Good Food
Your Tastebuds at 30,000 Ft, CA Road Trip Eats, Journey to Faviken
This week the theme is wanderlust. A food scientist demystifies why we love Bloody Marys and peanuts at 30,000 feet and we discover the best off the beaten track eats in California. Plus, we take you on a journey to Faviken, one of the most remote destination restaurants in the world.
By Evan Kleiman • • 57m ListenPhoto: Gillian Ferguson
In this episode
7 storiesYour Tastebuds at 30,000 Feet
Wine writer and comedian Marissa Ross prefers sparkling wine at the airport, but many travelers will reach for Bloody Mary mix on an airplane. Barb Stuckey explains why we crave salt and sweet at 30,000 feet.
Read the story7 minRoads & Kingdoms, from Breakfast in Iran to Adjika in Abkhazia
Nathan Thornburgh is co-founder and publisher of the award-winning online journal Roads & Kingdoms .
Read the story10 minA Seat at the Chef's Table
David Gelb directed the critically acclaimed documentary Jiro Dreams of Sushi . His new Netflix series, Chef's Table , continues to explore the culinary excellence of notable chefs. Music: “Nothing Seems to Work Right”
Read the story8 minThe Journey to Faviken
Good Food producer Gillian Ferguson made the trek out to chef Magnus Nilsson's Faviken last fall. The Michelin-starred restaurant follows the seasonal variations and existing traditions of a remote area of Northern Sweden. Music: “All In: by Hypnotic Brass Ensemble
Read the story9 minJonathan Gold Reviews Next in Chicago
Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times.
Read the story8 minA Guide to California's Road Food
Brigit Binns collaborated with Sunset Magazine on her latest book Eating Up the West Coast: The best road trips, restaurants, and recipes from California to Washington . We've got a recipe for her Chocolate Filled Doughnut Muffin on the Good Food blog . Music: “Try: by John Newman
Read the story8 minMarket Report
Laura Avery is the market manager at the Santa Monica Farmers' Market . This week she talks with pastry chef Shannon Swindle of Craft who is shopping for seasonal fruit like cherries, apricots and olallieberries. He bakes them into pies, purees them into sorbets or serves them fresh.
Read the story5 min
