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FROM THIS EPISODE

We're celebrating Halloween with scary movies instead of candy this year. Victoria Price, daughter of the famous horror-film actor Vincent Price, is here to discuss her father's passion for food, and Elina Shatkin of the LA Weekly co-hosts a Vincentennial pot-luck honoring the centennial of Price's birth and his cookbook, A Treasury of Great Recipes. The spooky segments continue. While Carole Travis Henikoff discusses how cannibalism may have led to our development as humans, Richard Wrangham tells us he believes it was cooking that caused the evolution from homo erectus to homosapienJonathan Gold revisits Roy Choi's Chego, and Adam Gopnik is here to explain why America's slow-food movement has missed the mark. Plus, everything you ever wanted to know about scallops. Karin Tammi shares some fascinating details on the popular mollusk. 

One Good Dish

David Tanis

Producers:
Gillian Ferguson
Laryl Garcia
Candace Moyer
Harriet Ells

Guest Interview Scallops 101 9 MIN, 27 SEC

scallops.jpgKarin Tammi co-wrote Scallops: A New England Coastal Cookbook with her mother, Elaine Tammi. An outtake from Evan's interview with Karin is on the Good Food Blog.

Scallops

Elaine Tammi

Guest Interview Market Report 7 MIN, 13 SEC

Laura Avery talks to chef Alain Giraud about his new restaurant, which is due to open in early November. Located in the heart of the Village in Pacific Palisades, Maison Giraud will serve breakfast, lunch and dinner, as well as take out.

This time of year Adams Olives Ranch has fresh olives at the Wednesday and Saturday downtown Santa Monica Farmers' Markets. This is the first harvest of the year and rather than fermenting the olives they are fresh cured in water and sea salt. The fresh olives should be available until Thanksgiving.

Break: Vincent Price (clip) from House on a Haunted Hill

House on Haunted Hill

Carl E. Guthrie

Guest Interview Breakfast with Vincent Price 6 MIN, 20 SEC

Victoria Price is the daughter of Vincent Price. She talks to Evan about what is what like to grow up with the great horror-film actor and gourmand, and her favorite meals to cook with her dad.

Guest Interview A Vincentennial Celebration 8 MIN, 50 SEC

price_cookbook.jpg Elina Shatkin of the LA Weekly and Michele Grant of the Grilled Cheese Truck, co-hosted a potluck dinner party featuring dishes from Vincent and Mary Price's cookbook, A Treasury of Great Recipes. Shatkin dubbed the celebration 'the Vincentennial' because this year marks the centennial of Vincent Price's birth. The cookbook is currently out of print, but Victoria Price is garnering support for a reissue.

Break: Vincent Price (clip) from The Bat

Guest Interview Dinner with a Cannibal 7 MIN, 56 SEC

cannibal.jpgCarole Travis Henikoff is the author of Dinner with a Cannibal: The Complete History of Mankind's Oldest Taboo.  She explains the many reasons that humans may turn to cannibalism.

Dinner with a Cannibal

Carole A. Travis-Henikoff

Guest Interview How Cooking Makes Us Human 7 MIN, 50 SEC

catching-fire.jpg Richard Wrangham is the Ruth Moore Professor of Anthropology and Chair of Biological Anthropology at Harvard University. His book, Catching Fire: How Cooking Made Us Human, examines how cooking -- even more than agriculture, eating meat or the advent of tools -- is what led to the rise of humanity.

Catching Fire

Richard Wrangham

Guest Interview Beyond Kogi: Revisiting Chego 4 MIN, 28 SEC

chego.jpgJonathan Gold discusses Chego, the first brick-and-mortar establishment by Kogi's Roy Choi. The menu largely focuses on rice bowls. Gold recommends the Buttered Kimchi Chow and the Chubby Pork Belly.

Guest Interview Do Americans Over-Intellectualize Food? 5 MIN, 14 SEC

table-first.jpg Adam Gopnik is a staff writer at the New Yorker.  His latest book is The Table Comes First: Family, France and the Meaning of Food.

The Table Comes First

Adam Gopnik

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