Good Food
Park’s BBQ, eating for the climate, foraging, tomatoes
Chef Jenee Kim of Park’s BBQ recalls opening the restaurant nearly two decades ago and how she persevered during the pandemic for a new edition of “In the Weeds.” Paul Greenberg has tips on lowering carbon emissions by consuming consciously.
By Evan Kleiman • • 56m ListenChef Jenee Kim of Park’s BBQ recalls opening the restaurant nearly two decades ago and how she persevered during the pandemic for a new edition of “In the Weeds.” Paul Greenberg has tips on lowering carbon emissions by consuming consciously. Chef Alan Bergo forages the familiar and exotic with new ways of looking at a sunflower and milkweed. Tomatoes are all the rage at the farmer’s market. Beth Dooley shares how a newly developed grain is regenerating the land in the Upper Midwest. Finally, Bill Addison reviews the Brentwood location of Suzanne Goin and Caroline Styne’s second outpost of A.O.C..
In this episode
6 storiesHow Jenee Kim adapted Park’s BBQ to serve banchan, bulgogi, and galbi to-go
Tucked into a strip mall on South Vermont Avenue, Park’s BBQ has been a fixture of Koreatown for nearly two decades. How do you make a restaurant work during the pandemic when the concept is a communal cooking and dining experience?
Read the story8 minWant to eat to save the planet? Opt for chicken, mussels, and anchovies
The UN released a landmark report confirming that global climate change is accelerating and human-caused emissions of greenhouse gases are the overwhelming cause.
Read the story11 minCooking through the landscape with chef and forager Alan Bergo
Living on a 400-acre farm in Wisconsin, chef and forager Alan Bergo scours his environs for wild ingredients and finds new ways to look at otherwise familiar plants.
Read the story11 minTomatoes! ‘Ketch’ing up with Munak Ranch at the farmer’s market
Market correspondent Gillian Ferguson catches up with Victor Gomez of Munak Ranch, who is bringing tomatoes from Paso Robles. With its low acid, Gomez suggests the Celebrity variety for salsa, pomodoro, or slicing for a sandwich or burger.
Read the story8 minIntroducing crops that benefit the land in the Upper Midwest
“To me, sustainability suggests that things stay the same, but these foods help us regain our land,” says cookbook author Beth Dooley.
Read the story10 min‘It’s a cornerstone of Los Angeles dining’: Bill Addison reviews A.O.C.
With the small plate, Mediterranean aesthetic, Suzanne Goin and Caroline Styne have converted their former restaurant, Tavern, into a second location of their beloved concept A.O.C.
Read the story8 min
