Good Food
The Breakfast Show
We devote this week’s show to the most important meal of the day: breakfast. April McGreger of Farmer’s Daughter gives us a historical account of biscuits, and Chef Josef Centeno serves up his spin on Japanese breakfast at Orsa & Winston. Then Big Bad Breakfast Chef John Currence talks up cornmeal, and Carolyn Phillips shares tips on ordering dim sum. Plus: We’re all about eggs from the farmers market.
By Evan Kleiman • • 56m ListenPhoto courtesy of Ed Anderson
In this episode
6 storiesThe KCRW 'Good Food' breakfast montage
In the radio biz, there’s a standard question we ask of all our guests when we do our microphone soundchecks: “What did you have for breakfast?” We kick off The Breakfast Show with a montage of some of our favorite responses.
Read the story8 minApril McGreger's biscuit crusade
We can’t talk breakfast without talking biscuits. Though they’re also eaten for lunch and supper, too, biscuits are predominantly a breakfast food, says April McGreger , a baker who owns Farmer’s Daughter Pickles and Preserves in North Carolina. McGreger has done tremendous research into the evolution of biscuits over the last century.
Read the story11 minChef Josef Centeno puts his L.A. spin on the traditional Japanese breakfast
Most of the breakfast foods we eat in the US are sweet and hearty, from donuts and pancakes with maple syrup to frosted flakes and biscuits and gravy. At Orsa & Winston in Downtown LA, Chef Josef Centeno is going the savory route. Find out how a trip to Japan inspired his take on the traditional Japanese breakfast .
Read the story6 minCornmeal for Big Bad Breakfast
In John Currence ’s world, cornmeal looms large. He’s the man behind the Big Bad Breakfast restaurants in Mississippi and Alabama and author of the cookbook, “ Big Bad Breakfast: The Most Important Book of the Day .”
Read the story12 min"The Dim Sum Field Guide"
Next our breakfast crawl takes us in search of tasty Cantonese dim sum, where an endless parade of small plates and baskets filled with steamed dumplings, buns, balls and cakes wheeling by on carts can make even the savviest eaters dizzy.
Read the story10 minIt's all about eggs
We could go on about breakfast forever. But since all good things must come to an end, we close out the show at the Santa Monica Farmers Market with an ingredient arguably more essential to breakfast than any other: eggs. Peter Schaner talks about raising, feeding and caring for 500 egg-laying hens at his Southern California farm.
Read the story9 min
