Good Food
Beefalo; Underground Fermenters; Gluten-Free Holiday Baking
This week on Good Food with Evan Kleiman, our holiday baking series continues with gluten-free options. Hear about the beefalo, part cow, part buffalo. Tom Philpott will help us sort through the latest food bills. And Jonathan Gold is here with a restaurant for us to try.
By Evan Kleiman • • 58m ListenEven the gluten-free can enjoy holiday baked goods. This week on Good Food with Evan Kleiman, Shauna James Ahern, aka Gluten-Free Girl, explains how it's done. Tom Philpott tells us the positives and negatives of the latest food bills. Have you heard of the Beefalo? It's part cow, part buffalo and rancher Mark Merrill raises them in Washington state. Burkhard Bilger finds out about underground food movements dealing in bacteria. We'll go to Huge Tree in Pasadena with Jonathan Gold. Eating in the low-country with Enjolik Oree-Bailey. Plus Valerie Gordon of Valerie Confections shares her noir and blanc fruitcakes with us. And chef Tony DiSalvoof Whist at the Viceroy shares a hearty rustic soup recipe.
