Good Food
Food & Family
A 5-year-old’s adoration for apple tarts moved us to ask food writer Bee Wilson what informs the eating habits of children. Dr. Mitchell Katz shares tips on how to teach kids to eat. Two of our favorite food fanatics, Jonathan Gold and Peter Meehan, discuss their kids’ diets. Plus, a fava bean ricotta toast recipe, a Sichuan noodle house recommendation in the SGV and spirits distilled in Ventura from local ingredients.
By Evan Kleiman • • 58m ListenPhoto: David Goehring
In this episode
6 storiesFirst Bite: Apple tarts à la Julia Child
Five-year-old Olive Boog adores Julia Child's apple tarts. Her mother is KCRW digital editor Caitlin Shamberg, and together they make the tarte aux pommes at home using the Julia Child iPad app. Olive even has parts of the recipe committed to memory: "You take apples and you put them around the tart and then put some glaze on it and eat it.
Read the story21 minHow to teach your children to eat
Like walking and talking, eating is a developmental process. So what happens when your child can't or won't eat? Enter Dr. Mitchell Katz , director of the Children's Multidisciplinary Feeding Program at the Children's Hospital of Orange County. We asked him to walk us through how he teaches kids to eat.
Read the story11 minHere's what a couple of our favorite food fanatics serve their kids
As we learned from Bee Wilson at the top of the show, we are not hardwired to prefer certain tastes and flavors. Eating patterns are instead shaped by a wide range of influences, from where we were raised to the foods we were served growing up.
Read the story8 minJonathan Gold eats oodles of noodles and a dumpling or two at Miàn
Pulitzer Prize-winning food writer for the LA Times Jonathan Gold takes us to Miàn , a new Sichuan noodle house opened by Tony Xu in San Gabriel. Chef Xu is responsible for the wildly popular fare at Chengdu Taste. Miàn is the Chinese word for noodles and Jonathan says there are several noodle dishes to try there.
Read the story6 minFava bean ricotta toast
Hannibal Lecter may have eaten his fava beans with liver and a nice Chianti but at Good Food this week, fava beans will be eaten on ricotta toast. Fava beans are ancient plants that scientists believe have been cultivated as far back as 6000 BC. Often called broad beans, the legume is more pea than bean.
Read the story5 minMake mine a double
We close out the show with something you adults might enjoy once the kids finally go to sleep: a stiff drink distilled from local ingredients.
Read the story4 min
