Good Food
Nutraloaf; Fallen Fruit; Clementine Paddleford Tribute
We find out if it’s legal to serve "nutraloaf” and learn the effects of prohibition and fast food bans. We harvest and eat public fruit, sample the puffy taco and pay tribute to long-forgotten food writer, Clementine Paddleford. Plus, we learn how to make household cleaning products from food items, discover tips for creating a sustainable kitchen and get a fresh Market Report with Laura Avery.
By Evan Kleiman • • 1h 0m ListenArin Greenwood prepares the prison dish, known as “nutraloaf,” while Mark Thornton discusses the impact of prohibition and fast food bans. Matias Viegener and David Burns advocate harvesting and eating public fruit, Jonathan Gold discovers the puffy taco and Kelly Alexander pays tribute to long-forgotten food writer, Clementine Paddleford. Plus, Victoria Coulter creates household cleaning products from food items, Deborah Tull talks tips for creating a sustainable kitchen and Laura Avery has a fresh Market Report.
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In this episode
8 storiesThe Market Report
Laura Avery chats with Campanile chef Mark Peel, who been cooking with sand dabs lately. These small, thin sole can be cooked with the bone in. Lightly dust with flour and saute in a hot pan with butter and garlic for 30 seconds each side. Garnish with parsley. Serve two fish per person since they are so small.
Read the story8 minNutraloaf
Writer Arin Greenwood samples "nutraloaf," the prison dish that's served as punishment and talks about its numerous lawsuits. She is a freelance writer who wrote about the nutraloaf for Slate Magazine .
Read the story7 minProhibition and Fast-Food Bans
The Los Angeles City Council recently banned the opening of new fast-food restaurants in South Los Angeles. Mark Thornton, author of The Economics of Prohibition , talks about the effects of prohibition and the fast food ban. The Los Angeles Times recently featured an article about the ban, which way proposed by City Councilwoman Jan Perry.
Read the story7 minFallen Fruit
Matias Viegener and David Burns, along with Austin Young, lead the Fallen Fruit movement to harvest and eat public fruit in Los Angeles and cities around the world. Fallen Fruit mission statement: Using fruit as our lens, Fallen Fruit investigates urban space, ideas of neighborhood and new forms of located citizenship and community.
Read the story8 minArturo's Puffy Taco
LA Weekly writer and Pulitzer Prize-winning critic Jonathan Gold discovers the sublime puffy taco at Arturo's Puffy Taco in Whittier. The puffy taco is made up of a round fried dough that's filled with grilled steak, carnitas, shredded chicken or picadillo ( finely ground, seasoned beef).
Read the story6 minClementine Paddleford Tribute
Writer Kelly Alexander pays tribute to journalist Clementine Paddleford in Hometown Appetites : The Story of Clementine Paddleford, the Forgotten Food Writer Who Chronicled How America Ate. Paddleford documented regional American food while she worked for the New York Hearld Tribune and commanded a readership of 12 million people a week.
Read the story7 minCleaning with Food
Real Cooking contributor Victoria Coulter makes household cleaning products from ordinary food items. She is also involved with the Weston A. Price Foundation , an organization devoted to heritage processes and authentic foodways.
Read the story7 minSustainable Kitchens
Deborah Tull shares tips for creating a sustainable kitchen. She has been engaged in sustainable living and environmental education for 15 years and runs Creative Green Sustainability Coaching . Tip #1: Consider the types of food you will buy. Tip #2 - Always store foods in ceramic, glass containers and stainless steel/aluminum containers.
Read the story8 min
