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To mark Earth Day, we'll take a look at some innovative approaches to growing food.  Dickson Despommier explains how farming can go vertical.  Meg Glasser gives Evan Kleiman a tour of an edible wall in Los Angeles' Skid Row.  No matter how it's done, making and distributing food contributes to global warming.  Industrial meat production is perhaps one of the worst perpetrators.  Nicolette Hahn Niman explains how to make meat climate friendly.  Recycling water is an earth-friendly option.  Elizabeth Royte tells us about a plant in Orange County that is taking water from the toilet to the tap.  George Cossette of Silverlake Wine is in the studio with some rare grape varieties.  We'll take a trip back in time with Valerie Gordon, who is making cakes reminiscent of a bygone era.  Jonathan Gold takes us to Lebanon via Westwood.  Plus, Suvir Saran loves peanuts and he tells us why.  And Laura Avery shares what's fresh on the Market Report.

Guest Interview Market Report 7 MIN

Onion Sprouts

Harry Starus sells sprouts at the market.  They have a really interesting, concentrated flavor.  Harry's Sproutime sells all kinds of sprouts at the Wednesday Santa Monica Farmers Market including onion sprouts, broccoli sprouts and radish sprouts.  They also sell processed food like hummus.  

Fava Beans

CJ Jacobsen is the Executive Chef at The Yard (119 Broadway, Santa Monica).  He is making batter fried whole fava beans with young fava beans. The larger pods they shuck and used in a risotto.  CJ is also using sprouted broccoli from Weiser Family Farms.

Sprouting Broccoli 

Guest Interview Recycling Water 7 MIN

Elizabeth Royte has written about recycling water for The New York Times.  She recently wrote about the Orange County Groundwater Replenishment System, which is a plant in the OC that recycles used water and puts it back into the groundwater.  The goal is the reduce Orange County's reliance on water from the North and from the Colorado River.  Read more about their water purification system here.  The water treatment plant is located in Fountain Valley, CA.  

Recycling Water

Water Recycling

(Photos: Erik Holmes/OCLNN)

Music Break: Coming Home Baby by The Bo-keys

Guest Interview The Edible Wall 5 MIN

edible wall

edible wall close up

edible wall close up 2

One one side of the Weingart Center in Downtown L.A. is a large edible wall.  It is a stainless steel structure that contains small containers full of edible plants.  Meg Glasser is the West Coast Regional Manager for Urban Farming, a non-profit that seeks to end hunger by planting food.  There are four edible walls in Los Angeles.  The food harvested from the Weingart Center, which services LA's homeless on Skid Row, is used by the chef at the Weingart Cafe, a free food center for residents.

Guest Interview Vertical Farming 7 MIN

Visionary researcher Dickson Despommier discusses the concept of indoor vertical farming. A Professor of Public Health and Environmental Health Sciences at Columbia University, he created the Vertical Farm Project in 1999 with his graduate students and argues that vertical farms would grow food organically, provide year-round crop production, be sustainable environments for urban centers and feed the growing human population.

Vertical Farming1

Vertical Farming2

Vertical Farming3


Music Break: The Contender by Menahan Street band

Guest Interview Meat and Global Warming 7 MIN

Nicolette Hahn NimanNicolette Hahn Niman is a livestock rancher in Northern California.  She recently wrote a piece for the New York Times arguing that pasture-raised meat is far better for the environment than factory farms.  Her book is Righteous Porkchop: Finding a Life and Good Beyond Factory Farms.  

Guest Interview Rare Grapes 7 MIN

Rare Grape Wine

George Cossette owns Silverlake Wine.  George explores several rare grape varietals:

Biancale from San Marino - $13.75

Cabernet Pfeffer from DeRose - $24.00

Dornfelder from Huber Cellars - $24.00

Pfneiszel Kékfrankos from Hungary - $14.25

Guest Interview Vintage Cakes 8 MIN

Blums Coffee Crunch Cake

Valerie Gordon owns Valerie Confections.  She has been making cakes from LA's culinary past.  She started by making Blum's Coffee Crunch Cake.  She later made Blum's Lemon Crunch Cake, the grapefruit cake from the Brown Derby, the banana shortcake from Chasen's, and the coconut cream pie from the Bullocks Wilshire Tea Room.

Music Break: Cornersloop by Adam & David's Bloodline

Guest Interview Sunnin Revisted 6 MIN

Jonathan Gold is the Pulitzer Prize winning food writer for the LA Weekly.  This week, he reviews Sunnin, a Lebanese restaurant in Westwood.  

1779 Westwood Boulevard
Los Angeles, CA 90024-5646
(310) 477-2358>


View Good Food Restaurant Map in a larger map


Find all of Jonathan Gold's recommendations on the Good Food Restaurant Map.

Guest Interview Nuts for Peanuts 5 MIN


Suvir Saran is an Indian-American Chef in New York.  He owns Devi in Manhattan and American Masala in Jersey City.

Peanut-Parmesan Spiced Chicken

1/2 cup cilantro, finely chopped
6 garlic cloves, finely chopped
2 Tablespoon extra-virgin olive oil
Juice of 1/2 lemon, plus 1 1/2 lemons cut into wedges
1 1/4 tsps kosher salt
3/4 tsp cracked peppercorns
1/4 tsp cayenne pepper
8 chicken cutlets
3 large eggs
1/4 tsp garam masala
1 3/4 cups Japanese panko breadcrumbs
6 oz finely grated Parmigiano-Reggiano cheese (about 1 3/4 cups)
1 cup 12 percent light roast peanut flour
1/4 to 1/2 cup extra-virgin olive oil

1. Mix the cilantro, garlic, olive oil lemon juice, salt, 1/2 tsp cracked peppercorns and cayenne pepper in a small bowl.

2. Transfer to a resealable gallon-sized plastic bag, add the chicken cutlets and turn to coat. Refrigerate the cutlets for at least 30 minutes or overnight.

3. Whisk the eggs with garam masala, 1/4 teaspoon of salt and 1/4 teaspoon of cracked peppercorns in a shallow dish.

4. In a separate dish, whisk the panko and cheese, and place the peanut flour in another dish.

5. Dredge each chicken cutlet in the peanut flour and tap off the excess. Dip into the egg mixture and then lay in the panko-parmesan breadcrumbs. Press the breadcrumbs onto each side of the cutlets and place the breaded cutlets on a plate or baking sheet.

6. Heat a large skillet for 2 minutes over medium-high heat. Add the olive oil and heat for 1-2 minutes or until very hot and shimmery. Fry the chicken in batches, cooking until each side of the cutlet is golden brown, about 3-4 min per side, adding extra olive oil to the skillet if and when necessary.

7. Transfer to a paper towel-lined plate to drain and serve with lemon wedges.

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