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Writer Bill Barich laments the disappearing pubs in Ireland.  Bee Wilson finds food fraud all throughout our history. Vinny Dotolo and Jon Shook own Animal restaurant and sing the praises of pig trotters.  Nancy Ransohoff lets us in on her favorite Santa Barbara restaurants. And Jack Bishop from Cook's Illustrated weighs the merits of real vanilla extract, versus the imitation variety. Asian clams invade Lake Tahoe says Steve Chilton. Eddie Gehman Kohan blogs about the food world of Obama. Plus Laura Avery takes us through the Santa Monica Farmers Market.

The Flavor Bible

Karen Page and Andrew Dornenburg

Guest Interview Market Report 7 MIN

Mark Peel and Jack StumpfCampanile chef Mark Peel forages the market each week. This week he's making the most of green garlic, which is the plant before it becomes a dried bulb. It looks like a scallion but smells like garlic. Mark combines 4 bunches of green garlic, 4 bunches of baby spring onions and a pound of potatoes to make a soup. He thinly slices the garlic and onions, cubes the potatoes and adds 2 quarts of water and a little butter.  Boil until fork tender. Blend the soup in a blender and strain through a sieve.  Add salt and pepper and enjoy.

Green Garlic
Green Garlic



Farmer Bill Coleman grows a few different varieties of radicchio, including the one pictured below. This variety, which grows this way in the spring, still has the bitter flavor of regular radicchio but lacks the bulb formation of its cousins.



Celery root is also in season.  This knotty bulb has a celery flavor and can be cut up into soups or shredded into salads. The tops have a very strong celery flavor and make a good seasoning for salads or soups.

Celery Root
Celery Root

Farmers KitchenSupport the Farmer's Kitchen at a benefit dinner this Monday, March 16 at Pace.  Chef Sandy Gendel and the farmers at the Hollywood Market are providing a seasonal menu, with proceeds going to SEE-LA's Farmer's Kitchen.

Music break: Mexican Shuffle by Le London All Stars

Guest Interview Irish Pub Crawl 7 MIN

Bill BarichBill Barich is the author of A Pint of Plain: Tradition, Change and the Fate of the Irish Pub

The Irish Pub concept has gone global, thanks to the Irish Pub Company, which helps people build authentic Irish Pubs around the world.  Despite the global boom, pubs are closing at a rapid rate in Ireland.  Sales of Guinness, the iconic Irish stout, have dropped significantly in Ireland in the last seven years.  Instead, it's gaining popularity elsewhere. In fact, Nigeria now sells more Guinness than Ireland!


Beef Braised in Guinness
From Chow.com

1 Tablespoon butter
1 Tablespoon olive oil
1/4 cup coarsely chopped bacon
2 medium onions, coarsely chopped
A 1 lb, 10 oz braising steak, fat removed, cut into cubes
2 Tablespoons all-purpose flour
2 cups beef stock
1 1/4 cups Guinness (or any other Irish stout)
1 bouquet garni
2 medium carrots, sliced

1. Melt the butter and oil in a cast iron casserole or heavy-bottomed pan, and brown the bacon, onions, and meat for a few minutes. Sprinkle with flour and cook for 1 minute. Leave to cool slightly before adding the stock and the stout.
2. Combine thoroughly and bring to a boil, stirring constantly.
3. Add the bouquet garni and the sliced carrots. Cover and leave to simmer over low heat for 1 1/2 to 2 hours. The meat should be tender. When ready to serve, remove the bouquet garni, adjust the seasoning, and serve with steamed potatoes.

See how Chow's Roxanne Webber is cooking with Guinness in honor of St. Patrick's Day.

Music break: The Mercenary by Lee Morgan

A Pint of Plain

Bill Barich

Guest Interview The Animal Dudes 7 MIN

Jon Shook and Vinny Dotolo are the owner-chefs of Animal on Fairfax Avenue in Los Angeles. They also own a catering company and wrote a book, Two Dudes, One Pan.

The menu at Animal, which is located LA's traditionally orthodox Jewish Fairfax District, sometimes includes pig's trotter!  You can see below how they prep the trotter -- by brining it and then shaving it with a Bic disposable razor.

Pig Trotter 


Bacon is ubiquitous at Animal -- even in their desserts.  They serve a Bacon-Chocolate Crunch Bar:

If you're in the Fairfax District and looking for another restaurant that serves pork, check out The Golden State

Music break: Along Came John by John Patton

Two Dudes, One Pan

Jon Shook and Vinny Dotolo

Guest Interview Food Fraud 7 MIN

SwindledSwindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee, by Bee Wilson, chronicles the history of food fraud and adulteration.  This was quite common in England in the Victorian era.  Bee describes how white bread once included alum, a highly toxic chemical.

