FROM THIS EPISODE
Kate Holbrook is a historian at the Church of Jesus Christ of Latter-day Saints who has done extensive research into Mormon food traditions. In their kitchens, Mormons are encouraged to have large pantries full of at least three months of food. Popular Mormon dishes include jello salads and funeral potatoes (recipe here). This story first ran in 2011.
On January 15, 1919, 2.3 million gallons of molasses flooded Boston's North End. Twenty one people died and hundreds more were injured. Firefighters used seawater to clean up the sticky mess. Steve Puleo, who wrote “Dark Tide: The Great Boston Molasses Flood of 1919,” gives us the scoop. This story first ran in 2010. (Photo courtesy of The Boston Post/Wikimedia)
Since it is Labor Day weekend, we’re going to give you ideas for how to find (and eat) great fried chicken. Jonathan Gold says if it's Memphis-style hot birds you're craving, hit up Gus's in Mid-City. For Nashville-style hot birds, go to Howlin’ Rays.
It’s up to you how spicy you want your chicken sandwich at Howlin’ Rays.
The fried chicken comes on a soft bun with slaw, some great briny pickles and Mississippi
comeback sauce. (Photo by Stan Lee)
In 2008, Evan interviewed Dick van Nostrand about the sourtoe cocktail being served at Downtown Hotel in Dawson City, Yukon. The drink’s main feature is a real, preserved human toe.
More From Good Food
The Silk Road show We devote the bulk of this week’s show to food eaten on the ancient Silk Road. Caroline Eden starts us off in Samarkand, then Naomi Duguid and Yasmin Khan take us to Armenia, Azerbaijan, Georgia, Kurdistan and Iran. Back on our side of the pond, Harvest Public Media’s Kristofor Husted reports on the herbicide dicamba, Jonathan Gold eats at Delicious Food Corner and we shop for fresh kale at the market.
Food and race, the Bäco book and a farewell to summer herbs Jonathan Gold heads to Culver City to review the futuristic restaurant Vespertine. Josef Centeno talks about the hustle leading up to his first cookbook, “Bäco.” Chef and activist Tunde Wey gives us his take on whiteness in the restaurant industry. Plus: Laura Avery gets the secret ingredients behind Royce Burke’s Secret Lasagna at the farmers market.
Making music with vegetables, and mastering Indian cooking technique Listen to the sweet sounds of the Long Island Vegetable Orchestra. Then find out how to cook Indian food with time-trusted techniques. Visit Vermont to hear about efforts to tackle pollution caused by ag runoff. Plus: Great broths and stocks, scarlet runner beans at the market and Jonathan Gold reviews Felix.
Extraordinary women and the food they eat A new book looks at the lives and diets of six famous women. There’s a whole galaxy of new restaurants in the United States. Eater’s restaurant critic shares his favorites. Making it into the top 50 world restaurant list is Brae, which sits on an organic farm in Australia. Plus: Jonathan Gold’s review of Dan Tana’s, what to do with Chinese eggplant, and some delicious spirits to try.
LATEST BLOG POSTS
How to make ‘Caesar’ Brussels sprouts like Josef Centeno This recipe comes from the just-published first cookbook Centeno wrote with Betty Hallock, “Bäco: Vivid Recipes from the Heart of Los Angeles.” Read More
How a Tarentaise cheese swept the show Americans love cheese. We eat roughly 37 pounds of it every year. At this year’s American Cheese Society conference in Denver, judges assessed a record 2,024 products to determine which one rose to the top. Our contributor Simran Sethi shares her report on the big cheese. Read More