Good Food
Eatymology; Clifton's Cafeteria Reopens; Nature's Last Untouched Wheat
This week, food writer Josh Friedland helps us expand our culinary vocabulary with his new book, while Gideon Brower ushers us inside the highly anticipated reopening of Clifton's Cafeteria. Also, Jovial Foods founder Carla Bartolucci shares her discovery of the last remaining species of wheat yet to be genetically modified.
By Evan Kleiman • • 57m ListenPhoto courtesy of Gideon Brower
In this episode
8 storiesVoracious: A Hungry Reader Cooks Her Way through Great Books
Cara Nicoletti is a butcher, former pastry chef and author of the literary recipe blog, Yummy Books . Nicoletti chronicles her lifelong journey as a food-obsessed bookworm, who cooks her way through her 50 favorite recipes from literature in her new book, Voracious: A Hungry Reader Cooks Her Way through Great Books . Music: "24" by E1SBAR
Read the story9 minEatymology: The Dictionary of Modern Gastronomy
Every year, a dozen new words and acronyms are added to the online version of the Oxford English Dictionary . “Hangry” made the cut this year, as did beer o'clock and wine o'clock. Food writer Josh Friedland digs even deeper to expand our culinary vocabulary in his forthcoming book, Eatymology: The Dictionary of Modern Gastronomy .
Read the story9 minThe Best Low-and-Slow Meat in the City of Orange
Gustavo Arellano is the editor of the OC Weekly , author of Taco USA , and he writes the syndicated column, Ask a Mexican . He says some of the best low-and-slow meat can be found at El Torito Nuevo in Orange.
Read the story5 minJonathan Gold Goes Bananas for Cream Pie
Jonathan Gold , the Pulitzer Prize-winning food writer for the LA Times, returns to judge this year's Good Food Pie Contest . He extols the virtues of his favorite category: the cream pie. Music: "Sabrosa"
Read the story4 minMarket Report
Santa Monica Farmers' Market manager Laura Avery talks with Jesse Barber, chef/owner of Dudley Market , as he shops for Frog Hollow Farm's Warren pears and pork from Weiser Family Farms .
Read the story8 minEinkorn is Nature's Last Untouched Wheat
Einkorn is the only wheat in existence that has never been hybridized or modified. Jovial Foods founder Carla Bartolucci came across einkorn when searching for an alternative grain for her daughter, who is gluten-sensitive.
Read the story5 minFrom Vacant Lots to Urban Bounty
D'Artagnan Scorza is the executive director at the Social Justice Learning Institute in Inglewood. Clare Fox is the executive director of the Los Angeles Food Policy Council.
Read the story9 minThe Renovated Clifton's Cafeteria Reopens
After five years and $10 million worth of renovations, Clifton's Cafeteria has reopened its doors in Downtown LA. Clifford Clinton originally started the beloved comfort-food restaurant back in 1935. Now, developer Andrew Meieran's extensive remodel will attract a new generation of customers.
Read the story4 min
