Good Food
School Lunch Undercover; Moby; Roman Holiday; Mac n Cheese
This week on Good Food with Evan Kleiman, an undercover operation involving school lunch. Plus music man Moby shares his thoughts on being a vegan. And Jonathan Gold gets Mac and Cheezy in Downtown LA.
By Evan Kleiman • • 58m ListenAll year, Mrs. Q has been eating the same lunch that her students eat. This week on Good Food, this anonymous teacher shares her thoughts on school lunch in the U.S. The potato is a simple food, yet it has had profound implications on many different cultures. John Reader knows the significance of the potato. DJ and songwriter Moby is a longtime vegan. He's here to talk the ethics of eating. Elizabeth Minchilli takes us on a Roman holiday. We'll eat mac and cheese with Jonathan Gold. Russ Parsons shares an easy way to make polenta that doesn't involving arm-numbing stirring. Plus, Kevin Porter explains how solar ovens are possibly the future of cooking. And, DJ Olsen of Lou wine bar is making Spanish tortillas with ingredients from the Santa Monica Farmers Market.
In this episode
8 storiesMarket Report
DJ Olsen is the chef at Lou Wine Bar . He's currently serving Spanish-style tortillas with fava tendrils. He uses a small 8" sauté pan and 4 eggs. After the eggs set over the stovetop, finish the tortilla in a 500 degree oven. The eggs should soufflé.
Read the story8 minFed Up With School Lunch
Mrs. Q is an anonymous school teacher and blogger who has been eating the same lunch that her students eat every day this year. She chooses to stay anonymous as she worries that revealing her identity affect her job security. The lunches at her school come pre-packaged. Mrs. Q's blog is Fed Up With Lunch .
Read the story8 minThe Potato
John Reader is the author of Potato: A History of the Propitious Esculent .
Read the story6 minGristle
A songwriter and DJ, Moby has been a vegan for over 20 years. His new book, which he edited with Minyun Park, is Gristle: From Factory Farms to Food Safety (Thinking Twice About the Meat We Eat) .
Read the story5 minMac and Cheeza
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly. Each week on Good Food he shares restaurant reviews on Good Food. This week he visits Mac and Cheeza in Downtown L.A.
Read the story7 minRoman Holiday
Elizabeth Minchilli is an author living in Rome. Her latests book is Italian Rustic .
Read the story10 minPolenta
Photo: Glenn Koenig / Los Angeles Times Russ Parsons is the food editor at The Los Angeles Times . He likes to make polenta in the oven. Traditionally, polenta is made by stirring frequently over a stovetop. Instead, Russ bakes his polenta. His favorite variety of polenta is Golden Pheasant . Perfect Baked Polenta Servings: 6 8…
Read the story7 minSolar Cooking
Kevin Porter is the Education Resources Director at Solar Cookers International , a group whose mission is to spread knowledge of solar cooking and solar ovens world wide. Solar cookers provide an alternative to fuel and wood powered ovens.
Read the story7 min
