FROM THIS EPISODE
Sarah Lohman calls herself a historic gastronomist because she specializes in archival recipes at her job at the Tenement Museum in New York City. She's now writing a book — working title, “Ohio 1910” — based on a ghastly murder and a family’s handwritten cookbook from the 1800s. We've never met a food murder mystery we didn't like, and this sounds like a good one.
The final cookbook published by Lucky Peach magazine is an ode to the egg. Rachel Khong edited the collection of essays, stories and recipes, “All About Eggs.” She shares highlights from the book, from what nuns have to do with egg custard tarts to unsolved murder mysteries that start and end with a plate of poached eggs.
In this week's restaurant review, LA Times food critic and "Good Food" regular Jonathan Gold stops by Akasha Richmond’s restaurant in Culver City. Until recently, the 9531 Culver Boulevard location was home to Sambar, where Richmond served dishes inspired by India. Now she's switched things up to serve rustic Italian fare in the same spot under a new name, AR Cucina. Tune in to hear what’s on Jonathan’s plate, along with a plea that diners pony up just as much cash for Indian as Italian cuisine. Here’s his full LA Times review of the neighborhood restaurant.
Pane di Casa at AR Cucina. (Photo by Rob Stark Photography)
AR Cucina: 9531 Culver Boulevard, Culver City, CA 90232 | (310) 558-8800
At the San Francisco community cooking school, 18 Reasons, program director Michelle McKenzie is on a mission to educate people about the oft-forgotten fruits, vegetables and herbs that grow in trees and fields. She wrote a book to help intrepid eaters identify and cook their foraged finds called, “Dandelion and Quince.”
We're starting to see raspberries at our farmers' markets in Southern California. Chef Alex Ageneau serves red raspberries as an accent to cold pea soup or alongside pistachio financiers for dessert at Petrossian in West Hollywood. He prefers to buy them early in the season when they are still firm and have a pleasing tangy bite. Farmer Lori Heal ticks off the red, yellow and black varieties she grows at 2 Peas in a Pod in Arroyo Grande. Their raspberries are handpicked by half a dozen workers who have been at the farm for ages.
More From Good Food
The Farm Show We revisit our conversation on the state of America’s farmlands and the people that control our nation’s agriculture. As policy, the climate, and the country’s needs change, we examine some of the greatest challenges facing the farming community: new legislation, modern farm life, escalating suicide rates amongst farmers, and more.
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.
Brian Boitano, José Andrés' philanthropy, Pete Wells on harassment Brian Boitano shares the struggle that many figure skaters have with food. Kim Severson talks about Chef José Andrés’ humanitarian work in Puerto Rico. Pete Wells asks why restaurateurs and chefs are issuing tepid responses to sexual harassment scandals. Meanwhile, Jonathan Gold ventures a review of The Hearth & Hound in Hollywood. And we’re checking out a different market this week: Smorgasburg LA.
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