Good Food
Cooking with Jarritos, Foraging for Dinner, Rising Food Prices
This week, how to forage, fish and hunt for your dinner, why food prices are rising and how to cook with soda...
By Evan Kleiman • • 58m ListenThis week, Evan talks to Hank Shaw, author of Hunt, Gather, Cook, about how to forage, fish and hunt for our dinner and with Gawain Kripke of Oxfam America, who describes why food prices have reached staggering highs. Howard Means introduces us to a new side of Johnny Appleseed. We find out how Eric Greenspan uses soda to cook gorditas and chef Peter Smith tells us what to do with gin leftovers. Plus, Jonathan Gold takes us out for huaraches in Highland Park.
In this episode
7 storiesMarket Report
David Karp is a pomologist with UC Riverside and a freelance writer for the Los Angeles Times food section, where he writes the Market Watch column. This week he discusses the rise and fall of the Gravenstein apple.
Read the story8 minForaging for Dinner
Hank Shaw is a hunter, angler, gardener and cook. His book, Hunt, Gather, Cook : Finding the Forgotten Feast is an essential DIY guide for home cooks everywhere. A recipe for his prickly pear syrup is on the Good Food blog . Music break: Source No. 1 (Guido's Pad) by Andre Previn
Read the story15 minRising Food Prices
Gawain Kripke is the Director of Policy Research at Oxfam International. He explains how climate change and policy decisions have led to recent spikes in food prices . Music break: Sundown on Beale by the Bo-Keys
Read the story6 minJohnny Appleseed
Howard Means is the author of Johnny Appleseed : The Man, The Myth, The American Story. His account of John Chapman offers a new look at the American nurseryman. Music break: Gil Angeli del 2000 by Mario Molino
Read the story9 minHuaraches in Highland Park
Jonathan Gold visits El Huarache Azteca #1. This friendly, neighborhood Mexican restaurant is known for its huaraches – massive slabs of fried masa, piled high with beans and thin pieces of grilled steak or marinated pork, a second layer of shredded lettuce and topped with cheese and Mexican-style sour cream.
Read the story7 minCooking with Soda
Eric Greenspan is the chef/owner of The Foundry on Melrose . He has an unusual method for cooking gorditas – in soda. Greenspan uses Mexican soda giant Jarritos brand sodas to caramelize the chicken in his gorditas. Music break: The Dock of the Bay by the Soul Messengers
Read the story5 minGin Mash
Peter Smith is the chef/owner of PS7's in Washington, DC. He uses the leftovers from the distilling of gin to create unique flavors in the kitchen.
Read the story7 min
