FROM THIS EPISODE
When Calexico stopped by KCRW for a live performance this week we asked lead singer Joey Burns to share his feelings about our favorite food group: pie.
For her sour cherry pie she prefers to use her mom’s vegan oil-based pie dough.
Find her recipe for Honeyed Fried Chicken with Hot Honey Sauce and Biscuits on the Good Food Blog.
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he reviews Kinjiro, an artisanal izakaya in Little Tokyo. He recommends the Sake accompaniment trio, uni, scallop and blue crab with ponzu jelly, chilled fried smelt, marinated mackerel with yuzo kosho, agedashi, bone marrow dengaku, and the pickled plum ochazuke.
424 E 2nd Street
Los Angeles, CA 90012
Lynda Trang Dai is a former Vietnamese-American pop star and the proprietor of Lynda Sandwich, a banh mi shop in Westminster. She shares her journey, from fleeing Vietnam as a young girl to becoming the “Madonna of Little Saigon” and eventually opening Lynda Sandwich in Westminster.
This week market manager Laura Avery talks with farmer Andy Mariani of Andy’s Orchard about why his fruits have such unique flavors. He says his growing region benefits from the Coastal Valleys’ warm days and cold nights.
She also talks with Nicole Rucker, co-owner of Cofax, and former KCRW Pie Contest winner, who is shopping for July Flame peaches. Nicole bakes them into pies for Bludso’s on La Brea and serves them at Dinosaur Cafe on Sundays. She says you can freeze the sliced peaches on sheet trays in the freezer. Once frozen you can bag them for future cooking projects whether it’s baking pies or making BBQ sauce.
Sonoko Sakai is a food writer, author and cooking instructor based in Los Angeles. She grew up in Kamakura, Tokyo, where every June she made umeboshi (pickled plums) with her grandmother. Umeboshi is often used as a filling in rice balls, as a flavor enhancement for meats, fish and vegetables, and as a pairing with green tea.
Sonoko teaches Japanese cooking classes around LA, including her popular soba workshops.
Dana Gunders is a food scientist with the Natural Resources Defense Council. This week we dive into the confusion around expiration dates.
Her forthcoming Waste Free Kitchen Handbook is a tool for reducing household food-waste and includes a reference guide to the shelf-life of over eighty five food products.