FROM THIS EPISODE
Last month, we devoted an entire hour to the challenges of keeping a restaurant open and thriving in Los Angeles. Ari Taymor, the wunderkind behind Alma restaurant, recently wrote a piece that took a long, hard look at the industry’s impact on chefs. Taymor clues us into why he gracefully turned down an opportunity many chefs would kill for.
Spicy Crab with Watermelon Juice at Hip Hot (Photo by Monika Scott)
Hip Hot: 500 North Atlantic Boulevard, No. 149, Monterey Park, CA 91754 | (626) 758-7711
We talked to Sean Sherman last fall about his efforts to bring back the indigenous cuisine of the Dakota and Minnesota territories. The Sioux Chef shares an update on plans for a future brick-and-mortar restaurant and his cookbook in the works, “The Sioux Chef’s Indigenous Kitchen.”
Next we travel to Colorado to talk cheese. Americans eat roughly 37 pounds of it every year. The American Cheese Society, which represents cheese and butter makers, retailers and distributors in the U.S., recently held its annual meeting in Denver. Our roving reporter, Simran Sethi, was there and filed this field report from the conference for the Good Food blog. Simran hosts the chocolate podcast The Slow Melt, which just won a Saveur blog award nomination in the Best Food Podcast category.
More From Good Food
The Silk Road show We devote the bulk of this week’s show to food eaten on the ancient Silk Road. Caroline Eden starts us off in Samarkand, then Naomi Duguid and Yasmin Khan take us to Armenia, Azerbaijan, Georgia, Kurdistan and Iran. Back on our side of the pond, Harvest Public Media’s Kristofor Husted reports on the herbicide dicamba, Jonathan Gold eats at Delicious Food Corner and we shop for fresh kale at the market.
Food and race, the Bäco book and a farewell to summer herbs Jonathan Gold heads to Culver City to review the futuristic restaurant Vespertine. Josef Centeno talks about the hustle leading up to his first cookbook, “Bäco.” Chef and activist Tunde Wey gives us his take on whiteness in the restaurant industry. Plus: Laura Avery gets the secret ingredients behind Royce Burke’s Secret Lasagna at the farmers market.
Making music with vegetables, and mastering Indian cooking technique Listen to the sweet sounds of the Long Island Vegetable Orchestra. Then find out how to cook Indian food with time-trusted techniques. Visit Vermont to hear about efforts to tackle pollution caused by ag runoff. Plus: Great broths and stocks, scarlet runner beans at the market and Jonathan Gold reviews Felix.
LATEST BLOG POSTS
How to make ‘Caesar’ Brussels sprouts like Josef Centeno This recipe comes from the just-published first cookbook Centeno wrote with Betty Hallock, “Bäco: Vivid Recipes from the Heart of Los Angeles.” Read More
How a Tarentaise cheese swept the show Americans love cheese. We eat roughly 37 pounds of it every year. At this year’s American Cheese Society conference in Denver, judges assessed a record 2,024 products to determine which one rose to the top. Our contributor Simran Sethi shares her report on the big cheese. Read More