For years Mark Bittman was a fixture at the NY Times, sharing no-nonsense, straightforward recipes in his column called The Minimalist. Then he turned his attention to the other sides of food—including politics, ecology, and nutrition. Mark joins Evan to talk about his widely read Grub Street article about eating right, and he shares some grilling tips to help us prepare for cookout season.
FROM THIS EPISODE
Katie Flannery is defying the odds as the new head of her family business,
Flannery Beef. Photo courtesy of Flannery Beef.
According to a 2012 study by the National Women's Law Center, only 24 percent of American butchers and meat cutters are women. Katie Flannery belongs to that relatively small number. At 28 years old, she’s carrying on her family tradition as a third-generation butcher for Flannery Beef, which was founded by her dad, Bryan Flannery. The butcher, based in Northern California, sources premium beef for some of LA’s top restaurants -- like Officine Brera, Majordomo, and Shibumi.
In 2012 James Whetlor founded Cabrito, a company that supplies fine restaurants
and retailers with ethically sourced goat meat. Photo courtesy of Cabrito.
Beyond being cute, milk-producing farm animals, goats are a sustainable, low-calorie, and ethical alternative to other red meat. James Whetlor began his culinary career as a chef in London but has since turned to farming goats. His new book “Goat: Cooking and Eating,” examines the farming culture around this animal and the best recipes to showcase the meat.
Filipino food has been making waves in Los Angeles. Meanwhile, some fear that new developments and gentrification are threatening the character of our city’s Historic Filipinotown. A new neighborhood gin bar is trying to do things differently. It’s owned by three women with deep roots in LA’s Filipino community. Reporter Paola Mardo brings us their story.
This week at the Santa Monica Farmers Market, Laura Avery is asking questions about an unfamiliar vegetable to many Westerners. Celtuce—a Chinese varietal of lettuce with a funky shape—is in the basket of Nomad Los Angeles executive chef Chris Flint. Avery finds out more about growing this nutty, stalky lettuce from Romeo Coleman of Coleman Family Farms.
Saoirse Ronan stars as an intricate pastry baker in Wes Anderson’s
“Grand Budapest Hotel.” Photo courtesy of Fox Searchlight.
Food, like movies, is a deeply sensory experience. When the two are combined, there can often be a new level of intrigue for many food-obsessed viewers. Recently, LA Times food critic Jonathan Gold wrote about his 10 favorite food films. This week, he’s sharing his top three.
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.
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.
Massimo Bottura's purpose, 'Autentico,' and the struggle to eliminate tipping What makes a meal authentic? Rolando Beramendi thinks it’s about capturing the culture by using imported ingredients. The use of an old recipe can also connect immigrant cooks with their families’ food traditions. Chef Massimo Bottura has a plan to reclaim unwanted food—and along with it, people’s dignity. Also, Jonathan Gold enjoys the vibrancy of El Coraloense’s aguachile.
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