Good Food
Brainaise; Irradiated Food; Eating in Boyle Heights
What happens when you mix brains and mayonnaise? Yup...brainaise! Could irradiation be the key to food safety? Plus, a walking food tour of Boyle Heights.
By Evan Kleiman • • 1h 0m ListenHave you ever tasted a foie gras and jelly doughnut? Jonathan Gold thinks it may be the most delicious doughnut in Los Angeles. Noah Allison takes us on a walking food tour of the best restaurants, bakeries and food stands in Boyle Heights. We continue our look at water in Southern California with Andy Lipkis, who offers tips on capturing rainwater, and Mark Bittman of the New York Times weighs in on the pros and cons of irradiating food. Tamar Adler reminds us how lovely a simple salad can be, and Suvir Saran dishes on chickens, goats and his new farmer lifestyle.
In this episode
7 storiesMasala Farm
Suvir Saran is a New Delhi-born chef. He's the owner of Devi in Manhattan and, along with his partner Charlie Burd, he's the proud owner of a farm in upstate New York. His latest book is Masala Farm : Stories and Recipes from an Uncommon Life in the Country. A recipe for his Tamarind Chicken Wings is on the Good Food Blog .
Read the story1 minCapturing Rainfall in Los Angeles
Andy Lipkis is the founder and president of TreePeople . His vision for Southern California is to capture more rainfall and reduce Southern California's dependence on imported water. One of his suggestions is for local government to subsidize cisterns either at individuals' homes or for neighborhoods to share.
Read the story1 minA Walking Food Tour of Boyle Heights
Noah Allison is an architectural historian and the author of the blog Good Food Preservation . His article on the history of Boyle Heights -- complete with a map of his walking food tour -- offers insight into a neighborhood many Angelenos have never visited.
Read the story1 minFoie Gras and Jelly Doughnuts
Jonathan Gold reviews UMAMIcatessen , a collaborative restaurant featuring food by Adam Fleischman, Chris Cosentino and Micah Wexler , as well as cocktails by Adrian Biggs. He describes it as the ultimate dude food with dishes like fried pig's ears with brainaise and foie gras and jelly doughnuts, both of which are delicious.
Read the story1 minThe Beauty of a Simple Salad
Tamar Adler is the author of An Everlasting Meal : Cooking with Economy and Grace. A recipe for her Parsley Salad is on the Good Food Blog . Hear more of Tamar's conversations with Evan here and here .
Read the story1 minMarket Report
Amelia Saltsman is the author of the Santa Monica Farmers' Market Cookbook . Her recipe for Creamy Radicchio Pasta is a perfect quick and simple meal inspired by ingredients at the farmers market. Steve Smith of Mud Creek Ranch is an expert in pomelos. The pomelo is native to Asia, but grows well in Southern California.
Read the story1 minIrradiation and the Ick Factor
Mark Bittman , noted Minimalist and food-policy writer for the New York Times and New York Times Magazine wrote an article last year about irradiated food. He says we are in the midst of a "food crisis" and that irradiation is not necessarily an extreme suggestion to ensure the safety of our food supply.
Read the story1 min
