Good Food
Hive heists, artisanal food, local grains & bulgogi, Gangnam-style
LA Magazine food critic Patric Kuh gives us a history lesson on artisanal food and beekeeper Jodi Helmer reports on hive heists in almond groves. Then we discuss the revival of regional grain production with food writer Amy Halloran and Nan Kohler of Grist & Toll. Plus, a watermelon gazpacho recipe to beat the heat from 1212 chef Walter Greenwood and a recommendation for bulgogi, Gangnam-style, per Jonathan Gold.
By Evan Kleiman • • 58m ListenPhoto: Digital Designs
In this episode
6 storiesFinding 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.
Read the story14 minHive heists and stolen honeybees
Conjure up an image of a burglar. The last thing you'd probably imagine is a man in a white beekeeper suit and netted headgear, tiptoeing across a field in the dead of night. But beehives are a hot commodity these days and hive theft has become a serious issue for California almond farmers.
Read the story8 minThe art of picking the perfect watermelon
Nothing disappoints more than cracking open a carefully selected watermelon only to find mealy, bland flesh inside. So how do you know which gloriously green striated melons will bear dead-ripe red fruit?
Read the story7 minThe New Bread Basket
Bread — whether tall, flat, enriched with egg or unsalted — has historically brought together communities. So have mills. Food and ag writer Amy Halloran explores the revival of regional grain production in the US, starting in her home state of New York, in The New Bread Basket .
Read the story11 minGrist & Toll
The industrialized production of wheat has stripped so many breads, pastries, cookies and cakes of taste and nutritional value. Enter baker Nan Kohler. In Pasadena, California, she is trying to give wheat back its good name at her flour mill Grist & Toll . Find a recipe for her whole grain berry shortcake on the Good Food blog .
Read the story10 minBulgogi, Gangnam-style
Ask Koreans and Korean-Americans where to find the best bulgogi in town and they'll probably tell you, “My mom's version is the best.” At Gwang Yang , the recipe for preparing the marinade and the meat has been carefully guarded for three generations.
Read the story5 min
