00:00:00 | 3:02:50




Jonathan Gold weighs fried chicken against his Gold Standard, culinary historian Chitrita Banerji takes a culinary tour across India, and Kathy Freston discusses livestock's impact on global warming. Neuroscience historian Will Clower has an update on the impact of plastics leaching into foods, and chef Mark Peel shares his views on bottled water. Erin Savage blogs about the diet drug Alli, and Dr. Nan Fuchs comments on the consequences of its use. Christine Carroll performs good works through Culinary Corps. Plus, what’s in season with Laura Avery's Market Report.

One Good Dish

David Tanis

Guest Interview The Market Report 7 MIN


In season now at farmers' markets are crisp Asian pears and juicy ripe Bartletts. Laura Avery talks with farmer Jeff Reiger of Penryn Orchard about five different varieties of Asian pears, which are more like an apple and ripen fully on the tree. They store well in the refrigerator and are great for baking and poaching as well as eating out of hand.  Jeff also talks about Bartlett pears, which only ripen fully after they've been picked from the tree and have been cooled in storage for a number of hours. Jeff's also selling fresh lemon marmalade, made from sugar, lemon and water.

Laura also talks with Mark Gold about the wonderful green, round eggplants sold at Weiser Family Farms. Mark slices them into 1/2-inch thick medallions, tosses them with olive oil and fresh rosemary, and grills them until they're soft and tender. A sprinkle of sea salt and garnish of lemon zest makes them the perfect accompaniment for fish. If you remember Mark from Leatherby's Cafe Rouge in Costa Mesa, you'll be happy to know that he's looking for a location in Santa Monica to open a new restaurant called Eva. You can email Mark at info@evacuisine.com.


If you're a tomato lover -- and who isn't! -- drop by the Hollywood Farmers Market this Sunday, September 2. It's time for the Annual Peak of Summer Tomato Festival. Get there between 9am and noon and enjoy free samples of several different varieties!

Annual Peak of Summer Tomato Festival
Sunday, September 2
Hollywood Farmers' Market
Ivar Avenue between Hollywood Blvd and Sunset Blvd

Music Break -- Clutch Cargo Cult - Don Tiki

Guest Interview Fried Chicken 7 MIN


Jonathan Gold rounds up the the best fried chicken meeting the Gold Standard. He crows about both the regular and extra-spicy chicken at Kyochon in Koreatown; Sichuan fried chicken -- chopped into tiny cubes and fried with peppercorns, fresh pepper and dried chilies -- at Chung King in San Gabriel; crunchy, fried chicharrones de pollo at Mario's Peruvian Seafood in Hollywood; garlic, spicy, marinated fried chicken from the Guatemalan-based chain, Pollo Campero (17 locations throughout Southern California); and tebasaki (chicken wings) at FuRaiBo (three locations in Los Angeles County.)

3833 W Sixth St
Los Angeles, CA 90020

Chung King
1000 S San Gabriel Blvd
San Gabriel, CA 91776

Mario's Peruvian Seafood
5786 Melrose Ave
Los Angeles, CA 90038

Pollo Campero
1605 W Olympic Blvd
Los Angeles, CA 90015

2068 Sawtelle Blvd
Los Angeles CA 90025

Music Break -- Get it - RJD2

Guest Interview Eating India 7 MIN


Most Americans are familiar only with Punjabi cuisine from the north of India. Culinary historian and Bengali food expert Chitrita Banerji, who has traveled throughout India, introduces us to that country's many other regional cuisines in Eating India. Chitrita says that many different cultures have impacted Indian cuisine. The Muslims introduced more meats and various ways of preparing it. The Portuguese made the greatest impact in the 15th century because they brought the chili pepper. Before their arrival, all the heat in Indian cuisine derived from ginger and black pepper.

