Good Food
Finding the flavors we lost
Small-batch bourbon. House-made mayonnaise. Handcrafted cheese. Artisanal foods are more popular than ever. But where did the D.I.Y. movement in food begin? The food critic for LA Magazine, Patric Kuh , fills us in.
By Evan Kleiman • • 1 min readSmall-batch bourbon. House-made mayonnaise. Handcrafted cheese. Artisanal foods are more popular than ever. But where did the D.I.Y. movement in food begin? The food critic for LA Magazine, Patric Kuh, fills us in. Pick up a copy of his new book, Finding the Flavors We Lost: From Bread to Bourbon, How Artisans Reclaimed American Food, at The Last Bookstore. Catch Kuh in conversation with Chef Josef Centeno (Bar Amá, Bäco Mercat) on Monday at the store; you can RSVP here.
The full episode
1 of 6
Hive heists, artisanal food, local grains & bulgogi, Gangnam-style- 0:30Finding the flavors we lostYou’re reading this
- 15:24Hive heists and stolen honeybees
- 23:12The art of picking the perfect watermelon
- 30:37The New Bread Basket
- 41:36Grist & Toll
- 52:07Bulgogi, Gangnam-style
The full episode
1 of 6Hive heists, artisanal food, local grains & bulgogi, Gangnam-style- 0:30Finding the flavors we lostYou’re reading this
- 15:24Hive heists and stolen honeybees
- 23:12The art of picking the perfect watermelon
- 30:37The New Bread Basket
- 41:36Grist & Toll
- 52:07Bulgogi, Gangnam-style