Good Food
Good Food's Best of 2016
This week, we revisit our favorite segments of 2016. Journalist Martha Mendoza discusses slavery and sustainability in the shrimp supply chain. Then cultural documentarian Candacy Taylor makes the case for preserving Green Book sites, and writer Bee Wilson delves into the early eating habits of children. Plus, Jonathan Gold takes us to Shibumi, a new Japanese kappo-style restaurant in Downtown LA
By Evan Kleiman • • 56m ListenThis week, we revisit our favorite segments of 2016. Journalist Martha Mendoza discusses slavery and sustainability in the shrimp supply chain. Then cultural documentarian Candacy Taylor makes the case for preserving Green Book sites, and writer Bee Wilson delves into the early eating habits of children. Plus, Jonathan Gold takes us to Shibumi, a new Japanese kappo-style restaurant in Downtown LA
In this episode
4 stories'Seafood from Slaves'
Shrimp is the most popular seafood eaten in the US. Americans consume 1.3 billion pounds of it each year, which amounts to roughly four pounds per person. But very little shrimp eaten here comes from local waters: Thailand dominates the market, and half of the country's shrimp exports end up on American tables.
Read the story18 minPreserving 'Green Book' sites
The Negro Motorist Green Book was considered the "Bible of Black Travel," a guide that clued African-Americans into safe roadside stops during Jim Crow. The Green Book listed more than 220 sites in Los Angeles alone, from restaurants and hotels to taverns and chicken shacks.
Read the story17 min'First Bite'
What informs the eating habits of children? Why do some kids crave apples or carrots while others reach for sweets or cheese and crackers? We called up food writer and historian Bee Wilson for some insight. She is the author of First Bite: How We Learn to Eat .
Read the story17 minJonathan Gold dines at Shibumi in Downtown LA
A few weeks ago, Jonathan Gold ranked Shibumi Number Two in his LA Times list of 101 Best Restaurants of 2016 . Chef David Schlosser features a seasonal Japanese menu that sits somewhere between traditional kaiseki and the more casual izakaya fare at his newly opened kappo — or counter-style — restaurant in Downtown Los Angeles.
Read the story4 min
