Good Food
Best Barbacoa in LA, Vegetarian for Passover, FUDS: A Complete Ency-clo-foodia
Good Food taco correspondent Bill Esparza says there are more opportunities to eat regional barbacoa in Los Angeles than there are in Mexico City. Plus, we learn about Fania Lewando, a forward thinking vegetarian restaurateur from Vilnius and two comedians share the story of FUDS, a fictional restaurant in New York City.
By Evan Kleiman • • 57m ListenGood Food taco correspondent Bill Esparza says there are more opportunities to eat regional barbacoa in Los Angeles than there are in Mexico City. Plus, we learn about Fania Lewando, a forward thinking vegetarian restaurateur from Vilnius and two comedians share the story of FUDS, a fictional restaurant in New York City.
Photo: Bill Esparza
In this episode
7 storiesFUDS: A Complete Ency-clo-foodia from Tickling Shrimp to Not Dying in a Restaurant
What began as a prank menu handed out at Brooklyn festival, turned into a cookbook and field guide from the fictional chefs of this fictional restaurant. The book is titled FUDS: A Complete Ency-clo-foodia from Tickling Shrimp to Not Dying in a Restaurant and is co-authored by Dan Klein, Kelly Hudson and Arthur Meyer.
Read the story8 minJonathan Gold Reviews All'Acqua
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he visits All'Acqua , chef Don Dickman's convivial Italian restaurant in Atwater Village.
Read the story6 minVilna Vegetarian: A Vegetarian Jewish Cookbook Ahead of Its Time
Wendy Waxman, along with Barbara Mazur, discovered The Vilna Vegetarian Cookbook while visiting the rare books room at the YIVO Institute for Jewish Research in New York City. The cookbook was written by Fania Lewando, a Jewish restaurateur from Vilnius, Poland (now Lithuania), in 1938.
Read the story9 minRedefining Dumpster Diving: Two Filmmakers Find Mountains of Food Waste in Dumpsters
Grant Baldwin and Jenny Rustemeyer take on a food-waste challenge in their documentary film Just Eat It: A Food Waste Story . The two filmmakers vowed to only eat food that was either found or unwanted. Rustemeyer describes the overwhelming abundance of unspoiled food they rescued during the making of the film.
Read the story10 minHow Millennials Are Reshaping the Grocery Aisle
There are over 80 million millennials in the US, roughly 27% of the US population. Bloomberg intelligence reports that their purchasing power will almost double, from 17% of US spending in 2014 to 29% in 2020. Ken Shea, a senior analyst for Bloomberg Intelligence , explains what this means for the packaged foods industry.
Read the story8 minTaco Round-Up: The Best Barbacoa in LA
Bill Esparza is Good Food's taco correspondent. He calls himself the first ever “tacorazzo” and he writes about tacos and street food for Los Angeles magazine and on his blog, Street Gourmet LA .
Read the story9 minMarket Report
Laura Avery is the market manager at the Wednesday Santa Monica Farmers' Market. This week she talks to John Jackson who sells blueberries for Whitney Ranch in Carpinteria, and to chef Kris Tominaga, who describes how he is using Zuckerman asparagus on his menu at Cadet in Santa Monica. Music: "Sea of Stars" by MC Yogi
Read the story6 min
