Good Food on the Road

Good Food on the Road

Hosted by ,
4 min

KCRW’s Good Food host Evan Kleiman talks with Pulitzer Prize-winning food writer, the late and great Jonathan Gold of The Los Angeles Times about places you may not have tried yet, but ought to. 

All Episodes

Journalist Jervey Tervalon remembers his long friendship with late food critic Jonathan Gold in a poem.

Zach Brooks talks about what it meant to read Jonathan Gold’s review of Vespertine, one of LA’s more controversial restaurant openings in recent memory.

Writer Tien Nguyen remembers when Jonathan Gold defended his love of the San Gabriel Valley noodle shops against critics.

This week, we revisit one of Jonathan Gold’s favorite LA establishments, Jitlada.

Before Jonathan Gold became the voice of LA’s culinary scene, he was a music writer. Eater’s Mona Holmes recalls Gold’s 1989 LA Weekly feature on N.W.A.

“From the stoop of my building, it seemed like a giant block party,” Gold wrote in 1992, just a week after the Los Angeles Riots.

As we continue to mourn the loss of Jonathan Gold, former colleague Carolina Miranda from the LA Times stopped by to share her favorite Gold review.

More from KCRW

Frank Zappa was the sardonic anti-hero of LA’s music scene in the 1960s. He was a relentless workaholic when rock stars were laid back.

from Press Play with Madeleine Brand

Public health officials have suspended outdoor dining in LA County for the next three weeks — starting 10 p.m. this Wednesday. Restaurants are still allowed to do takeout and delivery.

from Press Play with Madeleine Brand

David Lynch Theater Presents: Weather Report for November 23, 2020.

The Latest

While they may not be scientific, gut feelings can often be right.

Gut Feelings

While they may not be scientific, gut feelings can often be right.

from Second Opinion

Merit-based success has long been celebrated in America — the result most say of hard work and dedication.

Does a merit based society divide us into winners and losers?

Merit-based success has long been celebrated in America — the result most say of hard work and dedication.

from Life Examined

In today’s society, if you want to compete and win in the global economy you need to go to college, as Harvard University political philosophy professor Michael Sandel puts it, “what…

The myth of merit based education

In today’s society, if you want to compete and win in the global economy you need to go to college, as Harvard University political philosophy professor Michael Sandel puts it, “what…

from Life Examined

Most people say merit-based success is the result of hard work and dedication. Those who achieve success typically enjoy the rewards: a better income, praise and recognition.

The myth and dark side of meritocracy

Most people say merit-based success is the result of hard work and dedication. Those who achieve success typically enjoy the rewards: a better income, praise and recognition.

from Life Examined

“What’s the essential dish on your Thanksgiving table?” It’s a question Good Food has asked every guest over the last few months, and no two answers are the same.

David Chang is seated as co-host for the annual Thanksgiving show

“What’s the essential dish on your Thanksgiving table?” It’s a question Good Food has asked every guest over the last few months, and no two answers are the same.

from Good Food

Chef David Chang takes a seat at the table to co-host the Good Food annual Thanksgiving show with Evan Kleiman.

Thanksgiving, savory pies, turkey alternatives, leftovers

Chef David Chang takes a seat at the table to co-host the Good Food annual Thanksgiving show with Evan Kleiman.

from Good Food

Andrea Nguyen is a chef and award-winning food writer living in the Bay Area who has hosted Vietnamese Thanksgivings in the past.

Leftovers: bankable assets for pho and a banh mi

Andrea Nguyen is a chef and award-winning food writer living in the Bay Area who has hosted Vietnamese Thanksgivings in the past.

from Good Food

Making your own pie can be a daunting task during a holiday that already involves so much cooking.

Overcoming the fears of pie crust: advice from Cheryl Day

Making your own pie can be a daunting task during a holiday that already involves so much cooking.

from Good Food