Music break: California Roll by Kraak & Smaak


Bee Wilson

Guest Interview Dining in Santa Barbara and Ventura Counties 7 MIN
Hometown Santa Barbara

Nancy Ransohoff is the editor of Hometown Santa Barbara, a guide to the Central Coast of California. Nancy recommends:

 Luck Cafe - 18 E. Cota Street, Santa Barbara

The Hungry Cat - 1134 Chapala Street, Santa Barbara

Olio e Limone - 17 West Victoria Street, Santa Barbara

Brooks - 545 East Thompson Blvd., Ventura

Watermark on Main - 598 East Main Street, Ventura

Azu - 457 East Ojai Avenue, Ojai


Music break: Caught on the Hop by J-Walk

Hometown Santa Barbara

Nancy Ransohoff

Guest Interview Asian Clams Invade Lake Tahoe 7 MIN
Steve Chilton is the Aquatic Nuisance Species Coordinator for the Lake Tahoe and Northern Nevada office

of the US Fish and Wildlife Service.


Lake Tahoe is currently experiencing an influx in Asian Clams, which can cause major problems if not eradicated soon. Steve and his team are preparing to launch a pilot program where they will try suffocate the clams.

Asian Clam

The clams are edible, but very small, under an inch in diameter. Christine Ngai, a fisheries biologist at the University of Nevada, Reno, came up with this recipe for Asian Clams:

“Three cups” clams
“Three cups” is a traditional Taiwanese style cooking. “Three cups” represent three main ingredients for making a sauce: one cup of soy sauce, one cup of rice wine, and one cup of sesame oil. The idea is to have equal portion of each, the “three cups” basic. The same sauce is also commonly used to cook chicken, squid, and assorted mushrooms.

3-4 slices of ginger
4-5 gloves of garlic, coarsely chopped
2-3 Asian chili peppers, coarsely chopped
Big bunch of basil, coarsely chopped

2 Tablespoons each of soy sauce, sesame oil, and rice wine
1/2 Tablespoon sugar

1. Heat wok with 2 tablespoons of sesame oil and 1 tablespoon of cooking oil
2. Turn to low heat and fry ginger, garlic, and hot peppers until golden brown and fragrant
3. Turn to high heat, add clams, and pour over soy sauce, rice wine, and sugar and quickly stir fry the clam to mix
4. Put the lid over and let cook until the clams are fully cooked (when the shells have opened), 6-8 minutes
5. Turn off the heat, add chopped basil and give the clams a quick stir
6) Enjoy!

Music break: Gooden's Corner by Grant Green

Guest Interview Real versus Imitation Vanilla Extract 7 MIN

Jack Bishop is the Executive Editor of Cook's Illustrated and America's Test Kitchen, which recently did an extensive taste test between imitation and pure vanilla extract.  McCormick's Pure Vanilla Extract was declared the winner.

Vanilla Cake
2 1/2 cups flour
1 Tablespoon baking powder
1 tsp salt
1 cup butter, softened
1 1/2 cups granulated sugar
4 tsp vanilla extract
4 eggs
3/4 cup milk

Vanilla Buttercream Frosting
1 cup butter, softened
2 tsp vanilla extract
16 ozs confectioners' sugar
2 Tablespoons milk

1.  Preheat oven to 350°F.  For the cake, mix flour, baking powder and salt in large bowl; set aside.
2.  Beat butter in large bowl with electric mixer on medium speed 30 seconds or until softened.  Add granulated sugar and vanilla; beat until light and fluffy, scraping down sides of bowl occasionally.  Add eggs, beat on medium-low speed until blended.  Alternately beat in flour mixture and milk just until mixed.  Pour into greased and floured 13x9-inch baking pan.
3.  Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.  Cool completely on wire rack.
4.  For the frosting, beat butter in large bowl with electric mixer on medium speed until light and fluffy.  Add vanilla; mix well.  Gradually beat in confectioners' sugar, beating well after each addition and frequently scraping sides and bottom of bowl.  Add milk; beat well.  Frost top of cooled cake with frosting.

Music break: Fathead by Lee Morgan

Guest Interview Obama Foodorama 7 MIN

Obama PieEddie Gehman-Kohan is the author of the blog, Obama Foodorama, which chronicles everything related to President Barack Obama and food. She often features menus from White House events and recipes from the chefs.






Obama at Ben's Chilli Bowl
Obama at Ben's Chili Bowl in Washington DC


Obama Cookie
Obama cookie


Obama Waffles
Obama eating waffles

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