Good Food
Horse Meat Scandal; Canal House Cooks; History of the A&P
How did horse meat end up in frozen beef burgers in the UK? A journalist untangles the EU's complicated food web to find out. Plus, a history of the A&P.
By Evan Kleiman • • 57m ListenHow did horse meat end up in frozen beef burgers in the UK? Food journalist Jay Rayner untangles the EU's complicated food web to find out. The industrialized supermarket chains at the root of the horse meat scandal weren't always so large and impersonal. Author Marc Levinson documents when and why mom and pop groceries gave way to national supermarket chains. Winter roots, tubers, rhizomes and corms get a detailed look from cookbook author Diane Morgan. Christopher Hirsheimer and Melissa Hamilton visit the Good Food studios to discuss their simple seasonal dishes in Canal House Cooks Every Day. Jonathan Gold discovers the apotheosis of toast and jam in the unknown neighborhood of Virgil Village, and Harold McGee answers your food science questions. Plus, Gustavo Arellano takes us out for "tacos al vapor" in the city of Orange. At the market Laura Avery talks to Marta Teegen, owner of the new Cortez in Echo Park, about the versatility of blood oranges, and farmers Jonelle and Michael George are back at the market with their prized Sumo citrus.
Banner image: A & P (Great Atlantic & Pacific Tea Co.), 246 Third Avenue, Manhattan. Photo by Berenice Abbott, March 16, 1936. New York Public Library
In this episode
8 storiesMarket Report
Marta Teegen is the owner of Cookbook and Cortez in Echo Park. This week she's shopping for blood oranges which the restaurant utilizes in savory, sweet and cocktail preparations. Jonelle George is back for the third year in a row selling her prized Sumo citrus.
Read the story7 minThe Apotheosis of Toast and Jam
This week Jonathan Gold reviews Sqirl Cafe , a small storefront in a neighborhood the locals have dubbed Virgil Village.
Read the story5 minRoots, Tubers, Rhizomes and Corms
Diane Morgan is the author of Roots : The Definitive Compendium with More than 225 Recipes. Find a recipe for her Three-Layer Parsnip Cake with Cream Cheese Frosting on the Good Food blog .
Read the story7 minCanal House Cooks Every Day
Christopher Hirsheimer and Melissa Hamilton are the duo behind Canal House Cooks , a thrice yearly publication and online presence celebrating simple, seasonal cooking. The off-shoot Canal House Cooks Lunch spurred the recent cookbook Canal House Cooks Every Day .
Read the story8 minThe Horse Meat Scandal in the UK
Food journalist, restaurant critic and novelist Jay Rayner explains how the recent horse meat scandal in the UK unfolded. A national panic ensued when equine DNA was found in frozen beef burgers and lasagna. Rayner wrote in the Observer that "thuggish" supermarkets are to blame for the lack of oversight.
Read the story9 minA History of the A&P
Marc Levinson is the author of The Great A&P and the Struggle for Small Business in America .
Read the story11 minTacos al Vapor
Gustavo Arellano is the editor of the OC Weekly and a weekly contributor to KCRW. This week he describes the tacos al vapor, or steamed tacos, at Tito's La Familia in the city of Orange. He recommends skipping the combo plates and going right for the tacos al vapor. If you can handle the heat, try the chile de arbol salsa.
Read the story5 minHarold McGee Answers Your Food Questions
Harold McGee writes about food and science. His seminal work, On Food & Cooking , is a must for any home cook's library. He also writes the Curious Cook column for the New York Times. Today on the show he answers listeners' food science questions.
Read the story5 min
