Good Food
Padma Lakshmi; Bye-Bye Bananas?; Barbecue Diplomacy; Tofu
We examine the banana's possible extinction, engage in some North Korean barbecue diplomacy and make tangy, tart, hot and sweet dishes. We learn how to cook vegetarian and silken tofu, and sample gourmet eating and the American food revolution. Plus, we trace the globe-trotting journeys of food.
By Evan Kleiman • • 1h 0m ListenWhile writer Rebecca Mead serves up North Korean barbecue diplomacy, journalist Dan Koeppel examines the possible extinction of the banana and Padma Lakshmi prepares some tangy and tart dishes. Chef Eric Gower cooks silken tofu, Mark Bittman cooks everything vegetarian and David Kamp explores our fascination with celebrities and exotic foods . Writer Sarah Murray follows the journey of food from farm to fork, and Laura Avery has a fresh Market Report.
In this episode
8 storiesMarket Report
Laura Avery talks with the Fruit Detective, David Karp, about his favorite citrus. David recommends Clementine Algerian mandarins (tangerines) sold by Bob Polito. Also great right now are cocktail grapefruit sold by North San Diego County growers Armando Garcia and Peter Shaner.
Read the story7 minBye-Bye Bananas?
America's favorite fruit is in danger of going extinct. Panama Disease has wiped out many banana plantations and there isn't a cure. Inspired by a Popular Science article about the banana paradox, writer-journalist Dan Koeppel examined the banana trade and its consequences, globalization, geopolitics, and genetic fragility in a new book.
Read the story7 minNorth Korean Barbecue Diplomacy
New Yorker magazine writer Rebecca Mead explains how an ordinary roofing contractor became and unofficial ambassador for North Korea.
Read the story7 minPadma Lakshmi
Padma Lakshmi, host of Bravo's Top Chef , is a former model whose work allowed her to travel the world. She's fascinated by Mediterranean and Asian food, which she says share an amazing similarity, despite their coming from opposite sides of the globe. Now she's created a world of recipes for every day in her book, Tangy, Tart, Hot & Sweet .
Read the story7 minSilken Tofu
Breakaway Cook Eric Gower shares a tofu recipe that's a quick, tasty, and nutritious way to start a meal, and is one of his favorite ways to serve tofu. The top stays crispy, yet the rest absorbs the pungent citrus sauce. If you can find organic silken tofu, so much the better, though you can use regular tofu.
Read the story7 minHow to Love Vegetables
Mark Bittman shows us how to love vegetables in his book, How to Cook Everything Vegetarian . A food writer for the New York Times, Bittman has meatless meal ideas for omnivores looking for a healthier and planet-friendly diet.
Read the story7 minThe United States of Arugula
Writer and humorist David Kamp samples gourmet eating in his book, The United States of Arugula : The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution. He examines America's obsession with celebrity chefs, exotic ingredients and destination restaurants.
Read the story7 minMoveable Feasts
Writer Sarah Murray traces the globe-trotting journeys of food from farm to fork in her book, Moveable Feasts . She explores the "eat local" movement, carbon footprints, food miles, and the role food plays in politics around the world. Murray is a contributor for the Financial Times.
Read the story7 min
