FROM THIS EPISODE
In the 1930s, the Great Depression gave rise to historic changes that drastically affected the way Americans ate. Andrew Coe and his wife, Jane Ziegelman, have done extensive research into the subject for their recent book, “A Square Meal: A Culinary History of the Great Depression.”
This weekend for Easter, tykes will dye their hard-boiled eggs with effervescent-colored tablets. In Ukraine, the art of egg decorating is taken to a whole new level of intricacy. We called artist Sofika Zielyk to talk about the painstaking process of creating these meticulously crafted Ukrainian Easter eggs, called pysanky. We first ran our conversation with her on the show a whole decade ago, and she’s still turning out museum-quality decorated eggs.
This week, our favorite food critic, Jonathan Gold, gets a Middle Eastern-inspired taste of rabbit, freekeh fritters and Turkish breakfast at Kismet in Los Feliz. Read about “all the things” he fills his plate with in his LA Times review.
Turkish breakfast. (Photo by Aliza Sokolow)
Kismet: 4648 Hollywood Boulevard, Los Angeles, CA 90027 | (323) 409-0404
Thirteen years ago, Sandor Katz published “Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods.” His seminal guide to all things cultured has taught countless home chefs how to turn milk into yogurt, fruit into kombucha, vegetables into sauerkraut and meat into salami. Check out the recently updated version of Katz’s fermentation bible.
Sandor Ellix Katz
Rising temperatures here in the Southland call for an ice cream report. For that, we turn to Dana Cree. While working as a pastry chef at the Publican in Chicago, she started selling her pints labeled with “Hello, my name is…” stickers. That led to a new cookbook on the science behind the frozen confection titled, “Hello, My Name Is Ice Cream.” Try her recipe for fresh ginger frozen yogurt on the Good Food blog.
This week at the Santa Monica Farmers Market, Laura Avery talks with Sydney Hunter III, executive chef at Sawyer and Kettle Black in Silver Lake, about recipes that make use of Swiss chard. She also gets tips for how to grow the rainbow-stemmed leafy greens from the manager of Rutiz Family Farm, Chris Edwards.
Even if you eat kosher meat, you probably haven’t seen a kosher animal slaughter first-hand. The Jewish Initiative for Animals organizes public demonstrations of the process to get eaters thinking about kosher food traditions and animal welfare. Contributor Sam Brasch attended one at the Hazon Food Conference in Connecticut. His story comes to us with support from KCRW’s Independent Producer Project and the UC Berkeley School of Journalism 11th-Hour Food and Farming Fellowship. Read more of his account of the kosher rooster slaughter on the Good Food blog.
More From Good Food
Joël Robuchon, restaurant lines, and Jonathan Gold on N.W.A. This week the world lost its most highly decorated chef, Joël Robuchon. Chef Ludo Lefebvre recalls lessons he learned at the hands of this master. We also revisit Evan Kleiman and Jonathan Gold’s 2014 visit to Robuchon’s Vegas restaurant. Jean Trinh investigates how some diners in LA can stand waiting two or more hours in line. Finally, we recall Jonathan Gold’s coverage of the influential rap group N.W.A.
Omega-3s, 'Downtime' with the Redzepis, and zucchini ice cream Paul Greenberg discusses what the Omega-3 boom means for our planet and lives. Nadine Redzepi talks about cooking for culinary giants like her husband Rene Redzepi in ‘Downtime.’ Crafting a menu takes more than exceptional produce, says writer Diana Henry. Also, a tour and history of LA’s pan dulce scene. Plus: ‘City of Gold’ director remembers Jonathan Gold’s 1992 piece on the LA riots.
Remembering Jonathan Gold (1960-2018) There’s a Jonathan Gold-sized hole in the heart of Los Angeles. The Pulitzer-winning LA Times food critic died on July 21, prompting an outpouring of grief and love from around the world. For this special tribute, we gathered the voices of colleagues, friends, chefs, and listeners to celebrate the man who taught us how to eat and live in LA. We dedicate this show to our former colleague of 20 years.
BONUS: Classic Jonathan Gold on KCRW In this bonus episode, we're resharing some of the late Jonathan Gold's classic segments on KCRW from over the past 20 years. These conversations had a tremendous impact on LA’s dining scene, helping Angelenos to get out of their silos to explore new neighborhoods and cuisines.
LATEST BLOG POSTS
Joël Robuchon: My introduction to the refined world of luxury fine dining In 2014, Evan Kleiman took a road trip to Las Vegas with Jonathan Gold. The highlight of the trip by far was an opulent dinner at Joël Robuchon in the MGM Grand: the most luxurious meal she had ever experienced up until that point. In honor of the legendary French chef Joël Robuchon who passed away this week, we’re resharing Evan’s 2014 reflection on that unforgettable meal. Read More
Getting Fresh with Salt & Straw’s Tyler Malek Market Report producer Joseph Stone caught up with Salt & Straw’s Tyler Malek at the Santa Monica Farmer’s Market to talk about the wonderful world of ice cream. Read More
¡Pasar el café! Nostalgia sparks new twists on pan dulce classics in L.A. With apologies to the New York Times, bakeries aren’t exactly a new thing in LA. Pan dulce has been quietly flourishing here for decades. Conchas, quesadillas, and orejas may be unfamiliar to many, but they’re treasured in LA’s Latino communities. Audrey Ngo reports. Read More