Photo of sweet potato tacos from Guerrilla Tacos. Photographs copyright © 2017 by Dylan James Ho and Jeni Afuso.
FROM THIS EPISODE
If you’ve purchased “Sea Queen” seafood from Walmart or Aldi, you may have eaten products being harvested and packaged by North Korean workers living in barrack-style dormitories in Hunchun, China. Three years ago, journalist Martha Mendoza traveled to these factories to report on their labor practices. She is back to give us an update.
The saying, “a chicken in every pot”, originally meant an America strong enough that every worker could afford what was considered a luxury meat once a week. In her book “Big Chicken,” Maryn McKenna looks at how the discovery of antibiotics allowed food to become industrialized.
Grand Central Market in downtown LA is more than a dining hall and marketplace; communities have gathered under its roof for generations. Just a week ago, the market celebrated its 100th birthday. Adele Yellin and Kevin West are the co-authors of a new cookbook that looks at the market’s history.
How is “a fat kid from Pico Rivera, turned DJ, turned teamster, turned fine-dining cook, turned DIY food-truck chef” changing the taco game in L.A.? Bite into Wesley Avila's new cookbook to discover more about his career, recipes, and hotly anticipated brick-and-mortar location in the works.
More From Good Food
The rise of the chef, BraveTart, and bento boxes Journalist Andrew Friedman lifts the veil on how kitchen culture has changed since the 1970s. Just in time for KCRW’s Pie Contest, Stella Parks dishes on her bestselling cookbook, BraveTart. Dan Barber’s latest venture focuses on breeding sustainable seeds. Acadian foodways get a long-awaited spotlight. Thinking about getting takeout? Hayato is creating bento boxes that double as works of art.
Forging knives, lab-grown 'meat,' and iconic food writing It’s time to pay tribute to the makers who expand our understanding of food. Whether it’s forging cutlery like Adam Perry Lang, or inventing new forms of “meat,” it’s the restless creatives who keep food culture in constant motion. We also hear about Harper Magazine’s greatest food writing from the past 150 years, as well as an iconic Southern cookbook author. Plus: a look at Mimouna’s food traditions.
David Chang, a 'rogue' restaurant guide, and Noma reopens Food media is having a reawakening thanks to a few new trendsetters. David Chang is changing how we eat, learn about, and talk about food with his Netflix series. There’s a new Los Angeles restaurant guide in town, rising from the ashes of a downsized LA Weekly. Noma, once lauded as the best restaurant in the world, has reopened and Jonathan Gold says the magic is still alive. Bonus: Have a (matzo) ball this Passover!
LATEST BLOG POSTS
Is your appetite Coachella-ready? We scoured the list of Coachella’s food vendors to highlight ten delicious noshes for while you’re partying in the desert. Learn more about the best bites of this year’s festival! Read More
Mimouna: In my mind I’ve gone to Marrakech Rabbi Daniel Bouskila shares the history and “mandatory food” traditions of the North African Jewish holiday Mimouna, which begins on the final day of Passover. This article was originally published in the Jewish Journal. Read More
An unforgettable meal celebrating an unforgettable man: Ernest Mickler The strong spirit of the late Southern cookbook author Ernest Mickler captivated writer and photographer Michael Adno. Researching the man who helped reshape how America saw people from the “deep South” led Adno all over the country. But the chance to sit down for a meal with Mickler’s former partner and friends is a memory he won’t soon forget. Here Adno recalls that special evening and shares a recipe for one of the dishes they enjoyed. Read More