Good Food
Remembering produce and BBQ pioneers, and learning to blend spices
Frieda Caplan and Woody Phillips rose to the top of their fields in Los Angeles, ushering in exotic produce and barbecue, respectively. We look at how they cemented their place in our city’s culinary history.
By Evan Kleiman • • 56m ListenFrieda Caplan and Woody Phillips rose to the top of their fields in Los Angeles, ushering in exotic produce and barbecue, respectively. We look at how they cemented their place in our city’s culinary history. Plus: Lior Lev Sercarz adds a bit of spice to home cooking.
In this episode
6 storiesBreaking through the glass ceiling one kiwi at a time
Known as the “Mushroom Lady” and “the Mick Jagger of the produce world,” Frieda Caplan was a game changer for how Americans eat.
Read the story11 minRemembering barbecue master Woody Phillips
Known for his smoky slabs of ribs, Woody Phillips was a big name in the Los Angeles barbecue scene. Mona Holmes pays tribute to the man behind Woody’s Bar-B-Que and his 45-five-year-old L.A. institution in her piece for Eater LA .
Read the story8 minModernizing the ‘The Joy of Cooking’
ohn Becker and his wife, Megan Scott, took on the daunting task of updating his great-grandmother’s legacy book, “ The Joy of Cooking .”
Read the story11 minSpicing up the homecook’s repertoire
Lior Lev Sercarz has mastered the art of spice blends, creating seasonings that unlock global flavors and transform simple ingredients into sophisticated meals. He dishes on tumeric, peppercorns, and more in his book, “ Mastering Spice .”
Read the story14 minWelcoming sweet potatoes back to the Farmers’ Market
Market Report correspondent Gillian Ferguson visits Chef Balo Orozco of Onda at the Santa Monica Farmers’ Market, where he shares his take on the sweet potato. Meanwhile, a new vendor joins the Wednesday market lineup.
Read the story6 minBill Addison gets a taco fix in Boyle Heights
L.A. Times restaurant critic Bill Addison takes us to Boyle Heights for a taco circuit must: El Ruso . That’s where flour tortillas, carne asada, and a Sonoran specialty are on the menu.
Read the story5 min
