Good Food
Drinking Enough Water; Summer Grilling; Food & Wine Pairings
A world of food is explored through the cuisines of France, Mexico and Korea; try some unusual food and wine pairings; get grilling tips for the Fourth of July; learn how to stay hydrated in the hot summer heat; find out how food conglomerates affect our dinner tables; and hear what’s fresh in the Market Report.
By Evan Kleiman • • 1h 0m ListenDr. Daniel Vigil taps into the myths behind drinking 8 glasses of water each day; Natalie MacLean pairs comfort foods with wine; Tom Philpott explains the effect of food conglomerates on our food resources; Jonathan Gold is on a roll with Korean sushi at A-Won; Chef Michael LaDuke gives grilling tips for the perfect Fourth of July barbecue; Peter Hertzmann shares his obsession for French cuisine; Nancy Zaslavsky discovers the foods of Veracruz, Mexico; and Laura Avery has the Market Report.
In this episode
8 storiesThe Market Report
Laura Avery meets with Samir Mohajer, chef of the Santa Monica restaurant, Rustic Canyon, about okra. He suggests a sautee of okra, with shallots and butter and a little bit of salt and pepper. He slices it thin and serves it with fresh lemon juice squeezed on top, which complements the okra's nutty flavor.
Read the story7 minThe Water Myth
How many glasses of water should you drink each day to maintain proper hydration? Most would say 8 glasses (64 ounces), which has been largely accepted, but not scientifically proven, as a proper guideline.
Read the story7 minFood & Wine Pairings
In her book, Red, White and Drunk All Over : A Wine Soaked Journey From Grape to Glass, Natalie MacLean takes the mystery and arrogance out of choosing wines and how to pair them with food. Natalie proves that you really can drink wine with any type of food – discussing unusual pairings, from champagne and potato chips to Chardonnay and fried…
Read the story7 minFood Conglomerates
In the United States, we are surrounded by messages that scream "bigger is better." Supersized Big Gulps and Hummers abound. But is bigger really better when it comes to our food? Tom Philpott talks about the impact of food conglomerates on our food supply -- from local farmers to our own dining room tables.
Read the story7 minA+ for A-Won
As any Los Angeleno foodie will tell you, L.A.
Read the story7 minSummer Grilling
The Fourth of July backyard barbecue is a classic American tradition. Chef Michael LaDuke goes beyond grilling hot dogs and hamburgers – sharing recipes for grilled fish dishes that are delicious, impressive and a great way to enjoy summer grilling.
Read the story7 minFrench Cuisine
In the online world, there are an excess of people who love food – the glut of food blogs with recipes, commentary and food criticism are overwhelming. Peter Hertzmann has a zeal for food that goes above and beyond most others. He writes an e-zine called A La Carte dedicated to culinary topics. His fascination for cookery – its preparation,…
Read the story7 minFoods of Veracruz
Nancy Zaslavsky is a culinary tour guide with an obsession for the culture, people and foods of Mexico. She shares a few recipes from the state of Veracruz, a southeastern province on the Gulf of Mexico with beautiful hills of coffee growing estates, banana trees and flatlands of coastal pineapple plantations. With such rich agricultural…
Read the story7 min
