Photo of chef Brandon Go assembling three of his precisely packed bento boxes at Hayato at Row DTLA by Rosalie Atkinson.
FROM THIS EPISODE
The American culinary world has seen a dramatic shift since the 1970s and ‘80s. During that time, kitchen life was glamorized as a non-stop party, complete with copious amounts of drugs, alcohol, and law breaking. Journalist Andrew Friedman chronicles the evolution of the American chef in his latest book, ‘Chefs, Drugs, and Rock & Roll.’
Garden fresh rhubarb. Photo via public domain.
Which market fresh vegetable was once used for medicinal remedies and is now synonymous with delicious pie filling? You guessed it. This week, Laura Avery talks about fresh rhubarb with Robert Wemischner, Professor of Baking and Pastry at Los Angeles Trade Tech College. Mario Trevino of Trevino Family Farms in Lompoc also talks about growing this surprisingly versatile ingredient.
Dan Barber is the James Beard-winning chef and co-owner of Blue Hill and Blue Hill at Stone Barns, 30 miles outside of New York City. A few years ago, he wrote a hugely influential book on sustainable farming called The Third Plate. Now, he wants to overhaul the way seeds are bred with his new seed company, Row 7.
898 Squash sprouts from Row 7 Seeds. Breeder: Michael Mazourek,
Cornell University. Photo by Johnny Autry.
Journalist Simon Thibault is the descendant of Acadians, the French colonists who during the 17th and 18th centuries settled in what are now Canada’s Maritime provinces. He’s written about his fascinating culinary heritage in “Pantry and Palate: Remembering and Rediscovering Acadian Food.”
A Hayato bento, ready to opened and devoured. Photo by Rosalie Atkinson.
Certain foods are seemingly ready-made for Instagram. Take the carefully packed bento box, which chef Brandon Go is making an artform at Hayato in downtown LA. Go is assembling 20 boxes per day featuring portions of bite-sized food made using five essential Japanese culinary techniques.
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