Good Food

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Evan Kleiman's taste of life, culture and the human species.

Restaurants have been a key “third space.” Not home and not work, they’re a gathering place where people can recharge, relax, enjoy some food and drinks between the pressures of work or home. Given socializing constraints, economic pressure, and many adults having to simultaneously work and care for children at …
Good Food examines the ways food has been weaponized to create stereotypes and stigmatization. On the flipside, Chef Roy Choi shares how he is spreading love by cooking for teachers with a new food delivery app. Plus, Romanian cuisine is a melting pot where Greek, Turkish, and Slavic cultures converge.
Good Food is taking the day to reflect on the word “independence.” In a 1979 commencement speech at Barnard University, Toni Morrison spoke to the graduating class of women about freedom and power. “You are moving in the direction of freedom. The function of freedom is to free someone else,'' …
“When a people who have fundamentally defined American barbecue for 300 years in the roughest, darkest hours of America have been overlooked, it’s a tragedy,” says Dr. Howard Conyers. Dr. Conyers is a rocket scientist at NASA, as well as a pitmaster. Good Food explores the men and women who …
This week has been a roller coaster for the queer and trans community. First, there was the news that the current administration rolled back protections that prohibited discrimination in health care against trans patients. Last weekend, thousands showed support during the All Black Lives Matter solidarity march in Hollywood. On …
Historically, Black-operated farms have been excluded from USDA relief. Now, similar concerns are brewing with the distribution of funds from the $2 trillion CARES (Coronavirus Aid, Relief, and Economic Security) Act passed in March. Juneteenth, commemorating the end of slavery, is this week and is celebrated through the lens of …
A note from Evan Kleiman: After 11 full weeks of being told to stay home, the killing of George Floyd stirred Los Angeles to come outside in great numbers to walk in solidarity. This week, I was moved to see the grace and compassion from restaurateurs whose restaurants experienced damage. …
Like it or hate it, home cooking is the task that won’t go away during the pandemic. Author Roxane Gay learned to cook while being a vegetarian, and shares her adventures in the kitchen on her Twitter feed. Plus, veganism is finding its place in Mexican cuisine. Also, a visit …
Food plays a starring role in some stellar movies from last year. Good Food looks back on conversations with the filmmakers of “The Farewell,” “The Biggest Little Farm,” and “Honeyland.” In each film, food brings people together in ways that words can’t. Also, Los Angeles Times restaurant critics give updates …
As Los Angeles settles in for additional months of sheltering in place, Good Food cozies up on the sofa for a “zone out” show. From magical mushrooms on the forest floor to rare pasta shapes in Italy, grab the popcorn, tune in, and prepare to leave hungry. Plus, author Samin …
Meat is a multibillion dollar industry. With the pandemic forcing closures of packing facilities and employees being too ill to work, the availability of cheap meat for consumers is threatened. Good Food is taking a deep dive into the meat system — in response to a friend asking if her …
We explore American traditions in cooking: Cajun cuisine in the bayou of Louisiana, dairy restaurants of New York, tacos in Texas and California. Also, after a long battle over decriminalization, street vendors are facing new challenges with the pandemic. Finally, it’s salmon season, and fishermen are expected to have a …
Many restaurants have closed, and others who’ve remained open have adjusted their business models to rely on takeout and delivery. We hear from restaurateurs and a chef on adapting to this new normal. Also, we were unable to hold our annual Good Food Pie Contest in-person, so we turned it …
Confinement cooking continues with clever ways to use tinned seafood in the pantry. With the holy month of Ramadan starting this week, we explore traditional practices and dishes to break the fast. We also check in with some of the most vulnerable farming communities affected by the pandemic.
The old adage, “a woman’s work is never done,” takes a different spin as families hunker down during COVID-19 and share traditional household responsibilities. Out in the backyard, we explore what to plant in your garden this spring, and get some expert tips on home orchards. We also examine the …
The food supply chain has many links in order to get dinner on the table. We hear from a truck driver about his challenges in getting products to grocery stores. Plus, spring is here, and with it comes Passover and Easter. We have tips for virtual celebrations and meatless dishes.
As we navigate this temporary but new normal of being relegated to our homes, we get suggestions for recipes and healthy kitchen projects. Plus, heroes are on the frontlines of this global pandemic, from humanitarian/chef José Andrés to grocery store employees who keep the shelves stocked.
I’ve been thinking a lot about comfort, and what that might look like or sound like right now. Usually when we talk about comfort on this show, we’re talking about a brothy bowl of beans, and yes, we will go there today. But for me comfort right now is knowing …
“Wash your hands” is a universal mantra now more than ever. One man meditatively uses soap and water to create a little zen while completing the kitchen’s dirtiest task. Meanwhile, coronavirus is impacting school lunch programs and farmers.
Are restaurants over? March 7, 2020
The restaurant business has always been like those circus funhouse mirrors. What the diner sees is distorted -- not the reality that owners deal with. Due to a wave of food delivery services and elaborate hot bars in grocery stores, traditional restaurants are having to look at their bottom lines …