00:00:00 | 3:02:50




Whether you love the way certain foods make you feel, the soothing associations with a particular dish, or the fun in creating the perfect meal, our relationships with food affect our emotions. Susan Marx shares what life is like living and eating in the IZ or Green Zone. Brian Wansink reveals the psychological differences between the sexes when making food choices. We learn how the Girl Scouts have turned boxes of cookies into a feel-good, philanthropic success. Gail Sacco talks about the Las Vegas laws that prevent her from feeding the homeless, Burr Morse discusses the painstaking process of making maple syrup, and Robert Rogness teaches us how to pair wine with food.

One Good Dish

David Tanis

Guest Interview The Market Report - Bok Choy and Cipollini Onions 7 MIN

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Laura Avery visits Pau, a Hmong farmer from Laos who comes down from Fresno to the Santa Monica Farmers Market every other Wednesday. There are approximately 30,000 Hmong in the Fresno area and about 25% of them are farmers.  During the Vietnam War, Pau worked with the CIA then was forced to flee to Thailand. He made his way to the U.S. and settled in Fresno to farm.  He talks about Bok Choy, a traditional Asian cabbage.

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Laura also visits with Dave Rubell, a chef and caterer. He offers suggestions on how to cook Cipollini onions.

Pronounced “chip-oh-LEE-nee” this is a smaller, flatter and more pale member of the onion family.  The flesh is a slight yellowish color and the skins are thin and papery. The color of the skin ranges from pale yellow to the light brown color of Spanish onions. These are sweeter onions, having more residual sugar than garden-variety white or yellow onions, but not as much as shallots.

Dave likes to roast the onions whole (with skins on) with a splash of olive oil in a packet made of aluminum foil.  Roast in the oven at 350 degrees for about an hour and half. The skin will fall off from the root end.  Sautee a bunch of snow peas very quickly and add the onions. Swirl in the heat.  Eat.  Delicious.  The roasted onions can keep in the fridge for a number of days and added to salads and other dishes.

Music Break -- Alcatraz - Michel Legrand

Guest Interview Comfort Food 7 MIN


Most of us understand how a good meal at the end of a stressful day can be relaxing and soothing.  Imagine how important the concept of “comfort food” would be in a war zone.  Susan Marx just returned from Baghdad where she was employed as an aide worker for the U.S. Agency for International Development.  While there, she used food to get through the stress of being dangerously close to the chaos of war.

Music Break -- Radio Free DC - Fort Knox Five

Guest Interview Food for the Homeless 7 MIN

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The City of Las Vegas unanimously passed a law, which states that no one can share food with the homeless.  However, a federal judge granted an injunction and the ACLU has become involved citing equal protection under the law.

Gail Sacco
shares meals with about 500 homeless people per week.  It’s privately funded, with many of the funds provided by Gail herself.  She has been cited for this 3 times and has been told she needs to obtain a permit for having an event for 25 or more people, even though the permits cost $75 a day.

We learn about who’s fighting the ruling, where it stands now and what will happen to the homeless community if it remains intact.

Read a Las Vegas Revew-Journal article about the new law.

Music Break -- New Song - Nomo

Guest Interview Eat Who You Are vs. You Are What You Eat 7 MIN

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Brian Wansink’s teaching and research interests are on how on ads, packaging, and personality traits influence the usage frequency and usage volume of healthy foods. Along with over 75 journal articles, he has written the books Marketing Nutrition and Mindless Eating:  Why We Eat More Than We Think.

In addition to being a professor, he is the director of the Cornell Food and Brand Lab, which focuses on the psychology behind what people eat and how often they eat it.  The lab’s work has won national and international awards for its relevance to consumers. His research has been widely featured on 20/20, BBC News, The Learning Channel, and has appeared multiple times on the front pages of the Wall Street Journal and the New York Times.

More information is available at Brian’s website.

Music Break -- International Velvet (Baby Shiva) - Fort Knox Five

Guest Interview Girl Scout Cookies 7 MIN

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If you’ve been approached by your neighborhood Girl Scouts recently, then you know it’s Girl Scout Cookie season, which officially kicked-off on January 20th and is in full swing until the end of March.  Melanie Merians is the Chief Development Officer for Girl Scouts of the San Fernando Valley -- she visits with us to talk about the Girl Scout cookie program, which is considered the nation’s premier leadership and business development program for girls.  The voluntary program teaches girls about goal setting, money management, public speaking and other practical skills.

Melanie tells us where the money goes, how the recipes have changed over the years, and even brings some cookies for a taste test.

If you don't have a girl scout pounding on your door and you want to locate a purveyor, go to the Girl Scouts website and input your zip code.

Girl Scout Cookie facts:

21 truckloads, (1,050,000 pounds) of flour is used during peak production of Girl Scouts Cookies.
230,000 pounds of peanut butter is used for Do-si-dos and Tagalongs each week.

Music Break -- The Sound - Natural Self

Guest Interview Jet Tila 7 MIN


Jet Tila is one of LA's favorite cooking teachers.  More information about Jet and his cooking classes are available at his website.  This week, Jet talks about one of his favorite Thai noodle houses in Hollywood’s Thai Town.

The Noodle Shop
5401 Hollywood Blvd.
Hours:  9 a.m. - 9 p.m.

Music Break -- Baby It's Cold Outside - Enoch Light Orchestra

Guest Interview Maple Syrup 7 MIN

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The Morse family’s ancestors – who helped settle Central Vermont – were taught how to tap maple tress by Native Americans.  In those early years, they used hot rocks to evaporate the maple tree sap until only sugar remained.  This process was called “sugarin’.”

Later, after the American Revolutionary War, improved transportation helped bring cheaper sugar from the south – which led sugar makers to boil their product less, allowing it to stay in the more popular syrup stage.

Burr Morse takes the mystery out of the maple tapping process, talks about the flavor variations and grades of syrup and shares a few of his favorite recipes.

Maple facts:

On the average, it takes 40 gallons of maple sap to make 1 gallon of pure maple syrup.  One tap hole is drilled in each maple tree, which gives 10 gallons of sap in an average year. So, 4 maple trees, 40 to 200 years old, are needed to make one gallon of pure maple syrup.

For more details about the history of maple syrup and additional recipes, visit the Morse Farm Maple Sugarworks website.

Music Break -- The Hawk - Freddy Robinson

Guest Interview Pairing Wine With Food 7 MIN

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Our wine expert, Robert Rogness, gives us tips on one of the greatest challenges to wine lovers – how to pair the perfect wine with different kinds of cuisine.

According to Robert, once you understand why a particular wine has certain characteristics (i.e., why a Terrano is so acidic or a Dry Lambrusco is so refreshing or an Alto Adige Kerner is so perfumed), and how those characteristics are used with food in its country of origin, you can then find culinary twins in other cultures and apply the same principles to match the wines.  In other words, the same reason that Fino Sherry is so good with Tapas is what makes it excellent with a broad range of Dim Sum. The basic chemistries of acid, tannin, fruit and bubbles and how they work with fat, protein, spices and fruit acids does not change --  and understanding that gives you great tools to make magic with. That's when the fun really BEGINS! 

The Wine Expo in Santa Monica is where you'll find Robert Rogness.

2933 Santa Monica Blvd
Santa Monica, CA 90404

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