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Photo: Sumo mandarin hybrid (David Karp)

The curious case of California's mandarin boom 14 MIN, 24 SEC

Florida may have an orange on its license plate but California has taken over the mandarin orange market. Popular pomologist David Karp — yes, you may know him as the "Fruit Detective" — explains why the cultivation of mandarins in the Golden State has increased ten-fold since the late 1990's.

If you're thirsting for more mandarin knowledge after listening to our segment, read Karp's recent New York Times piece, "Mandarin oranges, rising stars of the fruit bowl."

Music: "Lujon" by Henry Mancini and "Flickr" by Porter Robinson

There will be blood… oranges 6 MIN, 55 SEC

Love it or hate it, Valentine's Day is Sunday. This year might we recommend a seasonal cocktail to sip with your valentine? At the Santa Monica Farmers' Market, The Walker Inn's Katie Emmerson teaches us to make a mean Manhattan with blood oranges. We've got the recipe on the Good Food blog.

Then Laura Avery talks to farmer Bob Polito of Polito Family Farms about two blood oranges he's selling through April at the market: the moro and the tarocco.

Music: "Gust of Wind" by Pharrell Williams

Monocrops vs. chocolate and beer 7 MIN, 58 SEC

Now that we've got you covered for the weekend's cocktails, let's move onto another important Valentine's Day tradition: the chocolate exchange. It may surprise you to learn that most of the bonbons, truffles and heart-shaped candies eaten on February 14 come from just a few different cacao bean varieties.

Journalist Simran Sethi says this is a much larger trend: three quarters of the world's food supply come from 12 plants and five animal species. In her new book Bread, Wine, Chocolate: The Slow Loss of Foods We Love," Sethi looks at how monodiets and monocrops are changing the taste and makeup of our favorite foods, especially chocolate and beer.

Music: "Ziguala" by Steios Kazadjid

Try abalone dumplings and fried-chicken knees at Grand Harbor 7 MIN, 51 SEC

Lunar New Year celebrations are in full swing in LA. If you're in the mood for a serious Hong Kong-style feast — we're talking steamed baby abalone dumplings and deep-fried chicken knees with spicy salt — Pulitzer Prize-winning food writer for the LA Times Jonathan Gold recommends Grand Harbor in Temple City.

Find other restaurant recommendations from Jonathan Gold on the Good Food blog.

Music by Hobo Strut

Grill paiche like the Godfather of Peruvian Cuisine 7 MIN, 53 SEC

The man behind the restaurants Mo-Chica, Picca and Paiche has added a cookbook to his resume. Ricardo Zarate's The Fire of Peru: Recipes and Stories from My Peruvian Kitchen" takes readers through the diverse culinary landscape and ingredients of Peru. He wrote the book with LA Times food writer Jenn Garbee.

In his kitchen one food the Godfather of Peruvian Cuisine cannot live without is the paiche — that enormous fish found in the Amazon River. He likes the fish for its delicate white flesh, subtle buttery flavor and versatility. Try out a recipe for "Grilled Paiche Lettuce Wraps with Honey-Miso Glaze" on the Good Food blog. If you can't find paiche at the docks, we've got ideas for other fish that will work just as well.

Music by Kidnapping

The Fire of Peru

Ricardo Zarate

Let's hear it for the chefs 9 MIN, 59 SEC

Hours before the release of the 2016 Michelin Guide, 44-year-old chef Benoit Violier took his own life. Violier's restaurant Restaurant, de l'Hôtel de Ville, in Switzerland got three Michelin stars in 2015 and ranked at the top of France's La Liste guide.

Violier's tragic death has reignited the conversation about stresses that chefs face in kitchens. Kat Kinsman writes about food and mental illness and is an editor at the website Tasting Table. Kinsman talks to Good Food about her new project Chefs with Issues, an online repository collecting first-hand accounts about working in restaurants.

Music: "Formation" by Beyoncé

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