Sichuan food, 'Burned,' Kitchen Table Blues

Hosted by Evan Kleiman Aug. 06, 2016 Food & Drink

Food writer Fuchsia Dunlop explains how Sichuan cuisine is changing in Chengdu. Investigative reporter Karen Foshay unveils disturbing findings about restaurants in LA. The Reverend Shawn Amos is striving to keep the blues alive in kitchens around town, one gig at a time. Plus, how grass-fed beef is raised at Rancho San Julian and what to try at Kali in Hollywood, per Jonathan Gold.

From this Episode:

The evolution of Sichuan cuisine in Chengdu

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...

11 min

Going back to Kali

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...

6 min

Workers get 'Burned' at restaurants in Los Angeles

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...

20 min

Raising grass-fed beef in California

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...

8 min

Keeping the blues alive, one gig at a time

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...

10 min

A recipe for Blueberry Night Sky Pie

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...

2 min