Good Food producer
Good Food producer
The Great Tortilla Tournament, nixtamalization, and Guerrilla Tacos Let’s talk tortillas! Gustavo Arellano announces KCRW’s first-ever Great Tortilla Tournament, to choose the best tortilla in LA out of a bracket of 64. Bill Esparza talks tortilla makers in the L.A. 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.
Daniel Hernandez: Jonathan Gold on El Parian L.A. Taco’s Daniel Hernandez recalls leading Jonathan Gold on a taco crawl through Guadalajara and how Gold’s photographic memory of street tacos in Mexico informed his review of El Parian in Los Angeles.
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.
Laura Gabbert: Jonathan Gold's 1992 piece on the LA Riots “From the stoop of my building, it seemed like a giant block party,” Gold wrote in 1992, just a week after the Los Angeles Riots. “City of Gold” filmmaker Laura Gabbert shares what this piece meant to her.
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.
'Pasta, Pane, Vino,' Jordan Kahn, and grilled cheese Tradition exists to be honored and improved upon. Venerable classics like grilled cheese sandwiches can only get better, according to chef Eric Greenspan. The food traditions of Italy are well documented, but for Roads & Kingdom’s Matt Goulding and writer Elizabeth Minchilli, there’s always more to learn. A year after opening Vespertine, chef Jordan Kahn wants to keep his diners guessing.
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.
Jonathan Gold praises Travis Lett's dive into Japanese gastropub fare at MTN in Venice Nancy Singleton Hachisu has called Travis Lett’s latest opening “the most Japanese restaurant in America.” LA Times food critic Jonathan Gold explains why.
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.
How do Trump supporters feel about the Paris Accord? Globally and around the U.S., there are strong opinions whether or not the Paris Climate Accord is a good idea. The American exit is either a horrifying abdication of American leadership or a forceful and long overdue statement about U.S. sovereignty.
Shaking up the USDA, 'The Beef Cookbook' and 'Tartine All Day' Peggy Lowe explains why Trump’s pick for USDA Secretary is rattling rural America. Dario Cecchini talks future plans for Chianti ramen, and Richard Turner shares cuts from “PRIME: The Beef Cookbook.” Writer Matthew Sedacca looks at the controversy behind liquid smoke. Jonathan Gold tries Chengdu-style dishes, and Elisabeth Prueitt of Tartine fills us in on the latest. Plus, chef Michael Beckman shares a recipe for cactus confit.
Previewing James Comey's blockbuster testimony Former FBI director James Comey testifies Thursday in front of the Senate Intelligence Committee, but his opening statement has been released. In it, he says he felt pressured by Donald Trump to declare loyalty to him and publicly clear him of any wrongdoing in the Russia investigation.