Good Food
Hot Toddies; Holiday Giving; New Year’s Eve Ideas; Turning Fat into Fuel
The gift of livestock can turn around a community in need. Get in the holiday spirit, this week on Good Food. Jonathan Gold revels in the delicious sloppiness of tortas ahogadas, or drowned sandwiches. And Dr. Cocktail brings us holiday cheer in the form of egg nog and hot toddies.
By Evan Kleiman • • 58m ListenConsider giving the gift of livestock this season. Elizabeth Bintliff of Heifer International explains what exactly that entails.
The history of humanity is intrinsically linked with food, says Tom Standage. In this week’s show, how agriculture and trade changed the world. Tyson chicken is trying to change our future by converting chicken fat into fuel. It’s a new kind of renewable energy source. Jeff Webster has the details.
Lesley Bargar of Los Angeles magazine has some suggestions for where you should ring in the new year. And Jonathan Gold explains what a “drowned sandwich” is.
How about giving a cake as a gift this Christmas? Rose Levy Beranbaum has some ideas for your holiday baking. Wine is another great gift idea. Pam Boring of the California Wine Club walks us through the do’s and don’ts of gifting wine. What are the holidays without a little egg nog and hot buttered rum? Dr. Cocktail, Ted Haigh, shares the stories behind these winter cocktails.
In this episode
9 storiesMarket Report
Sal Marino of La Bottega Marino (Beverly Hills, Larchmont and West LA) loves to use rapini this time of year. This bitter herb with a broccoli flavor is sometimes known as broccoli rabe. Some varieties have broccoli type florets on the top. Others, like what's pictured here, are just the greens.
Read the story7 minThe Gift of Livestock
Elizabeth Bintliff is the West Africa Coordinator for Heifer International . Food insecurity is a pressing issue for the people of West Africa. The nearest grocery store is often a 4-hour walk away so people usually just eat what they grow. These crops are mostly starches.
Read the story6 minThe Drowning Sandwich
Jonathan Gold writes the Counter Intelligence column for the LA Weekly. On a recent trip to Guadalajara, Mexico, he discovered the torta ahogada, or drowned sandwich. It's a crusty roll, spread with black beans and filled with roast pork. It's then covered with a thin tomato sauce and chile sauce.
Read the story8 minWhere to Ring in the New Year
Lesley Bargar is the Dining Editor at Los Angeles Magazine . Lots of restaurants are having New Year's Eve specials.
Read the story8 minTurning Fat into Fuel
In October 2008, Tyson Foods partnered with Syntroleum Corporation to produce renewable diesel. They will start producing in 2010, with a total capacity of 75 million gallons per year. The project primarily will use non-food grade animal fats produced or procured by Tyson, such as beef tallow, pork lard, chicken fat and cooking grease.
Read the story7 minHuman History and Food
Tom Standage is the business editor for The Economist . His latest book is An Edible History of Humanity .
Read the story6 minHoliday Baking
Rose Levy Beranbaum is the author numerous books on baking. Her most recent is Rose's Heavenly Cakes .
Read the story4 minHoliday Cheer
Ted Haigh is the co-founder of T he Museum of the American Cocktail in New Orleans. He is the author, most recently, of Vintage Spirits and Forgotten Cocktails . He traces the history of holiday cocktails back to Europe in the Middle Ages.
Read the story6 minGiving Wine
Pam Boring is the co-founder of The California Wine Club . She recommends giving dessert wine, chardonnay or champagne as a gift during the holiday season.
Read the story6 min
