Good Food
Cherries; Brain Food; Backyard Bounty Feeds the Hungry
This week, how your diet can keep your brain sharp, Italian food with Jonathan Gold, and feeding the hungry with the bounty of our backyards.
By Evan Kleiman • • 1h 0m ListenThis week on Good Food with Evan Kleiman, Dr. Andrew Weil tells how our diet can keep our brain in shape. We'll go out for Italian food with Jonathan Gold. Get a peek inside the kitchen at El Bulli courtesy of Lisa Abend. Americans' expanding waistline has the Coast Guard changing some of their rules. Naval Architect Bill Peters explains. Rick Nahmias tells us how the bounty of your backyard can feed the hungry. The father of California Cuisine, Jonathan Waxman is here. Plus, we'll get a taste of Assyrian food courtesy of Eddie Lin. And, Akasha Richmond has a fresh, farmers market alternative to Maraschino cherries.
In this episode
8 storiesMarket Report
Akasha Richmond is the chef/owner of Akasha in Culver City. She is using cherries from the farmers market at her bar. She cooks them in a simple syrup with spices for a cocktail garnish.
Read the story9 minBrain Food
Dr. Andrew Weil is a pioneer in the field of integrative medicine. For brain health, he recommends eating 2-3 servings of fish high in omega-3 fatty acids (like salmon and sardines).
Read the story8 minJonathan Gold on Sotto
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly . This week, he reviews Sotto, the new restaurant in the former Test Kitchen space. The restaurant is built around at Neapolitan wood-burning oven.
Read the story8 minEl Bulli
Lisa Abend's book is The Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adria's El Bulli . El Bulli, the legendary restaurant of Chef Ferran Adria, will close at the end of July.
Read the story9 minAmerica's Expanding Waistlines Mean New Rules for the Coast Guard
Earlier this year, the US Coast Guard issued new rules regulating the allowable weight for commercial vessels. They re-calculated the average person's individual weight based on the CDC's National Health and Nutrition Examination Survey . According to the survey, the average weight is 185 pounds, up from 160 back in 1960.
Read the story4 minBackyard Bounty Feeds the Hungry
Rick Nahmias runs Food Forward , which organizes groups of people to glean fruit trees in Southern California. The fruit is then donated to area food pantries. They are organizing a series of food preservation workshops called Can It !
Read the story6 minThe Father of California Cuisine
Jonathan Waxman is the the chef/owner of Barbuto restaurant in NYC, a cookbook author ( Italian, My Way ) and a former contestant on Top Chef Masters . Waxman is perhaps best known for his roast chicken (recipe here ).
Read the story8 minAssyrian Cuisine
Eddie Lin writes the blog Deep End Dining. Last week he visited the Assyrian Food Fesival in Tarzana. Pictures from the event are on the Good Food Blog .
Read the story6 min
