FROM THIS EPISODE
We kick off this week’s show with the vehicle that holds all sandwiches together: bread. Charles Dedlow is one of the owners of Roan Mills in Sun Valley, California. Laura Avery caught up with him at the Santa Monica Farmers Market to learn how freshly milled heritage grains and two nights of kneading, shaping and rising are baked into every sourdough loaf.
Music: "The Lady Is a Tramp" and "Like Young"
We can’t talk about sandwiches without hopping across the pond to the United Kingdom. Tatler Magazine’s John Haney, formerly an editor at Saveur and Gourmet, gives us the rundown on how British sandwiches, or “sarnies” as he calls them, have changed over time. We’re talking syrup sandwiches, cheese-and-pickle sandwiches, fish paste sandwiches, fried egg sandwiches, toast sandwiches and many, many more. Haney is the author of the book Fair Shares for All: A Memoir of Family and Food.
Music: "The Lupine Waltz" and "The Importance Of Being Nice" by the Steamboat Cabaret
What do you get when you cross an irreverent wordsmith with a curious opinionated chef? Tyler Kord. He's the chef and owner of the No. 7 restaurant and sub shops in New York and the author of A Super Upsetting Cookbook about Sandwiches. Find his hilarious patty melt recipe on the Good Food blog.
Music: "But Not for Me" by Ted Heath Orchestra
Next we dive further into what’s inside the sandwich with a certified pastrami doctor: Lara Rabinovitch. Rabinovitch has a PhD from New York University in pastrami and is writing a book about this most iconic of sandwich meats as it relates to "Little Rumania" in early 20th-century New York. She took our supervising producer Abbie Fentress Swanson to Boyle Heights to get to the bottom of how pastrami made its way to Los Angeles. Find a map of their pastrami sandwich crawl on the Good Food blog.
Music: "Sabor a Mi" by Eydie Gorme con Los Panchos
The first sandwich that TV host and chef Padma Lakshmi made for herself involved Philadelphia cream cheese, ketchup and sliced white bread. But hang on, there’s more: it was a bologna sandwich that rid Lakshmi of her culinary innocence. And in case you missed it, tune in to hear Lakshmi on a special all-star chef's edition of KCRW's Guest DJ Project.
Music: "Diggin'" by Kay Kay and His Weathered Underground.
We started off our sandwich-themed show talking about bread. We close it out with some less conventional but equally delicious purveyors of sandwich fillings: toast, steamed Chinese bao, brioche buns and biscuits. LA Times food critic Jonathan Gold gives us the scoop on the Everson Royce Bar in the Arts District.
Bourbon and flaky buttermilk biscuits with honey butter (Camellia Tse)
Music: "In Due (#2)" by Peppino De Luca
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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.
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