Good Food
Kitchen Makeover; Winter Gardening; King Cakes; Home Cured Meat
Happy New Year! This week on Good Food, starting off the new decade with a kitchen makeover, eating for exercise and winter gardening. Plus Jonathan Gold gives us the secrets to being a more adventurous eater.
By Evan Kleiman • • 58m ListenEvery January people vow to change their lives through their new year's resolutions. Today on Good Food, we get a fresh start for the new year. Sara Kate Gillingham Ryan of Apartment Therapy's The Kitchn shows us how to treat our kitchen to a makeover. Leslie Bonci knows what foods will fuel our exercise regimen. Julie Chai of Sunset magazine says there is no time like the present to start growing food. She has winter gardening tips. And if you want to make some money off of those backyard crops, Roxanne Christensen tells us how. Jonathan Gold has advice for people who want to eat more adventurously. Eddie Lin finds authentic New Orleans king cakes right her in Los Angeles. Cliff Wright and Martha Rose Schulman give a few listeners a cooking lesson. Jeff Hertzberg and Zoe Francois show us how easy it is to bake homemade bread. And Matt Wright is making cured meats in his garage. Plus Laura Avery reports from the Santa Monica Farmers Market.
In this episode
10 storiesMarket Report
Chef CC Consalvo of Clean Plate Meals , is making roast vegetables with an orange balsamic reduction. Make sure all the vegetables are the same size. She's using Brussels sprouts. For the sauce, use orange juice and balsamic vinegar.
Read the story7 minWinter Gardening
Julie Chai is the Associate Gardening Editor at Sunset Magazine . It's possible to have winter gardens in two parts of the U.S. this time of year, the West and the South. January is a great time to start planting. Read more about Sunset's climate zone maps .
Read the story4 minSPIN Farming
Roxanne Christensen is co-author, along with Wally Satzewich and Gail Vandersteen, of SPIN Farming , an online resource for those interested in income-generating vegetable farming on small parcels of land. Using the SPIN farming method, it's possible to earn up to $50,000 annually from an 1/2 acre. Music Break: The Glow Worm
Read the story4 minBeing Jonathan Gold
Jonathan Gold writes the Counter Intelligence column for the LA Weekly , for which we won the Pulitzer Prize. To get started as an adventurous eater, Jonathan recommends going to places where the name of the restaurant is in a language you don't understand. Music Break: Green Leaves Of Summer
Read the story9 minCooking School
Clifford Wright and Martha Rose Schulman run Venice Cooking School . Good Food listeners had more questions for Cliff and Martha. They have been posted on the Good Food Blog: How to Add Spice to a Sabbath Cholent How to Cook Brussels Sprouts What's the Best Way to Caramelize Onions
Read the story7 min5-Minute Bread
Dr. Jeff Hertzberg and Zoe Francois are the authors of Artisan Bread in Five Minutes and Healthy Bread in Five Minutes .
Read the story7 minFuel for Exercise
Leslie Bonci is Director of Sport Nutrition at the University of Pittsburgh Medical Center. She is the author of Sport Nutrition for Coaches . Leslie recommends that you eat 15 minutes after exercise to replenish muscle glycogen lost during working out.
Read the story6 minKitchen Makeover
Sarah Kate Gillingham Ryan runs Apartment Therapy's blog The Kitchn, where they do a bi-annual Kitchen Cure . Over four weeks, participants are given tasks and tips to organizing and cleaning their kitchens. Their upcoming Cure starts in February. Music Break: Mister Ant
Read the story6 minHome Cured Meats
Bresaola before curing Bresaola curing in the garage Matt Wright lives in Seattle and writes about food on his blog. He has recently been making charcuterie at at home using a humidity controlled system in his garage. He's made duck, bresaola and now salami.
Read the story6 minSweet Treats from the Big Easy
] Smash Cake Praline Cynthia Shaw and Kimberly Jones-Smith run New Orleans Sweet Treats in Los Angeles. They make king cakes, smash cakes and pralines in the traditional New Orleans style. Eddie Lin writes the blog Deep End Dining .
Read the story3 min
