On May 24, 1997, Evan Kleiman recorded her first interview as host of Good Food. Today on the show travel back in time and hear classic segments from the last 15 years like a conversation with Julia Child from the summer of 2000 and an interview with Anthony Bourdain about cooking French classics like Duck Confit and Celery Remoulade. Ruth Reichl discusses the importance of anonymity to a restaurant critic and Harold McGee explains what meat glue is. We've been looking to Jonathan Gold for 15 years to find out where to eat in LA. Hear his 2007 review of Jitlada that launched the little restaurant to national fame. Bizarre and quirky segments have always had a place on Good Food, like the story of Dick van Nostrand's Sourtoe Cocktail served in Canada's Yukon. Plus, get a little history with Henry Petroski's anthropological look at the toothpick and Barry Estabrook's dose of food justice with his look at Florida tomato workers.
Celebrating 15 Years of Evan Kleiman and 'Good Food'
From this Episode:
Barry Estabrook has been following the story of the tomato harvest workers in Immokalee, Florida for years.
5 min, 20 sec
Shiho Yoshikawa is the chef at Sweet Rose Creamery in the Brentwood Country Mart. She makes 18 flavors of ice cream and sorbet fresh each morning, all inspired by the...
6 min, 59 sec
In June of 2000 Evan interviewed Julia Child at the Museum of Television and Radio. Child talks about her favorite kitchen tools, in particular the "fright knife" that she...
6 min, 29 sec
Anthony Bourdain before 'No Reservations'
In 2004, Evan interviewed Anthony Bourdain about his Les Halles Cookbook : Strategies, Recipes and Techniques of Classic Bistro Cooking. Rather than the opinionated...
6 min, 34 sec
Ruth Reichl on the Anonymity of a Restaurant Critic
In this 2005 interview, Ruth Reichl talks about dressing up in disguise when she was the restaurant critic for the New York Times. Her book, Garlic & Sapphires : The Secret...
7 min, 9 sec
Harold McGee Explains Meat Glue
Chefs all over the country call on food scientist Harold McGee to decipher the chemical reasons for their kitchen catastrophes. His book, On Food and Cooking : The...
Still the Hottest Restaurant in Town
Jonathan Gold revisits an old favorite. Jitlada has long been a place to go for good Thai food, but in 2007 the restaurant changed hands and a Southern Thai family took...
4 min, 42 sec
Hold the Paper Umbrella, I'll Have a Sourtoe with My Cocktail
Bar owner Dick van Nostrand serves up a Sourtoe Cocktail using a real, preserved human toe at Downtown Hotel in Dawson City, Yukon (Canada). This drink has even got a club...
6 min, 42 sec