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Photo: Abbie Fentress Swanson

The LA-OC Girl Scout cookie throwdown 11 MIN, 36 SEC

If you've noticed card tables set up in front of the grocery store with boxes stacked high, you're probably not surprised that Girl Scout cookies are back on the market. But did you know that the Thin Mints you buy from a scout in Santa Monica will look and taste different from Thin Mints hawked in Santa Ana?

That's because Girl Scout troops are working with two separate bakeries locally and nationwide. We decided to open a few boxes in the KCRW Studios to see which baker does the cookies best. Our crack Girl Scout cookie tasting panel includes editor of the OC Weekly and host of KCRW's Orange County Line, Gustavo Arellano, Good Food host Evan Kleiman and Jon Schleuss, LA Times graphics and data journalist. Learn more about the cookies you're eating from this graphic that Schleuss made for the LA Times. 

Music: "Fancy Land" (instrumental) by Fly By Pony and "Hög Luft" (Fujasaki remix) by Familjen

Hot sauce in her bag, swag 10 MIN, 5 SEC

On the eve of her half-time performance at the Super Bowl, Beyoncé released a new single, "Formation." Bey's Red Lobster reference in the song caused sales at the chain restaurant to soar by 33 percent. But it was the line "I've got hot sauce in my bag, swag" that moved writer Mikki Kendall to write a piece for Eater about Black identity in the South, spicy food and Jim Crow. Listen to "Formation," read Kendall's piece "Hot Sauce in Her Bag," then watch the very funny Saturday Night Live spoof of Bey's song.


Music: "Formation" by Beyoncé

A pitch for the humble cabbage 7 MIN, 54 SEC

While we're on the subject of Southern food, do you like your fried chicken sandwich solo or topped with a healthy portion of tangy slaw? Superba chef James Trees falls in the fried chicken-coleslaw mash-up camp. At the Santa Monica Farmers' Market, he shares his recipe for vinegar-based green cabbage slaw. Also at the farmers market this week, Laura Avery gets a pitch for the humble cabbage from farmer Gloria Tamai.

Music: "Infinite Reflection" by Kaleidoscope Jukebox

Urging models to eat 10 MIN

With plus-sized model Ashley Graham making the cover of last year's Sports Illustrated swimsuit issue, you might think size in the modeling world is beginning to be widely accepted. But think again. In December, France passed a law requiring models to provide doctors' notes proving they are healthy and not dangerously underweight before they can strut the runway.

Similar laws have been passed in Israel, Spain and Italy. But there's no such rule on the books in the UK. As London Fashion Week kicks off, we talk to Heidy Rehman, founder of the British womenswear label Rose and Willard, about her company's decision to contractually require models to eat during photo shoots.

Music: "Lifeboat" (Officer and a Gentleman) by Lovage

Alma pops up at The Standard, Hollywood 8 MIN, 7 SEC

It was one of the biggest restaurant stories of 2015 when Alma shuttered its doors in October. Luckily for all the fans of Alma's tasty seaweed-tofu beignets, Ari Taymor's restaurant has since popped back up at The Standard hotel on the Sunset Strip.

8300 Sunset Boulevard
West Hollywood, CA 90069

Pulitzer Prize-winning food writer for the LA Times Jonathan Gold gives us the scoop. Read his review of Alma and get other restaurant recommendations on the Good Food blog.

Music: "Solomon Jones" by RJD2

How to make rye bread starter from scratch 8 MIN, 7 SEC

The Copenhagen restaurant scene has sent the food-obsessed into a frenzy in recent years and it shows no signs of abating. Meanwhile there is still a long tradition of baking in Denmark that relies on basic ingredients to please the palate. Trine Hahnemann has written five cookbooks and her latest is Scandinavian Baking: Sweet and Savory Cakes and Bakes, For Bright Days and Cozy Nights." In this week's show, Hahnemann tells us about the book and how to make rye sourdough starter from scratch. Let us know how it works out for you and try her recipe for Malted Rye Bread with Mixed Seeds on the Good Food blog.

Scandinavian Baking

Trine Hahnemann

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