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Is there such a thing as too much goat? Not if you're at Binh Dan with the OC Weekly's Gustavo Arellano.  Also this week, Namju Cho shares the story of Spam's place in Korean and Korean-American culture.  Eddie Lin heads to Dodger Stadium for some hot dogs and sushi.  Jonathan Gold eats at the Lazy Ox in Little Tokyo.  Seafood and oil are forever linked in the Gulf Coast.  David Beriss reveals that their connection runs deeper than Deepwater Horizon.  KCRW's Diana Nyad ate chicken when she swam over 100 miles more than 30 years ago.  She gives host Evan Kleiman a rundown of her mid-swim diet.  Plus artist Scott Hove is making mouthwatering cakes that you won't want to eat.  And Samantha Barnes is teaching kids to cook with ingredients from the Santa Monica Farmers Market.

One Good Dish

David Tanis

Guest Interview Market Report 7 MIN

Kinne Jung works at Weiser Farms, which has four different varieties of melons at the Farmers Market.  The Galia melons are similar to cantaloupes but have a green flesh.  The Sugar Queen melon has a orange outside with a lighter flesh.  The Cavaillon melon is orange.  The also have Ogen melons which have green flesh and green stripes on the exterior.

Samantha Barnes runs Kitchen Kid, a cooking camp running the month of July at the First Presbyterian Church in Santa Monica.  Every Wednesday they shop for ingredients at the Farmers Market and they do an Iron Chef competition.  Right now some of her campers are making a fruit salsa with fresh tortillas.

Summer Fruit Salsa
Serves 6

You can use almost any fresh fruit for this colorful salsa.  Try pineapple, mango, peaches, or nectarines.  Add diced jalapeno to bring on some heat!   

2 cups fruit, roughly chopped 
¼ cup red onion, diced
1 red pepper, diced 
Large handful fresh cilantro, chopped 
¼ cup chopped green onions 
1 large or 2 small avocados, carefully diced
Juice from 1 lime 
Salt and pepper to taste

Combine all ingredients except avocado and mix well.  Gently fold in avocado. Season with salt and pepper, adjusting the acid if necessary with more lime juice. 

Serve with tortilla chips, grilled chicken, tostadas, or fresh corn tortillas.  

Hand Pressed Corn Tortillas
Makes about 15 tortillas 

2 cups masa harina (Mexican corn flour)
1 ½ -2 cups warm water

Measure masa harina into a bowl and gradually add water. Knead until combined.  The dough should be smooth – not too sticky; not too dry.  Add more water or flour as needed.  Do not overwork dough.  Allow to sit for about 10 minutes.

Divide the dough into 15 small balls.  Lay 2 ziploc bags on either side of the tortilla press. Lay a ball of dough in the center and use the press’ lever to flatten dough. Carefully peel off plastic and remove tortilla from press.

Gently roll the tortilla onto a very hot griddle or cast iron pan.  Grill for about 30-60 seconds each side, until just browned and air bubbles begin to appear.  Transfer to basket lined with a dish towel to keep warm. 

Guest Interview Military Stew 7 MIN

Namju and Stew

Namju Cho is a freelance producer. 

Military Stew

Budae jjigae is a Korean stew made with spam.  It literally translates to "military stew" as it is a legacy of the American military presence during the Korean War.  The Korean Civil War left the country in shambles and many people were without meat.  Some Koreans were able to obtain Spam, Vienna sausage and other canned meats from US military bases (PX stores).  They combined it with kimchi for a stew.  In the U.S., many Korean Americans still eat budae jjigae and for some, it's considered comfort food. 

You can get military stew at the following places in Los Angeles:

Chun Ju Han Il Kwan
3450 W. 6th St. #106
Los Angeles, CA 90020

Book Sea Tong
755 S. Vermont Ave.
Los Angeles, CA 90005

Gon Ji Am
4653 1/2 Beverly Blvd.
Los Angeles, CA 90004

Mom's House
3126 W. 8th St.
Los Angeles, CA 90004

Music Break: Fannie Mae by Travis Wammack

Guest Interview Seven Courses of Goat 9 MIN, 30 SEC

Gustavo Arellano is the food editor at the OC Weekly.  He also writes the Ask a Mexican column.  He recently ate the seven course goat special at Binh Dan in Orange County's Little Saigon.  

Binh Dan
10040 McFadden Ave.
Westminster, CA
(714) 839-7050

All of Gustavo's restaurant suggestions are on the Good Food Restaurant Map.

Guest Interview Seafood and the Gulf 6 MIN

David Beriss is a professor at the University of New Orleans. Shrimp and petroleum are forever linked in the Gulf States - not just because of the oil spill.  David tells us about the annual Shrimp and Petroleum Festival.   

Guest Interview Dodger Dogs and Sushi 7 MIN, 30 SEC

Dodger Game

Dodger Dogs and Sushi

Dodger Dog

Victory Knot

Victory Knot

Eddie Lin is a regular contributor to Good Food and he writes the blog Deep End Dining.  This week he visited Dodger Stadium to find out what kind of food is available.  Along with Dodger dogs, you can now find sushi, salads, and even shrimp cocktail at the concession stands.  Chef Joseph Martin is the Executive Chef at Dodger Stadium.  Some of his new creations include the Victory Knot, which is a giant pretzel.


Music Break: Foot Tapper by The Shadows

Guest Interview The Lazy Ox 6 MIN

Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly.  This week, hear his review of The Lazy Ox Canteen in Little Tokyo.  Jonathan recommends the fried pigs ears.

The Lazy Ox Canteen
241 South San Pedro Street
Los Angeles, CA 90012
(213) 626-5299

Find all of Jonathan Gold's restaurant suggestions on the Good Food restaurant map.

Guest Interview Swimming the Dream 7 MIN

Diana Nyad

Diana Nyad hosts The Score on KCRW.  This summer, at the age of 60, she is attempting to swim 103 miles from Cuba to Florida.  Thirty years ago she swam 100+ miles from Bimini to Florida.  Two years ago, Evan Kleiman spoke to Diana about eating while swimming, and what she ate during her record breaking swim.  Follow Diana's progress this summer.


Music Break: Funiculaire by Readymade FC

Guest Interview Cakeland 8 MIN

Oakland-based artist Scott Hove is the man behind Cakeland, a series of sculptures recently on view in Los Angeles.  He uses cake decorating tools to make is inedible creations.

Cakeland Room

Cakeland Shoe

Cakeland Baby

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