Good Food
Plastics, barbacoa, Wolfgang Puck
Evan Kleiman visits “The Plastic Bag Store,” where artist Robin Frohardt has designed products from collected materials that speak to the foreverness of single-use plastics and what it means for the future.
By Evan Kleiman • • 56m ListenEvan Kleiman visits “The Plastic Bag Store,” where artist Robin Frohardt has designed products from collected materials that speak to the foreverness of single-use plastics and what it means for the future. Bill Esparza journeys through Los Angeles for barbacoa, the pit-roasted meat found across Mexico. The availability window for Blenheim apricots is open, and Sherry Yard shares how she is using those from See Canyon Fruit Ranch. Director David Gelb reveals the rise of the celebrity chef in his new documentary “Wolfgang.” Journalist and editor Laurie Ochoa remembers Chef Mark Peel. Finally, Los Angeles Times restaurant critic Bill Addison returns with his weekly reviews.
In this episode
6 storiesThe Plastic Bag Store: A new Immersive film and art exhibit
Plastic bags are convenient and everywhere. Inspired by the packaging within packaging at grocery stores, Brooklyn-based artist Robin Frohardt conceived of “The Plastic Bag Store,” where all items are made from collected bags in New York.
Read the story14 minHitting the Barbacoa Trail with Bill Esparza
Barbacoa is both a technique and tradition. Typically enjoyed on the weekends in Mexico, many immigrants have brought it to California with them. Los Angeles now has more barbacoa vendors than Mexico City.
Read the story9 minExceeding all expectations this Blenheim apricot season
Market correspondent Gillian Ferguson catches up with Mike Cirone of See Canyon , who has a bumper crop of Blenheim apricots. He explains the method of dry-farming and how the lack of irrigation created the large harvest of his 75-year-old trees.
Read the story9 minNew documentary ‘Wolfgang’ tells the rise of the celebrity chef
Famed celebrity chef Wolfgang Puck wasn’t born into success. Director David Gelb documents the chef’s difficult beginnings in Austria before arriving in Los Angeles, where he brought his French training and love of fresh ingredients.
Read the story11 minRemembering California cuisine pioneer Mark Peel
There are a handful of names that define California cuisine, and Mark Peel was one of them. A few weekends ago, on Father’s Day, he passed away to an aggressive form of cancer.
Read the story7 minVisiting Shiku with LA Times restaurant critic Bill Addison
With the return of his weekly restaurant review, Los Angeles Times restaurant critic Bill Addison visits Shiku in the Grand Central Market.
Read the story7 min
