Good Food
Becoming a food historian, peaches and retiring to the bakery
Food historian Jessica Harris shares stories from her memoir and Christina Arokiasamy gives us a primer on Malaysian food. Mark Furstenberg explains his decision to open a bakery at age 76 and Jami Curl pivots from baked goods to candy at QUIN. Plus: Jonathan Gold reviews Cosa Buona and Laura Avery shops for peaches at the market.
By Evan Kleiman • • 56m ListenPhoto by Laryl Garcia
In this episode
6 stories'My Soul Looks Back'
Culinary historian Jessica Harris has cooked with Maya Angelou, Toni Morrison and James Baldwin. Harris recounts the conversations, the food and the records they played in her memoir, “ My Soul Looks Back .”
Read the story15 minMalaysian food 101
Christina Arokiasamy grew up going to her mother’s spice stall in Kuala Lumpur. In her latest book, “ The Malaysian Kitchen ,” we move from the market to Arokiasamy’s kitchen to make char kway teow noodles, Hainanese chicken rice and chili prawns.
Read the story11 minJonathan Gold reviews Cosa Buona
This week, LA Times food critic Jonathan Gold dines at Zach Pollack ’s reinvention of Pizza Buona in Echo Park. The corner pizzeria on Sunset and Alvarado is now home to Cosa Buona . Hear Jonathan’s pitch for the mozzarella sticks and the Hawaiian pie, and read his LA Times review .
Read the story5 minRetiring to the bakery
In May, Mark Furstenberg won the James Beard Award for Outstanding Baker. Accepting the award, he thanked his sons for dealing with a father who decided to open a bakery at the ripe old age of 76. Here’s the story of how Bread Furst opened its doors in Washington, DC.
Read the story10 min'Candy is Magic'
Next let’s travel to Portland, Oregon to talk with Jami Curl , who pivoted from baked goods to candy at her company, QUIN . Curl started making caramels by hand, then moved onto lollipops made with what she calls “real” ingredients that she found in the bakery. The business is now thriving.
Read the story8 minThe Market Report: Peaches
Stone fruit is in season now at Southern California markets. Justin Hilbert, the executive chef at Maude in Beverly Hills, and farmer John Tenerelli of Tenerelli Orchards , give Laura Avery the scoop.
Read the story8 min
