Good Food
Fried Chicken; Plastics Update; Alli; Culinary Corps
We assess the Gold Standard for fried chicken, take a culinary tour across India, and discuss the livestock's impact on global warming. We'll also get the latest on bottled water and plastics leaching into foods, and get two perspectives on the diet drug. Alli. Plus, rewarding volunteer opportunities in New Orleans.
By Evan Kleiman • • 1h 0m ListenJonathan 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.
In this episode
8 storiesThe Market Report
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.
Read the story7 minFried Chicken
Jonathan Gold rounds up the the best fried chicken meeting the Gold Standard.
Read the story7 minEating India
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.
Read the story7 minGlobal Warming and the Green Diet
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.
Read the story7 minPlastics Update
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.
Read the story6 minBottled Water and Slow Food Nation
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.
Read the story6 minAlli
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.
Read the story11 minCulinary Corps
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.
Read the story5 min
