Photo: Queen Quet, Head-of-State and Chieftess of the Gullah/Geechee Nation, which once occupied Hilton Head and most of the coastal islands that fringe the southeastern United States. (Photo by Richard Ellis)
FROM THIS EPISODE
Last week, violence erupted in Charlottesville, Virginia at a protest organized by white supremacists and hate groups. Three people were killed and many more were injured. Race permeates American culture, and its food. John T. Edge is one of the founders of a nonprofit called the Southern Foodways Alliance, and he’s just published a book that explores, among other things, race through the lens of food in the American South. It’s called “The Potlikker Papers: A Food History of the Modern South.”
John T. Edge
In a recent story for The Nation and the Food & Environment Reporting Network, food policy analyst Leah Douglas exposes an obscure legal loophole through which African-Americans living in rural areas have been systematically economically disadvantaged. Her telling of one South Carolina family’s story sheds light on the ongoing struggle to retain black-owned farmland in the South.
Queen Quet, Head-of-State and Chieftess of the Gullah/Geechee Nation,
which once occupied Hilton Head and most of the coastal islands
that fringe the southeastern United States. (Photo by Richard Ellis)
You may know Jet Tila as Alton Brown’s calmer more measured sidekick on “Cutthroat Kitchen.” But this guy grew up in his family’s famed Bangkok Market in LA. Tila has just published his first cookbook, “101 Asian Dishes You Need to Cook Before You Die.”
A bowl of cornflakes seems pretty straightforward. It’s a fast, easy breakfast right? Think again. This cereal was developed not for convenience but as part of a radical philosophy about digestion. In his book, “A Geography of Digestion: Biotechnology and the Kellogg Cereal Enterprise,” University of Oklahoma Professor Nicholas Bauch reveals the relationship between the human body, technology and agriculture.
Laura Avery talks to Jason Hall, chef de cuisine at Jane Q in the Kimpton Everly Hotel in Hollywood, and to Scott Peacock, of Peacock Family Farms in Dinuba, about peppers.
Peppers (Photo by Joseph Stone)
More From Good Food
NAFTA and Mexico, coastal California, and a Queens food tour Trump has called NAFTA the “worst” trade deal in history, but professor Alyshia Galvez says it’s Mexico’s food system that bears the brunt of it. Santa Barbara is home to some of California’s greatest seafood and produce, as Jason Paluska and Pascale Beale know all too well. Plus: a culinary tour of the New York’s most diverse borough, and novelist Jervey Tervalon dedicates a poem to his late friend Jonathan Gold.
The 'Fuerte Four,’ nixtamalization, and eggplants Gustavo’s Great Tortilla Tournament is this Sunday and our judges are faced with the ultimate decision: corn or flour? Bill Esparza talks tortilla makers in the LA area. And did you know that inside your tortilla is an ancient process, perfected over centuries? Also, L.A. Taco’s Daniel Hernandez recalls a Guadalajara taco crawl with Jonathan Gold. Plus: some tips on cooking eggplant, now in season.
Plastic straws, Persian cuisine, and Meathead Goldwyn What does the history of plastic straws tell us about U.S. capitalism? Growing up in Tehran, Naz Deravian watched her parents entertain with classic Persian dishes; now she’s carrying on the tradition in LA. Stressed about cooking brisket this Rosh Hashanah? Help is here. Plus, Zach Brooks stops by to discuss Jonathan Gold’s review of Vespertine.
Jell-O and feminism, ‘Losing Earth,’ vertical farming A new book examines the intersection of American feminism and Jell-O. This Labor Day, throw some desserts on the grill. Nathaniel Rich dives into the consequences of ignoring climate change warnings. Does vertical farming yield the same nutrient content as open air agriculture? Also: Tien Nguyen remembers Jonathan Gold’s impassioned defense of San Gabriel noodle shops, including Nha Trang.
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Taste California’s coast with Santa Barbara veggies Santa Barbara’s microclimates make it home to some of California’s best seafood and produce. Jason Paluska, executive chef at The Lark, showcases the region’s eclectic culinary style in his cookbook “Around the Table: Recipes and Stories from the Lark in Santa Barbara.” Read More
Gustavo’s Great Tortilla Tournament, Grand Finale: And SoCal’s Best Tortilla Is… Wow, what a great time yesterday at KCRW’s Inaugural Great Tortilla Tournament! Throngs of people lined up to taste samples from our Fuerte Four Finalists: Kernel of Truth and Taco… Read More
Gustavo’s Great Tortilla Tournament, week 4 recap: Behold SoCal’s four best tortillas! The bracket has been narrowed, the comal is heating up, and the tortillas are being filled for this Sunday at LA River and Gardens Center in Cypress Park! Find out who the final four are and don’t forget to RSVP for a day of micheladas, tortilla art, and live music. Read More