Good Food
Dispatches from the Front of the House, Roy Choi Opens LocoL
Independent radio producer Sara Curtis explores San Francisco's "front of house" culture; Roy Choi takes us on a tour of LOCOL in Watts.
By Evan Kleiman • • 57m ListenIndependent radio producer Sara Curtis explores San Francisco's "front of house" culture; Roy Choi takes us on a tour of LOCOL in Watts.
In this episode
6 storiesDispatches from the Front of the House
Independent radio producer Sara Curtis spent six months interviewing servers in San Francisco. She shares what she learned about front of house culture along the way.
Read the story15 minGender Inequality in the Professional Kitchen
Dr. Deborah Harris is an Associate Professor of Sociology at Texas State University. She, along with Patti Giuffre, co-authored Taking the Heat: Women Chefs and Gender Inequality in the Professional Kitchen . Music: "The Only Ones" by Deluka
Read the story9 minWho's Cooking in Unit 120?
Chef Alvin Cailin rose to fame with Eggslut , the wildly popular egg sandwich counter in the Downtown LA's Grand Central Market. This year, the brand will expand to Venice and Las Vegas.
Read the story9 minLocoL: Revolutionary Fast Food
LocoL is the brainchild of chefs Roy Choi and Daniel Patterson . It's a fast food concept serving delicious, nutritious and inexpensive food in under-served neighborhoods where those things are hard to come by.
Read the story12 minJonathan Gold Reviews Viviane
Jonathan Gold is the Pulitzer Prize-winning author for the LA Times. This week, he visits Viviane at the Avalon Hotel in Beverly Hills. He recommends the Old Fashioned, Pastrami-Cured Wild Salmon Tartine, Rainbow Beets & Apple Salad and Pan-Roasted Halibut.
Read the story5 minMarket Report
Andy Shaeffer, owner of Vista Punta Gorda, is the newest vendor at the Santa Monica Farmers' Market . He and Laura Avery discuss the unique micro-climate of his banana plantation in La Conchita, California. Plus, Jason Neroni, chef-owner of the revamped Rose Café in Venice, talks about Meyer lemons on his seasonal, California-influenced menu.
Read the story6 min
