Good Food on KCRW.com

Wine Flights; Ludo Bites; the FDA and Food Safety

nobody@vox.com(Good Food on KCRW) — Sat, 08 Aug 2009 18:02:06 -0700

What role should the FDA have in regulating the safety of our food supply? Dr. David Kessler, the former head of the FDA shares his thoughts. Plus, Jonathan Gold stops by with a restaurant suggestion. This time it’s molecular gastronomy served at a bakery. And, enjoy some of our incredible premiums while supporting KCRW and Good Food. Sommelier Stacie Hunt designed two special wine flights of hard-to-come-by bottles for KCRW subscribers. She has the details. And, Laura Avery tells us whats fresh at the Farmers Market.

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Urban Farming; Pie; Wine Gadgets; A Part-Time Vegan

nobody@vox.com(Good Food on KCRW) — Mon, 03 Aug 2009 07:20:29 -0700

Farming doesn’t have to mean lush and pastoral land. Novella Carpenter is an urban farmer, growing food and raising livestock on a dead end street  in the middle of the Oakland ghetto. Tezo updates us on the South Central Farmers who were evicted from their land in downtown L.A. They’re now farming on 80 acres in Bakersfield. Kajsa Alger of Street tells me all about Tunisian Pie. Mark Bittman of the New York Times explains what it means to be a part-time vegan. High-alcohol wine is popular, especially in California. Peter Langensteinhas more on this controversial trend. Can gadgets really make wine taste better? Jordan MacKay of Chow.com has answers. Jonathan Gold stops by with the details on a Mexican restaurant that’s as much about the murals as it is about the food. Plus intrepid eater Eddie Lin dines on raw chicken right here in an L.A. restaurant. And Laura Avery reports from the Santa Monica Farmers Market.

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Where to eat this summer: KCRW!

nobody@vox.com(Good Food on KCRW) — Wed, 29 Jul 2009 10:17:59 -0700

Coolhaus

Twice a year, loads of volunteers descend on KCRW to help answer phones during our fund drive. The drive staff, always put together an incredible spread to fuel the hard-working pledge takers. This year, the list of restaurants is outstanding. Here's a taste of what we'll be eating for 2 weeks in August:

Border Grill Taco Truck

Campanile (grilled cheese lunches made on the premises by Mark Peel)

Thanks to Laura and Beth for their hard work. If you want to volunteer, sign up here.

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Vive la France; Wine Bars; Church and State; Ice Cream Architecture

nobody@vox.com(Good Food on KCRW) — Sun, 26 Jul 2009 21:59:29 -0700

The French language is full of food related idioms. Clotilde Dusoulier gives us some examples. Is French cuisine in decline? Michael Steinberger thinks so. David Lebovitz has some stories about living as an ex-pat in Paris. Is it okay to stare at the food at the next table? Helena Echlin tells us the etiquette of ogling food. New wine bars are popping up everywhere in L.A. Lesley Balla gives us her favorites. Jonathan Gold heads downtown to discover the unification of Church and State. Architecture and food become one at the Coolhaus ice cream truck. Owners Freya Estreller and Natasha Case share their creative flavors. Plus, Mark Peel and Barbara Harris Cury take us on a tour of the Gamble House in Pasadena. And, Hans Rockenwagner shares a recipe with Laura Avery.

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California Agriculture in Crisis; Uighur Cuisine; Summer Soup; Milkshakes

nobody@vox.com(Good Food on KCRW) — Sat, 18 Jul 2009 17:22:20 -0700

The Secretary of California Food and Agriculture A.G. Kawamura talks about how farmers are coping with drought, pestilence food safety regulations and budget cuts. Naomi Duguid explores the cuisine of the Uighur community in Western China. Cold soups are a refreshing option on hot summer days. Cliff Wright has some recipes to share. Australian wine expert Matt Skinner has some tips for pairing wine with food. Milkshakes don’t just come in chocolate and vanilla. Adam Ried describes some international variations. Tim and Oscar Youd are supporting shelter dogs with their homebrewed root beer. Some communities in the American South don’t have access to running water. Pam Dorr gives us an update on the buy-a-meter project. Plus, Michael Cirino shares the secrets of his underground supper club. And Laura Avery hits the Santa Monica Farmers Market.

