Good Food
This Week on Good Food: The Future of Agave, The A.O.C. Cookbok, and Trans Fats
Suzanne Goin and Caroline Styne pioneered the concept of vegetable-driven, family-style dining that we have come to expect from Los Angeles restaurants. They also co-authored a new A.O.C. Cookbook that showcases what they do best.
By Caroline Chamberlain • • 1 min readImage: amantedar via Flickr
Suzanne Goin and Caroline Styne pioneered the concept of vegetable-driven, family-style dining that we have come to expect from Los Angeles restaurants. They also co-authored a new A.O.C. Cookbook that showcases what they do best. Michael Silverblatt of Bookworm dissects Pow!, a book from Mo Yan, about a carnivorous boy obsessed with meat. Jonathan Gold reviews the new outpost of Terroni in Downtown LA. Dr. Michael Jacobson talks about the FDA’s effort to rid the American diet of trans fats. Last week the budget for food stamps was drastically cut by automatic reductions of $5 billion, Lisa Davis talks about what this means for many American families, and Arthur Delaneydiscusses how it happened with KCRW’s Warren Olney. Plus, KCRW’s Madeleine Brand‘s riveting radio documentary Power and Water: The Los Angeles Aqueduct at 100explores the who, the how and the why of the water wars that William Mulholland launched a century ago. And on the Market Report, Laura Avery talks to farmer Scott Peacock from Dinuba who grows several types of persimmons. He also grows pomegranates and walnuts – all three ingredients necessary for Robert Wemischner’s fall dessert recipe.