FROM THIS EPISODE
Artist and community activist Ron Finley says it’s easier to find liquor and fried chicken in South LA than nutritious meals made from fresh, local ingredients: “The drive-thrus are killing more people than the drive-bys.” Finley is determined to change this, one neighborhood garden at a time. After you listen to Evan’s conversation with the “gangsta gardener,” watch Finley’s TED Talk from 2013 and tune into his interview with Frances Anderton on KCRW’s “Design and Architecture,” about the fight to save his garden.
More than 40 years ago, chef Jeremiah Tower began his journey at Chez Panisse to change the context of American food. After a split with Alice Waters, Tower went on to open his own restaurant, Stars, where he mentored an entire generation of chefs. There, he helped to define the ingredients and flavors of what came to be known as California cuisine. Tower is the subject of a new documentary produced by Anthony Bourdain, called “Jeremiah Tower: The Last Magnificent.”
This week, Laura Avery is filling up her massive “Good Food” tote bag with green garlic. She talks to chef Charles Namba about how he uses the fresh stalks to make a green garlic dashi that he serves with clams steamed in Japanese sake at Tsubaki in Echo Park. Then Skyler Prophet tells us how the folks at Milliken Family Farms grow garlic in the Coachella Valley.
In 2014, Wylie Dufresne closed WD-50, the Lower East Side restaurant known for its high-concept modernist cuisine. Now, the chef has a new donut shop in the William Vale hotel in Williamsburg, Brooklyn. Du’s Donuts is a tip of the hat to DuFresne’s great-grandfather, who made donuts at a diner in Rhode Island for decades. On a recent trip to New York, Evan invited Dan Pashman to taste Du’s artfully crafted cake rings alongside longtime players in the New York City donut scene: Peter Pan Donut and Pastry Shop, The Donut Pub and Doughnut Plant. Pashman is the host of a super-engaging podcast about all things food called The Sporkful.
More From Good Food
'Pasta, Pane, Vino,' Jordan Kahn, and grilled cheese Tradition exists to be honored and improved upon. Venerable classics like grilled cheese sandwiches can only get better, according to chef Eric Greenspan. The food traditions of Italy are well documented, but for Roads & Kingdom’s Matt Goulding and writer Elizabeth Minchilli, there’s always more to learn. A year after opening Vespertine, chef Jordan Kahn wants to keep his diners guessing.
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.
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Getting Fresh with Chef Nick Erven Market Report producer Joseph Stone caught up with Rappahannock Oyster Bar’s Nick Erven at the Santa Monica Farmer’s Market to learn a bit more about the eclectic chef. Read More
Fancy grilled cheese? Yes, please! Try Eric Greenspan’s caprese melt For many, grilled cheese sandwiches are a classic snack. But chef Eric Greenspan has literally written the book on elevating the popular dish. Try his take on a seasonal, Italian-inspired grilled cheese from his forthcoming book, “The Great Grilled Cheese Book.” Read More