimoya farmer from Rincon del Mar. This is their first week at the Wednesday Santa Monica Farmers' Market. The family hand pollinates each cherimoya bud which allows the fruit to grow to the size of grapefruits.

Ari Taymor is the chef and co-owner of Alma in downtown Los Angeles. He's shopping for brassicas this week at the market for a vegetarian entree currently on the menu at Alma. The dish features several types of broccoli and both wild and cultivated mushrooms.

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