Good Food - 7/18/09

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Summer Grilling; Blenheim Apricots; Raw Cheese

nobody@vox.com(Good Food on KCRW) — Mon, 06 Jul 2009 10:26:08 -0700

It's officially summer. In the spirit of kicking back, Good Food revisits some great segments. Shyam Yadav and his gang are saving the world with French Toast. Barbecue master Steven Raichlen explains the 11 commandments of grilling. Living and eating on a container ship -- Rob Long tells us why you'd want to. The five-second rule: fact or fiction? Harold McGee has the answer. Andrew Steiner debunks some cheese myths. The OC's Gustavo Arellano knows how to cool off with some icy Mexican treats. Plus, can a word have a taste? Julia Simner explains a rare condition called synestheisa. And, Laura Avery talks Blenheim apricots at the farmers market.

Good Food - 7/4/09

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BBQ Diplomacy; American Whisky; Picnic Fix; Peruvian Food in LA

nobody@vox.com(Good Food on KCRW) — Mon, 29 Jun 2009 08:44:10 -0700

The owner of a barbecue joint in New Jersey might be the answer to figuring out how to deal with North Korea. Rebecca Mead tells us about Bobby Egan and BBQ diplomacy. Jonathan Gold gets us into Peruvian food. Picnics mean pasty potato salad. Chris Kimball of Cook’s Illustrated has a solution. Liran Mezan has some ideas for meat cuts and Mark Bittman sorts out the dilemma behind buying and eating fish. Bourbon, corn, rye or straight – there is a big difference between these whiskies, says Scott Gold. Mary MacVean tells us what state budget cuts are doing to our budding chefs. And Laura Avery eats green beans at the farmers market.

Good Food - 6/27/09

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Pie-a-Day #10 Nectarine Gallette

nobody@vox.com(Good Food on KCRW) — Fri, 26 Jun 2009 17:49:46 -0700

Nectarine Gallette

A gallette is simple a circle of dough gently folded over a big pile of slightly sweetened fruit. It is the best work to kudos ratio ever for the home cook. At Angeli we use firm nectarines so we don't have to peel peaches (and chef Kathy and I love the pink tinge the skins give the filling). We cut the nectarines into slices and toss them with a touch of lemon juice and a couple of tablespoons each of flour and sugar. Then we roll out the dough, usually a very short and rich pate sablee.

The dough circle is placed on a parchment lined baking pan where the fruit is piled on and the edges are folded up to slightly enclose the filling. We then brush the pastry with a mixture of beaten egg mixed with a little milk or cream to give the dough some extra color. You can see how impressive they are. It's impossible to make a mistake. Just looking at the photo makes me want a slice. You?

Nectarine Gallette

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Getting Kids to Eat; Summer Cookbooks; Duck Feet; Melons

nobody@vox.com(Good Food on KCRW) — Sun, 21 Jun 2009 15:40:08 -0700

Laura Avery takes to the market to taste fresh cantaloupes and summer melons. Josiah Citrin gives a recipe for a delicious potato soup. Bob Carlson is a super-dad who resorts to putting on a show for his kids to get them to eat vegetables. And how pro chefs feed their kids according to sisters Jewels and Jill Elmore. How to de-bone a duck foot and why you'd want to from Eddie Lin. Plus Helena Echlin weighs in on the etiquette of photographing your restaurant meals. Cathy Wu makes rings and art from dried fruits. And Scott Daigre, Mr.Tomato, tells us which varieties of tomatoes are worth planting. The best of summer cookbooks courtesy of NY Times' Christine Muhlke. And Jonathan Gold gives us a restaurant to try.

Good Food - 6/20/09

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Killer Plants; Nagging Questions; Food Safety; Caviar King

nobody@vox.com(Good Food on KCRW) — Sat, 13 Jun 2009 22:06:27 -0700

Ice cream headaches and what's in charcoal. Answers to nagging questions courtesy of columnist Roxanne Webber. Susan Marx lives in Afghanistan and shares the rich food culture. Be afraid of plants. Some of them can kill you says Amy Stewart. When Barbara Kowalcyk's 2 year old son died after eating a tainted fast food hamburger she became an activist to change food safety rules. Marion Nestle explains the unbelievable maze that makes up our food safety system. The challenges of keeping bees in Los Angeles according to beekeeper Kirk Anderson. Then, Armen Petrossian describes the how to enjoy the delicacy of fine caviar. And Laura Avery shares tales of wild blueberries at the farmers market.

Good Food - 6/13/09

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