Good Food
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?
By Evan Kleiman • • 57m ListenWe 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?
In this episode
7 storiesThe King of Toast
Josey Baker is a San Francisco-based bread baker whose brick and mortar bakery The Mill is at the fore of the nationwide toast trend. In Baker’s new book Josey Baker Bread , he shares the tools to make great bread, the key ingredient for really great toast.
Read the story8 minThe Origins of Cream Cheese
Rabbi Jeffrey Marx of The Santa Monica Synagogue is also a scholar interested in American immigration and food history. He tells us how Philadelphia became the home of cream cheese and how Jewish immigrants came to love the schmear.
Read the story8 minBlood and Chocolate Clams Coming to California
Bill Esparza is the blogger behind StreetgourmetLA and he also writes the Vitamin T column for Los Angeles Magazine’s Digest blog and is the tacorazzo behind Tacolandia. He talks about how the end of a prohibition on so-called ‘blood’ and ‘chocolate’ clams from Mexico will transform menus across Los Angeles.
Read the story9 minIt’s Fish! It’s Pork! It’s Awu Delicious Food!
Jonathan Gold is the Pulitzer Prize-winning food writer of the Los Angeles Times. This week he reviews Awu Delicious Food, a new high-end Henan restaurant in the San Gabriel Valley where they’re serving koi jello, “a chilled concoction of jellied pigskin molded into the shape of a swimming fish.”
Read the story7 minIs Fat our Friend?
Nina Teicholz’s new book is The Big Fat Surprise : Why Butter, Meat & Cheese Belong in a Healthy Diet.
Read the story11 minBack to Butter
Molly Chester co-wrote the book Back to Butter : A Traditional Foods Cookbook with her mother Sandy Schrecengost. We’ve got a recipe for her Creamy Deviled Eggs on our blog.
Read the story7 minMarket Report
Laura Avery talks to cocktail chef Matthew Biancaniello about Surinam cherries. He muddles them with lime juice, wild honey and bergamot mint for a cocktail at his Wednesday night pop up at Cliff’s Edge in Silver Lake.
Read the story6 min
