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FROM THIS EPISODE

Ever wonder why onions make us cry, or what causes a brain-freeze? Food writer Jared Levan answers all of your vexing food science questions. Professor and author Marion Nestle decodes calories and UCLA Professor Amy Rowat describes what a semester in her Science and Cooking class is like. "Beer Chick" Christina Perozzi walks us through home brewing your own holiday beer and Sandor Katz spreads the wild fermentation gospel. Butcher and food industry legend Gene Gagliardi explains meat patents. Plus, Jonathan Gold reviews Laurel Hardware, where the cocktails are the main draw. At the Santa Monica Farmers' Market, farmer Barbara Spencer discusses the many varieties of potatoes at her stand, as chef Vinny Dotolo shops for persimmons for a date cake topped with pureed Hachiya persimmons, Mascarpone cheese and sea salt.

Banner image: Windrose Farm booth at the Santa Monica Farmers' Market

One Good Dish

David Tanis

Producers:
Gillian Ferguson
Laryl Garcia
Sarah Rogozen
Harriet Ells

Guest Interview Getting Hammered at Laurel Hardware 6 MIN, 43 SEC

Jonathan Gold visits Laurel Hardware, where the impressive bar program is the main draw. He highlights the creative infusions and homemade bitters at the bar. To go along with the drinks he suggests the cancha, the seared figs, summer corn, Parmesan risotto, lamb belly, and for dessert the butterscotch budino.

7984 Santa Monica Blvd
West Hollywood, CA 90046
323-656-6070

All of Jonathan Gold's restaurant suggestions are on the Good Food restaurant map.

Guest Interview Market Report 7 MIN, 10 SEC

Barbara Spencer is the owner of Windrose Farm. She plants two crops of potatoes each year and is just now harvesting her fall crop. Windrose potatoes are always fresh which means the skin is tender and the potatoes cook very fast. This week she will bring eight varieties to the Wednesday market.

Vinny Dotolo, along with Jon Shook, are the chef/owners of Animal and Son of a Gun restaurants. This week at the market Dotolo is shopping for Blue Lake Green Beans for a braised rabbit dish and Hachiya persimmons for his date cake that they serve with pureed persimmon, Mascarpone and sea salt at Animal.

Guest Interview Why Calories Count 8 MIN, 51 SEC

gf121201calories.jpgDr. Marion Nestle is Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health and Professor of Sociology at New York University. She's also the author of numerous books and publications and makes public appearances on the topics of nutrition and health. Her latest book is Why Calories Count: From Science to Politics.

Why Calories Count

Marion Nestle

Guest Interview Naked Brewer 7 MIN, 9 SEC

gf121201naked_brewer.jpgChristina Perozzi, along with Hallie Beaune, are The Beer Chicks. Their new book is Naked Brewer: Fearless Homebrewing Tips, Tricks and Rule-Breaking Recipes.

If you aren't up for brewing your own holiday beer this season check out Perozzi's picks for the best holiday brews on the Good Food blog.

The Naked Brewer

Christina Perozzi

Guest Interview Wild Fermentation 7 MIN, 17 SEC

gf121201fermentation.jpg Sandor Katz is the author of the popular website WildFermentation.com. His latest book is The Art of Fermentation.

The Art of Fermentation

Sandor Ellix Katz

Guest Interview Science and Cooking at UCLA 6 MIN, 42 SEC

Amy Rowat is Professor of Integrative Biology and Physiology at the UCLA where she teaches the popular Science and Cooking class. The course began at Harvard in 2010, and Rowat brought both the course and the accompanying lecture series to Los Angeles this year.

Guest Interview Food Science for Dummies 7 MIN, 46 SEC

Jared Levan writes the Weird Science column for Food Republic. He answers questions such as: Why do onions make us cry? What is a brainfreeze? And everyone's favorite...Why does asparagus make your pee smell bad?

Guest Interview Meat Patents 6 MIN, 49 SEC

Gene Gagliardi was trained as a butcher and is now the president of Creativators, a food industry company that develops new and innovative ways to use underutilized meat. He holds over 30 patents for his unique cuts including the thinly sliced, frozen Steak-umm and Popeye's Rip'n Chick'n. We were first intrigued to talk to Gagliardi after reading this article about food patent laws on Slate.com.

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