FROM THIS EPISODE
Director James Ponsoldt's new film, The End of the Tour, is the story of a five-day interview between a Rolling Stone journalist and novelist David Foster Wallace. When he and the film's star, Jason Segel, were at KCRW discussing their movie, we asked about their favorite pie. Ponsoldt recalls being brought to tears by an olallieberry pie from Duarte's Tavern.
You can hear them on KCRW's The Business with Kim Masters on Monday, August 3 at 2:30.
Music: "Comin Home Baby" by Booker T
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he reviews Mapo Galbi, a “dak galbi” specialist in Koreatown. He says you can order beef or pork belly, but you are there for the chicken dak galbi, a spicy Korean stir-fried chicken.
3090 W Olympic Blvd
Los Angeles, CA 90006
Music: "Blue Rumba" by Rolley Polley
Food scholar Darra Goldstein has published numerous books and articles on literature, culture, art, and cuisine. She recently edited The Oxford Companion to Sugar and Sweets, an exhaustive compendium covering the full spectrum of sugar's past, from child labor to cotton candy.
Josh Kun is the author of To Live and Dine in LA: Menus and the Making of the Modern City, a book inspired by the extensive menu collection in the Los Angeles Public Library. You can see some of the actual menus at the Los Angeles Central Library's exhibition of the same name.
Next Sunday, August 9, join Josh Kun, Roy Choi, and MC Rakaa Iriscience of Dilated Peoples for a Live Mixtape at the Regent Theater. Also, Evan Kleiman will take the stage to interview writer-producer Norman Lear. The event hopes to raise the awareness of food history and food justice in Los Angeles.
Music: "Take Me Home" by Poolside
Bill Esparza writes the "Essential T" for Los Angeles magazine. As Good Food's taco correspondent, he explains why he defines the burrito as a taco.
Music: "Hurricane Season" by Trombone Shorty
This week market manager Laura Avery and fruit-writer David Karp discuss the prized Gravenstein apple, a variety emblematic of top-quality. He explains that the Gravensteins do not store well, so they are best eaten right away or preserved in pies or cider.
Karp says the best Gravensteins are grown in Sebastopol, home to Nana Mae Organics, who will make a one-day appearance on August 2 at the Mar Vista Farmers' Market.
Plus, Jessica Koslow, chef-owner of Sqirl, talks about her yearly visit to Walker Apples in Sebastopol, where she loads up her car with as many Gravenstein apples as can fit. She boils the Gravensteins low and slow for her apple butter.
Music: "You're the One" by Sly and the Family Stone