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The evolution of Sichuan cuisine in Chengdu 10 MIN, 31 SEC

The stereotype about Sichuan cuisine, says food writer and cookbook author Fuchsia Dunlop, is that it's all chile and lip-tingling Sichuan pepper. "But actually it's more complex than that. Real Sichuanese cooking is a wonderful rollercoaster of taste sensations. Some of the food is very hot and very numbing but it also has sort of gentle sweet chili tastes and all kinds of variations on the chili theme." Dunlop lays out the range of flavors in Sichuanese food and discusses how this cuisine is changing in Chengdu. While we're at it, here are the Sichuan places to try in our neck of the woods.

Music (top): "Más Que Nada"
Music (bottom): "Music on the Road"

Going back to Kali 6 MIN, 9 SEC

Charred avocado salads with honey, risotto with disks of fermented black garlic and toasted Fiscalini cheddar, and ridgeback prawns with kumquats and nasturtiums. It's all on the menu at Kali in Hollywood. Chef Kevin Meehan's modern California restaurant is Jonathan Gold's go-to spot to eat this week. Read Jonathan's review of Kali in the LA Times and find more restaurant recommendations from our favorite food critic here.

Music (top): "Nearly Sunrise"
Music (bottom): "Sun-Kissed Chicks"

Workers get 'Burned' at restaurants in Los Angeles 19 MIN, 40 SEC

This week at KCRW, investigative reporter Karen Foshay unveiled some extremely disturbing findings about what goes on behind the scenes at restaurants in the Los Angeles area. Her five-part multimedia series, Burned: Abuse in LA's Restaurant Industry, covers wage theft, injured workers, retaliation and trafficking. Foshay spoke with dozens of workers, labor lawyers and government enforcers for the series and sifted through thousands of public records. We listen to the first story in Burned, which focuses on wage theft, and learn the backstory behind her reporting.

Music: "Bluebird Street"

Raising grass-fed beef in California 8 MIN

On this week's Market Report, Laura Avery visits the Rancho San Julian stand to learn what goes into producing 100% grass-fed beef in Lompoc. Elizabeth Poett's family has been raising cattle on the ranch for seven generations. Poett walks us through the drought's impact on her operation and the mobile slaughter unit she got up and running to provide locally harvested meat to consumers. Get tips on how to grill Poett's favorite cut of grass-fed beef — that would be the bone-in ribeye — on the Good Food blog.

Music: "Break A Heart"  (Instrumental)

Keeping the blues alive, one gig at a time 10 MIN, 29 SEC

In this hot summer full of social unrest and so much loss, the blues are more relevant than ever. Enter the The Reverend Shawn Amos, an Angeleno singer-songwriter who plays covers of Prince, Howlin' Wolf and everything in between in his kitchen and at restaurants around town. He releases a new performance on his YouTube channel, Kitchen Table Blues, at 7am every Sunday. On this week's show, Amos talks to us about what inspired him to throw food into his musical mix and shares memories working for his dad's cookie company, Famous Amos.

Music (top): "The Jean Genie" and "Let's Go Crazy" by The Reverend Shawn Amos
Music (bottom): "When the Saints Go Marchin' In" by The Reverend Shawn Amos

A recipe for Blueberry Night Sky Pie 1 MIN, 44 SEC

In case you've missed all our tweets and Instagram posts, the 2016 Good Food pie contest will be held at UCLA's Fowler Museum on October 2. To get you thinking about what you're going to enter this year, Evan shares this recipe for her out-of-this-world Blueberry Night Sky Pie. Find the recipe — flaky buttery crust, juicy blueberries, half moons sprinkled with sugar and all — on the Good Food blog.

Music: "Das Maedchen Am Tresen"

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