Good Food
Gardening, dishwashing, fighting for fridge space
The new year is an opportunity to scale back and reflect. While events at the Capitol stirs a brew of complicated emotions, Good Food takes a deep breath and starts the week with the power of simply planting a seed.
By Evan Kleiman • • 56m ListenThe new year is an opportunity to scale back and reflect. While events at the Capitol stirs a brew of complicated emotions, Good Food takes a deep breath and starts the week with the power of simply planting a seed. Kazi Pitelka guides new gardeners on what to plant now. Peter Miller describes the zen of washing a sink full of dirty dishes. Cook’s Country editor Toni Tipton-Martin discusses her book, “Jubilee,” and her desire to shift philosophies of food stories and family recipes. Dakota Kim shares how her mother’s pandemic anxiety influenced the way she stocked the refrigerator. Chef Daniel Patterson shops for greens at the Santa Monica’s Farmer’s Market. Chef Glen Ishii keeps his family’s chashu marinade alive in Little Tokyo for this week’s segment of “In the Weeds.”
In this episode
6 storiesStarting the year with nutrient-rich soil, water, and sunshine
Host Evan Kleiman resurrected her concrete backyard with pots of vegetables as the pandemic enticed her to care for her fallow garden.
Read the story11 minSponge or dishcloth? Creating zen while washing the kitchen dishes
For many, the new year is about wiping the slate clean. It all starts with a bowl of sudsy water and a stack of dirty dishes.
Read the story9 minSharing recipes from the African American food story
"This book broadens the African American food story," Toni Tipton-Martin writes in the introduction her award-winning book, “ Jubilee .” "It celebrates the enslaved and the free, the working class, the middle class, and the elite.
Read the story11 minDakota Kim on fighting with her Korean mother for space in the fridge
Dakota Kim is a food writer living in Pasadena. A year ago, she and her husband had their first baby. Before the baby, she’d see her parents once a month. Now, they’re visiting twice a week.
Read the story9 minTransforming a seasonal gombo with winter greens
Market correspondent Gillian Ferguson speaks with Chef Daniel Patterson of Alta Adams, who is shopping at the Santa Monica Farmer’s Market for greens.
Read the story9 min‘In the Weeds’: keeping family recipes alive in Little Tokyo
Chef Glen Ishii describes the chashu marinade that his grandmother started with her pre-World War II restaurant in Little Tokyo. Kept alive as one would a sourdough starter, Ishii won’t reveal the secret formula that’s served at JiST Cafe .
Read the story8 min
