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This week, Pulitzer Prize-winner Jonathan Gold takes us to Papaya King, the latest New York transplant to hit Los Angeles. Pro Publica's Abrahm Lustgarten explains how the controversial practice of franking affects our food supply. Noted cookbook author Patricia Wells serves salad as a meal. We also get the scoop on chef Eric Greenspan's famous fried chicken. Zach Brooks takes us out to lunch for under $10. The OC Weekly's Gustavo Arellano clues us in on the best Afghan restaurant in Orange County. Plus, Ilan Hall of the Gorbals tells us what he's doing with squash blossoms.  And, Laura Avery is at the Santa Monica Farmers' Market with a look at what's fresh and in season.

Banner image: Guzzle & Nosh

One Good Dish

David Tanis

Guest Interview Market Report 8 MIN, 18 SEC

Chef Ilan Hall of The Gorbals (501 South Spring St, Downtown Los Angeles) comes to the Santa Monica Farmers' Market every week with his infant son, Theo. Hall was buying bags of squash blossoms from Valdivia Farms. He batters them lightly, fries them and drizzles them with a spicy honey. He also serves them with fresh matzoh, garbanzo beans and horseradish.

Barbara Spencer
of Windrose Farms brings 15 different varieties of garlic to the farmers' market.  She likes the Kettle River variety to use for roasted garlic.

Guest Interview Salad as a Meal 8 MIN, 55 SEC

Patricia Wells' latest book is Salad as a Meal: Healthy Main-Dish Salads for Every Season.  Her recipe for a salad with sardines is on the Good Food blog.

Music break: I Can Give It - Lucy Lucy!

Salad as a Meal

Patricia Wells

Guest Interview Papaya King 6 MIN, 53 SEC

Jonathan Gold is the Pulitzer Prize-winning food critic for the LA Weekly. This week he reviews Papaya King, the New York hot dog stand that just opened in Hollywood. He suggests ordering the hot dog, with onions or chili.  They are also known for their papaya drink.

Papaya King
1645 Wilcox Ave.
Los Angeles, CA 90028

All of Jonathan Gold's Restaurant suggestions are on the Good Food Restaurant Map.

Music break: Hot Dog by Led Zeppelin

Guest Interview Greenspan's Fried Chicken 7 MIN, 33 SEC

Eric Greenspan is the chef/owner of The Foundry on Melrose (7465 Melrose Ave), where he is well known for his fried chicken. He confits the chicken legs in duck fat before dredging them in seasoned flour and frying them. He serves them with yeasted waffles.

Music break: I Cavalli - Piero Piccioni

Guest Interview Fracking and Food 9 MIN, 43 SEC

Abrahm Lustgarten is a reporter with Pro Publica, where he is currently writing about hydraulic fracturing, or "fracking," a technique used to get natural gas from the ground. A mix of water, sand and chemicals is injected 8,000 feet into the ground where it ruptures the earth causing mini-earth quakes and releasing natural gas.  In areas where franking occurs, the most common result is contaminated water. 

Noted food writer Barry Estabrook has also written about how fracking affects our food supply

Music break: Shroedinger's Cat by The Ghost of a Saber Tooth Tiger

Guest Interview What's for Lunch 10 MIN, 20 SEC

Zach Brooks writes the blog Midtown Lunch. He recommends these places for a delicious midday meal for under $10:

Spice Table
114 S. Central Avenue
Downtown LA, CA 90012

Don Day
300 S Hobart Blvd.
Koreatown, 90020

Flavors of Belize
1271 South La Brea Ave.
Mid City, 90019

Brooklyn Water Bagel
262 S. Beverly Drive
Beverly Hills, 90212

Naan Hut
11551 Santa Monica Blvd.
West LA, 90025

1929 Westwood Blvd.
Westwood, 90025

Zam Zam Market
11028 Washington Blvd.
Culver City, 90232

Music break: Joyful Noise - Middle Distance Runner

Guest Interview Afghan in Orange County 6 MIN, 48 SEC

Gustavo Arellano is the Managing Editor of the OC Weekly.  This week he reviews the Afghan restaurant Chili Chutney. He recommends the leek borani, manta (ground beef dumplings), the samosas, and the chutneys.

Chili Chutney
25262 Jeronimo Rd, Ste. B
Lake Forest, CA 92630

Arellano's restaurant suggestions are on the Good Food Restaurant Map.

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