Photo courtesy: EP & LP
FROM THIS EPISODE
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
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
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
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"
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.
Los Angeles, CA 90028
Music: "Jelly Roll" & "Jealousie Remix"
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.
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