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FROM THIS EPISODE

Just how virgin is your EVOO?  This week on Good Food, host Evan Kleiman talks with Dan Flynn of UC Davis about olive oil regulation.  Dinah Bucholz explores what's on Harry Potter's table.  We'll enjoy a whole stuffed lamb with Gustavo Arellano in Orange County.  Jeremy Whitsett and Julie Smith make food for soldiers.  They'll explain what goes into their war-ready brownies.  George Cossette tells us that sherry is wine, but it's a little more complicated than that.  Jonathan Gold eats Uighur food in San Gabriel.  Uhuru is raising money by selling pies; Maureen Wegener has more info.  And Laura Avery explores the exotic finger lime at the Santa Monica Farmers Market.  

 

One Good Dish

David Tanis

Producers:
Jennifer Ferro
Harriet Ells
Bob Carlson
Gillian Ferguson
Candace Moyer
Connie Alvarez
Laryl Garcia

Guest Interview Omar's Restaurant 8 MIN, 27 SEC

Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly.  He joins us on Good Food every week with a restaurant suggestion.  This week is he is taking us to Omar's Restaurant in San Gabriel, a Uighur halal restaurant.  Jonathan likes the mutton kabobs, the meatloaf sandwich and the hand-pulled noodles. Also, they have great yogurt.  The creamy milk tea, is more like a salty tea soup.

Omar's Halal Restaurant
1718 N New Ave
Alhambra, CA 91776

All of Jonathan's restaurant suggestions are on the Good Food Restaurant Map.  

Guest Interview Olive Tree 5 MIN, 45 SEC

Gustavo Arellano is the food editor of the OC Weekly.  He also writes the popular Ask a Mexican column.  He frequently shares recommendations for where to eat in Orange County.  This week he likes Olive Tree in Anaheim's Little Arabia.  For large parties, if you call in advance, they'll make a whole stuffed lamb.  Gustavo also likes the kabsa and the yogurt sauce.

Olive Tree
512 S. Brookhurst St. #3
Anaheim
(714) 535-2878

All of Gustavo's restaurant suggestions are on the Good Food Restaurant Map.  His suggestions are in green.

Guest Interview Uhuru Pies 3 MIN, 5 SEC

From November 19 - November 24 Uhuru Pies are on sale in Northern California and the St. Petersburg Florida Bay Area, to raise money for the African People's Education and Defense Fund.  They sell apple crumble, blackberry, pecan, sweet potato, and pumpkin pies.  Maureen Wegener leads the leads the food/pie productions and market events for Uhuru Foods in Oakland.

Guest Interview Sherry, Baby 9 MIN, 56 SEC

George Cossette is the co-owner of Silverlake Wine (2395 Glendale Blvd., Los Angeles, CA).  Sherry is a fortified wine, which comes from Jerez, Spain.  After fermentation, sherry is fortified with a distilled grape alcohol and then aged.  There are two main types: Fino and Oloroso, which are distinguished by their alcohol content among many things.  Read more about sherry here.

Guest Interview Market Report 8 MIN, 8 SEC

James Shanley brings finger limes to the Wednesday Santa Monica Farmers Market.  This Australian citrus fruit is oblong and filled with little balls of juice. It's also called "citrus caviar" or "citrus pop rocks."  More about the finger limes in the LA Times.

Paul Osher is the chef/owner of Bean & Thyme, which sells prepared foods at the Sunday Main St. (Santa Monica) Farmers Market.  His recipe for beet and apple salad is here

Guest Interview Eating with Harry Potter 5 MIN, 25 SEC
Guest Interview EVOO Authenticity 9 MIN, 52 SEC

Dan Flynn is the executive director of the UC Davis Olive Center.  He also oversees all aspects of olive oil production for UC Davis.  His recent study on the authenticity of Extra Virgin Olive Oil found that a shocking number of oils on the super market shelves may not be what they seem.  Find a copy of their report on Extra Virgin Olive Oil here.  And you can read an excerpt on the Good Food Blog.

Guest Interview War Ready Brownies 7 MIN, 52 SEC

Jeremy Whitsitt and Julie Smith are civilians employed by the Department of Defense Combat Feeding Directorate. Jeremy is Program Outreach Coordinator and Julie is a Food Technologist.  They designed a brownie that is made to last for years.  Read more about the brownie here and download the "formula" (or recipe) here.  

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