Photo courtesy of the Library of Congress
FROM THIS EPISODE
Shep Gordon spent the early part of his career as the tour manager for big, bad musical acts like Alice Cooper and Luther Vandross. Then, after meeting the French chef and restaurateur Roger Vergé at the Cannes Film Festival, he began to produce a different kind of show. In They Call Me Supermensch: A Backstage Pass to the Amazing Worlds of Film, Food and Rock 'N' Roll, Gordon tells how he became "Mr. Vergé's grasshopper" and the manager for Wolfgang Puck, Emeril Lagasse, Paul Prudhomme and Nobu Matsuhisa.
Music: "School's Out" by Alice Cooper and "I Can't Help Myself" (instrumental) by the Four Tops
We know all you math nerds and lovers of pie have March 14 marked on your calendar. It is 3.14 — that would be Pi Day. Since we never miss the chance to wax poetic about our favorite dessert, here's the lively conversation about the particulars of pie that Evan had with Dan Pashman, host of The Sporkful podcast, before KCRW's Good Food pie contest last year. If you want to hear more pie talk from this dynamic duo, download the next episode of The Sporkful. It goes live on Monday and you can download it wherever you get your podcasts.
Music: "Passin' Me By (Fly as Pie Remix)" (instrumental) by The Pharcyde
This week at the Santa Monica Farmers Market, Laura Avery talks to Nguyen Tran, chef-owner of Starry Kitchen and Button Mash, about using kohlrabi in their Singaporean chili crab gumbo. At Smith Farms in Costa Mesa, McKay Smith plants green and purple varieties of the spiky space-age-looking veggie alongside rows of sugar snap peas.
Music: "I Need a Dollar" (instrumental) by Aloe Blacc and "Action Bronson" (instrumental) by Shiraz, produced by Tommy Mas
President Trump's proposed Muslim registry and moves to restrict travel from Muslim-majority countries have sparked a ton of opposition. One particularly vocal group has been Japanese-Americans. On a visit to the Tule Lake Segregation Center near the California-Oregon border, contributor Lisa Morehouse reports on the major role that compulsory farming played in the day-to-day lives of interned Japanese-Americans. Listeners in LA might also want to visit a new exhibition at the Japanese American National Museum, Instructions to All Persons: Reflections on Executive Order 9066.
Music: Unnamed original composition by Takenobu
All traditional spring holidays celebrate the awakening of earth from a winter sleep. In Iran, the spring equinox brings Nowruz, the Persian New Year. Celebrations kick off later this month so we called writer and cook Yasmin Khan to find out what she'll be serving for the holiday. Her new book, The Saffron Tales, celebrates the land and flavors of Iran. Find a recipe for sabzi polo baa mahi (mixed herb rice with baked salmon) from her book on the Good Food blog.
Music: "Holiday" (instrumental) by Fran Healy, "Dangerous" (instrumental) by Big Data & "Never Too Much" by Luther Vandross
More From Good Food
2017's best cookbooks, holiday tea, and the wonders of panettone To help us gear up for the holidays, Celia Sack shares the best (and most giftable) cookbooks of 2017. Teri Gelber lights up while talking about holiday tea flavors. Jonathan Gold falls head-over-beans for Verlaine. In his latest book, David Lebovitz writes about what it’s like to build a Parisian home. We’ll talk about how these wildfires are affecting farmers. And according to chef Roy Shvartzapel, panettone isn’t just for Christmas anymore.
Music and wine, flavors of Istanbul, and Cronuts hit L.A. Time to explore some delicious intersections! Beastie Boy Mike D and sommelier Taylor Parsons collaborate on Hearth & Hound’s wine list. “Istanbul & Beyond” highlights the cultural, culinary diversity of Turkey. We wish the 7th Street Market a happy birthday. Jonathan Gold pairs work with play at Tacos y Mezcal. The natural meets the unnatural on our dinner tables. Dominique Ansel brings the Cronut craze to L.A.
Staying afloat in L.A.'s restaurant biz Opening and running a restaurant is a never-ending hustle and an unpredictable enterprise. A decade ago, Ohio State University researchers found that 6 out of 10 restaurants fail in their first year. More recent findings reveal the median lifespan of a restaurant in the western part of the US to be just 4½ years. We asked five restaurateurs to share their stories of life in the business.
The Thanksgiving show: Family and food This Thanksgiving we are talking about family. Chef Jacques Pepin learns something new when he cooks with his granddaughter. Miry’s List helps newly immigrated families feel safe in America. During a trip to Ireland, Evan spoke with Breda Burns about her mother’s beef stew. Finally, a Nashville writer who learned how to cook Sichuanese dishes to make her adopted daughter feel at home.
LATEST BLOG POSTS
Good Food’s best books of 2017 Looking for a thoughtful gift for the foodie in your life? Evan Kleiman and Celia Sack have narrowed down their favorite cookbooks of 2017. Spoiler: there’s a lot. Read More
Like ‘mam’ used to make: Irish beef stew During a trip to Ireland, Evan met with artist Breda Burns, who shared her mother’s bare-bones recipe for traditional Irish beef stew. And when making the stew at home, she sources the vegetables from her own backyard! Read More