Photo: David L. Reamer
FROM THIS EPISODE
Robert Lustig is a professor of Pediatrics in the Division of Endocrinology at UC San Francisco. His YouTube lecture, Sugar: The Bitter Truth, has been viewed over six million times. He is also the author of Fat Chance and is one of the prominent voices in the documentary film, Fed Up.
Music: "Flight Facilities"
Robert H. Lustig
In The Big Fat Surprise: Why Butter, Meat & Cheese Belong in a Healthy Diet, author Nina Teicholz casts doubts on the many low fat diet trends that thrived during previous decades. Following eight years of research, she’s come to the conclusion that fat is not our foe.
Music: "Hey Brother" by Avicii
Filmmakers Grant Baldwin and Jenny Rustemeyer take on a food waste challenge in their documentary, Just Eat It: A Food Waste Story. The two vowed to eat only discarded food for six months. Rustemeyer describes the overwhelming abundance of unspoiled food they rescued during the making of the film.
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week, he visits Pok Pok LA, the latest addition to Chef Andy Ricker’s Thai restaurant empire. Jonathan recommends Ike's Vietnamese Fish Sauce Wings, Cha Ca "La Vong" (fried catfish), duck larb, pennywort salad and buffalo jerky.
Pok Pok LA
978 N Broadway
Los Angeles, CA 90012
Music: "Don't Want to Fight" by Alabama Shakes
Plus, Joseph Johnson, chef de cuisine at Josiah Citrin’s Charcoal Venice, shares his tips for grilling (or roasting) radicchio. We have a recipe for Charcoal’s Portobello Mushrooms, Grilled Radicchio, Maui Onion warm winter salad on the Good Food blog.
Music: "Wanna Be Your Lover" by Prince
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
Why Gustavo is doing a Great Tortilla Tournament for KCRW It’s the perennial question: Corn or flour? We’re putting 64 Southern California tortillas head-to-head in our #MasaMadness bracket to see who will win the Golden Tortilla trophy. Gustavo Arellano fills us in on all the details. Read More
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