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
Joël Robuchon, restaurant lines, and Jonathan Gold on N.W.A. This week the world lost its most highly decorated chef, Joël Robuchon. Chef Ludo Lefebvre recalls lessons he learned at the hands of this master. We also revisit Evan Kleiman and Jonathan Gold’s 2014 visit to Robuchon’s Vegas restaurant. Jean Trinh investigates how some diners in LA can stand waiting two or more hours in line. Finally, we recall Jonathan Gold’s coverage of the influential rap group N.W.A.
Omega-3s, 'Downtime' with the Redzepis, and zucchini ice cream Paul Greenberg discusses what the Omega-3 boom means for our planet and lives. Nadine Redzepi talks about cooking for culinary giants like her husband Rene Redzepi in ‘Downtime.’ Crafting a menu takes more than exceptional produce, says writer Diana Henry. Also, a tour and history of LA’s pan dulce scene. Plus: ‘City of Gold’ director remembers Jonathan Gold’s 1992 piece on the LA riots.
Remembering Jonathan Gold (1960-2018) There’s a Jonathan Gold-sized hole in the heart of Los Angeles. The Pulitzer-winning LA Times food critic died on July 21, prompting an outpouring of grief and love from around the world. For this special tribute, we gathered the voices of colleagues, friends, chefs, and listeners to celebrate the man who taught us how to eat and live in LA. We dedicate this show to our former colleague of 20 years.
BONUS: Classic Jonathan Gold on KCRW In this bonus episode, we're resharing some of the late Jonathan Gold's classic segments on KCRW from over the past 20 years. These conversations had a tremendous impact on LA’s dining scene, helping Angelenos to get out of their silos to explore new neighborhoods and cuisines.
LATEST BLOG POSTS
Joël Robuchon: My introduction to the refined world of luxury fine dining In 2014, Evan Kleiman took a road trip to Las Vegas with Jonathan Gold. The highlight of the trip by far was an opulent dinner at Joël Robuchon in the MGM Grand: the most luxurious meal she had ever experienced up until that point. In honor of the legendary French chef Joël Robuchon who passed away this week, we’re resharing Evan’s 2014 reflection on that unforgettable meal. Read More
Getting Fresh with Salt & Straw’s Tyler Malek Market Report producer Joseph Stone caught up with Salt & Straw’s Tyler Malek at the Santa Monica Farmer’s Market to talk about the wonderful world of ice cream. Read More
¡Pasar el café! Nostalgia sparks new twists on pan dulce classics in L.A. With apologies to the New York Times, bakeries aren’t exactly a new thing in LA. Pan dulce has been quietly flourishing here for decades. Conchas, quesadillas, and orejas may be unfamiliar to many, but they’re treasured in LA’s Latino communities. Audrey Ngo reports. Read More