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Back to Good Food

Good Food

Best of Good Food

Clifford Wright dishes up great ideas for leftover turkey and Ted Haigh explains why he's sweet on bitters. While Justin Spring offers big thoughts on his mini kitchen, Julia Collin Davison discusses which pots and pans we need most. Plus, Patrick Martins urges us to eat the red wattle in order to save them, Josh Karpf cooks a whole pig's head and Jet Tila does a wok on.

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By Evan Kleiman • Nov 25, 2006 • 1h 0m Listen

Clifford Wright dishes up great ideas for leftover turkey and Ted Haigh explains why he's sweet on bitters. While Justin Spring offers big thoughts on his mini kitchen, Julia Collin Davison discusses which pots and pans we need most. Plus, Patrick Martins urges us to eat the red wattle in order to save them, Josh Karpf cooks a whole pig's head and Jet Tila does a wok on.

  • https://images.ctfassets.net/2658fe8gbo8o/AvYox6VuEgcxpd20Xo9d3/769bca4fbf97bf022190f4813812c1e2/new-default.jpg?h=250

    Evan Kleiman

    host 'Good Food'

  • KCRW placeholder

    Marina McLeod

    Producer, Good Food

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    Bob Carlson

    host and producer, 'UnFictional'

  • https://images.ctfassets.net/2658fe8gbo8o/AvYox6VuEgcxpd20Xo9d3/769bca4fbf97bf022190f4813812c1e2/new-default.jpg?h=250

    Jennifer Ferro

    Jennifer Ferro, President, KCRW, Los Angeles

    CultureFood & Drink
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