FROM THIS EPISODE
We kick off this week’s show with the vehicle that holds all sandwiches together: bread. Charles Dedlow is one of the owners of Roan Mills in Sun Valley, California. Laura Avery caught up with him at the Santa Monica Farmers Market to learn how freshly milled heritage grains and two nights of kneading, shaping and rising are baked into every sourdough loaf.
Music: "The Lady Is a Tramp" and "Like Young"
We can’t talk about sandwiches without hopping across the pond to the United Kingdom. Tatler Magazine’s John Haney, formerly an editor at Saveur and Gourmet, gives us the rundown on how British sandwiches, or “sarnies” as he calls them, have changed over time. We’re talking syrup sandwiches, cheese-and-pickle sandwiches, fish paste sandwiches, fried egg sandwiches, toast sandwiches and many, many more. Haney is the author of the book Fair Shares for All: A Memoir of Family and Food.
Music: "The Lupine Waltz" and "The Importance Of Being Nice" by the Steamboat Cabaret
What do you get when you cross an irreverent wordsmith with a curious opinionated chef? Tyler Kord. He's the chef and owner of the No. 7 restaurant and sub shops in New York and the author of A Super Upsetting Cookbook about Sandwiches. Find his hilarious patty melt recipe on the Good Food blog.
Music: "But Not for Me" by Ted Heath Orchestra
Next we dive further into what’s inside the sandwich with a certified pastrami doctor: Lara Rabinovitch. Rabinovitch has a PhD from New York University in pastrami and is writing a book about this most iconic of sandwich meats as it relates to "Little Rumania" in early 20th-century New York. She took our supervising producer Abbie Fentress Swanson to Boyle Heights to get to the bottom of how pastrami made its way to Los Angeles. Find a map of their pastrami sandwich crawl on the Good Food blog.
Music: "Sabor a Mi" by Eydie Gorme con Los Panchos
The first sandwich that TV host and chef Padma Lakshmi made for herself involved Philadelphia cream cheese, ketchup and sliced white bread. But hang on, there’s more: it was a bologna sandwich that rid Lakshmi of her culinary innocence. And in case you missed it, tune in to hear Lakshmi on a special all-star chef's edition of KCRW's Guest DJ Project.
Music: "Diggin'" by Kay Kay and His Weathered Underground.
We started off our sandwich-themed show talking about bread. We close it out with some less conventional but equally delicious purveyors of sandwich fillings: toast, steamed Chinese bao, brioche buns and biscuits. LA Times food critic Jonathan Gold gives us the scoop on the Everson Royce Bar in the Arts District.
Bourbon and flaky buttermilk biscuits with honey butter (Camellia Tse)
Music: "In Due (#2)" by Peppino De Luca
More From Good Food
Eddie Huang, Pixar's 'Bao,' and eating like Walt Disney Food personality Eddie Huang announces a new show at the intersection of immigration and food culture. Likewise, Pixar’s latest short depicts the power of food in an immigrant home. A new book details how to eat like Walt Disney. Instead of produce, we’re talking heritage pork at the farmers market. Plus: rethinking tapas, and DineLA hits ten years.
LA's burger scene, the Berkeley Bowl, and 'New Rules' of wine What elevates a dish or market to cult status? Eggslut’s Alvin Cailan is eating through LA’s burger scene to figure out the city’s obsession with the sandwich (and who makes the essential LA burger). In Oakland, loyal customers have sworn by the fresh produce at Berkeley Bowl since 1977. Alon Shaya’s new book breaks down Israeli flavors that influenced him as a chef. And Jon Bonne wants to uncomplicate drinking wine.
'Repertoire,' Nancy Singleton Hachisu, and shishito peppers Cooking at home doesn’t mean you need a million cookbooks, according to San Francisco Chronicle columnist Jessica Battilana. Nancy Singleton Hachisu is an authority on making Japanese food at home and her new book is her most ambitious yet. Jonathan Gold heads to the westside for Travis Lett’s take on Japanese cuisine. Martha Mendoza investigates fraudulent seafood labels. Plus: shishito peppers at the market.
Remembering Anthony Bourdain The death of Anthony Bourdain is a loss felt around the world. His nomadic spirit redefined how many of us ate and traveled. We dug through the Good Food archives for Evan’s past interviews with Bourdain about everything from “Kitchen Confidential” to No Reservations. Plus, a visit to a remarkable memorial in New York. Also, we learn more about Tony’s love of punk rock from his 2010 appearance on KCRW’s Guest DJ Project.
LATEST BLOG POSTS
dineL.A. returns with a summer lineup of over 400 chefs dineL.A. director Stacey Sun dropped by to share some highlights of this summer’s celebration of LA’s diverse restaurant scene from July 13-27. Read More
Stuff your squash blossoms (and friends) with this seasonal recipe For more than 40 years, Berkeley Bowl has been selling fresh and unusual produce to East Bay grocery shoppers. Author Laura McLively wrote “The Berkeley Bowl Cookbook” to share some recipes that teach readers how to use the unique ingredients found at the market. Read More
Creative and family friendly: Hot dog fried rice San Francisco Chronicle columnist Jessica Battilana says home cooks don’t need a million cookbooks to grow their kitchen confidence. In her first cookbook, Battilana gives readers 75 essential and fun recipes to please kids and adults alike. Read More