While Hans Rockenwägner remembers Oktoberfests and smart drinking strategies, Good Food producer Thea Chaloner visits a prison in Oregon to see what's being served. Meantime, John Sedlar celebrates the cuisine of Los Angeles with the Museum Tamal. Jonathan Gold celebrates LA a meal at a time and Nathan Hall shows us what real Southern food is all about. Plus, Babette Pepaj introduces us to her new website, BakeSpace.com, which is like a MySpace for cooks.
Oktoberfest, Prison Food & Museum Tamal
From this Episode:
Myspace for Food Geeks
Babette Pepaj had a nostalgic version of recreating the old fashioned coffee klatch, but instead has updated it to fit a modern profile. She has created an online community...
Jonathan Gold Serves Up BLD
Jonathan Gold of LA Weekly visits BLD, a new restaurant whose acronymic name stands for Breakfast Lunch Dinner. BLD, 7450 Beverly Blvd., L.A., (323) 930-9744. Open daily 8...
Hot Water Cornbread and Other Southern Foods
Nathan Hall learned what real Southern food is from his grandfather, a former Louisiana house slave. He tells about the key ingredients of plantation dishes like hot water...
We're going to the joint today. Good Food Producer Thea Chaloner heard about the Eastern Oregon Correctional Facility, a medium security prison, that has hired a trained...
Laura Avery speaks with Laura Ramirez of J.J.’s Lone Daughter Ranch about her pink pomegranates and Mexicola avocados.
Chef John Rivera Sedlar is in studio to tell us about the new culinary institution called Museum Tamal, opening Fall 2008 in Los Angeles. Chef Sedlar says that we are...