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
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