Good Food
Thug Kitchen Controversy, Yotam Ottolenghi, Schnitzel
Controversy erupted when the anonymous authors behind the popular “Thug Kitchen” concept were revealed to be a white couple from Hollywood - we talk to the authors and one of their critics about anonymity, perception, race and language. Hans Rockenwagner shares his German-Californian culinary philosophy and Yotam Ottolenghi discusses his new cookbook, Plenty More.
By Evan Kleiman • • 58m ListenControversy erupted when the anonymous authors behind the popular “Thug Kitchen” concept were revealed to be a white couple from Hollywood - we talk to the authors and one of their critics about anonymity, perception, race and language. Hans Rockenwagner shares his German-Californian culinary philosophy and Yotam Ottolenghi discusses his new cookbook, Plenty More.
Banner Image Credit: Jonathan Lovekin
In this episode
6 storiesThe Thug Kitchen Controversy
Thug Kitchen is a popular blog, and now a best-selling book that features vegan recipes juxtaposed with black and white images containing swear words. Until recently, no one knew who the faces behind Thug Kitchen were. It turns out Thug Kitchen consists of Matt Holloway and Michelle Davis, a white couple living in Hollywood.
Read the story17 minDas Cookbook
Chef Hans Röckenwagner of the fleet of Röckenwagner bakeries in Southern California has a new cookbook, Das Cookbook, that features the German-American recipes found in his restaurants. Find a recipe for his Jagerschnitzel on the Good Food Blog .
Read the story8 minJonathan Gold Reviews Petit Trois
Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week he reviews Petit Trois, Chef Ludo’s new casual french bistro in Hollywood.
Read the story7 minOttolenghi’s Plenty More
Few cookbook authors have had the impact that Yotam Ottolenghi has just in the past five years. His books Ottolenghi , Plenty and Jerusalem have motivated home cooks everywhere. He talks about his new book Plenty More .
Read the story9 minMarket Report
Laura Avery talks to Woogene Lee of Fundamental LA about the versatility of persimmons. At the restaurant they shave them, poach them, puree them and even turn them into a doughnut.
Read the story7 minEbola’s Link to Bushmeat
Bushmeat, or wild game, has been linked to the origin of the ebola outbreak. A two year old, now dubbed child zero, contracted the virus from an encounter with a bat. A team of researchers has been studying the cultural traditions of eating bushmeat and why certain communities are willing to take the risk. Dr.
Read the story8 min
