Good Food
The rise of the chef, BraveTart, and bento boxes
Journalist Andrew Friedman lifts the veil on how kitchen culture has changed since the 1970s. Just in time for KCRW’s Pie Contest, Stella Parks dishes on her bestselling cookbook, BraveTart.
By Evan Kleiman • • 56m ListenPhoto of chef Brandon Go assembling three of his precisely packed bento boxes at Hayato at Row DTLA by Rosalie Atkinson.
In this episode
6 stories'Chefs, Drugs and Rock & Roll'
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.
Read the story13 min'BraveTart'
Few desserts are as essential to the American palate as pie. With our annual pie contest just weeks away, Stella Parks , author of the New York Times bestselling cookbook ‘ BraveTart ,’ shares her passion for pies.
Read the story10 minBebop-a rebop-a rhubarb pie!
Garden fresh rhubarb. Photo via public domain .
Read the story7 minPlanting seeds for future generations
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 .
Read the story9 minRemembering and rediscovering Acadian food
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.
Read the story10 minThe art of bento
A Hayato bento, ready to opened and devoured. Photo by Rosalie Atkinson.
Read the story8 min
