Figure Skater Brian Boitano was an Olympic gold medalist in 1988 and won multiple world and U.S. championships over his career. But he was recently in the news for a different reason. Boitano recently spoke to the New York Times about starvation and eating disorders in his sport, and the fraught relationship that many athletes have with food.
FROM THIS EPISODE
Chef José Andrés serving the community in Puerto Rico.
Photo courtesy of World Central Kitchen.
This week the James Beard Foundation named Chef José Andrés Humanitarian of the Year for his work in Puerto Rico. His nonprofit World Central Kitchen served three million meals to survivors of Hurricane Maria. New York Times writer Kim Severson visited Andrés on the ground in Puerto Rico and saw the impact of his work in devastated communities.
Recently some noted chefs and restaurateurs have announced that they’re stepping away from the day-to-day operations of their businesses following allegations of sexual harassment against them. Pete Wells, restaurant critic for the New York Times, recently addressed the issue of how most restaurateurs are failing to take responsibility.
April Bloomfield presides over a vegetable-focused menu with standouts
like the cabbage with oyster emulsion. Photo by Sierra Prescott.
Jonathan Gold ventures a review of The Hearth & Hound in Hollywood. Amid recent allegations against co-owner Ken Friedman, he still finds plenty of reasons to go, including Chef April Bloomfield’s important culinary voice and the restaurant’s exceptional wine list.
A chef from popular Smorgasburg LA vendor Shrimp Daddy
prepares their signature garlic shrimp. Photo by Rosalie Atkinson.
Good Food visits the weekly Smorgasburg LA food festival to meet some exciting new vendors.
Carlos Gomez, Churro Boss (@thechurroboss)
June Kwan, Shrimp Daddy (@EatShrimpDaddy)
Armen Martirosyan, Mid East Tacos
Mark Reynolds, The Jolly Oyster (@JollyOyster)
Jason Winters, Hearth & Olive
Zach Brooks, general manager of Smorgasburg LA (@midtownlunchLA)
Chef and TV personality Susan Feniger stops by KCRW to share about Simply diVine, the premier food and wine event for the LGBT community and its supporters.
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The Water Show Water may be the essence of life but it’s subject to near-constant misuse. Journalist Mark Arax profiles a couple running a water monopoly in the Central Valley. A once abundant Cambodian lake is in decline, leaving fisherman and half the population scrambling for fish. We’ve heard of using less water but what about eating less water? And Mark Gold (Jonathan’s brother) shares tips on water conservation in LA.
Chicago's South Side barbecue, a Koreatown guide, and food in cinema The South Side of Chicago has a rich barbecue heritage, but only half the city seems to know. Chef Nyesha Arrington’s restaurant Native pays homage to the city that made her. Jonathan Gold shares his favorite restaurants in Koreatown. A touching biography of cookbook author Paula Wolfert wins a best cookbook award. And it turns out, many of this year’s Oscar-nominated films are actually all about food.
Kitchen Creativity, Deb Perelman, and the myth of 'easy cooking' We’re looking inside the modern home kitchen. Cookbook authors Karen Page and Andrew Dornenburg are unleashing creativity. Deb Perelman looks back on Smitten Kitchen and talks everyday meals. Amy Trubek says home cooking has come a long way. And food historian Rachel Laudan explains why ‘easy cooking’ is far from it. Finally, there’s puntarelle at the market and Jonathan Gold finds superlative dim sum.
Curtis Stone, true crime in food, and gopchang Curtis Stone’s new theme for Maude takes eaters around the world. A new Netflix series explores crime in the food industry. Koreatown serves up an intimidating dish. Simran Sethi tells us how sound can change the taste of chocolate. Tết celebrations kick off with bánh chưng at Good Girl Dinette. We’ll talk mushrooms at the market and hear just how spicy Jonathan Gold likes his ramen at Killer Noodle.
LATEST BLOG POSTS
James Beard Award’s 2018 nominations are here! Hear them again. Over the last year, we’ve had hundreds of guests stop by KCRW to chat about recipes, food politics and beyond. We were happy to see some of their names among the 2018 James Beard Award nominees! Revisit the conversations we had with these leaders in food writing, reporting, making, and eating. Read More
Like water for quiche: a low-water recipe An ordinary egg takes roughly 23 gallons of water to produce. Author Florencia Ramirez wants cooks to know there are options for buying eggs which solely use rainwater, also known as ‘green water.’ Read More