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 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.
Mark Bittman on grilling, the business of beef, and historic Filipinotown It’s summer cookout season, and Mark Bittman has some essential grilling tips. Third-generation butcher Katie Flannery talks life in the beef business. English chef James Whetlor wants us to consider eating more goat. As Filipinotown gentrifies, the owners of a new bar are trying to reach out to their neighbors. Jonathan Gold talks food-centric cinema. And a peculiar vegetable is popping up at the farmers market.
Nigella Lawson, peaches, and reimagining Jewish food at Freedman's Fine dining is nice, but sometimes the best bites are those that remind us of home. Nigella Lawson wants to celebrate home cooks in her latest book. Jonah and Amanda Freedman are recreating the bagels of their childhood at their modern Jewish deli, Freedman’s. Beyond the bagels, Jonathan Gold says the rest of the menu at Freedman’s is delicious and nostalgic in ways difficult to explain. Also, peaches at the market.
Ramadan's culinary traditions, what's next for the Farm Bill, and avocados Congress failed to pass the Farm Bill last week. What tanked the legislation? London author Anissa Helou discusses some foods traditionally eaten after sundown during Ramadan, in addition to other foods of the Islamic world. And how is one of LA’s best chefs secretly running a clothing line? Plus, Jonathan Gold returns from Japan with a deepened respect for chef Yoshihiro Narisawa.
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