Photo: Beef plov pictured in “Samarkand” courtesy of Caroline Eden
FROM THIS EPISODE
LA Times food writer Jonathan Gold dines at Delicious Food Corner in Monterey Park, a restaurant he calls “the most Hong Kong place in the San Gabriel Valley.” Dim sum is for tourists but homely rice porridge, or congee, means home. Find out which dishes Jonathan recommends and read his LA Times review.
Photo of bowl of congee courtesy of Danielle Scott
Delicious Food Corner: 2327 Garfield Ave S, Monterey Park, CA 91754 | (323) 726-0788
Samarkand sits in Uzbekistan on the ancient Silk Road. Food and travel writer Caroline Eden uses the Russian nesting dolls matryoshka as a metaphor to describe the Uzbek cuisine of this region: as soon as you unveil one culinary tradition, another reveals itself. Her book about the foods eaten here is called “Samarkand: Recipes & Stories from Central Asia & the Caucasus.” Find her beef plov recipe on our blog.
Think about Persia and an expansive understanding of an ancient gastroculture that includes many lands and peoples comes into focus. Food writer and photographer Naomi Duguid spent years exploring these lands bound by tradition and custom. Her book “Taste of Persia: A Cook’s Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan” is a compelling look at this area.
We kicked off the show with Jonathan Gold’s favorite Hong Kong-style breakfast in Los Angeles. Now, we turn the mic over to writer Yasmin Khan to hear about breakfast food in Iran. We talked to Khan in March around the time of the Persian New Year, after her book “The Saffron Tales: Recipes from the Persian Kitchen” was published. Find a recipe for her sabzi polo baa mahi (mixed herb rice with baked salmon) on the Good Food blog.
Earlier this year, the Environmental Protection Agency approved the use of a new formula for an herbicide called dicamba. Soybean and cotton farmers use it to halt the growth of weeds. But things haven’t gone so smoothly since dicamba got the greenlight. We called Harvest Public Media reporter Kristofor Husted in Missouri to get the scoop.
More From Good Food
The Farm Show We revisit our conversation on the state of America’s farmlands and the people that control our nation’s agriculture. As policy, the climate, and the country’s needs change, we examine some of the greatest challenges facing the farming community: new legislation, modern farm life, escalating suicide rates amongst farmers, and more.
The Water Show Water may be the essence of life but it’s subject to near-constant misuse. Journalist Mark Arax profiles a couple running a water monopoly in the Central Valley. A once abundant Cambodian lake is in decline, leaving fisherman and half the population scrambling for fish. We’ve heard of using less water but what about eating less water? And Mark Gold (Jonathan’s brother) shares tips on water conservation in LA.
Chicago's South Side barbecue, a Koreatown guide, and food in cinema The South Side of Chicago has a rich barbecue heritage, but only half the city seems to know. Chef Nyesha Arrington’s restaurant Native pays homage to the city that made her. Jonathan Gold shares his favorite restaurants in Koreatown. A touching biography of cookbook author Paula Wolfert wins a best cookbook award. And it turns out, many of this year’s Oscar-nominated films are actually all about food.
Brian Boitano, José Andrés' philanthropy, Pete Wells on harassment Brian Boitano shares the struggle that many figure skaters have with food. Kim Severson talks about Chef José Andrés’ humanitarian work in Puerto Rico. Pete Wells asks why restaurateurs and chefs are issuing tepid responses to sexual harassment scandals. Meanwhile, Jonathan Gold ventures a review of The Hearth & Hound in Hollywood. And we’re checking out a different market this week: Smorgasburg LA.
LATEST BLOG POSTS
James Beard Award’s 2018 nominations are here! Hear them again. Over the last year, we’ve had hundreds of guests stop by KCRW to chat about recipes, food politics and beyond. We were happy to see some of their names among the 2018 James Beard Award nominees! Revisit the conversations we had with these leaders in food writing, reporting, making, and eating. Read More
Like water for quiche: a low-water recipe An ordinary egg takes roughly 23 gallons of water to produce. Author Florencia Ramirez wants cooks to know there are options for buying eggs which solely use rainwater, also known as ‘green water.’ Read More