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How did horse meat end up in frozen beef burgers in the UK? Food journalist Jay Rayner untangles the EU's complicated food web to find out. The industrialized supermarket chains at the root of the horse meat scandal weren't always so large and impersonal. Author Marc Levinson documents when and why mom and pop groceries gave way to national supermarket chains. Winter roots, tubers, rhizomes and corms get a detailed look from cookbook author Diane Morgan. Christopher Hirsheimer and Melissa Hamilton visit the Good Food studios to discuss their simple seasonal dishes in Canal House Cooks Every Day. Jonathan Gold discovers the apotheosis of toast and jam in the unknown neighborhood of Virgil Village, and Harold McGee answers your food science questions. Plus, Gustavo Arellano takes us out for "tacos al vapor" in the city of Orange. At the market Laura Avery talks to Marta Teegen, owner of the new Cortez in Echo Park, about the versatility of blood oranges, and farmers Jonelle and Michael George are back at the market with their prized Sumo citrus.

Banner image: A & P (Great Atlantic & Pacific Tea Co.), 246 Third Avenue, Manhattan. Photo by Berenice  Abbott, March 16, 1936. New York Public Library

One Good Dish

David Tanis

Guest Interview Market Report 7 MIN, 24 SEC

Marta Teegen is the owner of Cookbook and Cortez in Echo Park. This week she's shopping for blood oranges which the restaurant utilizes in savory, sweet and cocktail preparations.

Jonelle George is back for the third year in a row selling her prized Sumo citrus. There are 13 growers in the US that are authorized to grow and sell the fruit and the Santa Monica Farmers' Market is the only market in the country where you can get the fresh citrus. She says the Sumos will be at the Santa Monica Market for the next three weeks.

Guest Interview The Apotheosis of Toast and Jam 5 MIN, 1 SEC

This week Jonathan Gold reviews Sqirl Cafe, a small storefront in a neighborhood the locals have dubbed Virgil Village. He recommends ordering the toast and jam, rice porridge with toasted hazelnuts and jam, fried eggs with house fermented hot sauce and toast with chocolate ganache and almond hazelnut butter

720 N Virgil Ave, Ste 4
Los Angeles, CA 90029

All of Jonathan Gold's restaurant suggestions are on the Good Food restaurant map.

Guest Interview Roots, Tubers, Rhizomes and Corms 7 MIN, 20 SEC

gf130223roots.jpgDiane Morgan is the author of Roots: The Definitive Compendium with More than 225 Recipes. Find a recipe for her Three-Layer Parsnip Cake with Cream Cheese Frosting on the Good Food blog.


Diane Morgan

Guest Interview Canal House Cooks Every Day 7 MIN, 38 SEC

gf130223canal_house.jpgChristopher Hirsheimer and Melissa Hamilton are the duo behind Canal House Cooks, a thrice yearly publication and online presence celebrating simple, seasonal cooking. The off-shoot Canal House Cooks Lunch spurred the recent cookbook Canal House Cooks Every Day.

Find recipe for Canal House's homemade Cannelloni with Tomato Sauce on the Good Food blog.

Canal House Cooks Every Day

Melissa Hamilton and Christopher Hirsheimer

Guest Interview The Horse Meat Scandal in the UK 9 MIN, 3 SEC

Food journalist, restaurant critic and novelist Jay Rayner explains how the recent horse meat scandal in the UK unfolded. A national panic ensued when equine DNA was found in frozen beef burgers and lasagna. Rayner wrote in the Observer that "thuggish" supermarkets are to blame for the lack of oversight.

Rayner's novel, A Greedy Man in a Hungry World, will be out in May.

Guest Interview A History of the A&P 11 MIN, 29 SEC
Guest Interview Tacos al Vapor 4 MIN, 44 SEC

Gustavo Arellano is the editor of the OC Weekly and a weekly contributor to KCRW. This week he describes the tacos al vapor, or steamed tacos, at Tito's La Familia in the city of Orange. He recommends skipping the combo plates and going right for the tacos al vapor. If you can handle the heat, try the chile de arbol salsa.

Tito's La Familia
948 N Tustin St
Orange, CA 92865

All of Gustavo Arellano's restaurant suggestions are on the Good Food restaurant map.

Guest Interview Harold McGee Answers Your Food Questions 5 MIN, 3 SEC

gf130223food-cooking.jpgHarold McGee writes about food and science. His seminal work, On Food & Cooking, is a must for any home cook's library. He also writes the Curious Cook column for the New York Times. Today on the show he answers listeners' food science questions.

On Food And Cooking

Harold McGee

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