Good Food
11 Commandments for Grilling; Hats of Meat; Last Suppers
Evan Kleiman explores current events, social phenomena, history and culture through the lens of food.
By Evan Kleiman • • 1h 0m ListenIn this episode
8 storiesMarket Report
Laura Avery chats with Paul Thirston of McGrath Family Farm about his fresh beans: cranberry, flagelet, Tongue of Fire, lima and calypso, which have the "markings of a killer whale." Paul says these beens will be around for the next three weeks. His advises that the best way to prepare the beans is to cook them in salted water.
Read the story7 minMy Last Supper
Chefs and foodies often play a game where they confess what their final meal on earth would be if they had a choice. In award-winning photographer Melanie Dunea's book, My Last Supper , she compiles the final meal requests of 50 top chefs. Le Bernardin chef Eric Ripert is one of those celebrated chefs and describes his simple last meal.
Read the story9 minAn Eater's Manifesto
Celebrated journalist Michael Pollan, Knight Professor of Journalism at the University of California at Berkeley, declares his manifesto in his book, In Defense of Food. He discusses the consumption of edible food-like substances, the American Paradox, chronic diseases linked to diet, and how to eat, literally. His creed is "Eat food.
Read the story9 minThe BBQ Manifesto
While grilling is a fairly simple process, there is an art behind it and a seemingly endless variety of cooking methods and special recipes. That's where Steven Raichlen comes in. This master griller has 11 commandments for divine grilling straight from his Barbecue Bible .
Read the story9 minIn the Kitchen with Your Favorite Bands
While touring on the road, a common lament for band members is "I'm tired and I'm hungry and I can't wait to go home." When truck stops and roadside diners no longer fit the bill for traveling musicians, their creativity can be channeled towards inventing their own tour-bus meals.
Read the story6 minHow to Read a Wine Label
Stacie Hunt, of DuVin Wine and Spirits in West Hollywood, explains the best method for reading a wine label and finding the perfect wine.
Read the story7 minHats of Meat
A man of many hats, Steve Bean Levy loves meat. His Hats of Meat is a tongue-in-cheek tribute to fashionable headpieces. Some of his meat hats are the cow-boy hat (see above), brisket yarmulke, porkpie, base-bull cap and the Canadian.
Read the story6 minTasting Food Professionally
Sensory Spectrum's Gail Vance Civille and Judy Heylmun taste food professionally. They teach courses called "Identifying the Flavor Spectrum" and "Psychophysical Principals and Sensory Evaluation."
Read the story6 min
