Good Food
Sugar's History, The Gravenstein Apple, Is a Burrito a Taco?
This week we discuss the cherished Gravenstein apple with pomologist David Karp and Sqirl's Jessica Koslow, and food historian Darra Goldstein gives us a glimpse at the history of sugar. Plus, Good Food's taco correspondent Bill Esparza explains why burritos are tacos.
By Evan Kleiman • • 57m ListenPhoto: David Karp
In this episode
7 storiesJames Ponsoldt and Jason Segal Dish on Pie
Director James Ponsoldt 's new film, The End of the Tour, is the story of a five-day interview between a Rolling Stone journalist and novelist David Foster Wallace. When he and the film's star, Jason Segel , were at KCRW discussing their movie, we asked about their favorite pie.
Read the story3 minDiep Tran Serves Pie Advice
Diep Tran is the owner of Good Girl Dinette . She offers advice and hacks for upping your pie skills in advance of the 7th Annual Good Food Pie Contest . For more of her pie advice check out the Q&A with Diep in the LA Times. Muic: "Via Caliente" by William Orbit
Read the story9 minJonathan Gold Reviews Mapo Galbi
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he reviews Mapo Galbi , a “dak galbi” specialist in Koreatown. He says you can order beef or pork belly, but you are there for the chicken dak galbi, a spicy Korean stir-fried chicken.
Read the story7 minA History of Sugar, from Child Labor to Cotton Candy
Food scholar Darra Goldstein has published numerous books and articles on literature, culture, art, and cuisine. She recently edited The Oxford Companion to Sugar and Sweets , an exhaustive compendium covering the full spectrum of sugar's past, from child labor to cotton candy.
Read the story10 minLooking Back at LA's Oldest Restaurants
Josh Kun is the author of To Live and Dine in LA: Menus and the Making of the Modern City , a book inspired by the extensive menu collection in the Los Angeles Public Library. You can see some of the actual menus at the Los Angeles Central Library's exhibition of the same name.
Read the story10 minIs a Burrito a Taco?
Bill Esparza writes the "Essential T" for Los Angeles magazine. As Good Food's taco correspondent, he explains why he defines the burrito as a taco. Music: "Hurricane Season" by Trombone Shorty
Read the story7 minMarket Report
This week market manager Laura Avery and fruit-writer David Karp discuss the prized Gravenstein apple, a variety emblematic of top-quality. He explains that the Gravensteins do not store well, so they are best eaten right away or preserved in pies or cider.
Read the story8 min
