Good Food

by KCRW (webmaster@kcrw.org) · · · · 31 subscribers

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

Food writer Fuchsia Dunlop explains how Sichuan cuisine is changing in Chengdu. Investigative reporter Karen Foshay unveils disturbing findings about restaurants in LA. The Reverend Shawn Amos is striving to keep the blues alive in kit
Food writer Fuchsia Dunlop explains how Sichuan cuisine is changing in Chengdu. Investigative reporter Karen Foshay unveils disturbing findings about restaurants in LA. The Reverend Shawn Amos is striving to keep the blues alive in kit
Marion Nestle explains what's in the GMO labeling bill on President Obama's desk. Simran Sethi examines her loss of taste from taking antidepressants. Dianne Jacob gives tips on how to write about food and the Ans discuss their latest
Marion Nestle explains what's in the GMO labeling bill on President Obama's desk. Simran Sethi examines her loss of taste from taking antidepressants. Dianne Jacob gives tips on how to write about food and the Ans discuss their latest
LA Magazine food critic Patric Kuh gives us a history lesson on artisanal food and beekeeper Jodi Helmer reports on hive heists in almond groves. Then we discuss the revival of regional grain production with food writer Amy Halloran an
LA Magazine food critic Patric Kuh gives us a history lesson on artisanal food and beekeeper Jodi Helmer reports on hive heists in almond groves. Then we discuss the revival of regional grain production with food writer Amy Halloran an
Cultural documentarian Candacy Taylor explains the importance of preserving Green Book sites. EP & LP Chef Louis Tikaram gives us a primer on Fijian cuisine and jackfruit. The Atlantic’s Olga Khazan schools us on a synthetic shrimp s
Cultural documentarian Candacy Taylor explains the importance of preserving Green Book sites. EP & LP Chef Louis Tikaram gives us a primer on Fijian cuisine and jackfruit. The Atlantic’s Olga Khazan schools us on a synthetic shrimp s
Chuck Reece gets to the heart of our love affair with the cast iron skillet. Peggy Lowe discusses the perilous work in slaughterhouses. We talk Azerbaijani cuisine with Feride Buyuran and fermented ice cream with Tyler Malek.
Chuck Reece gets to the heart of our love affair with the cast iron skillet. Peggy Lowe discusses the perilous work in slaughterhouses. We talk Azerbaijani cuisine with Feride Buyuran and fermented ice cream with Tyler Malek.
City University London’s Tim Lang gives his take on the impact of Brexit on the UK food system and Michael Pollan looks back at what’s changed in food in the last decade. Pascale Beale shares recipes for savory dishes that use fres
City University London’s Tim Lang gives his take on the impact of Brexit on the UK food system and Michael Pollan looks back at what’s changed in food in the last decade. Pascale Beale shares recipes for savory dishes that use fres
We wrap our Food on the Screen series with Sandra Aamodt weighing in on “The Biggest Loser.” Then Adeline Grattard takes us behind the scenes of “Chef’s Table” in Paris. Next it’s onto squash blossoms at the market and tofu
We wrap our Food on the Screen series with Sandra Aamodt weighing in on “The Biggest Loser.” Then Adeline Grattard takes us behind the scenes of “Chef’s Table” in Paris. Next it’s onto squash blossoms at the market and tofu
This week, we continue our conversation about food on the screen closer to home, in Los Angeles. Chef Niki Nakayama discusses how life has changed since being featured on the first season of Chef's Table on Netflix. Also on the show: h
This week, we continue our conversation about food on the screen closer to home, in Los Angeles. Chef Niki Nakayama discusses how life has changed since being featured on the first season of Chef's Table on Netflix. Also on the show: h
We kicked off last week's show exploring portrayals of food in television and film in New Orleans and the Central Valley. This week, we continue our Food in the Screen series in China and Italy with Phil Rosenthal and Eddie Huang. Then
We kicked off last week's show exploring portrayals of food in television and film in New Orleans and the Central Valley. This week, we continue our Food in the Screen series in China and Italy with Phil Rosenthal and Eddie Huang. Then
Food is having its moment on the screen, from reality shows about baking and TV shows set in restaurants to films about food trucks and Netflix specials featuring the world's top chefs. Are these portrayals changing how we view food? W
Food is having its moment on the screen, from reality shows about baking and TV shows set in restaurants to films about food trucks and Netflix specials featuring the world's top chefs. Are these portrayals changing how we view food? W