Good Food
“Cooking with Scraps,” LA Times’ new critics, and Bestia’s origins
We’re talking inventive ways to cook with scraps with author Lindsay-Jean Hard. Also, a close look at the Farm Bill that passed in Congress last month. Evan talks with the masterminds behind Bestia about the early days.
By Evan Kleiman • • 56m ListenWe’re talking inventive ways to cook with scraps with author Lindsay-Jean Hard. Also, a close look at the Farm Bill that passed in Congress last month. Evan talks with the masterminds behind Bestia about the early days. Plus, the passing of a torch: meet the LA Times’ new food critics. And we’re checking out a new Japanese fried chicken shop by a Top Chef alum.
In this episode
5 storiesGetting creative with food scraps
On average, each American produces 133 lbs. of food waste each year while 40% of food in this country goes uneaten. In response, the USDA has set a nationwide goal to cut food waste by half by the year 2030.
Read the story11 minThe Farm Bill just passed. So, what’s in it?
About a year ago Good Food started following the process of passing the giant omnibus bill known as The Farm Bill. Our guide to understanding this crucial piece of legislation has been FERN reporter Leah Douglas .
Read the story10 minBestia’s beginnings
Bestia was the restaurant that was never supposed to work, according to chefs Ori Menashe and Genevieve Gergis. In 2012, the Arts District was a different animal.
Read the story11 minLA Times’ new food critics take up the mantle
The LA Times recently named two accomplished food critics as successors to the late Jonathan Gold.
Read the story14 minKaraage is the fried chicken you’ve been missing
It’s true that we Angelenos love our juice bars and avocado toast. But don’t underestimate our city’s obsession with fried chicken. There’s a new bird in town worth knowing about.
Read the story10 min
