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Photo courtesy:  EP & LP

Preserving Green Book sites 17 MIN, 39 SEC

The Negro Motorist Green Book was considered the “Bible of Black Travel,” a guide that clued African-Americans into safe roadside stops during Jim Crow. The Green Book listed more than 220 sites in LA alone, from restaurants and hotels to taverns and chicken shacks. Cultural documentarian Candacy Taylor is on a mission to document them all, coast to coast. She took our supervising producer Abbie Fentress Swanson to one of the sites still standing in South LA and discusses the importance of preserving these sites.

Music: "I Can't Give You Anything but Love" and "Mean to Me" by Billie Holiday

Candacy Taylor, Cultural documentarian (@candacytaylor)
Abbie Fentress Swanson, Independent reporter and producer (@dearabbie)

A primer on Fijian cuisine and jackfruit 12 MIN, 6 SEC

Way out in the Pacific are the kinds of islands that make us dream. Or sing. Think the musical South Pacific. But these tropical isles also yield some really great, flavorful food. At EP & LP, Chef Louis Tikaram brings his Fijian, Chinese and Indian roots to the table. He gives us a primer on Fijian cuisine and the versatile jackfruit, along with favorite jams to play at his hip West Hollywood spot. Find a recipe for his Kokoda — that’s ceviche, Fiji style — on the Good Food blog.

Music: "Thug Life (Instrumental)" by Tupac

Louis Tikaram, chef

Drop it like it’s hot 7 MIN, 32 SEC

We know the amazing variety of local produce here in California makes you all green with envy. But that won’t stop us from giving a shout-out to our favorite produce du jour: the shishito pepper. Chef Ted Hopson slices them thin with Fresno chiles and bell peppers, then adds raw beef and ssamjang sauce for a beef tartare lettuce wrap he’s got on the menu at The Bellwether. Find the recipe on the Good Food blog and head to the farmers’ market now with your reusable public radio tote bag to load up on peppers!

Music: "Drop It Like It's Hot (Instrumental)" by Snoop Dogg, featuring Pharrell

Ted Hopson, chef

Fake shrimp, coming to a marketplace near you 11 MIN, 4 SEC

In April, we devoted an entire show to seafood. After our broadcast, the Associated Press team responsible for the jaw-dropping “Seafood From Slaves” series we discussed on the show won a Pulitzer for Public Service. We continue to have sustainable shrimp on the brain. So we reached out to Olga Khazan, a staff writer at The Atlantic, to learn about a startup she covered, New Wave Foods, which is producing synthetic shrimp that never once wriggled in the ocean.

Music: "Country Town"

Olga Khazan, The Atlantic (@olgakhazan)

California retro cuisine gets a facelift at Paley 7 MIN, 16 SEC

The next time you’ve got business in Hollywood, do it over Martini mussels, gochujang beef tartare and popcorn ice cream at Paley. That’s the weekly restaurant recommendation from our favorite food writer, Jonathan Gold. If these menu items sound retro, that’s because they kind of are. But at Paley, Chef Greg Bernhardt has put a decidedly modern, local and seasonal spin on some of the mainstays of California cuisine.

Read Mr. Gold’s LA Times review of Paley and see what these dishes look like on the plate on the Good Food blog.

6115 Sunset Boulevard, Suite 100
Los Angeles, CA 90028
(323) 544-9430

Music: "Jelly Roll" & "Jealousie Remix"

Jonathan Gold (1960-2018), Good Food on the Road (@thejgold)

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