Photo: Bill Esparza
FROM THIS EPISODE
Cindy Ott is an associate professor of American studies at St. Louis University. In her book, Pumpkin: The Curious History of an American Icon, she provides a fascinating lens for the cultural, social and economic history of the pumpkin, from early domestication to American glorification and its present popularity as spiced latte flavoring.
Music: "The Stoop" by Little Jackie
Russell Moore and Allison Hopelain are the husband and wife team behind Camino in Oakland, CA. They discuss their unconventional way of operating their restaurant, from communal dining to live fire cooking. Their new cookbook is This Is Camino.
Check out their recipe for Grilled Belgian Endive with Fresh Turmeric and Walnuts on the Good Food blog.
Music: "Let's Get Together" by EarthRise SoundSystem
Bill Esparza writes the "Essential T" column for Los Angeles magazine. He also blogs under the name Street Gourmet LA. As Good Food's official taco correspondent, he breaks down the best Sinaloan street taco spots in Los Angeles.
Get your taco fix with Bill's highlights, available on the Good Food blog.
Music: "Did You Miss Me?" by Tortured Soul
The Great American Beer Festival is an annual event that brings together over 60,000 brewers, writers and industry enthusiasts.
Craft beer buyouts were top-of-mind for many visitors at this year's festival, with the latest announcement that Anheuser-Busch had purchased small Los Angeles-based brewery, Golden Road. Beer journalist Erika Bolden was at the festival and joins us to discuss the current trend and spotlights the LA breweries that took home medals from the festival.
Santa Monica Farmers' Market manager Laura Avery talks with farmer Mark Carpenter of Coastal Farms about two of his rare Italian heirloom varieties of winter squash: Marina di Chioggia and Tonda Padana. Striking in appearance, both have drier, sweeter flesh that work exceptionally well for cooking and baking.
Laura also speaks with Sal Marino, executive chef-owner of Il Grano. He's especially delighted by the autumn harvest, and the exciting new varieties of seasonal produce at the market. He incorporates squash into pasta, side dishes and serves it alongside fish and duck on his Fall menu.
Learn more about Marina di Chioggia and Tonda Padana on our weekly Market Digest on the Good Food blog.
Randy Stromsoe is a classically trained silversmith, whose treasured works have been commissioned by the White House, the Smithsonian and even Quentin Tarantino. He came by the KCRW studios to share his lifelong passion and work.
You'll find images of Randy's designs in silver on the Good Food blog.
More From Good Food
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.
Food and race, the Bäco book and a farewell to summer herbs Jonathan Gold heads to Culver City to review the futuristic restaurant Vespertine. Josef Centeno talks about the hustle leading up to his first cookbook, “Bäco.” Chef and activist Tunde Wey gives us his take on whiteness in the restaurant industry. Plus: Laura Avery gets the secret ingredients behind Royce Burke’s Secret Lasagna at the farmers market.
Making music with vegetables, and mastering Indian cooking technique Listen to the sweet sounds of the Long Island Vegetable Orchestra. Then find out how to cook Indian food with time-trusted techniques. Visit Vermont to hear about efforts to tackle pollution caused by ag runoff. Plus: Great broths and stocks, scarlet runner beans at the market and Jonathan Gold reviews Felix.
LATEST BLOG POSTS
How to make ‘Caesar’ Brussels sprouts like Josef Centeno This recipe comes from the just-published first cookbook Centeno wrote with Betty Hallock, “Bäco: Vivid Recipes from the Heart of Los Angeles.” Read More
How a Tarentaise cheese swept the show Americans love cheese. We eat roughly 37 pounds of it every year. At this year’s American Cheese Society conference in Denver, judges assessed a record 2,024 products to determine which one rose to the top. Our contributor Simran Sethi shares her report on the big cheese. Read More