FROM THIS EPISODE
Last May, Deborah Harris and Patti Giuffre published Taking the Heat. An associate professor of sociology at Texas State University, Harris joins us to share the latest stats on the gender inequality gap in the kitchen.
Music: "I Need a Dollar" (Instrumental) by Aloe Blacc and "Thinking about You" (Instrumental) by Frank Ocean
Deborah A. Harris
Domenica Marchetti has a new book, Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions." In it, she shares recipes for how to make boozy cherries, marzipan paste and preserved garlic scapes. Brava! Plus, Marchetti tells us what we need to know about Genoa's pesto ambassador. Her blog is Domenica Cooks.
Music: "Low" (Instrumental) by Hanni El Khatib
It may look like a weed, but should you spot a chef eyeing a pretty green shrub with tall purple flowers at the market, it's likely to be hyssop. For centuries, this plant has been used for medicinal purposes. Now chefs are working it onto menus because hyssop is sweet, versatile and tastes of mint and licorice. When used as a garnish, hyssop also adds color to the plate. At the market, Shawn Fulbright of All Good Things Organic Seeds speaks to Laura Avery about growing heirloom hyssop varieties, and chef Spencer Bezaire shares his favorite use for the plant at L&E Oyster Bar in Silver Lake. Find Bezaire's recipe for a brown butter fig tart with hyssop honey on the Good Food blog.
Music: "Mr. Wrong" (Instrumental) by Mary J. Blige, featuring Drake
Do cheesecakes and galettes count as pies? Where does pie territory end and tart territory begin? Is a square pie just as tasty as a round pie or a slab pie? We hash out these and other pie technicalities with the host of WNYC's The Sporkful podcast, Dan Pashman. "In the grand scheme of life, there are only a few categories of food," says Pashman, "Pie is one of them." The conversation is part of KCRW's 2016 PieCast, which we released ahead of the pie contest this Sunday, October 2. The festivities begin at 11am on UCLA's Royce Quad with food trucks, music and more. Best of all, you'll be able to choose from hundreds of different kinds of pie so start fasting now.
Music: "Sugar Pie Honey Bunch" by The Temptations and "It's Time" (Instrumental) by Imagine Dragons
National Taco Day is this Tuesday. Ordinarily we don't pay much attention to such food holidays since our email inboxes are full of them, with everything from donuts to dumplings. However, National Taco Day gave us just the opportunity we were looking for to chat with LA Weekly food writer Garrett Snyder about his favorite gringo taco spots in town. Check out his favorite hard-shell taco spots on the Good Food blog.
Music: "F*ck You" (Instrumental) by Cee Lo Green
There's a new breakfast, lunch and dinner spot open in Echo Park. It's called Winsome and Jonathan Gold is dining there this week. At the top of his list: the semolina buckwheat pancake, the Kennebec potato chips, the whole roasted branzino and the Baked Japan. See what these dishes look like on the Good Food blog and then read Jonathan's LA Times review of the new hip Echo Park spot.
Music: "Get Lucky" (Instrumental) by Daft Punk
More From Good Food
The Farm Show We revisit our conversation on the state of America’s farmlands and the people that control our nation’s agriculture. As policy, the climate, and the country’s needs change, we examine some of the greatest challenges facing the farming community: new legislation, modern farm life, escalating suicide rates amongst farmers, and more.
The Water Show Water may be the essence of life but it’s subject to near-constant misuse. Journalist Mark Arax profiles a couple running a water monopoly in the Central Valley. A once abundant Cambodian lake is in decline, leaving fisherman and half the population scrambling for fish. We’ve heard of using less water but what about eating less water? And Mark Gold (Jonathan’s brother) shares tips on water conservation in LA.
Chicago's South Side barbecue, a Koreatown guide, and food in cinema The South Side of Chicago has a rich barbecue heritage, but only half the city seems to know. Chef Nyesha Arrington’s restaurant Native pays homage to the city that made her. Jonathan Gold shares his favorite restaurants in Koreatown. A touching biography of cookbook author Paula Wolfert wins a best cookbook award. And it turns out, many of this year’s Oscar-nominated films are actually all about food.
Brian Boitano, José Andrés' philanthropy, Pete Wells on harassment Brian Boitano shares the struggle that many figure skaters have with food. Kim Severson talks about Chef José Andrés’ humanitarian work in Puerto Rico. Pete Wells asks why restaurateurs and chefs are issuing tepid responses to sexual harassment scandals. Meanwhile, Jonathan Gold ventures a review of The Hearth & Hound in Hollywood. And we’re checking out a different market this week: Smorgasburg LA.
LATEST BLOG POSTS
James Beard Award’s 2018 nominations are here! Hear them again. Over the last year, we’ve had hundreds of guests stop by KCRW to chat about recipes, food politics and beyond. We were happy to see some of their names among the 2018 James Beard Award nominees! Revisit the conversations we had with these leaders in food writing, reporting, making, and eating. Read More
Like water for quiche: a low-water recipe An ordinary egg takes roughly 23 gallons of water to produce. Author Florencia Ramirez wants cooks to know there are options for buying eggs which solely use rainwater, also known as ‘green water.’ Read More