Good Food

Morels; Wild Fennel; The Future of Food Writing

Is there a future in food writing? An influential writer says yes, but it's not what it used to be. Plus, the hunt for morels and foraging for wild fennel in LA.

By Evan Kleiman • Apr 28, 2012 • 1h 0m Listen

Is there a future in food writing? Amanda Hesser says yes, but don't expect to earn a living wage. Russ Parsons and Jim Rainey weigh in on the end of the LA Times Food section. Eugenia Bone recalls the characters she met while foraging for morels and we follow three LA chefs - Shannon Swindle, John Keenan and Holden Burkons - into the foothills of Topanga Canyon as they forage for wild fennel. Jonathan Gold phones in from Kansas City to discuss the merits of true Kansas City BBQ and Peggy Noe Stevens offers etiquette for drinking at the Kentucky Derby.

Evan Kleiman
host 'Good Food'
Gillian Ferguson
Supervising Producer, Good Food
Laryl Garcia
Senior Director, Good Food
Harriet Ells
Program Director for Talk

Culture

Food & Drink

Good Food

Morels; Wild Fennel; The Future of Food Writing

Is there a future in food writing? An influential writer says yes, but it's not what it used to be. Plus, the hunt for morels and foraging for wild fennel in LA.

Share

Good Food

Morels; Wild Fennel; The Future of Food Writing

Is there a future in food writing? An influential writer says yes, but it's not what it used to be. Plus, the hunt for morels and foraging for wild fennel in LA.

Share