Good Food
Celebrating 15 Years of Evan Kleiman and 'Good Food'
Fifteen years ago this month, Evan Kleiman recorded her first interview as host of Good Food. Hear classic segments like Julia Child, Anthony Bourdain and Ruth Reichl.
By Evan Kleiman • • 57m ListenOn May 24, 1997, Evan Kleiman recorded her first interview as host of Good Food. Today on the show travel back in time and hear classic segments from the last 15 years like a conversation with Julia Child from the summer of 2000 and an interview with Anthony Bourdain about cooking French classics like Duck Confit and Celery Remoulade. Ruth Reichl discusses the importance of anonymity to a restaurant critic and Harold McGee explains what meat glue is. We've been looking to Jonathan Gold for 15 years to find out where to eat in LA. Hear his 2007 review of Jitlada that launched the little restaurant to national fame. Bizarre and quirky segments have always had a place on Good Food, like the story of Dick van Nostrand's Sourtoe Cocktail served in Canada's Yukon. Plus, get a little history with Henry Petroski's anthropological look at the toothpick and Barry Estabrook's dose of food justice with his look at Florida tomato workers.
In this episode
9 storiesMarket Report
Shiho Yoshikawa is the chef at Sweet Rose Creamery in the Brentwood Country Mart. She makes 18 flavors of ice cream and sorbet fresh each morning, all inspired by the farmers market. She uses unique herbs like elderflower and anise hyssop to pack flavor in her pints. A recipe for her Blackberry Anise Hyssop Sorbet is on the Good Food blog .
Read the story7 minJulia Child
In June of 2000 Evan interviewed Julia Child at the Museum of Television and Radio. Child talks about her favorite kitchen tools, in particular the "fright knife" that she enjoyed wielding on television.
Read the story6 minAnthony Bourdain before 'No Reservations'
In 2004, Evan interviewed Anthony Bourdain about his Les Halles Cookbook : Strategies, Recipes and Techniques of Classic Bistro Cooking. Rather than the opinionated gourmand we are familiar with on No Reservations , this is a glimpse of Bourdain the chef. Music: "Nearly Sunrise" by the String-a-Longs
Read the story7 minRuth Reichl on the Anonymity of a Restaurant Critic
In this 2005 interview, Ruth Reichl talks about dressing up in disguise when she was the restaurant critic for the New York Times. Her book, Garlic & Sapphires : The Secret Life of A Critic in Disguise, chronicles her adventures eating in costume.
Read the story7 minHarold McGee Explains Meat Glue
Chefs all over the country call on food scientist Harold McGee to decipher the chemical reasons for their kitchen catastrophes. His book, On Food and Cooking : The Science and Lore of the Kitchen, is a must-have reference for the chemistry that takes place in the kitchen.
Read the story7 minStill the Hottest Restaurant in Town
Jonathan Gold revisits an old favorite. Jitlada has long been a place to go for good Thai food, but in 2007 the restaurant changed hands and a Southern Thai family took over the menu. Southern Thai cuisine is known for being some of the spiciest food in the world.
Read the story5 minHold the Paper Umbrella, I'll Have a Sourtoe with My Cocktail
Bar owner Dick van Nostrand serves up a Sourtoe Cocktail using a real, preserved human toe at Downtown Hotel in Dawson City, Yukon (Canada). This drink has even got a club of intrepid followers called the Sourtoe Cocktail Club , whose rule is that drinker's lips must touch the toe.
Read the story7 minThe History of the Toothpick
Professor Henry Petroski pays homage to one of the oldest, yet simplest tools in The Toothpick : Technology and Culture. Petroski teaches civil engineering and history at Duke University.
Read the story6 minTomatoland
Barry Estabrook has been following the story of the tomato harvest workers in Immokalee, Florida for years.
Read the story5 min
