FROM THIS EPISODE
When it comes to chocolate education, Ruth Kennison is the authority. As the owner of The Chocolate Project, she is part of a small group of instructors in the country teaching bean-to-bar chocolate making, and her classes and private workshops at the Gourmandise School of Sweets & Savories are extremely popular with professional and home chefs alike.
The folks behind the nationally lauded Dandelion Chocolate have created a complete guide to making chocolate from scratch. From sourcing and winnowing, to tempering and finally tasting, their book Making Chocolate leaves no stone, or s’more, unturned. Todd Masonis and Greg D’Alesandre share about the journey the bean makes from jungle to palate.
An alarming percentage of the Ivory Coast and Ghana’s forests have been lost since those countries gained independence. And the surprising cause? Cocoa. Good Food contributor and The Slow Melt podcast host Simran Sethi recently wrote an article for Dame Magazine about the woman drawing attention to this crisis.
Let’s hear it from the professionals. We spoke with a handful of L.A. chefs to find out which kitchen items they recommend gifting to your loved ones. Find out what Roy Choi, Zach Pollack, Johnny Zone, Nyesha Arrington, Diep Tran, and Taylor Parsons are wrapping up this holiday season.
Photo of baby sprouting broccoli by Joseph Stone.
Need a reprieve from all the decadent dessert talk? Laura Avery is here to get something green on your plate. Baby sprouting broccoli is having a moment at the market, and she’ll talk with the local restaurateurs and farmers who love it.
Alice Medrich is the First Lady of Chocolate if there ever was one. She’s the founder of Cocolat and is known for introducing chocolate truffles to the U.S. She gives Evan a few timely chocolate baking tips for holiday celebrations of all kinds.
More From Good Food
The Farm Show We revisit our conversation on the state of America’s farmlands and the people that control our nation’s agriculture. As policy, the climate, and the country’s needs change, we examine some of the greatest challenges facing the farming community: new legislation, modern farm life, escalating suicide rates amongst farmers, and more.
The Water Show Water may be the essence of life but it’s subject to near-constant misuse. Journalist Mark Arax profiles a couple running a water monopoly in the Central Valley. A once abundant Cambodian lake is in decline, leaving fisherman and half the population scrambling for fish. We’ve heard of using less water but what about eating less water? And Mark Gold (Jonathan’s brother) shares tips on water conservation in LA.
Chicago's South Side barbecue, a Koreatown guide, and food in cinema The South Side of Chicago has a rich barbecue heritage, but only half the city seems to know. Chef Nyesha Arrington’s restaurant Native pays homage to the city that made her. Jonathan Gold shares his favorite restaurants in Koreatown. A touching biography of cookbook author Paula Wolfert wins a best cookbook award. And it turns out, many of this year’s Oscar-nominated films are actually all about food.
Brian Boitano, José Andrés' philanthropy, Pete Wells on harassment Brian Boitano shares the struggle that many figure skaters have with food. Kim Severson talks about Chef José Andrés’ humanitarian work in Puerto Rico. Pete Wells asks why restaurateurs and chefs are issuing tepid responses to sexual harassment scandals. Meanwhile, Jonathan Gold ventures a review of The Hearth & Hound in Hollywood. And we’re checking out a different market this week: Smorgasburg LA.
LATEST BLOG POSTS
James Beard Award’s 2018 nominations are here! Hear them again. Over the last year, we’ve had hundreds of guests stop by KCRW to chat about recipes, food politics and beyond. We were happy to see some of their names among the 2018 James Beard Award nominees! Revisit the conversations we had with these leaders in food writing, reporting, making, and eating. Read More
Like water for quiche: a low-water recipe An ordinary egg takes roughly 23 gallons of water to produce. Author Florencia Ramirez wants cooks to know there are options for buying eggs which solely use rainwater, also known as ‘green water.’ Read More