This Week on Good Food: Orthorexia, Going Paleo, The Industrialized Meat Conundrum

Image by Henry Fong

The folks from Nom Nom Paleo talk about the paleo diet, Hank Shaw celebrates a hunting revival and a book reveals conditions in slaughterhouses across the U.S.

Highlights from this week’s show:

1. Orthorexia: Anxiety of Healthy Eating–Kimberley Quinlan is a psychotherapist at the OCD Center of Los Angeles. She discusses the disorder Orthorexia Nervosa, a condition where people become obsessed with eating healthily.

2. Nom Nom Paleo–Michelle Tam and Henry Fong are the co-authors of the book and the blog Nom Nom Paleo. The paleo diet has grown in popularity in recent years in response to rapid changes in human diet over a relatively short period of time. The paleo diet advocates a diet composed of nutrient-dense unprocessed foods, particularly grass-fed and pasture raised eggs and meats and vegetables.

3. Hunters on the Rise —Hank Shaw is the author of the award-winning blog Hunter Angler Gardener Cook. He talks about how hunting is growing in popularity. Find a recipe for his Duck Jerky from his most recent book Duck Duck Goose on the Good Food blog.

4. Every Twelve Seconds–Timothy Pachirat is an assistant professor at the New School for Social Research and the author of Every Twelve Seconds, a book that documents the author’s undercover experience working in a slaughterhouse in the Midwest. He doesn’t reveal what slaughterhouse he worked at, because he contends that what he witnessed is emblematic of practices in slaughterhouses across the U.S.

5. The Impact of the Beef Recall on Local Slaughterhouses–Nicolette Niman is an owner of BN Ranch in Northern California and the author of the forthcoming book Defending Beef. She wrote an incisive opinion piece for the NYTimes Sunday review about how her carefully raised beef became involved in a massive beef recall.

6. Jonathan Gold Reviews Church & State —Jonathan Gold is the Pulitzer prize-winning food writer for the Los Angeles Times. This week he reviews Church & State, a French restaurant in downtown that he says is “the closest thing to a first-rate French bistro that Los Angeles has seen in years.”

Church & State

1850 Industrial St

Arts District, Downtown

(213) 405-1434

7. Market Report with Nicole Rucker and Lucia Trevino–Laura Avery speaks with Nicole Rucker, pastry chef at GTA and Gjelina, and winner of Good Food’s fourth annual Pie Contest about preparing desserts with rhubarb. She also speaks with Lucia Trevino of Trevino farms about growing rhubarb throughout the year.