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Ever wonder what chefs feed their kids when they leave the restaurant? Author Fanae Aaron shares some interesting ideas and recipes from chef-parents. and chef Josiah Citrin of Mélisse in Santa Monica shares a recipe that his kids enjoy. Also, for those who prefer to eat out with the kids, Jessica Ritz has some unique ideas for dining out with children in Los Angeles. Kathy and Ken Lindner explain why you should always order a bison burger instead of a buffalo burger. Dr. Frederick Douglass Opie discusses the influence of African foodways on Latin American cuisine. Brew-master Cam Hines explains why there are so few microbreweries in Australia, and filmmaker Werner Herzog recounts his experience cooking and eating his shoe. Plus, the LA Weekly's Jonathan Gold takes us to Monterrey Park, and the OC Weekly's Gustavo Arellano tells us where to find the oldest dish in Mexico.

One Good Dish

David Tanis

Guest Interview Bison versus Buffalo 4 MIN, 43 SEC

bison.jpgKathy and Ken Lindner own Lindner Bison.  They sell their bison meat at several Los Angeles farmers' markets including the Santa Monica Wednesday Market.

The Lindners will be signing their new book, Standing into the Storm, on Wednesday, November 9 at the Santa Monica Farmers' Market.

Standing into the Storm

Jr. Kathy Margarete Lindner with Kenneth Robert Linder

Guest Interview What Chefs Feed Their Kids 5 MIN, 45 SEC

chefs.jpgFanae Aaron is the author of What Chefs Feed Their Kids.

Guest Interview A New Twist on Minestrone 3 MIN, 8 SEC

squash.jpgJosiah Citrin is the chef and owner of Mélisse in Santa Monica. He has two children, ages 11 and 14 and he cooks with his family every Monday night. Last Monday he made a Minestrone soup, but with butternut squash in lieu of tomatoes.

To make Citrin's version of Minestrone, first sweat some onions in a pot. Add diced squash to the pan and allow it to caramelize. Then add vegetable or chicken stock, bring it to a boil and then simmer for roughly 35-40 minutes. Strain out the solids so that you are left with a butternut squash-infused stock. Add chopped fresh vegetables of your choice (Citrin added celery root, carrots, green beans, mushrooms and zucchini) to the strained broth and continue simmering at a low temperature (about 180-185° Fahrenheit) until the vegetables are just cooked through. You can also add pasta or chicken to give it more body. Garnish with fresh chopped parsley and serve.

Guest Interview Food Adventures for the Young and Old 8 MIN, 21 SEC

Jessica Ritz is the voice behind Taster Tots LA. Her suggestions for where to eat out with kids are below. She also suggests a stop at the Bunker Hill landmark, Angels Flight.

Downtown LA:
Starry Kitchen
350 S Grand Ave
Los Angeles

Grand Central Market
317 S Broadway
Los Angeles

100 Japanese Village Plaza
Los Angeles (Little Tokyo)

337 E 1st St
Los Angeles (Little Tokyo)

Spice Table
114 S Central Ave
Los Angeles (Little Tokyo)

135 S San Pedro St
Los Angeles (Little Tokyo)

Mid City:
Food trucks near LACMA
5905 Wilshire Blvd
Los Angeles

Black Cat Bakery
519 S Fairfax Ave
Los Angeles   
Santa Monica:
3221 Donald Douglas Loop S
Santa Monica
Van Nuys:
94th Aero Squadron
16320 Raymer St
Van Nuys (Lake Balboa)

Guest Interview Plantains and Cilantro: From Africa to Latin America 8 MIN, 26 SEC

hog-hominy.jpgDr. Frederick Douglas Opie is a history professor at Babson College in Massachusetts, and the author of Hog & Hominy: Soul Food from Africa to America. For more posts on African foodways and Latin America check out his blog.

Music break: "Evil Eye Instrumental" by The Tellers

Hog and Hominy

Frederick Douglass Opie

Guest Interview The Tricky Thing about Brewing Beer in Oz 6 MIN, 59 SEC

Cam Hines is the co-founder and owner of Mountain Goat Brewery in Melbourne, Australia. Due to the extremely high excise tax put on bottles and kegs in Australia, there are very few microbreweries and very little Australian beer is exported to the US.

Guest Interview Werner Herzog Eats His Shoe 5 MIN, 58 SEC

Kim Masters, host of KCRW's The Business, interviews Werner Herzog about how and why he ate his shoe. You can catch the rest of Kim's conversation with Herzog on Monday, November 7 at 2:30pm.

You can watch documentarian Les Blank's short film, Werner Herzog Eats His Shoe, on the Good Food blog.  Herzog will award the Career Achievement Award to Les Blank at the IDA (International Documentary Awards) on December 2 in Los Angeles.

(Audio tracks are from Werner Herzog Eats His Shoe.)
Guest Interview Chinese Pies 5 MIN, 56 SEC

Jonathan Gold visits Beijing Pie House in Monterey Park. The xian bing, stuffed with ground lamb is the specialty of the house. Gold also recommends the "Homeland Meat Cake" and the beef rolls.

Beijing Pie House
846 E Garvey Ave
Monterey Park, CA 91755

All of Jonathan Gold's restaurant suggestions are on the Good Food Restaurant Map.

Guest Interview The Sacred Lamb 8 MIN, 1 SEC

Gustavo Arellano is the Managing Editor of the OC Weekly, where he also reviews restaurants. This week he talks about the lamb at El Borrego Sagrado in Santa Ana.

El Borrego Sagrado
1307 S Main St
Santa Ana, CA 92707

All of Gustavo Arellano’s restaurant suggestions are on the Good Food Restaurant Map.

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