Good Food
What Is Authentic Cuisine? The SGV, Cheese Mites
From Paris to Japan, we explore the shifting notion of authenticity. A San Gabriel Valley native revisits her hometown. Plus, are cheese mites a nuisance or a boon?
By Evan Kleiman • • 1h 0m ListenFrom Paris to Japan, we explore the shifting notion of authenticity. A San Gabriel Valley native revisits her hometown. Plus, are cheese mites a nuisance or a boon?
Banner image by Gennia Cui
In this episode
7 storiesIs the French Brasserie in Decline?
Alexander Lobrano is the author of the popular guide Hungry for Paris that just came out with a second edition last month. He talks about how traditional brassieres are disappearing in France, and what this means for the future of French cuisine. Music: "Hög luft" (Fujasaki Remix) by Familjen
Read the story7 minCheese Mites: Pests or Flavor Enhancers?
Ann Mah is the author of Mastering the Art of French Eating . She talks about cheese mites, those little bugs, that give Mimolette, a cheese traditionally made in Mille France, its unmistakable flavor. Last year, the FDA declared Mimolette unfit for human consumption because of the mites.
Read the story7 minCan You Be Good at Culture?
Tom Downey wrote an article for Smithsonian Magazine called " How Japan Copied American Culture and Made it Better ." He found that many American cultural pillars like bourbon, denim and hamburgers are not only being imitated in Japan, but in many cases, he argues, improved. Music: "Infinite Reflection" by Kaleidoscope Jukebox
Read the story9 minObsessed with Matcha
Eric Gower , a self proclaimed "tea entrepreneur," writes the column The Breakaway Cook in the San Francisco Chronicle. He also owns Breakaway Matcha , which sells its matcha to LA restaurants that include Hinoki and the Bird, Trois Mec and Republique.
Read the story7 minHow SGV's Food Scene Has Evolved
It may be surprising for visitors of LA to learn that the best place to find Chinese food in SoCal isn't in Chinatown, but in the San Gabriel Valley. The San Gabriel Valley, located northeast of Los Angeles, is where most US cities that have the largest populations of Chinese Americans are located.
Read the story12 minJonathan Gold Reviews East Borough
Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week he reviews the new East Borough outpost in Culver City. Jonathan lauds the restaurant for its ability to seamlessly fuse two of the most popular Vietnamese staples, pho and banh mi, into one tasty dish -- the pho baguette.
Read the story6 minMarket Report
Laura Avery talks to chef Bruce Kalman of Union about the various ways he's cooking with porcinis. Find a recipe for his porcini mushroom cannelloni on the Good Food blog . She also talks to David West of Clearwater Farms about how the drought is affecting not only porcinis but all wild mushrooms.
Read the story6 min
