Good Food
Crack Pie, Mark Bittman, Good Food at The Moth
This week, listeners tell their food stories live on stage. We find out where to get the best ice cream in LA, Plus, Mark Bittman of the New York Times is here.
By Evan Kleiman • • 58m ListenWe hear stories from the Good Food-Moth StorySlam. Mark Bittman of the New York Times proposes taxing sodas and junk food, and subsidizing fruits and vegetables. Elina Shatkin of the LA Weekly gives us the scoop on where to find the best ice cream in LA. Evan talks to Christina Tosi, the pastry chef who invented Crack Pie. Home baker Mark Stambler explains what cottage laws are, and Jonathan Gold can't get enough pork in Koreatown. Plus, a recipe for a Tomato Tarte Tatin.
In this episode
7 storiesMarket Report
Robert Wemischner is a professor of baking and pastry at Los Angeles Trade Technical College. He's also the author of four cookbooks. His most recent book, The Dessert Architect , is now in its second edition. Get the recipe for Tomato Tarte Tatin and Baked Apples with Sage on the Good Food blog .
Read the story8 minYour Stories Told Live
Earlier this month Good Food partnered with The Moth for an incredible night of storytelling. Ten brave listeners told their food stories live on stage - without notes - to a standing-room-only crowd. Bill Ratner and Margot Leitman were two of the ten contestants.
Read the story6 minTax the Bad, Subsidize the Good
Mark Bittman , noted Minimalist and food-policy writer for the New York Times and New York Times Magazine, believes that soda and junk food should be taxed and fruits and vegetables should be subsidized. A link to his article, "Bad Food? Tax it, Subsidize the Good," is here . Music break: RickyDee - Bandana Splits
Read the story8 minCrack Pie
Christina Tosi is the executive pastry chef for all the Momofuku restaurants and the co-owner of Momofuku Milkbar. Her Crack Pie has become a nation-wide sensation. A recipe for Crack Pie can be found on the Good Food blog .
Read the story5 minThe Top 10 Scoops in LA
Elina Shatkin, who writes for the LA Weekly , recently embarked on a 30-day ice cream crawl across Los Angeles. Her top five ice cream and gelato picks follow.
Read the story10 minJonathan Gold
Jonathan Gold says there is no such thing as eating too much pork in Koreatown. Wako Donkasu specializes in tonkatsu, traditionally a pork cutlet that is breaded and fried. The restaurant's menu includes fried cutlets of pork, chicken and steak.
Read the story5 minBattling the Health Department
Mark Stambler is an artisinal bread baker who, until recently, was baking bread out of his home and selling it to local shops. Earlier this year, the Los Angeles Times wrote an article raving about Stambler's goods, but within 24 hours the Los Angeles Health Department was at his door. A link to the Times article is here .
Read the story17 min
