Kcrw's Good Food

Arts
Your weekly treat from Evan Kleiman. By tuning in to Good Food, you can discover great restaurants that you've never heard of, the politics of consumption, explorations of cultures through their food customs and some of the most interesting people who devote their lives to various elements of the food supply. (Author: Evan Kleiman)
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Author Evan Kleiman
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Recent episodes from Kcrw's Good Food

  • Waiter Rant; The Ripper; Drinking Tap Water; Speakeasies
    Published: Aug 30, 08
    We discover Beijing’s popular street foods and relish Fab’s the Ripper hot dog. We search the world for the perfect dinner, get lessons on how to annoy a waiter and learn about the speakeasy’s comeback. Plus, we drink tap water, celebrate the wines of California’s Central Coast and get a fresh Market Report with Laura Avery.
     
  • Mexican Cocktails; Ice Cream Round-up; Flatbreads And Flavors
    Published: Aug 16, 08
    We serve up refreshing Mexican cocktails, round-up some of the best ice cream in Los Angeles and taste flavorful flatbreads from around the world. Plus, we get a fresh Market Report with Laura Avery.
     
  • Chicago-style Hot Dogs; Affordable Wines; Kitchen Knives
    Published: Aug 9, 08
    We round up Chicago-style hot dogs, sip affordable wines and learn how to select and maintain kitchen knives. Plus, we get a fresh Market Report with Laura Avery.
     
  • Food Allergies; Cupcake Fetish; The Village Kitchen; Natural Wines
    Published: Aug 2, 08
    We learn about the link between food allergies and intestinal worms. We eat our way across the Pacific Crest Trail, indulge in a cupcake fetish and find out how producer Bob Carlson’s chicken curry turned out. Plus, we learn about an innovative culinary program that employs the homeless, make the case for natural wines and get a fresh Market Report with Laura Avery.
     
  • Food Survival Techniques; Eating Insects; Things Cooks Love
    Published: Jul 26, 08
    Discover what cooks love, cook up veggies with bad reps and learn how eating bugs can solve the meat-consumption problem. Meet a chef who raises poussin, get food tips for surviving in the wilderness and learn how Southern iced tea became popular in restaurants across America. Plus, hear about White Lily flour and get a fresh Market Report.
     
  • Food Survival Techniques; Eating Insects; Things Cooks Love
    Published: Jul 26, 08
    Discover what cooks love, cook up veggies with bad reps and learn how eating bugs can solve the meat-consumption problem. Meet a chef who raises poussin, get food tips for surviving in the wilderness and learn how Southern iced tea became popular in restaurants across America. Plus, hear about White Lily flour and get a fresh Market Report.
     
  • Compassionate Carnivore; Gluten-free; Dinner For 12 Strangers
    Published: Jul 19, 08
    We learn how to be a compassionate carnivore, celebrate the Gilroy Garlic Festival and make ice cream out of the season’s best. We go to Dodger Stadium for all-you-can-eat, have dinner with 12 strangers and learn about the gluten-free diet. Plus, we dish up Korean budae jjigae and get a fresh Market Report with Laura Avery.
     
  • All-night Diner In Mallorca; Ice Cream; Cavity-fighting Chocolate
    Published: Jul 12, 08
    We visit an all-night American diner in Mallorca, Spain; learn how Michoacan, Mexico made its mark with ice cream and how chocolate can fight cavities. We look at why certain populations avoid getting certain diseases, taste New Zealand’s indigenous ingredients and round up the best ice cream. Plus, we nibble on dim sum and get a fresh Market Report with Laura Avery.
     
  • 11 Commandments For Grilling; Hats Of Meat; Last Suppers
    Published: Jul 5, 08
    11 Commandments for Grilling; Hats of Meat; Last Suppers
     
  • Goat Cheese Chocolate; Nicotine Ice Cream; Mothers Milk Bank
    Published: Jun 28, 08
    We get to know Alain Giraud’s Anisette Brasserie, sample goat cheese chocolate and nicotine ice cream. We learn about Mother’s Milk Bank, Russian River Brewing Co and French dining etiquette. Plus, we cook up offal and get a fresh Market Report with Laura Avery.
     
  • Table Manners; Four-star Hospitality Secrets; Jitlada
    Published: Jun 21, 08
    We learn what's it takes to taste like a pro, get advice on life’s modern etiquette issues and share secrets of four-star hospitality. We pan for the best cast iron skillets, discover the spiciest Thai restaurant and farm organic seafood. Plus, we dig up small-space gardening techniques and get a fresh serving of the Market Report.
     
  • Bottled Water; Honeybees Update; Mt. Everest Bakery; Kugel-off
    Published: Jun 21, 08
    We sample spicy Thai food, attend a kugel-off competition and discover a bakery on Mt. Everest. We find out how bottled water became a phenomenon, learn about fat camp and get an update on the honeybee crisis. Plus, we find out which seafood is in season and get a fresh Market Report with Laura Avery.
     
  • Fathers Day Grilling And Brew; Cooking Curry; Alaskan Catch
    Published: Jun 14, 08
    We celebrate Father’s Day by getting Evan Kleiman’s fifth cooking lesson with producer Bob Carlson, drink our first beer with dad and grill a tasty vegan dish. We learn how to make Thai curry, experience an Alaskan king crab catch and create savory summer vegetable dishes. Plus, we travel around the world in search of the best barbecue, make bubble gum at home and get a fresh Market Report with Laura Avery.
     
  • Art Of Mexican Cooking; Champagne Prices Climb; Sourtoe Cocktail
    Published: Jun 7, 08
    We get tasty ideas for eating succulent spot prawns, cook authentic Mexican food, and drink a “sourtoe” cocktail.  We decant bubbly wines, create delicious weeknight meals and discover some baking secrets. We eat comfort food and get a fresh Market Report with Laura Avery.
     
  • A Fly In Your Soup; No Taste Buds; Sardines And Anchovies
    Published: May 31, 08
    We learn how to be a seafood "bottomfeeder;" savor sardine and anchovy dishes by chef Michael Cimarusti; and learn about a high-end chef’s inability to taste. We have tips on how to deal with a fly in your soup; learn about creating dishes from a backyard kitchen garden; and explore Paris’ food scene. Plus, we learn about the state of the union in food and get a fresh Market Report with Laura Avery.