Good Food
Sons and mothers, chef-worthy vegetables, lechon
There’s something special about the relationship between a boy and his mom. In anticipation of Mother’s Day, Good Food hears from Eric Kim, who returned home to Atlanta to work on his upcoming cookbook with his mom.
By Evan Kleiman • • 56m ListenThere’s something special about the relationship between a boy and his mom. In anticipation of Mother’s Day, Good Food hears from Eric Kim, who returned home to Atlanta to work on his upcoming cookbook with his mom. This week’s “In the Weeds” takes listeners to Woon Kitchen in Historic Filipinotown, where Keegan Fong and Mama Fong are making a mean bowl of beef noodles. Farmer Lee Jones shares how his family’s rags-to-riches farm went bust but rebuilt with vegetables that are sought after by the world’s best chefs. Edible flowers are blooming at the Santa Monica Farmer’s Market. Artist and illustrator Lindsay Gardner pays homage to 112 women in the food world. Finally, Bill Esparza is excited about a lechon taco that can be found in the city of Cudahy.
In this episode
6 stories‘Grow it for flavor’ became the mantra of The Chef’s Garden
"It’s like a relationship with a human being. You can’t take, take, take, take and not give back,” says Lee Jones of farming. His story is an American tale — a small family farm transitions to enormous acreage only to lose it all and start over.
Read the story13 minFlower power: Edible flowers bloom at the farmer’s market
Market correspondent Gillian Ferguson is back at the Santa Monica Farmer’s Market where she catches up with Sarah Simms, who runs a full-service cheese shop with her twin sister. It’s called Lady & Larder in Mar Vista.
Read the story9 minUsing the paintbrush and spatula, artist Lindsay Gardner turns her focus to women and food
Lindsay Gardner’s new book, “ Why We Cook ,” celebrates 112 women in food. The artist and illustrator started exploring the overlaps between the impulses that drew her to both cooking and painting.
Read the story9 min‘That’s the way my mother did it’: Eric Kim gets a culinary education
When cooking writer Eric Kim drove from New York back to Atlanta to solicit his mother’s help for a chapter of his upcoming cookbook, he anticipated being there for a month.
Read the story9 minIn the Weeds: ‘I wouldn’t have Woon without mom,’ says Keegan Fong
We're all familiar with warm and fuzzy stories about spending time in the kitchen alongside mom. But imagine turning that sweet, syrupy story into a business plan. Keegan Fong did just that.
Read the story11 minServing up weekend lechon in the city of Cudahy
Lechon or puerquito echado is prepared by butterflying a whole suckling pig and roasting it for five hours to crisp perfection.
Read the story6 min