Music Break -- Get out of my Life Woman - Grassella Oliphant

Guest Interview Global Warming and the Green Diet 7 MIN

no cows.jpg

Blogger Kathy Freston, who argues that vegetarianism has a greater impact on reducing global warming than driving a Prius, suggests that people can make a difference in combating global warming at every meal. In making that argument, she points to livestock, which contributes to one-fifth of global warming emissions through crop growth for animal feed, transportation to slaughterhouses, refrigeration and distribution. Kathy says 70% of land is used in animal agriculture and 70% of the razed land in the rain forest is used by farmers for pasture and feed crops. She also reminds us that animals' digestive processes are a large part of producing methane, nitrous oxide and carbon dioxide gases. Kathy blogs for the Huffington Post on the subjects of vegetarianism and the environment.

Biodynamics in Wine-making

One of the most sustainable restaurants in Los Angeles, Wilshire Restaurant will be hosting a three-course dinner on October 15, featuring bio-dynamically grown wines and foods from Rob Sinskey's estate and a talk with the winemaker. For more information or reservations for the $100/person event, con Wine Director Matt Straus at matt@wilshirerestaurant.com.

Music Break -- Come Together - The String Quartet

Guest Interview Plastics Update 6 MIN


Plastics are everywhere and there is a new published study about it's potentially harmful effects. Dr. Will Clower has some advice on plastics leaching in foods and its effects. He recommends using glassware whenever possible. The milky, softer plastics are better than clear, hard plastic. He warns never heating foods in plastic because the heat releases an epoxy in plastics that leeches into the food in the container. Baby sippy cups are as dangerous as are plastic bottles. Dr. Clower explains that there is a battle between scientists and studies that have contradictory claims. The truth is that the outcome of the study is dependent on whomever is funding the study. When the plastics industry funds the research, plastics come out as okay. He is the author of The Fat Fallacy and his focus is on nutrition.

Music Break -- Moten Swing - The Cal Tjader Quintet

Guest Interview Bottled Water and Slow Food Nation 6 MIN


Speaking of plastics, what about bottled water? Mark Peel, chef and owner of Campanile, makes the case for bottled water in restaurants. He's far more concerned with the beverage than the beverage container--for example, the amount of highly caffeinated energy drinks that adolescents like.

Another of Mark Peel's passions is Slow Food Nation, an organization that works to change the way Americans produce, cook and eat food by combining pleasure with responsibility, into activism. On Sunday, September 23, Campanile joins Alice Waters of Chez Panisse in hosting a benefit dinner/fundraiser for Slow Food Nation. For reservations, contact Caroline Allain at 323-938-1447 or email caroline@campanilerestaurant.com.

Music Break -- Soul Twist - King Curtis & The Nobel Knights

Guest Interview Alli 11 MIN


Since the momentous day when Phen-Fen was taken off the market there really hasn't been a pill that helps you lose weight successfully. Trying to fill that void is Alli, a new diet drug that's become well-known because of its potentially embarrassing side effect -- very active bowels at inconvenient times. Erin Savage has been blogging about her use of Alli since July.

Nutritionist Dr. Nan Fuchs breaks down the consequences of taking pills to lose weight. Orlistant, the generic name for Alli and Xenical, blocks the absorption of fat. Some of the side effects are diarrhea and blockage of absorption of good fats (essential fatty acids.) Dr. Fuchs is the author of The Nutrition Detective and editor of Women's Health Letter.

Music Break -- Guaglione - Perez Pardo & His Orchestra

Guest Interview Culinary Corps 5 MIN


Founding director Christine Carroll performs good works through Culinary Corps, a non-profit organization that designs, organizes and launches week-long culinary volunteer experiences in New Orleans for food industry professionals and students. She created this organization after attending a 2006 conference in New Orleans on ending childhood hunger. She experienced one of America's few indigenous cuisines and worked alongside those fighting to preserve it during this post-Katrina rebuilding phase. The organization's mission is to profoundly impact New Orleans and other regions throughout the U.S. by combining food and community service.

Subscribe to the Good Food newsletter

A delicious weekly recipe along with links to more from Good Food.


More From Good Food


Latest From KCRW

View Schedule


View All Events


Player Embed Code