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    Back to Good Food

    Good Food

    Hot Knives, Gobs, Jonathan Gold Goes Back in Time

    Jonathan Gold takes us back in time to 1986. The duo known as the Hot Knives tells us how to make homemade condiments; plus, we find out what a Gob is...

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    By Evan Kleiman • Sep 17, 2011 • 57m Listen

    Johnathan Gold takes us back in time to Chef John Sedlar's first restaurant, Saint Estèphe. The Hot Knives tell us how to get corn syrup out of the pantry by making our own homemade condiments. We take a tour of the Washington, DC seaport with independent producer Christopher Johnson. Plus, Rex Ito explains the process of bluefin tuna ranching and Paul Greenberg tells us about sockeye salmon's uphill battle in Bristol Bay, Alaska. Architect Steve Jones gives us the latest news in restaurant design and Steven Gdula explains what a gob is.

    Banner image by Christopher Johnson

    • https://images.ctfassets.net/2658fe8gbo8o/AvYox6VuEgcxpd20Xo9d3/769bca4fbf97bf022190f4813812c1e2/new-default.jpg?h=250

      Evan Kleiman

      host 'Good Food'

    • KCRW placeholder

      Harriet Ells

      Program Director for Talk

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      Gillian Ferguson

      Supervising Producer, Good Food

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      Laryl Garcia

      Senior Director, Good Food

      CultureFood & Drink
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