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KCRW Good Food

Podcast KCRW Good Food
Podcast KCRW Good Food

KCRW Good Food


Dostępne odcinki

5 z 25
  • Joan Didion’s potato masher, sesame oil, gas stoves
    Arts journalist Carolina Miranda asks in her essay remembering California native Joan Didion. Miranda recounts Didion’s reference of her family’s potato masher in her work, “Where I Was From.” Podcaster and author Cathy Erway recommends sprucing up the pantry by springing for high-quality sesame oil. Evan Halper reports on California’s charge to eliminate the use of gas in homes and businesses. Chef Kavachi Ukegbu is on a mission to expand the audience of West African cuisines and its staple — fufu. LA Times restaurant Bill Addison returns with a review of Horses in Hollywood. Finally, conehead cabbage has an expected look with an unexpected sweetness and can be found across Los Angeles farmers’ markets.
  • Best of 2021, barbecue, mother grains, sweat
    Good Food looks back on the team’s favorite segments of the past year. In her acclaimed memoir “Crying in H Mart,” Michelle Zauner, who performs under the name Japanese Breakfast, recalls growing up in the Pacific Northwest and reconnecting with her Korean heritage following her mother’s terminal cancer. Sarah Everts explores the mysteries of sweat, a feature that distinguishes humans from other mammals. Culinary historian Adrian Miller discusses the complicated history of barbecue in America. Professor Dorinne K. Kondo examines how the APPI community is represented in the media, citing the most recent season of “The Great British Bake Off.” Finally, baker Roxana Jullapat hones in on eight ancient grains that are making a comeback though they never went anywhere.
  • Rice: How we grow, cook, and eat it
    Whether cooking basmati, jasmine or red, everyone has a way to make rice. Measure up to the first knuckle? Wash until the water runs clear? Stovetop or rice cooker with bells and whistles? This week, Good Food gets granular with rice — how it's grown, how it's cooked, and how it's eaten. Dr. Amber Spry opens her identity politics class each semester by asking students to share how their family cooked rice. Culinarian historian Michael Twitty shares how red rice came to the American South by way of Western Africa. Rice royalty Robin Koda documents her family’s legacy of growing Japanese rice in California. Matt Goulding explores the controversy over paella in Spain. The history of the rice cooker is explained by Anne Ewbank. Finally, Sophia Parsa is making tahdigs with her mother for this week’s edition of “In the Weeds.”
  • West Indian food, behind the wok, liquid gold
    Winding down another year of the pandemic, Good Food looks back on the pivots, persistence, and perseverance of featured “In the Weeds” restaurants. Rashida Holmes brings the roti she first tasted visiting family in Barbados to the Arts District. Justin Pichetrungsi left an animation career to keep the wok heated at industry darling Anajak Thai. The heart of Keegan Fong and his mother’s Historic Filipinotown spot are the beef noodles and wings. Mother-daughter duo Maria Del Socorro Vazquez and Zacil Vazquez combine home and street food at Sazón in Huntington Park. The liquid gold flows at Crown & Hops, Beny Ashburn and Teo Hunter’s brewery in Inglewood. Michelle Munoz supported her husband Andrew’s backyard Texas barbecue hobby into a full blown brick and mortar restaurant, Moo’s Craft Barbecue.
  • Fish sauce, tamales, Latin American food, stinging nettle
    Fish sauce is the backbone of South Asian cooking. Chef Diep Tran is using Red Boat Fish Sauce in everything from a breakfast banh mi to pasta marinara. Journalist Gab Chabran has his picks for the top holiday tamales across the city. Food writer Bill Esparza discusses the wave of Mexico City restaurants opening in Los Angeles. Latin American cuisine is a story of global fusion that spans centuries, and Peruvian chef Virgilio Martínez compiled a compendium of recipes from Chile to Mexico. Matt Biancaniello swaps spinach for stinging nettles and shares a beautiful winter cocktail. Finally, Melissa Acedera is combating food injustice with a mobile pantry that travels the Southland.

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