Good Food
How to Shop at a Korean Grocery Store; Modern Gefilte Fish
Two chefs are giving gefilte fish a makeover this Passover. We decode the aisles of chile paste in a Korean grocery store. Plus, why this year's Farm Bill matters to you.
By Evan Kleiman • • 57m ListenHave you ever had gefilte fish? Chefs Mark Spangenthal and Jonathan Waxman dreaded the slimy fish of their youth and are reinventing the Passover staple with modern riffs. Debbie Lee guides us through the aisles of a Korean grocery store, tells us what to shop for and offers tips on how to cook those unfamiliar ingredients at home. Professor Gary Williams explains the complicated history of the Farm Bill and Marion Nestle, Josh Viertel, Roger Johnson and Dale Moore tell us what they believe are the most important issues in this year's Farm Bill debate. Plus, Jonathan Gold is surprised to find that he enjoys a build-your-own pizza joint in Westwood.
In this episode
7 storiesWhy the Farm Bill Matters to You
Dr. Gary Williams is a Professor of Agricultural Economics at Texas A & M University. He explains that the Farm Bill, first passed under President Roosevelt during the Great Depression, is now predominantly focused on Nutrition and Food Assistance programs like SNAP .
Read the story1 minKorean Pub Grub
Debbie Lee is the chef and owner of Ahn Joo Food Truck and Ahn Joo Snack Bar . Her latest book is Seoultown Kitchen : Korean Pub Grub to Share with Family and Friends.
Read the story1 minNot Your Grandmother's Gefilte Fish
Mark Spangenthal is the chef of the recently opened Kutsher's in Tribeca. He's putting his modern twist on traditional Jewish fare like gefilte fish, kugel and matzo ball soup. His gefilte fish is made with halibut instead of the traditional carp. He serves it with a beet and horseradish tartare, micro arugula and a parsley vinaigrette.
Read the story1 minMexican Passover
Jonathan Waxman is the chef and owner at Barbuto in New York City and the consulting chef at Rosa Mexicano nationwide. He's crafted a Mexican influenced Passover Menu for all Rosa Mexicano restaurants. It features beef brisket tacos, Passover chilaquiles made with matzo meal and a chile-spiked gefilte fish.
Read the story1 minMarket Report
Akasha Richmond is the chef and owner of Akasha Restaurant in Culver City. Passover and Easter fall on the same weekend this year and the restaurant is celebrating both holidays with a Passover Seder on Saturday, April 7 and a Passover/Easter Brunch on Sunday, April 8. Jerry Rutiz is the owner of Rutiz Family Farms .
Read the story1 minShopping at the Korean Market
Debbie Lee takes Evan to the Koreatown Galleria , the premier Korean Grocery in Los Angeles, at the intersection of Olympic and Western. She decodes the aisles of Gochujang, sesame oil and soy sauce, and suggests a few staple ingredients to keep in your freezer. Hear outtakes and see photos of the excursion on the Good Food Blog .
Read the story1 minThe 'Chipotle-ization' of Pizza
Jonathan Gold visits 800 Degrees Neapolitan Pizzeria , the latest venture from Adam Fleischman of Umami Burger fame. He describes it as the "Chipotle-ization" of pizza. You can pick your protein and pick your cheese. The pizza's cooked in the same amount of time it takes to make a Chipotle burrito.
Read the story1 min
