Good Food
Clam Chowder; Anonymity and the Restaurant Critic; Harold McGee
This week on Good Food with Evan Kleiman, Jonathan Gold reviews The Border Grill and Gustavo Arellano takes us to a donut shop in Anaheim. Harold McGee answers listeners' questions. And we'll find out why we shouldn't put grease and oil down the drain.
By Evan Kleiman • • 58m ListenThe Border Grill has been around for ages, but they have a new home in the old Ciudad space in downtown Los Angeles. Pulitzer Prize-winner Jonathan Gold has a review. We'll go to a donut shop in Anaheim with Gustavo Arellano. How important is anonymity to a restaurant critic? Ernie Whalley shares his experience. Harold McGee answers questions from listeners. We'll hear why we shouldn't put oil and grease down the drain for Doug Walters of LA's Department of Sanitation. We'll make chowder with the LA Times' Russ Parsons. Plus, we'll get an update on what's happening with tomato harvesters in Immokalee, Florida from Tom Philpott. And, Laura Avery is at the Santa Monica farmers market to tell us what's fresh and in season.
(Photo: Gina Ferazzi / Los Angeles Times)
In this episode
8 storiesMarket Report
David Karp is a pomologist and a contributor to the Los Angeles Times . At one point in his career, he wrote for Chile Pepper magazine. On the Market Report, he describes the Bhut Jolokia, which until recently was considered the hottest chile in the world.
Read the story7 minUpdate on the Immokalee Workers
Back in April of 2009, Evan Kleiman spoke with writer Barry Estabrook about the slavery-like conditions for tomato harvesters in Immokalee, Florida (listen to the interview here ). The Coalition of Immokalee Workers is working to improve conditions and raise wages.
Read the story9 minRuss Parsons' Clam Chowder
Russ Parsons is the editor of the LA Times' food section . In their test kitchen, they made clam chowder. Here's a recipe . Original American clam chowders were thickened with ship's biscuits instead of potatoes and used salt pork. In today's clam chowder, you'll inevitably find clams, cream and potatoes.
Read the story6 minThe Border Grill Downtown
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly . This week, he reviews The Border Grill, which just opened a new branch in the old Ciudad space in Downtown LA. Jonathan likes their cochinita pibil, the chile relleno, the carnitas and the goat milk cajeta flan.
Read the story8 minAnonymity of a Restaurant Critic
In late December, 2010, the food world was abuzz when LA Times critic Irene Virbila was photographed and then kicked out of the restaurant Red Medicine. Read critic Jonathan Gold's response here . LA Times food section editor Russ Parsons explains the paper's reviewing policy.
Read the story6 minQuestions for Harold McGee
Harold McGee is the author of numerous books on food and the science of cooking and he has a column in the New York Times . His latest book is Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes . On today's show, he answers questions for Good Food listeners. More of his answers are on the Good Food Blog.
Read the story11 minJAX Donuts
Gustavo Arellano is the food editor for the OC Weekly and he frequently shares his restaurant reviews on Good Food. Today, he takes us to Jax Donuts in Anaheim, where a group of men who emmigrated from the same area of Mexico (rancho Jomulquillo in Jerez ).
Read the story6 minDisposing of FOG's
Doug Walters is Senior Environmental Engineer for LA City’s Bureau of Sanitation Waste Water Engineering Division. Instructions for how to dispose of fats, oils and grease are here .
Read the story6 min
