FROM THIS EPISODE
Wine writer and comedian Marissa Ross prefers sparkling wine at the airport, but many travelers will reach for Bloody Mary mix on an airplane. Barb Stuckey explains why we crave salt and sweet at 30,000 feet. She is a food development expert and author of the book Taste What You’re Missing: The Passionate Eaters Guide to Why Good Food Tastes Good.
Music: “Air Balloon” by Lily Allen
Good Food producer Gillian Ferguson made the trek out to chef Magnus Nilsson's Faviken last fall. The Michelin-starred restaurant follows the seasonal variations and existing traditions of a remote area of Northern Sweden.
Music: “All In: by Hypnotic Brass Ensemble
Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week he leaves LA to visit Next, Grant Achatz and David Beran's James Beard award winning restaurant in Chicago.
953 W Fulton Market
Chicago, IL 60607
He describes it as "every chef's dream restaurant" because the menu concept changes every three to four months. On a recent visit the menu was focused on tapas, but previous incarnations have explored everything from Chinese food to vegan menus. Jonathan says it is one of his favorite restaurants in the country, but also one of the most hard-to-get reservations.
Music: “American Boy” by Estelle
Brigit Binns collaborated with Sunset Magazine on her latest book Eating Up the West Coast: The best road trips, restaurants, and recipes from California to Washington.
We've got a recipe for her Chocolate Filled Doughnut Muffin on the Good Food blog.
Music: “Try: by John Newman
Laura Avery is the market manager at the Santa Monica Farmers' Market. This week she talks with pastry chef Shannon Swindle of Craft who is shopping for seasonal fruit like cherries, apricots and olallieberries. He bakes them into pies, purees them into sorbets or serves them fresh. Plus, Ken Brown of Andy's Orchard discusses his five varieties of cherries and describes the nectarines, apricots and peaches we can look forward to in the week's to come.