Good Food on KCRW.com

Listener Love

2008-04-25T21:15:36Z

Dear Evan Kleiman, I was excited to see your article in the UCLA Alumni magazine and I decided it was finally time to write some fan mail. I started listening to Good Food when I moved to LA for college and was teaching myself to cook-- on a...

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Cavity-fighting Lollipops

2008-04-24T04:38:01Z

Is this the future of low-cost dental care for children? Maybe. Listen this week as UCLA Microbiologist, Dr. Wenyuan Shi describes his invention -- a lollipop that kills the bad bacteria in the mouth while preserving the good bacteria.

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An Avid Fan from Northern Cal

2008-04-23T18:42:49Z

Evan, I am an avid fan of Good Food; I listen to it on podcast while commuting from Prunedale to Monterey (20 minutes). It is such a treat! I am particularly enjoying the cooking classes with your producer the past few weeks. I cook and bake a lo...

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Listener in Iowa

2008-04-20T19:09:54Z

Dear Evan, Here is another addict to your show. Though my family is in LA, I had to be in Iowa for a graduate program, which is about to end in May and I will be back in the city of angles. Meanwhile, I had been following your episodes regularly...

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Listener appreciation

2008-04-17T02:54:00Z

Hi Evan, This is a LONG overdue email to tell you how much I enjoy your podcasts. I’ve been listening faithfully for oh, at least a year, probably longer. (Two years? How long have you been doing this? A long time.) They're always interesti...

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99-cent Spega

2008-04-14T23:28:30Z

Today we had Julie Makinen in to talk about 99-cent dinners. I walked in to the studio just as she was saying goodbye to Evan and I just about went wild. Among the products in her sample goodie bag? A two-pack of Spega Italian yogurt! Regula...

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Would you make fudge using Velveeta Cheese?

2008-04-14T19:57:23Z

Upcoming guest, etiquette columnist, Helena Echlin from Chow.com, was fed fudge with a secret ingredient. The secret ingredient was Velveeta cheese. Anyone want to try making it? Velveeta Cheese Fudge 3 sticks butter or margarine 1 lb. Velve...

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Edible Flowers in season too

2008-04-14T17:36:47Z

Edible flowers make a great addition to your salad. You'll be surprised at their flavors. Some are spicy, some are mild and some have a slight fruity quality.

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Taste some of these Arugula flowers

2008-04-14T17:33:44Z

Arugula blossoms are in season right now. They are beautiful and also have the mild version, not spicy, flavors of arugula.

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Schmaltz - It's Rendered Chicken Fat!

2008-04-14T03:15:56Z

Schmaltz is really easy to make! It's the essential ingredient in many Jewish food favorites. Here's a link, but don't bother with the onions. http://www.girlsaresmarter.com/tammy/schmaltz.html Evan Kleiman Good Food Host

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