Good Food
LA's Best Breakfast; Kellogg's Test Kitchen, The Spurtle
A reporter gets a glimpse of Kellogg's test kitchen. Jonathan Gold tells us his favorite breakfast haunts in Los Angeles; plus, find out what a spurtle is.
By Evan Kleiman • • 57m ListenHave you ever heard of a spurtle? It's an implement used to make oatmeal and John Boa, winner of the 19th Annual Golden Spurtle Porridge Making Competition explains how it's used. Russ Parsons of the LA Times prefers to consume his oats in his pancakes. Topher Ellis gives us a quick history in cereal and reporter David Segal offers an inside look at the Kellogg test kitchen and lays out the company's marketing strategy. Jonathan Gold selects his favorite spots for breakfast in Los Angeles and author Anne Mendelson details the difference between buttermilk you find in stores and the good old fashioned stuff that was a byproduct of butter making. Plus, Kir Jensen of Seattle's Sugar Cube food cart gives us a quick taste of what it's like to bake pie in an teeny-tiny food cart.
In this episode
8 storiesMarket Report
Mike Cirone has finally arrived at the Santa Monica Farmers' Market with his Blenheim apricots. It's an unusually late season for Cirone but it's also a bumper crop, so we will see an abundance of apricots from now until early to mid August. Samantha Meyer is the Sustainability and Purchasing Coordinator at Pomona College.
Read the story8 minWhere Jonathan Gold Goes Out for Breakfast
This week Jonathan Gold discusses his favorite breakfast haunts in LA.
Read the story8 minThe Great American Cereal Book
Topher Ellis co-authored The Great American Cereal Book along with Marty Gitlin. The two spent 15 years researching cereal history and trivia.
Read the story7 minA Reporter Goes to Cereal City
David Segal is a reporter for the New York Times. His article, " When a Sugar High Isn't Enough ," inspired us to speak to him about his recent trip to Battle Creek, Michigan which was formerly known as "Cereal City."
Read the story11 minThe Golden Spurtle
John Boa is the 2011 winner of the 19th Annual Golden Spurtle World Porridge Making Competition . He explains what a spurtle is and shares tips on how he likes to make his porridge.
Read the story6 minA Fresh Look at Pancakes
Russ Parsons is the Food Editor of the Los Angeles Times . He was inspired by the wild rice pancakes at the Minnesota Nice Cafe in Bemidji, Minnesota to make his own version, which includes ground up oatmeal, wild rice and the addition of dried fruit. A recipe for his Oatmeal Pancakes is on the Good Food Blog .
Read the story8 minGood Old Fashioned Buttermilk
Anne Mendelson is the author of the James Beard-nominated book, Milk: The Surprising Story of Milk Through the Ages .
Read the story7 minBaking Pie in a Teeny-Tiny Kitchen
Kir Jensen is the pastry chef and owner of The Sugar Cube , a 8 x 14 foot food cart in Seattle, Washington. She says baking in such tight quarters with no air conditioning can be quite a challenge. To enter your pie in this year's 4th Annual Good Food Pie Contest click here.
Read the story3 min
