Sara Barbour

Producer, Good Food

KCRW Staff/Producer

Sara Barbour on KCRW

What did sushi look like before refrigeration? What does the word sushi really mean? The answers may surprise you. Plus, embracing the mess when baking with kids.

The Origins of Sushi; Baking with Kids; Bacon Crackerjacks

What did sushi look like before refrigeration? What does the word sushi really mean? The answers may surprise you. Plus, embracing the mess when baking with kids.

from Good Food

Was the taco as we know it invented in LA? Hear from the giants behind mega chains El Torito and Taco Bell as we trace the history of the taco in America.

Cinco de Mayo Special: How the Taco Conquered America

Was the taco as we know it invented in LA? Hear from the giants behind mega chains El Torito and Taco Bell as we trace the history of the taco in America.

from Good Food

Is there a future in food writing? An influential writer says yes, but it's not what it used to be. Plus, the hunt for morels and foraging for wild fennel in LA.

Morels; Wild Fennel; The Future of Food Writing

Is there a future in food writing? An influential writer says yes, but it's not what it used to be. Plus, the hunt for morels and foraging for wild fennel in LA.

from Good Food

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In response to the escalating violence against the Asian American and Pacific Islander (AAPI) community, Karen Tongson guest hosts this week’s Good Food, asking several women to share…

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Today’s show looks at various ways people can enjoy the summer across LA. First up, a kayaking trip down the LA River.

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It’s now 52 weeks since the restaurants, bars, gyms and schools first shut down, not knowing what the future looked like.

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It’s the second week of the holy month of Ramadan, when Muslims around the world gather together to fast and reflect. Chef Anas Atassi shares ways he is breaking the fast.

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On this Memorial Day, Press Play replays some of our favorite interviews. Baker Roxana Jullipat shares how to go back in time and cook with ancient grains.

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Good Food recognizes Black History Month by looking back on conversations with revered voices from the culinary world. Jessica B.

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