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FROM THIS EPISODE

Where did sushi come from, and what does the word mean? Trevor Corson, author of The Story of Sushi, gives the back-story on sushi in Japan and America. Sustainable seafood expert Paul Greenberg embraces the California Roll when ordering sushi but avoids bluefin tuna and farmed salmon. He explains how to dissect the menu next time you're at the sushi bar. Director David Gelb discusses the star of his film Jiro Dreams of Sushi, an 86 year old Tokyo sushi master serving the best sushi in the world, and Noritoshi Kanai remembers who his clientele was when he first brought sushi to the US in 1963. Mothers' Day is this weekend and Cindy Mushet advocates for spending time in the kitchen with the kids. She offers tips for how to get the most out of baking with children and how to embrace the mess. Arsenic has been in the news as of late. The adulterant has been found in apple juice, baby formula and brown rice syrup Patty Lovera tells us just what arsenic is and why we want to avoid it. Plus, Jonathan Gold raves about a new comer to the Santa Monica dining scene. He especially loves the house-made popcorn laced with brown sugar, chile and bacon, and calls it a "bacon crackerjack."

Banner image: Still shot from the movie, Jiro Dreams of Sushi

One Good Dish

David Tanis

Producers:
Gillian Ferguson
Laryl Garcia
Harriet Ells
Sara Barbour

Guest Interview Ordering Seafood Guilt Free 9 MIN, 34 SEC

gf120512four-fish.jpgPaul Greenberg is the author of Four Fish: The Future of the Last Wild Food. He meets Evan for lunch at a sushi bar in Little Tokyo and walks us through the a la carte sushi menu. As a general rule he says if you are unsure about the sustainability of a particular fish it's best not to order it. When he is unsure, he uses Fish Phone, a text service from the Blue Ocean Institute.

You can text Fish Phone at 30644. Type FISH and then the name of the fish in question. Fish Phone will text you back with an assessment of how sustainable your fish choice is.

Music: "A Walk" by Tycho

Four Fish

Paul Greenberg

Guest Interview Market Report 7 MIN, 36 SEC

Brad Miller is the Executive Chef at Inn of the Seventh Ray in Topanga Canyon. He uses a Cryovac to break down the cell walls of Harry's Berries Seascape Strawberries, which helps to intensify their flavor. You can mimic the Cryovac at home by putting your strawberries in a Ziploc bag and wrap the bag in plastic wrap as tightly as possible. After two days the cell walls will be broken down and you will get a similar result to the chef's Cryovac technique. A recipe for Chef Miller's unique Strawberry Shortcake is on the Good Food Blog.

Tom Peltier owns Ladybugs Forever. His stand at the Santa Monica Farmers' Market sells beneficial insects like ladybugs, praying mantises, red wiggler worms and decolate snails. Decolate snails eat garden snails that can ravage vegetable gardens.  Ladybugs are also helpful as they eat aphids and other soft insects. To prevent the ladybugs from flying away, spritz them with soda.

Music: "Bring Down the Birds" by Herbie Hancock

Guest Interview How Does Arsenic Get in Our Food? 7 MIN, 12 SEC

Patty Lovera is the Assistant Director of Food & Water Watch. She explains that arsenic is a known carcinogen and consumers should be worried about traces of arsenic found in their food. Today arsenic is used in poultry feed, and remnants of arsenic in apple orchards remain from arsenic-laden pesticides used in the past.

Guest Interview Bacon Crackerjacks 6 MIN, 53 SEC

tar-roses.jpgJonathan Gold visits Tar & Roses, the brainchild of Chef Andrew Kirschner. The menu is centered around a wood oven and farmers market vegetables. Jonathan's favorite dishes are the popcorn, roasted English peas, roasted carrots, roasted cauliflower, marrow bone, chicken oysters and the shellfish pot.

602 Santa Monica Blvd
Santa Monica, CA 90401
310-587-0700

You can find all of Jonathan's restaurant suggestions on the Good Food restaurant map.

Guest Interview Baking with Kids 7 MIN, 8 SEC

gf120512baking-kids-love.jpg Cindy Mushet is a pastry chef and cookbook author. Her book, Baking Kids Love, has recipes that you can make with kids of all ages.

Baking Kids Love

Sur La Table

Guest Interview Sushi before the California Roll 8 MIN, 56 SEC

gf120512sushi.jpgTrevor Corson is the author of The Story of Sushi: An Unlikely Saga of Raw Fish and Rice. He explains where sushi originated, how it was served and what the word sushi means.

Noritoshi Kanai is a Japanese-American businessman who is credited with first bringing sushi to the United States. In 1963 he persuaded a friend who owned a restaurant in Los Angeles' Little Tokyo to open a sushi bar. It was the first sushi restaurant in the US.

Music: "Il N'est Point de Sot Metier, Part 2" by La Maison Tellier

The Story of Sushi

Trevor Corson

Guest Interview Jiro Dreams of Sushi 10 MIN, 1 SEC

David Gelb is the director of Jiro Dreams of Sushi, a documentary film about Jiro Ono, an 86-year-old sushi master in Tokyo. His restaurant, Sukiyabashi Jiro, is a ten-seat sushi-only restaurant in the basement of a subway station. Despite its humble appearances (the bathroom is outside the restaurant) the chef was awarded three Michelin Stars.

Gelb describes Jiro's passion, the hard work of his apprentices and his trip to the famous Tsukiji fish market.

 

 

 

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