Photo: Digital Designs
FROM THIS EPISODE
Small-batch bourbon. House-made mayonnaise. Handcrafted cheese. Artisanal foods are more popular than ever. But where did the D.I.Y. movement in food begin? The food critic for LA Magazine, Patric Kuh, fills us in. Pick up a copy of his new book, Finding the Flavors We Lost: From Bread to Bourbon, How Artisans Reclaimed American Food, at The Last Bookstore. Catch Kuh in conversation with Chef Josef Centeno (Bar Amá, Bäco Mercat) on Monday at the store; you can RSVP here.
Conjure up an image of a burglar. The last thing you'd probably imagine is a man in a white beekeeper suit and netted headgear, tiptoeing across a field in the dead of night. But beehives are a hot commodity these days and hive theft has become a serious issue for California almond farmers. More than 80 percent of the planet's almonds come from California groves and the bees are a necessary tool used to pollinate 800,000 acres of trees. Jodi Helmer is a North Carolina beekeeper and is covering the hive heist for NPR's The Salt blog.
Music: "Bus Stop Boxers" by The Eels
Nothing disappoints more than cracking open a carefully selected watermelon only to find mealy, bland flesh inside. So how do you know which gloriously green striated melons will bear dead-ripe red fruit? Victor Gomez of Munak Ranch schools us on how to pick the perfect watermelon, and 1212 chef Walter Greenwood shares a watermelon gazpacho recipe to beat the summer heat. You can find it on the Good Food blog.
Music: "3 AM Blues" by Dick Hyman
Bread — whether tall, flat, enriched with egg or unsalted — has historically brought together communities. So have mills. Food and ag writer Amy Halloran explores the revival of regional grain production in the US, starting in her home state of New York, in The New Bread Basket. See where Halloran got started on her quest in this video on how to make the perfect pancake.
Music: "Concerto of the Desperado" (Instrumental) by The Roots
The industrialized production of wheat has stripped so many breads, pastries, cookies and cakes of taste and nutritional value. Enter baker Nan Kohler. In Pasadena, California, she is trying to give wheat back its good name at her flour mill Grist & Toll. Find a recipe for her whole grain berry shortcake on the Good Food blog.
Music: "They Say" (Instrumental) by Common
Ask Koreans and Korean-Americans where to find the best bulgogi in town and they'll probably tell you, “My mom's version is the best.” At Gwang Yang, the recipe for preparing the marinade and the meat has been carefully guarded for three generations. Learn what makes the restaurant's bulgogi, especially the Gangnam-style, so special on the Good Food blog. Find Jonathan Gold's LA Times review of the restaurant here.
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Los Angeles, CA 90010
Music: "Animal" (Instrumental) (top) by Mike Snow and "Gagnam Style" by Psy & "Watch Dem (Murderer)" (Instrumental) by Barrington Levy featuring Snoop Dogg and Mims
More From Good Food
The Water Show Water may be the essence of life but it’s subject to near-constant misuse. Journalist Mark Arax profiles a couple running a water monopoly in the Central Valley. A once abundant Cambodian lake is in decline, leaving fisherman and half the population scrambling for fish. We’ve heard of using less water but what about eating less water? And Mark Gold (Jonathan’s brother) shares tips on water conservation in LA.
Mark Bittman on grilling, the business of beef, and historic Filipinotown It’s summer cookout season, and Mark Bittman has some essential grilling tips. Third-generation butcher Katie Flannery talks life in the beef business. English chef James Whetlor wants us to consider eating more goat. As Filipinotown gentrifies, the owners of a new bar are trying to reach out to their neighbors. Jonathan Gold talks food-centric cinema. And a peculiar vegetable is popping up at the farmers market.
Nigella Lawson, peaches, and reimagining Jewish food at Freedman's Fine dining is nice, but sometimes the best bites are those that remind us of home. Nigella Lawson wants to celebrate home cooks in her latest book. Jonah and Amanda Freedman are recreating the bagels of their childhood at their modern Jewish deli, Freedman’s. Beyond the bagels, Jonathan Gold says the rest of the menu at Freedman’s is delicious and nostalgic in ways difficult to explain. Also, peaches at the market.
Ramadan's culinary traditions, what's next for the Farm Bill, and avocados Congress failed to pass the Farm Bill last week. What tanked the legislation? London author Anissa Helou discusses some foods traditionally eaten after sundown during Ramadan, in addition to other foods of the Islamic world. And how is one of LA’s best chefs secretly running a clothing line? Plus, Jonathan Gold returns from Japan with a deepened respect for chef Yoshihiro Narisawa.
LATEST BLOG POSTS
Serving Cocktails and Culture in LA’s Historic Filipinotown Some say new developments and gentrification are threatening LA’s Historic Filipinotown. A new neighborhood gin bar is trying to do things differently. Contributor Paola Mardo brings us their story. Read More
Try Nigella Lawson’s easily elegant chicken and pea traybake Just because a meal is low maintenance doesn’t mean it has to compromise on taste. Ask celebrity food personality Nigella Lawson! She says this traybake recipe is a favorite from her book “At My Table: A Celebration of Home Cooking,” because of its simplicity yet maximal flavor. Read More
Ramadan recipes: Saudi roasted lamb shoulder on a bed of fragrant rice Ramadan is underway around the world. The month-long observance began on May 17 and will last until June 15. After sunset, many observant Muslims will break their fasts with customary meals. Anissa Helou shares a recipe from her latest cookbook “Feast: Food of the Islamic World,” to enjoy after dusk. Read More