FROM THIS EPISODE
Almost one-third of the people who plant, harvest, process, pack, transport, prepare, serve and sell the foods we consume are struggling to feed their own families. That’s according to the Food Chain Workers Alliance, an organization headquartered in Los Angeles that was founded a decade ago to represent these workers. Directors Joann Lo and Jose Oliva discuss the group’s ongoing campaigns to improve policies throughout the food system.
Slow Food Nations, a festival “to taste and explore the world of good, clean and fair food for all” took place in Denver, Colorado, last weekend. Our contributor Simran Sethi presented at this year’s inaugural event alongside Alice Waters, Slow Food movement founder Carlo Petrini, urban gardener Ron Finley and chef Alon Shaya. Read her dispatch from Denver on the Good Food blog.
On his last visit to the KCRW studios, Nguyen Tran made a plea that we save his balls. The balls in question were the crispy, green vegan tofu balls he served out of his illegal restaurant, Starry Kitchen. Now he’s making them at Button Mash in Echo Park. Tran also has a new cookbook, “Adventures In Starry Kitchen.”
Jonathan Gold enjoys a taste of California cuisine this week on one of this city’s loveliest restaurant patios at Michael’s in Santa Monica. It’s an establishment that’s been around for a whopping 39 years, so you know they’re doing something right. Learn which seasonal ingredients chef Miles Thompson is working onto the summer menu in Jonathan’s LA times review.
Charred octopus with lime curd, Thai chiles and dried shrimp vinaigrette.
(Photo courtesy of StarChefs and Briana Balducci)
Michael’s: 1147 Third Street, Santa Monica, CA 90403 | (310) 451-0843
The last time we spoke with Matt Goulding, co-founder of Roads & Kingdoms, it was to hear about his book, “Rice, Noodle, Fish,” and a revelatory trip to Japan. Goulding’s most recent effort, “Grape, Olive, Pig,” focuses on Spanish cuisine. “Spain’s greatest virtue lies in that time-tested Mediterranean formula,” Goulding writes, “[of] beautiful local ingredients, impeccable technique and a ravenous appetite for all manners of flora and fauna.”
It’s summertime, and that means there’s no shortage of fresh seasonal produce at our local farmers markets. This week, Laura Avery shops for summer squash with Daniel Mattern, chef and owner of the new Thai Town spot, Friends and Family. Then Mark Carpenter talks about the varieties he grows at Coastal Farms in Santa Paula.
More From Good Food
Ramadan's culinary traditions, what's next for the Farm Bill, and avocados Congress failed to pass the Farm Bill last week. What tanked the legislation? London author Anissa Helou discusses some foods traditionally eaten after sundown during Ramadan, in addition to other foods of the Islamic world. And how is one of LA’s best chefs secretly running a clothing line? Plus, Jonathan Gold returns from Japan with a deepened respect for chef Yoshihiro Narisawa.
Massimo Bottura's purpose, 'Autentico,' and the struggle to eliminate tipping What makes a meal authentic? Rolando Beramendi thinks it’s about capturing the culture by using imported ingredients. The use of an old recipe can also connect immigrant cooks with their families’ food traditions. Chef Massimo Bottura has a plan to reclaim unwanted food—and along with it, people’s dignity. Also, Jonathan Gold enjoys the vibrancy of El Coraloense’s aguachile.
Fuchsia Dunlop's LA trip, 'Chinese Soul Food,' Tucson's foodways Our annual pie contest went off without a hitch! Now, meet the winners. Tired of all the sweet stuff? We’ll dig into LA’s Sichuan food scene with Fuchsia Dunlop and also with Jonathan Gold during his update on the LA Times Food Bowl. Hsiao-Ching Chou has some tips on cooking Chinese food for the first time. Also, find spring onions at the market this week.
An LA pie crawl, rhubarb, and composting What’s the best slice of pie in LA? Pie Contest judge Isa Fabro and reporter Abbie Fentress Swanson are on the hunt. Rhubarb is a favorite pie filling, but its sweetness isn’t always easy to coax out. Jonathan Gold reviews Native in Santa Monica. How can composting help Angelenos control their food waste? Gillian Ferguson takes a look at mezcal production. Also, there’s fresh Thai lemon basil at the market.
LATEST BLOG POSTS
Ramadan recipes: Saudi roasted lamb shoulder on a bed of fragrant rice Ramadan is underway around the world. The month-long observance began on May 17 and will last until June 15. After sunset, many observant Muslims will break their fasts with customary meals. Anissa Helou shares a recipe from her latest cookbook “Feast: Food of the Islamic World,” to enjoy after dusk. Read More
Well-traveled recipes: Mom’s mole Since Luis Chavez immigrated to the U.S., he hasn’t been able to return to Mexico to visit his family. But he uses his mother’s mole recipe to feel close to his heritage and share the flavors of his home with new friends. Read More