Good Food
ICYMI: Restaurant Acoustics, Fry Sauce, Quentin Tarantino on Food
“In case you missed it” is the theme of today’s show - food stories produced at KCRW that have never aired on Good Food. Hear from Quentin Tarantino about food and power in his films, sound design from Jonathan Gold and much more.
By Evan Kleiman • • 57m Listen“In case you missed it” is the theme of today’s show - food stories produced at KCRW that have never aired on Good Food. Hear from Quentin Tarantino about food and power in his films, sound design from Jonathan Gold and much more.
Banner Image Credit: Gillian Ferguson
In this episode
8 storiesFood and Power in Film
Last year on The Treatment , Elvis Mitchell interviewed Quentin Tarantino after Django Unchained was released. They discuss how Tarantino uses food as a symbol of power in his films.
Read the story8 minAnything That Moves
Dana Goodyear is the author of Anything That Moves : Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture, a book about the fearless cooks and eaters who are redefining the norm in American food culture. KCRW’s Steve Chiotakis spoke to her when the book was published late last year on All Things Considered .
Read the story9 minWorking in a Cannery
Margy Rochlin is an award winning writer living here in LA. She remembers her summer job working in a cannery on KCRW’s Unfictional .
Read the story10 minYou Should Know About Fry Sauce
“You Should Know” was the theme of KCRW’s 2nd annual Radio Race - a 24 hour radio sprint where producers across the globe have one day to create short radio story based on a given theme. This year, Idaho producer Jessica Murri thought we should know about fry sauce.
Read the story4 minSound Design in Restaurants
Restaurant noise continues to be a thorn in the side of diners. Jonathan Gold and Jerry Christoff discuss sound design with Frances Anderton, host of DnA . Plus, Bon Appetit's restaurant critic Andrew Knowlton wonders if restaurants are getting louder or if we’re just getting older.
Read the story12 minKobe Beef Fraud in the U.S.
Kobe beef, just the words conjure a feeling of decadence. It’s expensive, it’s a rare item and most people don’t know what they are paying for which makes it ripe for fraud. The fraudulent sale of kobe beef is not new, but recently a series of class action lawsuits is bringing the issue to the surface once again.
Read the story6 minMarket Report
John Tenerelli discusses late season peaches and says he will have them through September. Laura Avery talks to David Wolfe , Executive Chef at Feed on Abbot Kinney, about what he’s making with peaches. A recipe for his peach salsa with roasted jalapenos is on the Good Food Blog.
Read the story5 minBobotie Pie
In honor of the World Pie Category in this year’s Good Food Pie Contest , Chef Marcus Samuelsson talks about bobotie pie, a South African meat pie. Find a recipe for Bobotie pie on the Good Food blog.
Read the story3 min
