Associate Producer, Good Food
FROM Sarah Rogozen
What Happens in Vegas: From Buffets to Mind-Bending Mixology Good Food heads to the strip to explore the evolution of Vegas dining, all you can eat buffets, luxury fine dining and the city's most mind-bending cocktail.
Roy Choi on Loco’l, Bestia’s Wine Rave, Napa Quake Roy Choi discusses his new chef-driven fast food concept, Maxwell Leer tells us what to expect from a “wine rave” is and we hear about the aftermath of the Napa earthquake.
ICYMI: Restaurant Acoustics, Fry Sauce, Quentin Tarantino on Food “In case you missed it” is the theme of today’s show - food stories produced at KCRW that have never aired on Good Food. Hear from Quentin Tarantino about food and power in his films, sound design from Jonathan Gold and much more.
The Best Restaurants in America, Pizza Box Design, The Secret World of Bees Grand Central Market was declared the 10th best new restaurant in America by Bon Appetit Magazine, a pizza box connoisseur talks about why pizza box design is better overseas and an artist uncovers the unseen world of pollinators.
Pizza MREs, Tech on the Farm, Lamb Barbacoa We discuss the challenge of making ready-to-eat pizzas for the army and hear about how tech is transforming agriculture. Plus, Jonathan Gold reviews a new restaurant in the City of Commerce that specializes in lamb barbacoa.
Are Kosher and Organic Compatible? The kosher community faces unique challenges in adopting more sustainable and artisanal ways of eating. Good Food Segment Producer Sarah Rogozen brings us this story about what happens when new food trends meet traditional lifestyles.
Shrimp, Restaurant Pricing, The Science of Umami Paul Greenberg provides an in-depth look at how Americans get their shrimp, Amanda Cohen explores what goes into a restaurant’s prices. Plus, Ole G. Hourtisen discusses the science behind umami.
Food Trends, Quinoa, Drinking on the Cheap in Vietnam What makes an effective food trend? Lisa Hamilton tells us about the fight over quinoa in Bolivia. Plus, Jonathan Gold tries a new great spot for paella in L.A.
Cooking in Prison, The Art of the Work Lunch, Wild Food Lab Daniel Genis spent 10 years in prison, and tells us about his experience cooking and eating behind bars. We also hear about the deluge of free food in Hollywood writers’ rooms. Plus, we talk to LA’s premier foragers about how they extract the flavors of California.
A Hidden Kitchens Special with the Kitchen Sisters The Kitchen Sisters, Davia Nelson and Nikki Silva, are the team behind the Hidden Kitchens series on NPR’s Morning Edition. This week they join us in the studio to discuss four of their most recent stories.
Alcohol, Caffeine and the Death of the Microwave Besha Rodell talks about her award-winning article on the cultural significance of the 40 oz, and we hear about Blue Bottle Coffee’s acquisition of Handsome Coffee Roasters. Plus, is the microwave era over?
Artisanal Toast, Blood Clams, Is Fat our Friend? We talk about the bread that’s helped launch the nationwide toast trend and how a newly lifted ban on some Mexican clams will change L.A. menus; plus, is fat our friend after all?
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.
George Saunders: Lincoln in the Bardo (Part I) Lincoln in the Bardo dramatizes a grieving President Lincoln as he visits the grave of his beloved son Willie, who died at age eleven. In the novel, the buried dead believe they're not dead -- "they're sick and refer to their coffins as "sick boxes."
Gov. Jerry Brown: California and China will fight climate change together President Donald Trump reportedly wants the U.S. to withdraw from the Paris Climate Accord, and he’s expected to announce a decision soon. California Governor Jerry Brown heads to China to strengthen climate and clean energy ties.