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    Back to Good Food

    Good Food

    Behind the Scenes at a Dumpling Factory

    Deep End Diner Eddie Lin visits Green Chopsticks dumpling factory in Alhambra, California to see how frozen dumplings are made from start to finish.

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    By Evan Kleiman • May 12, 2014 • 1 min read

    Deep End Diner Eddie Lin visits Green Chopsticks dumpling factory in Alhambra, California to see how frozen dumplings are made from start to finish.

    The full episode

    8 of 8
    Razor Clams, Tokyo Ramen, How Mushrooms Can Save the World
    1. 0:00Market Report
    2. 7:42Should Downer Animals Be Allowed in the Food Supply?
    3. 14:49Ancient Techniques for Making Wine
    4. 21:29Misophonia: The Fear of Smacking and Slurping
    5. 29:09Searching for Razor Clams
    6. 36:10How Mushrooms Can Save the World
    7. 42:45The Latest Hot Spot for Ramen
    8. 48:48Behind the Scenes at a Dumpling FactoryYou’re reading this
    • https://images.ctfassets.net/2658fe8gbo8o/AvYox6VuEgcxpd20Xo9d3/769bca4fbf97bf022190f4813812c1e2/new-default.jpg?h=250

      Evan Kleiman

      host 'Good Food'

    • https://images.ctfassets.net/2658fe8gbo8o/AvYox6VuEgcxpd20Xo9d3/769bca4fbf97bf022190f4813812c1e2/new-default.jpg?h=250

      Gillian Ferguson

      Supervising Producer, Good Food

    • https://images.ctfassets.net/2658fe8gbo8o/AvYox6VuEgcxpd20Xo9d3/769bca4fbf97bf022190f4813812c1e2/new-default.jpg?h=250

      Laryl Garcia

      Senior Director, Good Food

    • KCRW placeholder

      Candace Moyer

      Producer of Good Food and Special Projects

      CultureFood & Drink

    The full episode

    8 of 8
    Razor Clams, Tokyo Ramen, How Mushrooms Can Save the World
    1. 0:00Market Report
    2. 7:42Should Downer Animals Be Allowed in the Food Supply?
    3. 14:49Ancient Techniques for Making Wine
    4. 21:29Misophonia: The Fear of Smacking and Slurping
    5. 29:09Searching for Razor Clams
    6. 36:10How Mushrooms Can Save the World
    7. 42:45The Latest Hot Spot for Ramen
    8. 48:48Behind the Scenes at a Dumpling FactoryYou’re reading this
    Back to Good Food