Good Food
'The Rye Baker,' Conflict Kitchen and food as protest
Stanley Ginsberg gives us a primer on the terroir of rye bread, and Simran Sethi visits a cafe serving food from nations at odds with the US. Tunde Wey explains why the food at his dinners is secondary to conversations about race, violence and privilege. Gustavo Arellano rants about the Mexican dishes he's over and Jonathan Gold dines at Sun Nong Dan in Koreatown. Plus, sprouting broccoli at the market, and Evan remembers farmer Bill Coleman.
By Evan Kleiman • • 56m ListenStanley Ginsberg gives us a primer on the terroir of rye bread, and Simran Sethi visits a cafe serving food from nations at odds with the US. Tunde Wey explains why the food at his dinners is secondary to conversations about race, violence and privilege. Gustavo Arellano rants about the Mexican dishes he's over and Jonathan Gold dines at Sun Nong Dan in Koreatown. Plus, sprouting broccoli at the market, and Evan remembers farmer Bill Coleman.
In this episode
7 storiesThe market report: Sprouting broccoli
Nothing gets chef Joel Miller more excited than when the purple stalks of sprouting broccoli begin to appear at the Santa Monica Farmers' Market. Unlike the typical green crowns you find year-round, these cold temperature brassicas are only available through early spring and are in season now.
Read the story7 min10 Mexican dishes hipster chefs need to get over
Gustavo Arellano is taking on 2017 with a bang. The OC Weekly editor and host of KCRW's Orange County Line is tired of seeing certain chefs' takes on tacos, elotes, micheladas and churros on restaurant menus around town. Read his diatribe, “ 10 Mexican dishes hipster chefs need to get over ,” to learn what's gotten Arellano all fired up.
Read the story13 minDishing up dialogue at Conflict Kitchen
What we eat isn't just a reflection of our personal preferences but also of our culture, history and identity. That was one of the takeaways for food writer Simran Sethi after paying a visit to Pittsburgh to learn how food is being used as a starting point for these discussions.
Read the story6 minFood as protest
Tunde Wey is a Nigerian chef with a rather unusual traveling dinner series Blackness in America . The food Wey serves is the Nigerian fare he left behind after moving to the United States at age 16.
Read the story10 min'The Rye Baker'
Most Americans think of rye bread as a vehicle for mustard-slathered corned beef or pastrami from neighborhood Jewish delis. But with heirloom grains and artisanal loaves on the rise, rye bread is having its own renaissance in the United States.
Read the story12 minJonathan Gold dines at Sun Nong Dan
This week, our favorite food critic, Jonathan Gold, scopes out Sun Nong Dan after his daughter gets taken there on a date. David Chang, of Momofuku fame, put the 24-hour Koreatown joint on the map last year when he posted Sun Nong Dan's galbijjim on Instagram not once, but twice in one day.
Read the story5 minRemembering Bill Coleman
Santa Monica Farmers' Market regulars will remember Bill Coleman , of Coleman Family Farms, and his long table always piled high with fresh herbs, unusual greens and exotic fruits.
Read the story2 min
