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This Valentine’s Day we take a deep dive into the quirky past of Candypants, the world’s first edible underwear. Plus, punk-baker Brooks Headley shares his Fancy Desserts and we look at the evolution of Necco’s conversation candies which have evolved from poetry to directives like “Tweet me.”

Banner Image courtesy David Sanderson and Lee Brady

An Unofficial History of Edible Underwear 12 MIN, 46 SEC

Writer Gideon Brower uncovers the quirky origin story of “Candypants,” the original edible underwear.

The evolution of edible briefs involves cutting-edge food science, disco, Tokyo Rose and a suitcase stuffed with cash.

Gideon Brower, Independent Producer (@GideonLA)

“Tweet Me.” “Text Me.” Modern Love Notes from Necco’s Sweethearts 6 MIN, 44 SEC

Mary Lane is a social media specialist at Necco, the producer of Sweethearts conversation candies. She describes the evolution of conversation candies which began as poetry in the late 1800’s and today include hashtag message such as #love.

Brooks Headley’s Fancy Desserts 8 MIN, 52 SEC

Brooks Headley is the pastry chef at Del Posto in New York City. His book is Brooks Headley’s Fancy Desserts: The Recipes of Del Posto’s James Beard Award–Winning Pastry Chef.

We have a recipe for his Sbrisolona on the Good Food Blog.

Prison Dairies Provide Milk and Eggs for Those Behind Bars 7 MIN, 2 SEC

When Lisa Morehouse was reporting in a Central Valley prison a few years ago she was surprised to find a henhouse on the premises. She discovered that roughly 6% of California’s inmates work in food production while behind bars. Their work ranges from coffee roasting to almond farming to milk production.

In this story she takes us behind bars to meet the men who who gather eggs and milk the cows in California prisons.

Market Report 8 MIN, 18 SEC

Laura Avery is the Market Manager at the Wednesday Santa Monica Farmers’ Market. This week she talks to Margarita Smith from Mud Creek Ranch. They grow over 500 varieties of citrus on their organic farm in Santa Paula.

Ari Taymor, chef-owner of Alma in Downtown LA, is a fan of the citrus from Mud Creek Ranch. This week he’s featuring Cara Caras, blood oranges, tangerines and a hard to find variety called Marrakesh Limonetta on his menu.

Laura Avery, Santa Monica Farmers' Market

Tostilocos are the Main Attraction at Tortas y Bionicos “Nice” in Santa Ana 4 MIN, 3 SEC

Gustavo Arellano is the Editor of the OC Weekly, author of Taco USA and a frequent guest on Good Food.

This week he recommends the tostilocos at Tortas y Bionicos Nice in Santa Ana.

Gustavo Arellano, Host, 'Orange County Line' (@GustavoArellano)

Taco USA

Gustavo Arellano

Jonathan Gold Reviews Fang’s Kitchen in Monterey Park 7 MIN, 13 SEC

Jonathan Gold is the Pulitzer Prize winning food writer for the LA Times.

This week he reviews Fang’s Kitchen, a new Sichuan restaurant in Monterey Park. He recommends the cold rabbit appetizer, the spiced duck head, dandanmian, green chiles stir fried in chile sauce and water boiled fish.

Jonathan Gold (1960-2018), Good Food on the Road (@thejgold)

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