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What happens when a professional eater tries a raw food diet for a week?  This week, Lesley Bargar Suter reveals all the gory details.  Gustavo Arellano tells us where to get the best breakfast burrito in Orange County.  Some people thing taxing soda will help curb obesity in this country.  Marion Nestle shares her views.  "Food geek" Brian Geiger says that cooking with cast iron can help us get more iron in our diet.  Eating blood can also provide iron.  Eddie Lin's new book details eating cubes of blood and other deep end dining specialties.  Our water series continues with a a conversation about water privatization.  Renee Maas from Food and Water Watch joins Evan to discuss how cities are selling water rights to private companies.  The LA Times' Russ Parsons comments on the national conversation about food and farming . Plus, Andrew Steiner is here with a selection of cheeses from Belgium.  And Laura Avery discusses a fire-roasted green tomato and pork dish with Amelia Saltsman.  

Guest Interview Market Report 6 MIN, 30 SEC

Ralph Whitney is a blueberry farmer in Carpenteria.  He sells a variety of berries at the Santa Monica Farmers Market including the emerald, star, and misty varieties.  He grows his berries outdoors on raised beds.  Harvesting blueberries is hard work -- five pounds are picked in about an hour.   

Green Tomatoes

Amelia Saltsman is the author of the Santa Monica Farmers Market Cookbook.  This week she is making a pork stew with fire roasted green tomatoes.  She gets her green tomatoes from Wong Farms.  

Pork Stew with Fire-Roasted Green Tomatoes

2 lbs large unripe green tomatoes, preferably with a blush of color starting to appear
1 large onion, plus additional for topping
6 large cloves garlic, unpeeled
1 jalapeno, optional
2 lbs boneless pork meat suitable for stewing, such as shoulder or butt, cut into chunks or 1-inch cubes (*If using bone-in meat, increase amount to 2 1/2 lbs total)
2 Tablespoons olive oil
Chicken stock or water
Kosher or sea salt
Freshly ground black pepper
1 bunch quick-cooking winter greens, such as spigarello or escarole, stems stripped and leaves chopped
Several limes
Cilantro leaves

Place the tomatoes, one at a time, directly on the burners of a gas stove turned to medium-high and roast until skins are charred and peeling back from the tomato and some of the flesh is starting to blacken in spots, 2 to 5 minutes. (Because they are unripe and firm, the tomatoes will hold their shape and will be easy to turn with tongs.) Or, heat broiler to high, place whole tomatoes close to heat source and broil on all sides as above. Peel and core the tomatoes and chop into small pieces. You should have about 4 cups. 

For added smoky flavor to your stew, peel the onion and roast it over an open flame or under broiler until blackened in spots, 2 to 3 minutes. To toast the garlic, place unpeeled cloves in small heavy skillet or on griddle and toast until browned in places, 2 to 5 minutes. Chop onion and peel garlic cloves. If using, fire roast jalapeno, peel, and chop, reserving some of the seeds.

Pat meat very dry and season with salt and pepper. In a heavy, wide pot, heat oil over medium-high heat and add meat, in batches if necessary to avoid crowding, and brown well on all sides. Remove meat to bowl or platter. 

Turn heat down to medium and add chopped onion and a little salt to pot. Sauté, scraping bottom of pot to loosen brown bits, until onion is softened and turning golden, 7 to 10 minutes. Add chopped tomatoes, garlic cloves, and jalapeno pepper, bring to a bubble and reduce heat to keep tomatoes at a steady simmer. Cook until the tomatoes start to break down, 10 to 15 minutes. 

Return meat and any juices that have collected to the pot. Add enough stock or water to bring level of sauce halfway up meat.  Partially cover pot, and braise meat until fork tender, anywhere from 1 1/2 to 3 hours, adding additional liquid if necessary during cooking time.

Shortly before you’re ready to serve, stir greens into stew and cook until tender, 10 to 20 minutes. Taste and add salt, pepper, lime juice, and jalapeno seeds as needed to adjust flavors. Serve topped with chopped raw onion, cilantro leaves, sliced radishes, and lime wedges. This stew would be delicious over beans, rice, or grits.

© Amelia Saltsman, 2010.

Guest Interview A Conversation about Food and Farming 7 MIN, 18 SEC

Russ Parsons is the food editor at the Los Angeles Times.  He recently wrote about the national conversation about food and farming.

Music Break: Mas Que Nada by Rubin Mitchell 

Guest Interview Soda Tax 6 MIN, 2 SEC

Marion Nestle is a professor of nutrition, food studies and public policy at New York University.  She's been following the proposed tax on soda and has written about it on her blog.


Some have argued that a tax on soda would unfairly affect the poor and some Latino groups have backed this argument.  Many states continue to propose the tax as a way to combat obesity.

Guest Interview Cast Iron Nutrition 5 MIN, 31 SEC

Brian Geiger is the Food Geek.  He has a blog and writes a column for Fine Cooking.  According to Brian, cast iron pans can provide some iron to your diet.  However, maintaining a cast iron pan is time consuming and crucial to its longevity.  Stainless steel, on the other hand, has a protective film which prevents damage.  



Music Break: Meditation by Bossa Nova All Stars

Guest Interview The Best Breakfast Burrito 5 MIN, 42 SEC

Gustavo Arellano is the food editor of the OC Weekly, where he also writes the Ask a Mexican column.  For the best breakfast burrito in Orange County, Gustavo heads to Athenian Burgers #3 in Buena Park.  

Athenian Burgers #3
8511 La Palma Ave.
Buena Park, CA
(714) 523-9999

View Good Food Restaurant Map in a larger map
Guest Interview A Professional Eater Goes Raw 7 MIN, 25 SEC

Lesley Bargar Suter is the dine editor of Los Angeles Magazine.  In the February issue, she chronicles her 7-day raw food diet experiment.  


Music Break: Meeting Palermo by Peter Thomas

Guest Interview Extreme Cuisine 7 MIN, 24 SEC

Eddie Lin writes the blog DeepEndDining.com.  In his new book, Extreme Cuisine, he explores some exotic dishes of various cultures.  

In one section, he explores the Chinese practice of eating congealed blood in cubes.  It's usually pig's blood and it has a metallic taste.  Blood is also eaten in the form of blood sausages, where blood is mixed with a grain and put in a casing.  

Blood Sausage 2

There is also a Scandinavian dish of fermented herring, which is stored in tin cans.  When the cans bulge into a rounded shape, they are ready to eat.  

Green Jello

Lime jello made with cream cheese is found in the "Jello Belt," a region of the United States that stretches across Utah, where jello is popular.  


Music Break: The Mexican by The Fentones 

Extreme Cuisine

Eddie Lin

Guest Interview Water Privatization 6 MIN, 27 SEC

Renee Maas is the water program organizer for Food and Water Watch’s Los Angeles office.  Since the water infrastructure in many municipalities are in need of repair, some cities are selling their water rights to private companies.  Renee argues that this practice brings rate hikes and poorer quality water.  More about Food and Water Watch's view on the privatization of public water systems here


Food and Water Watch's "Take back the Tap" campaign advocates the use of tap water.  They believe that tap water should be safe and affordable for everyone.

Guest Interview Andrew's New Cheese 6 MIN, 9 SEC


Blue Cheese

Andrew Steiner owns Andrew's Cheese Shop on Montana in Santa Monica.  This week on Good Food, he features a blue cheese from Belgium called Grevenbroecker.  He also shares a French brie called Brie Fermier from Ferme de Jouvence in Yvelines, Ile-de-France.


Evan Kleiman

Harriet Ells

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