Photo of Ginger Jump Up cookies from Zingerman’s Bakehouse by Antonis Achilleos.
FROM THIS EPISODE
Gail Simmons’ culinary career didn’t begin on Top Chef or as the assistant for Vogue magazine food critic Jeffrey Steingarten. In fact, her mother was a freelance food writer and part-time cooking teacher. Gail looks back at on her career, travel, and mentors in her first cookbook, “Bringing It Home.”
New Orleans Times-Picayune dining critic and feature writer Brett Anderson joins Evan to talk about his months-long investigation into sexual harassment allegations against the Besh Restaurant Group. The revelations are forcing the restaurant industry to look afresh at its longstanding history of sexism and abuse.
Paula Wolfert never had a restaurant or television show, but her eight seminal cookbooks, published over nearly four decades, influenced much of what we eat today. Her diagnosis of dementia in 2013 prompted Emily Thelin to document Paula’s life and legacy in a new biography, “Unforgettable.”
Emily Kaiser Thelin
Photo of market-fresh Shunkyo radishes by Joseph Stone
Laura Avery gives us the 411 on those exceptionally versatile Shunkyo radishes at the Santa Monica Farmer’s Market.
When Zingerman’s Delicatessen opened in Ann Arbor, there were eight employees and six bread recipes. Thirty-five years later, the business includes a retail shop, a baking school, 150 people working around the clock, and a new cookbook. Amy Emberling and Ari Weinzweig discuss the secret to their success.
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Eddie Huang, Pixar's 'Bao,' and eating like Walt Disney Food personality Eddie Huang announces a new show at the intersection of immigration and food culture. Likewise, Pixar’s latest short depicts the power of food in an immigrant home. A new book details how to eat like Walt Disney. Instead of produce, we’re talking heritage pork at the farmers market. Plus: rethinking tapas, and DineLA hits ten years.
LA's burger scene, the Berkeley Bowl, and 'New Rules' of wine What elevates a dish or market to cult status? Eggslut’s Alvin Cailan is eating through LA’s burger scene to figure out the city’s obsession with the sandwich (and who makes the essential LA burger). In Oakland, loyal customers have sworn by the fresh produce at Berkeley Bowl since 1977. Alon Shaya’s new book breaks down Israeli flavors that influenced him as a chef. And Jon Bonne wants to uncomplicate drinking wine.
'Repertoire,' Nancy Singleton Hachisu, and shishito peppers Cooking at home doesn’t mean you need a million cookbooks, according to San Francisco Chronicle columnist Jessica Battilana. Nancy Singleton Hachisu is an authority on making Japanese food at home and her new book is her most ambitious yet. Jonathan Gold heads to the westside for Travis Lett’s take on Japanese cuisine. Martha Mendoza investigates fraudulent seafood labels. Plus: shishito peppers at the market.
Remembering Anthony Bourdain The death of Anthony Bourdain is a loss felt around the world. His nomadic spirit redefined how many of us ate and traveled. We dug through the Good Food archives for Evan’s past interviews with Bourdain about everything from “Kitchen Confidential” to No Reservations. Plus, a visit to a remarkable memorial in New York. Also, we learn more about Tony’s love of punk rock from his 2010 appearance on KCRW’s Guest DJ Project.
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Creative and family friendly: Hot dog fried rice San Francisco Chronicle columnist Jessica Battilana says home cooks don’t need a million cookbooks to grow their kitchen confidence. In her first cookbook, Battilana gives readers 75 essential and fun recipes to please kids and adults alike. Read More