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FROM THIS EPISODE

Hillary Carlip collects shoppers' grocery lists. Dr. Steven Kaplan bakes good French bread, Anne Willan celebrates French country cooking and pub owner David Farnworth serves up Belgian beer. Writer Lark Ellen Gould checks out the Las Vegas chocolate scene, Stacie Hunt decants new sparkling wines and chef Jet Tila samples spicy Northern Thai cuisine. Plus, Laura Avery has a fresh Market Report.

Producers:
Bob Carlson
Jennifer Ferro
Thea Chaloner
Candace Moyer
Connie Alvarez
Holly Tarson

Guest Interview The Market Report 7 MIN
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Laura Avery chats with the folks from Flying Disc Ranch. This date farm in Thermal, California recently won best citrus prizes in Riverside for its juicy Royal Mandarin oranges, which were formally known as Temple Oranges. The ranch, which also grows Ruby grapefruits, is open for tours. For more information on tours or camping there, call 760-399-5313.

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Laura also bumps into Mark Peel, chef-owner of Campanile. Peel loves English peas, and shares this great recipe for his version of split pea soup.

2 1/2 lbs unshelled English peas, (1 to 1 1/2 lbs shelled peas)
1/2 lb potato, peeled and diced
1/2 medium onion
1 clove garlic

Cover ingredients in a medium soup pot with about three inches water to cover all the ingredients.  Simmer until tender.  Puree soup in a blender.  Strain through a coarse sieve.  Season with salt and pepper to taste.

Music break: The Shadow of Your Smile by Big John Patton

Guest Interview Grocery Lists 7 MIN

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Performance artist and writer Hillary Carlip collects grocery lists that she finds and "creates" a writer to go with each list. Her book, A la Cart: The Secret Lives of Grocery Shoppers, which will be available for purchase on March 18, compiles several of these vintage shopping lists.

Carlip's lists made us curious about YOUR lists. We invite you to email us one -- better yet, send a scan -- to GoodFood@kcrw.com.

Music break: Clyde, Clyde, The Cow's Outside by The Counts

Guest Interview French Bread 7 MIN
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Preeminent bread scholar Dr. Steven Kaplan, a professor of history at Cornell University, discusses how to bake the sublime baguette and other French breads in his book, Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It. To read more about him and his French bread crusade, check out the articles in the Washington Post and New York Magazine.

BreadBar
8718 W 3rd St
Los Angeles, CA 90048
310-205-0124

10250 Santa Monica Blvd (in Century City)
Los Angeles, CA 90067
310-277-3770

Music break: It's for You by Jerry Allen

Good Bread Is Back

Steven Kaplan

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