Good Food
Southern Fried Chicken, Umeboshi, The Fallacy of Expiration Dates
This week we discuss fried chicken with a ninth-generation Southerner and Sonoko Sakai teaches us about umeboshi (Japanese pickled plums). Plus, we sort through the mess that is expirations dates.
By Evan Kleiman • • 57m ListenThis week we discuss fried chicken with a ninth-generation Southerner and Sonoko Sakai teaches us about umeboshi (Japanese pickled plums). Plus, we sort through the mess that is expirations dates.
Photograph copyright © 2015 by John Lee
In this episode
8 storiesJoey Burns of Calexico Talks Pie
When Calexico stopped by KCRW for a live performance this week we asked lead singer Joey Burns to share his feelings about our favorite food group: pie.
Read the story3 minSour Cherry Pie in a Vegan Crust
Maureen Abood opened the door to her Lebanese kitchen in her food blog Rose Water and Orange Blossoms . She shares her favorite stories and recipes in her first cookbook of the same name. For her sour cherry pie she prefers to use her mom’s vegan oil-based pie dough .
Read the story3 minSouthern Fried Chicken
Rebecca Lang is a food writer, cooking instructor, television personality, and a ninth-generation Southerner. Her new cookbook is Fried Chicken : Recipes for the Crispy, Crunchy Comfort-Food Classic. Find her recipe for Honeyed Fried Chicken with Hot Honey Sauce and Biscuits on the Good Food Blog .
Read the story8 minJonathan Gold Reviews Kinjiro
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he reviews Kinjiro , an artisanal izakaya in Little Tokyo.
Read the story7 minThe Most Glamorous Bahn Mi Shop in OC
Lynda Trang Dai is a former Vietnamese-American pop star and the proprietor of Lynda Sandwich , a banh mi shop in Westminster. She shares her journey, from fleeing Vietnam as a young girl to becoming the “Madonna of Little Saigon” and eventually opening Lynda Sandwich in Westminster.
Read the story9 minMarket Report
This week market manager Laura Avery talks with farmer Andy Mariani of Andy’s Orchard about why his fruits have such unique flavors. He says his growing region benefits from the Coastal Valleys’ warm days and cold nights.
Read the story8 minJapanese Umeboshi: A National Tradition
Sonoko Sakai is a food writer, author and cooking instructor based in Los Angeles. She grew up in Kamakura, Tokyo, where every June she made umeboshi (pickled plums) with her grandmother. Umeboshi is often used as a filling in rice balls, as a flavor enhancement for meats, fish and vegetables, and as a pairing with green tea.
Read the story9 minThe Problem with Expiration Dates
Dana Gunders is a food scientist with the Natural Resources Defense Council. This week we dive into the confusion around expiration dates. Her forthcoming Waste Free Kitchen Handbook is a tool for reducing household food-waste and includes a reference guide to the shelf-life of over eighty five food products.
Read the story8 min
