Host Evan Kleiman knows her pasta. This week on Good Food, she talks to Dan Pashman, who she has been advising on his quest to engineer a brand new pasta shape. Scott Daigre of Tomatomania! is back with his annual seedling sale just in time for spring. Gillian Ferguson talks turnips at the Santa Monica Farmer’s Market. Professor Alex Susskind discusses how restaurants are embracing operations and learning to shift costs to the consumer. Michelin-starred chef Dave Beran of Pasjoli shares how his menu shifted to takeout for this week’s edition of “In the Weeds.” Finally, J. Kenji López-Alt provides a science lesson on what happens when water boils.
Pasta shapes, tomatoes, turnips, boiling water
From this Episode:
Pasta Project: a quixotic effort to create a new pasta shape
Dan Pashman, host of The Sporkful podcast, is on a mission to create a new pasta shape. Pashman traveled to a pasta lab in North Dakota where they develop wheat that goes...
Tomatomania! Get to planting tomato seedlings
Tomato planting season is nigh. For almost three decades, Scott Daigre has hosted Tomatomania! each year at the beginning of spring. He offers 270 varieties of tomatoes at...
Turning out fine dining-worthy takeout with farmers market produce
Gillian Ferguson heads to the Santa Monica Farmer’s Market to catch up with Chef Ki Kim of Naemo , a modern Korean pop-up.
Say ‘Check, please!’ before receiving and eating dinner
Professor Alex Susskind of Cornell School of Hotel Administration says this is the most disruptive period he has seen in the restaurant industry.
‘In the Weeds’: Pasjoli opts for takeout in lieu of tableside
Some restaurant models are designed for doorstep delivery so much so that they have their own packaging. Think pizza, Chinese takeout cartons, even a bright pink donut box.