Good Food
Best of Good Food: War Zone Eating, Climbing Mango Trees
We find out what life's like living and eating in Iraq's Green Zone and remember childhood memories in India. We deconstruct the Twinkie, collect last meal requests and hone in on the best kitchen knives. Finally, we learn how to feed a teenage boy and get a fresh Market Report.
By Evan Kleiman • • 1h 0m ListenFoodie Susan Marx shares what life is like living and eating in the IZ or Green Zone. Actress and author Madhur Jaffrey transports us to her childhood in India with ripe fresh mangoes. Steve Ettlinger breaks down the surprising source of preservatives in Twinkies. Mike Randleman is on death watch for inmates’ final meal requests. LA Times writer Russ Parsons hones in on the best kitchen knives. Food writer Georgia Orcutt tells how she dealt with her teenage sons’ ravenous hunger. And what’s fresh in Laura Avery’s weekly Market Report.
In this episode
7 storiesThe Market Report
Laura Avery met with Alvaro Bautista, owner of Bautista Ranch about his fresh, organic Barhi dates. They are in what is called the Khalal stage. They are crunchy and taste like young coconut or sugar cane. They melt in your mouth like honey.
Read the story7 minEating in a War Zone
Most of us understand how a good meal at the end of a stressful day can be relaxing and soothing.
Read the story7 minClimbing the Mango Trees
Madhur Jaffrey, one of today's most highly regarded writers on Indian food, gives us an enchanting memoir of her childhood in Delhi in an age and a society that has since disappeared.
Read the story7 minTwinkie, Deconstructed
Twinkies have an almost endearing reputation of being so full of preservatives that they could stay fresh for a lifetime. While food labels openly detail the ingredients of this popular snack, do you really know the chemical breakdown of those preservatives and raw materials from which they’re derived?
Read the story7 minDead Man Eating
In 2006, fifty death row inmates requested their final meals. Mike Randleman blogs about the people on death row and their last meal choices. If you were scheduled to die what would your last meal be? Let us know. Email us at GoodFood@kcrw.com
Read the story7 minBest Kitchen Knives
Russ Parson, food columnist for the Los Angeles Times and author of How to Pick a Peach , reports on his favorite kitchen knives. Whenever possible, it's best to buy a knife in person. The New York City knife store he mentions is Korin Fine Japanese Tableware and Chef's Knives .
Read the story7 minHow to Feed a Teenage Boy
Georgia Orcutt is a food editor and writer -- and, as her recent book How to Feed a Teenage Boy indicates, she is the mother of two very hungry teenage boys. She edited The Old Farmers' Almanac, wrote Cooking USA, and has been food editor of Yankee magazine.
Read the story7 min
