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The Good Food team selects their favorite segments of 2012. Reporter David Segal visits the Kellogg's headquarters in "cereal city." Peggy Noe Stevens discusses mint juleps and her organization "Bourbon Women" and mixologist Steve Livigni explains barrel aged cocktails. Producer Gillian Ferguson visits Google's Mountain View campus where breakfast, lunch and dinner are on the house. Anson Mills founder Glenn Roberts lays out his mission to bring back heritage grains to the American South and Jonathan Gold revisits Shunji in West LA. At the market, chef DJ Olsen is shopping for winter fruit and John Jackson says the key to his near constant crop of blueberries is compost tea.

One Good Dish

David Tanis

Guest Interview Market Report 7 MIN, 44 SEC

DJ Olsen is the Executive Chef at The Black Cat in Silver Lake. He has a bowl of winter fruit on his brunch menu that he serves with a quenelle of Greek yogurt and a drizzle of orange blossom honey. Winter fruits are abundant right now at the Santa Monica Farmers' Market.

John Jackson sells blueberries for Whitney Ranch, a blueberry farm in Carpinteria, California. They grow eight varieties of blueberries and right now at the market he sells the Emerald, Star and Jewel varieties. The Emeralds are large and tart while the other varieties tend to be sweeter.

Guest Interview A Reporter Goes to Cereal City 9 MIN

David Segal is a reporter for the New York Times. His article, "When a Sugar High Isn't Enough," inspired us to speak to him about his recent trip to Battle Creek, Michigan which was formerly known as "Cereal City."

Guest Interview Bourbon Women 8 MIN, 19 SEC

Peggy Noe Stevens is a Master Bourbon Taster and the founder of Bourbon Women. Find her Mint Julep recipe on the Good Food blog.

Guest Interview Barrel-Aged Cocktails 7 MIN

Mixologist Steve Livigni is experimenting with barrel aged cocktails at both Blue Cow and La Descarga where he spearheads the cocktail programs.

Guest Interview The Google Food Program 12 MIN, 46 SEC

Good Food producer Gillian Ferguson talks to three of Google's executive chefs - Olivia Wu, Quentin Topping and Scott Giambastinni - about the 28 cafes on Google's Mountain View campus.

Google employees receive a number of perks including free breakfast, lunch and dinner every weekday and free lunch and dinner on weekends. There is a rule on campus that you can't be more than 150 feet from food in a Google building, so they also enjoy unlimited free snacks, coffee and tea just a short walk from their desks at all times.

Guest Interview Rediscovering Old Grains and Techniques 5 MIN, 48 SEC

Glenn Roberts is the owner of Anson Mills in South Carolina. He founded his company to grow, harvest and mill near-extinct varieties of heirloom corn, rice and wheat organically, and to re-create ingredients that were in the Southern larder before the Civil War. Anson Mills now works with 30 organic growers in six states to grow a variety of native heirloom grains.

Guest Interview The Next Step in the Evolution of the Sushi Bar 4 MIN, 13 SEC

Jonathan Gold reviews Shunji, a new sushi bar in West LA housed in humble digs (the facade looks like a giant chile bowl). The roughly 40-seat restaurant is unlike other sushi bars in that it doesn't focus on sushi. Jonathan suggests the omakase menu. Highlights include a concentrated cube of compressed fresh tomatoes, squid with truffles, monkfish liver, purple potato wrapped around blue cheese, simmered abalone and the sardines.

12244 W Pico Blvd
West Los Angeles, CA 90064

You can find all of Jonathan's restaurant suggestions on the Good Food restaurant map.

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