Good Food
A History of Edible Underwear, Brooks Headley, Prison Dairies
This Valentine’s Day we take a deep dive into the quirky past of Candypants, the world’s first edible underwear. Plus, punk-baker Brooks Headley shares his Fancy Desserts and we look at the evolution of Necco’s conversation candies which have evolved from poetry to directives like “Tweet me.”
By Evan Kleiman • • 57m ListenThis Valentine’s Day we take a deep dive into the quirky past of Candypants, the world’s first edible underwear. Plus, punk-baker Brooks Headley shares his Fancy Desserts and we look at the evolution of Necco’s conversation candies which have evolved from poetry to directives like “Tweet me.”
Banner Image courtesy David Sanderson and Lee Brady
In this episode
7 storiesAn Unofficial History of Edible Underwear
Writer Gideon Brower uncovers the quirky origin story of “Candypants,” the original edible underwear. The evolution of edible briefs involves cutting-edge food science, disco, Tokyo Rose and a suitcase stuffed with cash.
Read the story13 min“Tweet Me.” “Text Me.” Modern Love Notes from Necco’s Sweethearts
Mary Lane is a social media specialist at Necco, the producer of Sweethearts conversation candies . She describes the evolution of conversation candies which began as poetry in the late 1800’s and today include hashtag message such as #love.
Read the story7 minBrooks Headley’s Fancy Desserts
Brooks Headley is the pastry chef at Del Posto in New York City. His book is Brooks Headley’s Fancy Desserts : The Recipes of Del Posto’s James Beard Award–Winning Pastry Chef. We have a recipe for his Sbrisolona on the Good Food Blog .
Read the story9 minPrison Dairies Provide Milk and Eggs for Those Behind Bars
When Lisa Morehouse was reporting in a Central Valley prison a few years ago she was surprised to find a henhouse on the premises. She discovered that roughly 6% of California’s inmates work in food production while behind bars. Their work ranges from coffee roasting to almond farming to milk production.
Read the story7 minMarket Report
Laura Avery is the Market Manager at the Wednesday Santa Monica Farmers’ Market. This week she talks to Margarita Smith from Mud Creek Ranch. They grow over 500 varieties of citrus on their organic farm in Santa Paula.
Read the story8 minTostilocos are the Main Attraction at Tortas y Bionicos “Nice” in Santa Ana
Gustavo Arellano is the Editor of the OC Weekly , author of Taco USA and a frequent guest on Good Food. This week he recommends the tostilocos at Tortas y Bionicos Nice in Santa Ana.
Read the story4 minJonathan Gold Reviews Fang’s Kitchen in Monterey Park
Jonathan Gold is the Pulitzer Prize winning food writer for the LA Times. This week he reviews Fang’s Kitchen , a new Sichuan restaurant in Monterey Park. He recommends the cold rabbit appetizer, the spiced duck head, dandanmian, green chiles stir fried in chile sauce and water boiled fish.
Read the story7 min
