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Journalist Dan White eats his way across the Pacific Crest Trail. Dr. Joel Weinstock talks about the link between food allergies and intestinal worms, while Dr. Michael Wilkes explains food allergies. Violet Whipps indulges her cupcake fetish, Good Food producer Bob Carlson cooks up Evan Kleiman’s chicken curry and Sue Campoy and Billie Jean Daniels talk about their experience with The Village Kitchen. Plus, writer Alice Feiring makes the case for wine authenticity and Laura Avery has a fresh Market Report.

Guest Interview The Market Report 7 MIN, 23 SEC

Evan Kleiman is at the market this week buying fresh clams from Carlsbad Aquafarm. She makes a traditional pasta and clam dish with garlic, parsley, hot pepper flakes and chard.  Read the post on our Good Food blog to learn how to make this great dish.


Laura Avery also chats with Matt Parker, who is harvesting and selling his white oyster mushrooms that he grows in a shipping container in Hermosa Beach. He calls it the "mush room." The flavor of this delicate mushroom ranges from nutty to fish-like, hence the name. Parker's company, Shiitake Happens, intends to branch out into pink oyster mushrooms and, of course, shiitake.  Matt got his start from noted micologist Paul Stamets who teaches seminars on mushroom growing. Go to www.ShiitakeHappens.net for recipes.

Music break: Eclipse by The Vigilantes

Guest Interview Pacific Crest Trail 8 MIN, 9 SEC


Journalist Dan White eats his way across a 2,600-mile hike that stretches from Mexico to Canada in his book, The Cactus Eaters: How I Lost My Mind-and Almost Found Myself-on the Pacific Crest Trail. To read more of his writings, visit Dan's blog.

Music break: Ein Fur Die Damen by Death In Vegas

Guest Interview Intestinal Worms 8 MIN


Dr. Joel Weinstock explains the link between auto-immune disorders, food allergies and intestinal worms.  He talks about parasitic worms called helminths and their function in the human body. Dr. Weinstock is Director of the Center for Inflammatory Bowel Disease at Tufts Medical Center. A recent article about intestinal worms appeared in the New York Times.

Music break: Ela e Carioca by Sergio Mendes and Bossa Rio

Guest Interview Food Allergies 6 MIN, 27 SEC


Dr. Michael Wilkes discusses food allergies and how to live with them. Some common food allergies are peanuts, milk, eggs, soy, shellfish, treenuts and wheat.  In addition to being Professor of Medicine and Vice Dean for Medical Education at the University of California at Davis, Wilkes is also a regular commentator on KCRW's Second Opinion each Sunday morning.

Music break: Evening In Paris by The Packabeats

Guest Interview Cupcake Fetish 6 MIN, 41 SEC



Violet Whipps of Cupcake Fetish, reviews cupcakeries and recounts her experiences on a cross-country cupcake crawl. She recommends Cupcake Station in Birmingham, Michigan and The Cupcakery in Las Vegas.

Music break: Explorer (Louisa) by Bert Kaempfert

Guest Interview Cooking Lessons with Bob 7 MIN, 44 SEC

Good Food producer Bob Carlson is attempting to learn how to cook with the help of host Evan Kleiman. They discuss his last assignment, making chicken curry.

Evan’s Easy Curry

  • 1 onion, peeled and diced
  • 2 garlic cloves, minced
  • 2-inch piece of ginger, peeled and minced or grated
  • 1 package bone in chicken thighs (usually 6-8)
  • Drizzle of Oil for cooking
  • 2-3 Tablespoons curry powder
  • 1-3 tsps garam masala
  • ½ - 1 cup prepared tomato sauce or 1 small can tomatoes in juice 
  • 1 can coconut milk, do not shake!  Just use the "head of the milk," the thick part that has risen to the top (optional)

If you wish, instead of cutting the onion, garlic and ginger separately you can put them in a food processor with the steel blade and pulse until minced.  

Take chicken thighs and saute them in oil over high heat until nice and browned.  Remove from pan.  

Add the onion, garlic and ginger.  Cook in the remaining oil and chicken debris over medium heat. Stir the onion mixture around so that it deglazes the pan.  

When the onion is golden brown and soft add the curry powder and garam masala to the pan.  Cook into the onion over low heat stirring until you smell the spices bloom. 

Add your tomato booster of choice.  If using peeled tomatoes in juice crush the tomatoes with your fingers or the back of a spoon once they are in the pan.  Bring the sauce to a lively simmer and mix well.

Put the chicken back into the pan with the sauce.  Add water or chicken broth barely to cover.  Bring to a simmer.  Add spinach, potatoes and carrots.  Add salt to taste.  Partially cover pan and simmer for about 30-40 minutes or until chicken is very tender and veggies are done.  Stir occasionally and add additional liquid if pan juices reduce too quickly.  Once chicken and veggies are cooked, remove the lid.  If the juices are very thin turn heat to high and reduce the pan liquid until it has some body. Once juices are reduced  you can add some coconut milk if you wish.  Be sure your heat is off or very low so the coconut milk doesn’t curdle your sauce.  If it curdles, don’t worry;  it won’t look pretty but it will still taste good.

Music break: Felino by Electrocutango

Guest Interview The Village Kitchen 5 MIN, 58 SEC


Good Shepherd Center for Homeless Women & Children board member Sue Campoy and resident Billie Jean Daniels talk about their experience with The Kitchen Village, a culinary arts program that trains and employes homeless women. The Village Kitchen is part of the Good Shepard Center in Echo Park and were featured in Los Angeles Times and LA Downtown News articles.

The Village Kitchen
1671 Beverly Blvd
Los Angeles, CA  90026

Music break: Florida Rag by Ton Van Bergeyk

Guest Interview Wine Authenticity 6 MIN, 56 SEC


Writer Alice Feiring advocates the return to authentic wine-making and natural wines in The Battle for Wine and Love: or How I Saved the World from Parkerization. Two California wineries that Alice enjoys are Edmunds St. John and Cathy Corison's Corison Winery. Alice is also the newly appointed wine writer for LA, a monthly Sunday magazine.

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