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FROM THIS EPISODE

Paul Greenberg provides an in-depth look at how Americans get their shrimp, Amanda Cohen explores what goes into a restaurant’s prices. Plus, Ole G. Hourtisen discusses the science behind umami.


Banner Image Credit: Steven Zwick

Lunch at the Shop

Peter Miller

Producers:
Gillian Ferguson
Laryl Garcia
Sarah Rogozen
Caroline Chamberlain

Shrimp in America 9 MIN, 24 SEC

Paul Greenberg, author of American Catch, returns to Good Food this week to talk about shrimp, which is by far the most popular seafood in America.

But there’s a lot about our shrimping history that you probably don’t know.

Guests:
Paul Greenberg, author, 'American Catch' (@4fishgreenberg)

American Catch

Paul Greenberg

Taming the Feast 8 MIN, 24 SEC

Chef Ben Ford worked at Chez Panisse before moving to Los Angeles to work at Campanile and Chadwick. His new cookbook, Taming the Feast, offers DIYers diagrams, line drawings, and timelines for creating a backyard party to satisfy the masses.

Guests:
Ben Ford, chef and author (@ChefBenFord)

Jonathan Gold Reviews Ladies Gunboat Society at Flores 5 MIN, 58 SEC

Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week he reviews Ladies’ Gunboat Society at Flores on Sawtelle.

Ladies Gunboat Society at Flores
2024 Sawtelle Blvd
Sawtelle
(424) 273-6469

All of Jonathan's restaurant suggestions can be found on the Good Food restaurant map.

Guests:
Jonathan Gold, Host of 'Good Food on the Road' (@thejgold)

What Goes Into the Price of an Entree? 9 MIN, 55 SEC

Amanda Cohen, chef/owner of Dirt Candy in New York City, pulls back the curtain on restaurant pricing. In a recent column for Eater, Cohen argued that the numbers on menus have less to do with expensive ingredients than with making rent and compensating employees. If we care about the people serving our food, she says, we’re going to have to pay for their health insurance.

Guests:
Amanda Cohen, Dirt Candy (@dirtcandy)

Market Report 7 MIN, 1 SEC

Farmer Chris Milliken gives Laura Avery a primer on everything you need to know about cucumbers.

Plus, Chef Curtis Stone of Maude talks about how he’s using corn in his restaurant.

Guests:
Laura Avery, Santa Monica Farmers' Market
Curtis Stone, celebrity chef (@curtis_stone)

The Simple Art of Vegetarian Cooking 7 MIN, 21 SEC

Martha Rose Shulman writes the Recipes for Health column in the New York Times, and her latest book is The Simple Art of Vegetarian Cooking.

Guests:
Martha Rose Shulman, New York Times (@MarthaRShulman)

Umami 7 MIN, 27 SEC

Ole G. Mourtisen is a distinguished scientist and professor of biophysics at the University of Southern Denmark. His book, Umami: Unlocking the Secrets of the Fifth Taste, won the Danish national Mad+Medier+Prisen (Food and Media Award) in the category of academic food communication.

Find a recipe for White Asparagus in Miso with Oysters, Cucumber Oil, and Small Fish on the Good Food Blog.

Guests:
Ole G. Mouritsen, author, 'Umami'

Umami

Ole G. Mouritsen

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