Good Food
Best of 2020, meat alternatives, trucking during COVID, bad apples
The Best of 2020 reads like the ultimate oxymoron. In a year that may be the worst for many of us, Good Food looks back on some highlights. Benjamin Wurgaft looks to the future of food and the use of meat alternatives in the lab.
By Evan Kleiman • • 56m ListenThe Best of 2020 reads like the ultimate oxymoron. In a year that may be the worst for many of us, Good Food looks back on some highlights. Benjamin Wurgaft looks to the future of food and the use of meat alternatives in the lab. Angeleno Pascal Baudar preserves all that is good after a forage with master fermentation techniques. Jay Singh lets Good Food ride shotgun on his long haul journeys delivering produce and groceries to supermarkets across the U.S. Helen Rosner reads from her piece in The New Yorker, a metaphor for how a few bad apples spoil the bunch. Food scholar Adrian Miller reflects on how food has been weaponized. Finally, Justin Pichetrungsi gave up a career in art direction and concept design to keep his father’s dream alive.
In this episode
6 storiesMeat alternatives and the future of food
Seven years ago, scientists unveiled the first laboratory-created hamburger. Benjamin Aldes Wurgaft explores the quest to generate sustainable proteins in the lab and the problems in our food system in his book, “ Meat Planet .”
Read the story12 minFermenting with master forager Pascal Baudar
Want to get started on your own wild fermentation journey? Belgian wild food researcher Pascal Baudar says look for yellow on the hills in May.
Read the story11 minChallenges facing truck drivers during the coronavirus pandemic
Being a truck driver already has its challenges, long days of solitude with brief breaks for food and respite.
Read the story7 min‘Burn the infected branch or even the whole tree,’ writes Helen Rosner
Food Correspondent Helen Rosner reads her recent piece for “The New Yorker,” in which she explains apple rot and disease, while invoking the old adage of a few bad apples spoiling the bunch.
Read the story5 minAdrian Miller on America’s deep history of weaponizing food
Historian and author Adrian Miller has studied how food can be weaponized to create stereotypes and stigmatize certain communities. But food can also be a balm and tool of reconciliation.
Read the story12 minIn the Weeds: What we’re willing to give up for family
Justin Pichetrungsi’s father started Anajak Thai Cuisine in Sherman Oaks in 1981. Pichetrungsi grew up in the restaurant and describes his dad as a hustler in his native Bangkok.
Read the story9 min
