Good Food

Food on the Screen: New Orleans and the Central Valley

Food is having its moment on the screen, from reality shows about baking and TV shows set in restaurants to films about food trucks and Netflix specials featuring the world's top chefs. Are these portrayals changing how we view food? We tap writer Lolis Eric Elie and filmmaker Rodrigo Reyes for some answers. Then we try apricots, salmon and tonkatsu with Valerie Gordon, Diane Morgan and Jonathan Gold before the Kitchen Sisters take us out with “Black Chefs, White House.” And tune in next week for more from our Food on the Screen series.

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By Evan Kleiman • Jun 4, 2016 • 58m Listen

Photo from the documentary film Lupe under the Sun

In this episode

6 stories

0:30
Here's how to write you, dear audience, into a New Orleans kitchen
Lolis Eric Elie is, as he puts it, a food writer from New Orleans who fell into television writing.
Read the story
15 min
15:27
Documenting the lives of peach pickers in the Central Valley
It's not so unusual to watch food being prepared and eaten on-screen. But what about everything behind-the scenes involved in getting our food to the table? The new film Lupe Under the Sun shows us this side of the story, fixing the lens on the Mexican migrant workers who pick peaches this time of year in California's Central Valley.
Read the story
8 min
24:15
Salmon, 45 ways
Salmon is one of the most popular fish in North America and it is back in season now. As with any fish in demand, there are concerns about sustainability and supply.
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12 min
36:30
An apricot love affair
Sometimes a fruit simply should not be missed. That's the case with the Golden Sweet, an apricot variety that's tantalizingly sweet and tart at the same time. You can find it at the Santa Monica Farmers' Market for two beautiful weeks and we suggest you hop to it. Find them at the Frog Hollow Farm stand.
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6 min
43:22
Here's the deal with tonkatsu, as per Jonathan Gold
I know we've been talking a lot about pork chops on the show lately, but here's another chop to try, this time of the Viennese-Japanese persuasion. Tonkatsu is a fillet or cutlet of pork dipped in a panko batter and then fried until it crisps to a beautiful golden crackly texture.
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7 min
50:45
Black Chefs, White House
Some kitchen stories are complicated — full of mystery and missing pieces — the truth hidden by time. No photographs to capture them, little historical record to go on. " Black Chefs, White House: African-American Cooks in the President's Kitchen ” from The Kitchen Sisters is one such story.
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7 min

Evan Kleiman
host 'Good Food'
Laryl Garcia
Senior Director, Good Food
Abbie Fentress Swanson
Independent reporter and producer
Camellia Tse
Producer, Good Food

Culture

Food & Drink

In this episode

6 stories

0:3015 min
Here's how to write you, dear audience, into a New Orleans kitchen
15:278 min
Documenting the lives of peach pickers in the Central Valley
24:1512 min
Salmon, 45 ways
36:306 min
An apricot love affair
43:227 min
Here's the deal with tonkatsu, as per Jonathan Gold
50:457 min
Black Chefs, White House

Good Food

Food on the Screen: New Orleans and the Central Valley

Share

In this episode

Here's how to write you, dear audience, into a New Orleans kitchen

Documenting the lives of peach pickers in the Central Valley

Salmon, 45 ways

An apricot love affair

Here's the deal with tonkatsu, as per Jonathan Gold

Black Chefs, White House

In this episode

Here's how to write you, dear audience, into a New Orleans kitchen

Documenting the lives of peach pickers in the Central Valley

Salmon, 45 ways

An apricot love affair

Here's the deal with tonkatsu, as per Jonathan Gold

Black Chefs, White House

Good Food

Food on the Screen: New Orleans and the Central Valley

Share

In this episode

Here's how to write you, dear audience, into a New Orleans kitchen

Documenting the lives of peach pickers in the Central Valley

Salmon, 45 ways

An apricot love affair

Here's the deal with tonkatsu, as per Jonathan Gold

Black Chefs, White House

In this episode

Here's how to write you, dear audience, into a New Orleans kitchen

Documenting the lives of peach pickers in the Central Valley

Salmon, 45 ways

An apricot love affair

Here's the deal with tonkatsu, as per Jonathan Gold

Black Chefs, White House