The Good Food team selects their favorite segments of 2012. Reporter David Segal visits the Kellogg's headquarters in "cereal city." Peggy Noe Stevens discusses mint juleps and her organization "Bourbon Women" and mixologist Steve Livigni explains barrel aged cocktails. Producer Gillian Ferguson visits Google's Mountain View campus where breakfast, lunch and dinner are on the house. Anson Mills founder Glenn Roberts lays out his mission to bring back heritage grains to the American South and Jonathan Gold revisits Shunji in West LA. At the market, chef DJ Olsen is shopping for winter fruit and John Jackson says the key to his near constant crop of blueberries is compost tea.
The Best of 'Good Food,' 2012 Edition
From this Episode:
DJ Olsen is the Executive Chef at The Black Cat in Silver Lake. He has a bowl of winter fruit on his brunch menu that he serves with a quenelle of Greek yogurt and a...
A Reporter Goes to Cereal City
David Segal is a reporter for the New York Times. His article, " When a Sugar High Isn't Enough ," inspired us to speak to him about his recent trip to Battle Creek,...
Peggy Noe Stevens is a Master Bourbon Taster and the founder of Bourbon Women . Find her Mint Julep recipe on the Good Food blog .
Mixologist Steve Livigni is experimenting with barrel aged cocktails at both Blue Cow and La Descarga where he spearheads the cocktail programs.
The Google Food Program
Good Food producer Gillian Ferguson talks to three of Google's executive chefs - Olivia Wu, Quentin Topping and Scott Giambastinni - about the 28 cafes on Google's Mountain...
Rediscovering Old Grains and Techniques
Glenn Roberts is the owner of Anson Mills in South Carolina. He founded his company to grow, harvest and mill near-extinct varieties of heirloom corn, rice and wheat...