Good Food
Black winemakers, masa, tamarind
Restaurants are six months into pandemic life, and Good Food has decided that the only way to cover the vastness of what’s happening is to collect the individual stories that together weave a narrative of an industry at a crossroads.
By Evan Kleiman • • 56m ListenRestaurants are six months into pandemic life, and Good Food has decided that the only way to cover the vastness of what’s happening is to collect the individual stories that together weave a narrative of an industry at a crossroads. We launch our weekly segment, “In the Weeds” with baker Roxana Jullapat. Also, Ruben Morancy is stocking Adams Wine Shop with bottles from Black and female producers. Gustavo Arellano catches up with Jorge Gaviria, who is supplying masa to America’s top restaurants. Marion Nestle answers everything you want to know about food politics. Finally, Nik Sharma shares how tamarind can be used in both savory and sweet dishes.
In this episode
6 stories‘In the Weeds’: a new weekly segment about life in the industry
In the first installment of a new weekly segment “In the Weeds,” Roxana Jullapat of Friends & Family in East Hollywood describes the tough decisions made in the first weeks of the pandemic.
Read the story8 minStocking bottles from Black and female winemakers
Since Adams Wine Shop flipped from coffee to wine, Ruben Morancy focuses on stocking his shelves with bottles that are under $30 each. He is compelled to curate the selection with wine produced by Black and female winemakers.
Read the story10 minQuestions on the politics of food? Let’s ask Marion!
Professor Marion Nestle is the ultimate authority when it comes to food systems and politics. As a regular Good Food guest, she has answered queries on hunger, poverty, food waste, and technology over the years.
Read the story12 minModern masa: the foundation of every good corn tortilla
Tortilla Tournament judge and Master of Ceremonies Gustavo Arellano sits down with Jorge Gaviria of Masienda , who imports heirloom corn varieties from Mexico.
Read the story11 minBlending Burmese and Mexican cuisines at the farmer’s market
Market correspondent Gillian Ferguson catches up with Tallula’s Executive Chef Saw Naing, who is making blue tortillas with heirloom corn and blending his Burmese heritage with the Mexican menu.
Read the story7 minClimbing tamarind trees for sweet and savory cooking
Growing up in Bombay, Nik Sharma climbed tamarind trees each summer. Though used frequently in Asian cuisine, the fruit’s origins are in Africa and can be found in surprising places like Worcestershire sauce.
Read the story9 min
