Good Food
Butter Aerobics, The Creative Process of Bartenders, CA Drought
A butter aerobics class enlivens the Santa Monica Pier, Christiaan Rollich talks about his innovative cocktails and a look at the drought that is threatening farmers.
By Evan Kleiman • • 57m ListenA butter aerobics class enlivens the Santa Monica Pier, bar man Christiaan Rollich talks about his innovative cocktails, Good Food takes look at the California drought that is threatening farmers, and much, much more.
In this episode
6 storiesButter Aerobics
Good Food producer Gillian Ferguson recently visited Feel the Churn , a "butter aerobics" class led by a group called Pop Soda on the Santa Monica Pier. Pop Soda describes the class, where participants churn butter while burning calories to an 80's workout routine, as 'the stupidest, most inefficient, and funniest way to make butter."
Read the story7 minCombating Hunger in Rwanda
Josh Ruxin is a public health expert and author. His book, A Thousand Hills to Heaven , chronicles his experience working to build a health infrastructure in Rwanda. In it, he describes the key role of local agriculture. He also spearheads Rwanda Works and Global Health Builders .
Read the story12 minMarket Report
California Governor Jerry Brown has declared a drought state of emergency .
Read the story13 minThe Creative Process of Bartenders
Christiaan Rollich is the cocktail wiz at A.O.C. , Lucques and Tavern. He talks about the Pinkerton, one of the popular cocktails he serves at A.O.C., tailoring his drinks for each restaurant, and the first cocktail he ever made.
Read the story7 minThe Untold Story of Alcohol in American Literature
Olivia Laing is the author of The Trip to Echo Spring , a book about her literary journey across the US tracking the role alcohol played in the lives of extraordinary American writers. She talks about how she discovered the untold story of the role of alcohol in literature.
Read the story10 minJonathan Gold Reviews Factory Kitchen
Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times, and this week he reviews Factory Kitchen , a new Italian restaurant in the Arts District in downtown Los Angeles. Jonathan recommends the peperu, frittura, focaccina calda di recco al formaggio, mandilli di seta, casonzei, porchetta, cannoli and the bicerin.
Read the story8 min
