Good Food
Pickles, hot chicken, GMO labeling, antidepressants and taste
Marion Nestle explains what's in the GMO labeling bill on President Obama's desk. Simran Sethi examines her loss of taste from taking antidepressants. Dianne Jacob gives tips on how to write about food and the Ans discuss their latest venture, a cookbook. Plus: pickling pointers from Little Dom's and a new hot chicken spot to try, per Jonathan Gold.
By Evan Kleiman • • 58m ListenPhoto: Howlin' Rays' hot chicken (Stan Lee)
In this episode
6 storiesA GMO labeling update
Earlier this month, Congress finally passed a GMO labeling bill. Friday afternoon, while we were filing this week's show, President Obama signed the bill into law. Here's the conversation we had with Marion Nestle earlier this week that's covers what's in the new bill and who the winners and losers are.
Read the story9 minAntidepressants and taste
When food writer Simran Sethi's father died, she lost her sense of taste: "There's so much pleasure in food. All of the sudden, there wasn't and I couldn't make sense of it."
Read the story9 minAngelenos, get your hot chicken fix at Howlin' Rays
Once southern food was hard to find at restaurants north of the Mason-Dixon line. Now restaurants all over the country are serving grits, collard greens and waffles piled high with fried chicken.
Read the story6 minPickling 101
Pickling and fermenting are hot on the minds of chefs nowadays. But long before the days of refrigeration, pickling was a necessary means of preserving the seasonal harvest. On this week's Market Report, chef Brandon Boudet of Little Dom 's shares pickling pointers and a recipe for spicy bread and butter pickles.
Read the story10 minWill write for food
Calvin Trillin has written about food for the New Yorker for decades. It may seem implausible but he doesn't describe food in anything he writes. There is a consensus among magazine editors, Beard Award-winning authors and famed bloggers that a successful food writer is nothing more than a successful writer.
Read the story12 minAn: to eat
According to an old proverb, it is extremely lucky to have five daughters, especially if they are born in a row. Helen An, the matriarch behind the restaurant group House of An , which includes Crustacean in Beverly Hills, hit the jackpot. With her daughter, Jacqueline An, Helene's latest venture is a cookbook: an: to eat: Recipes and Stories from a Vietnamese Family Kitchen .” It is by sheer coincidence that their surname, “an,” means, “to eat” in Vietnamese.
Read the story12 min
