FROM THIS EPISODE
Scarlett Lindeman is a New York City-based journalist and PhD candidate. Her article, "How to Survive on Cook's Salary," paints a grim portrait of the lives of kitchen workers.
In 2011 Jonathan Gold wrote a column titled "10 Hand Rules for Tipping" in which he suggested that no matter the circumstance, diners should tip 20%. He reflects on the public's reaction to the column and examines why tipping is so ingrained in American restaurant culture.
Music: "Doesn't Sound that Bad in Spanish" by Mark Mothersbaugh
Bruno Katz is a partner as Wilson Elser, where he works with the California Restaurant Association in matters of tip compliance. He explains the conflicting laws around tip compliance in California.
In order to share tips with his kitchen staff, chef-owner Ari Taymor of Alma includes his cooks in the chain of service. We also hear from John Paluska, owner at Comal in Berkeley, where the minimum wage will climb to $11 per hour this October. Last year the restaurant moved to a service charge model and took the tip line off customer's checks. The move enabled Paluska to bridge the wage gap between front and back of the house employees.
Music: "Cool Cat Walk" by Angelo Badamenti & Kinny Landrum
In an article for LA Weekly, writer Gene Maddaus examines the proposed minimum wage hike in Los Angeles and its potential effect on the restaurant industry.
Music: "Treble Bass and Midrange" by AM60
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he reviews Empress Pavilion, a rekindled 600-seat dumpling house in Chinatown. He recommends the dim sum, fried chicken and stir-fried pea shoots.
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Music: "Super Conductor" by Beautiful Small Machines
In an article for Wired, staff writer Issie Lapowsky examines Maple, a new food-delivery service in New York City. So far Maple has 22 kitchen workers, 35 delivery people but no actual restaurant. It's part tech company and part food company and the venture is backed by David Chang and $22 million of investor capital. The business model could be a game changer for food delivery.
Music: "Make Her Mine by Mayer Hawthorne
Laura Avery is the market manager at the Santa Monica Farmers' Market. This week she talks to Damien Raquinio, co-owner of Golden State Papaya, the first commercial papaya farm in California.
Chef Jerry Su is shopping for stinging nettles this week. He uses them in a stinging nettle chimichurri at Eagle Rock Public House.
Music: "One Track Mind" by Mayer Hawthorne
More From Good Food
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.
Mark Bittman on grilling, the business of beef, and historic Filipinotown It’s summer cookout season, and Mark Bittman has some essential grilling tips. Third-generation butcher Katie Flannery talks life in the beef business. English chef James Whetlor wants us to consider eating more goat. As Filipinotown gentrifies, the owners of a new bar are trying to reach out to their neighbors. Jonathan Gold talks food-centric cinema. And a peculiar vegetable is popping up at the farmers market.
Nigella Lawson, peaches, and reimagining Jewish food at Freedman's Fine dining is nice, but sometimes the best bites are those that remind us of home. Nigella Lawson wants to celebrate home cooks in her latest book. Jonah and Amanda Freedman are recreating the bagels of their childhood at their modern Jewish deli, Freedman’s. Beyond the bagels, Jonathan Gold says the rest of the menu at Freedman’s is delicious and nostalgic in ways difficult to explain. Also, peaches at the market.
Ramadan's culinary traditions, what's next for the Farm Bill, and avocados Congress failed to pass the Farm Bill last week. What tanked the legislation? London author Anissa Helou discusses some foods traditionally eaten after sundown during Ramadan, in addition to other foods of the Islamic world. And how is one of LA’s best chefs secretly running a clothing line? Plus, Jonathan Gold returns from Japan with a deepened respect for chef Yoshihiro Narisawa.
LATEST BLOG POSTS
Serving Cocktails and Culture in LA’s Historic Filipinotown Some say new developments and gentrification are threatening LA’s Historic Filipinotown. A new neighborhood gin bar is trying to do things differently. Contributor Paola Mardo brings us their story. Read More
Try Nigella Lawson’s easily elegant chicken and pea traybake Just because a meal is low maintenance doesn’t mean it has to compromise on taste. Ask celebrity food personality Nigella Lawson! She says this traybake recipe is a favorite from her book “At My Table: A Celebration of Home Cooking,” because of its simplicity yet maximal flavor. Read More
Ramadan recipes: Saudi roasted lamb shoulder on a bed of fragrant rice Ramadan is underway around the world. The month-long observance began on May 17 and will last until June 15. After sunset, many observant Muslims will break their fasts with customary meals. Anissa Helou shares a recipe from her latest cookbook “Feast: Food of the Islamic World,” to enjoy after dusk. Read More