Good Food
Coffee Culture in Japan, The Freezer Cookbook, Sandor Katz
Move over green tea, Japan has one of the largest coffee cultures in the world and they take their caffeine very seriously. Plus, Sandor Katz on fermented meat.
By Evan Kleiman • • 57m ListenMove over green tea, Japan has one of the largest coffee cultures in the world and as anthropologist Merry White reports, they take their caffeine very seriously. Coffee connoiseur Kevin Sinnott also takes his coffee seriously; he shares his tips for brewing the perfect cup of pour over coffee. Bars and individuals are reacting to anti-gay legislation in Russia by calling for a Stoli vodka boycott; KCRW’s All Things Considered host Steve Chiotakis looks into whether or not product boycotts are successful. Jonathan Gold reviews the new Peruvian restaurant Paiche and shares some details on the giant Amazonian fish the restaurant is named for. Fermentation guru Sandor Katz discusses fermented meat and fish. Plus, Chef Kory Stewart talks foraging and Ghillie James offers tips on utilizing your freezer. At the market, Laura Avery talks to Pernilla Carpenter about tomatoes and Steve Roberts says he is shopping for peak season produce for his Redondo Beach restaurant.
In this episode
8 storiesMarket Report
Pernilla Carpenter, along with her husband Mark, are farmers at Coastal Organics. They are literally swimming in tomatoes at the Wednesday and Saturday Santa Monica Farmers Markets. Look for heirlooms, cherries and sauce tomatoes.
Read the story8 minThe Flavor of Foraged Ingredients
Kory Stewart is the Executive Chef at Americano Restaurant and the Food and Beverage Manager for Hotel Vitale in San Francisco. Before he began foraging for mushrooms alone, Stewart was mentored by Connie Green who wrote The Wild Table .
Read the story5 minFrom Chick Fil-A to Stoli - Do Food and Beverage Boycotts Really Work?
KCRW’s All Things Considered Host Steve Chiotakis poses the question, “Do food and beverage boycotts really work?” Find out on the Which Way, LA? Blog.
Read the story4 minUsing Your Freezer to Your Advantage
Ghillie James is the author of the Foolproof Freezer Cookbook. Find a recipe for her No-Churn Ice Cream on the Good Food Blog . Also, you can listen to an outtake about freezer pies.
Read the story7 minSandor Katz on Fermented Meat and Fish
Sandor Katz’s latest book is The Art of Fermentation . He says fermentation is how our ancestors preserved meat and fish.
Read the story8 minCoffee Culture in Japan
Merry White is the author of Coffee Life in Japan. Japan is the third largest consumer of coffee in the world, behind the US and Germany.
Read the story12 minHow to Properly Brew Pour Over Coffee
Kevin Sinnott is the writer behind CoffeeCompanion.com . He also organized the first ever CoffeeCon in Chicago and wrote the book The Art and Craft of Coffee. He explains the proper technique for brewing pour over coffee.
Read the story6 minPaiche - A Giant Amazonian Fish and a New Restaurant
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he reviews Paiche , the new Marina del Rey outpost of Chef Ricardo Zarate's growing brand of Peruvian cuisine. The restaurant is named after the Amazonian fish that is featured prominently on the menu.
Read the story8 min
