Good Food
Christmas means KFC in Japan, Cooking Goose, Pig Ear Cheetos
Hank Shaw explains why we don’t eat goose more, Tracy Slater discusses the KFC Christmas tradition in Japan and Jonathan Gold tries The Church Key’s pig ear cheetos.
By Evan Kleiman • • 58m ListenHank Shaw explains why we don’t eat goose more, Tracy Slater discusses the KFC Christmas tradition in Japan, Jonathan Gold tries The Church Key’s pig ear cheetos and much much more on this week's Good Food.
In this episode
7 storiesWhy We Don't Eat More Goose
Hank Shaw writes the award winning blog Hunter Angler Gardener Cook and his latest book is Duck Duck Goose . Shaw discusses the seasonality of geese and how it explains why we don't eat geese more often. Find a recipe for his Roast Goose on the Good Food blog .
Read the story11 minWho Owns Wild Swans in the UK?
Ben Schott , author of Schott's Food and Drink Miscellany, tells a fascinating tale that could only happen in Britain. In 2005, Master of the Queen's music, Sir Peter Maxwell Davis, was accused of breaking the law when he plucked and began curing a swan that had electrocuted itself by flying into electrical wires.
Read the story6 min'Tis the Season for KFC in Japan
Tracy Slater is an American writer living in Osaka. She describes the curious tradition that's come about in Japan, where many people there eat KFC on Christmas Eve. We also hear from Kaori Sawada who worked at a KFC in Japan as a teenager.
Read the story6 minFeasting on Kwanzaa
Kwanzaa is a six-day celebration that was founded in 1966 by Maulana Karenga, an early proponent of Black Studies. Jessica Harris discusses some of the important tenets of Kwanzaa including a feast and its broader purpose as a time of cultural reaffirmation for the African American community.
Read the story8 minAre You an Accidental Glutton?
Karen Schrock Simring is a science journalist. She gives us psychological insight that helps explain why some people can control the urge to eat, and others cannot. She details what she calls " the path to gluttony ," that sometimes can lead to food addiction.
Read the story7 minMarket Report
Laura Avery talks to Jim Russell of Russell Family Farms about his macadamia nut harvest. Judy Babis, sous chef at Gjelina in Venice, describes the roasted root vegetable salad with lemon spiked yogurt and chili flakes currently on the menu at the restaurant.
Read the story7 minPig Ear Cheetos and Appletini Otter Pops at The Church Key
Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week he reviews The Church Key , a new restaurant in West Hollywood with executive chef Steven Fretz.
Read the story9 min
