FROM THIS EPISODE
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"
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"
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"
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)
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
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"
More From Good Food
The 'Fuerte Four,’ nixtamalization, and eggplants Gustavo’s Great Tortilla Tournament is this Sunday and our judges are faced with the ultimate decision: corn or flour? Bill Esparza talks tortilla makers in the LA area. And did you know that inside your tortilla is an ancient process, perfected over centuries? Also, L.A. Taco’s Daniel Hernandez recalls a Guadalajara taco crawl with Jonathan Gold. Plus: some tips on cooking eggplant, now in season.
Plastic straws, Persian cuisine, and Meathead Goldwyn What does the history of plastic straws tell us about U.S. capitalism? Growing up in Tehran, Naz Deravian watched her parents entertain with classic Persian dishes; now she’s carrying on the tradition in LA. Stressed about cooking brisket this Rosh Hashanah? Help is here. Plus, Zach Brooks stops by to discuss Jonathan Gold’s review of Vespertine.
Jell-O and feminism, ‘Losing Earth,’ vertical farming A new book examines the intersection of American feminism and Jell-O. This Labor Day, throw some desserts on the grill. Nathaniel Rich dives into the consequences of ignoring climate change warnings. Does vertical farming yield the same nutrient content as open air agriculture? Also: Tien Nguyen remembers Jonathan Gold’s impassioned defense of San Gabriel noodle shops, including Nha Trang.
Thai food, from Bangkok to SoCal Thai food is having a renaissance. We revisit conversations with James Syhabout of Hawker Fare and Pok Pok’s Andy Ricker, who are showing U.S. diners the wider canon of Thai food. We also hear about Bangkok’s unique food culture. How does the history of Thai food in LA tell the story of Thai assimilation? Plus: hear Jonathan Gold’s original review of Jitlada, the beloved Thai restaurant in Hollywood.
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