Good Food
Fermentation, Black excellence, Pok Pok closes, persimmons
The U.S. has been under a global microscope all week. Time and waiting are very important variables, according to fermenting revivilaist Sandor Katz.
By Evan Kleiman • • 56m ListenThe U.S. has been under a global microscope all week. Time and waiting are very important variables, according to fermenting revivilaist Sandor Katz. He discusses the challenges and delayed gratification of fermentation and how it is a metaphor for daily life. Chef Marcus Samuelsson discusses the Black experience and the pillars of Black food in modern American cuisine. Andy Ricker shares his thoughts on the decision to end the 15-year run of his Pok Pok restaurant group. Bali-style bungkus pops up in a driveway. Finally, persimmons are back at the farmer’s market.
In this episode
5 storiesDrawing connections between the microbial community and human culture
According to food writer and DIY activist Sandor Ellix Katz, the English language uses the word “fermentation” to describe both the literal process of yeast and bacteria transforming nutrients in foods and beverages, but also any phenomenon that is…
Read the story13 minAuthorship, memory, aspiration: ‘The Rise’ of Black cooks
Black excellence has long been celebrated in popular culture — sports, music, literature and film. Why the delay in the culinary industry to recognize the contributions of Black cooks and innovators?
Read the story15 minInnocence and idealism lost: Andy Ricker closes all Pok Pok locations
Andy Ricker opened the first Pok Pok in Portland in 2005 when he said finding Thai food in the U.S. was difficult unless you lived in Los Angeles and were in the know. Subsequent locations, success, and cookbooks followed.
Read the story12 minIn the Weeds: Bali-style bungkus served in a driveway
After losing their jobs in the pandemic, sisters Celene and Tara Carrara decided to open a pop-up from the driveway of their childhood home.
Read the story8 minPicking the perfect persimmon
Market correspondent Gillian Ferguson talks to Gemma Matsuyama, who is shopping for persimmons, quince, and squashes at the Culver City Farmer’s Market for her seasonal cream puffs she serves at Ototo.
Read the story9 min
