Good Food
Mother's Day; Cooking with Flowers; Korean Chili Paste
If you've eaten Brussels sprouts or broccoli you've eaten flowers. So why not eat tulips and nasturtiums too? Plus, heartwarming stories about mothers and food.
By Evan Kleiman • • 57m ListenIf you've eaten Brussels sprouts or broccoli you've eaten flowers. So why not eat tulips and nasturtiums too? Baker and cookbook author Miche Bacher shows off how to cook with lesser known edible flowers. Mother's Day is this weekend. Writer Elissa Altman shares her memories of growing up with a mother who routinely set dinner on fire, and kimchi-queen Lauryn Chun learns a traditional recipe for Korean chili paste (aka Gochujang) from her mother. Chef and mom Cindy Liu shares her story of having a daughter who couldn't eat when she was first born. Michael Pollan returns this week to continue a discussion on his new book Cooked. Plus, OC Weekly's Gustavo Arellano takes us out for soup in Little Saigon and Jonathan Gold ventures to Bell for an exciting new restaurant from young chef Eduardo Ruiz. At the market, Laura Avery talks to Robert Wemischner about Mother's Day dessert ideas and farmer Julia Tamai says her much-anticipated sweet white corn will be at the market until early June.
Banner image: Miana Jun
In this episode
8 storiesMarket Report
Robert Wemischner is a professor of baking and pastry at Los Angeles Trade Technical College. He is the author of four cookbooks, including The Dessert Architect , now in its second edition. He's planning to roast some dates with sugar and creme fraiche for a quick Mother's Day treat.
Read the story7 minWhere to Find the Best Soup in OC's Little Saigon
Gustavo Arellano is the editor of the OC Weekly and a KCRW contributor . He recommends Phuong Restaurant in Garden Grove for their hu tieu My Tho, what Arellano calls "a soup of kitchen-sink proportions." He also suggests trying the bánh hoi.
Read the story5 minCooking with Flowers
Miche Bacher is the owner of Mali B Sweets and the author of Cooking with Flowers . She suggests sourcing edible flowers that you know have no pesticides. You can also purchase them from reputable sources such as Marx Foods or Koppert Cress . Find a recipe for her Goat Cheese and Nasturtium Ice Cream on the Good Food blog .
Read the story7 minA Mother and Chef Is Transformed by Her Daughter's Inability to Eat
Cindy Liu owns LooHoos Catering . She shares her story about her daughter Samantha who was born with Down Syndrome just over a year ago. When Samantha was first born she was unable to eat. As a chef and a new mother, Liu's perspective on food, cooking, eating and business was changed by this experience.
Read the story10 minMichael Pollan on Women in the Kitchen, Food Porn and Dinner Parties
Michael Pollan returns to discuss his new book Cooked : A History of Natural Transformation. Music: "Where Did Our Love Go" by Supremes Music: "Shotgun" by JR. Walker and the All Stars
Read the story8 minHow Did Your Parents Influence Your Relationship with Food?
Elissa Altman writes the James Beard Award-winning blog, Poor Man's Feast . She has a new memoir out with the same name. She shares her memories of growing up with her mother and father who had two very different perspectives on food.
Read the story3 minGochujang: A History and How-To Lesson
Lauryn Chun is the owner of Mother in Law's Kimchi and the author of The Kimchi Cookbook. Gochujang is omnipresent in Asian grocery stores - the red plastic boxes line entire aisles.
Read the story8 minCorazon y Miel Serves Chicken Hearts and Strong Drinks in Bell
Jonathan Gold visits Corazón y Miel , a new restaurant from young chef Eduardo Ruiz. He enjoys the cocktails, the vibe and most of all the food.
Read the story7 min
