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Good Food

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

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

Mexican vegetarian, corn smut, tortillas, veggie sandos

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Mexican chef Margarita Carrillo Arronte says Americans have the wrong impression of food which isn’t all about comfort — fat and fried. When a chef told Carolina Aboumrad and Ricardo Olvera that his dream product was huitlacoche, they decided to import it to the U.S. Ricardo Ortega aims to make tortillas using honest ingredients at his tortilleria, Kernel of Truth Organics. Lexis-Olivier Ray of L.A. Taco rounds up the city’s best meat markets and carnicerías. New York Times critic Tejal Rao runs down her favorite veggie sandwiches across Los Angeles. Finally, the Crenshaw Farmers’ Market has relocated again, with better visibility and a match program for CalFresh benefits.

Jan 28 2023

56mins

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Fungi, fermentation, vinegars, ground meat

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Simran Sethi explores how to reconnect with the earth through mushrooms in her series “Fruiting Bodies” for the Museum of Food and Drink. Andrea Gentl shares how her experiences photographing mushroom hunters inspired her to reconnect with her upbringing and bring mushrooms into her home kitchen. Rain means mushrooms for Tutti Frutti. Barbara Whyman tells us about foraging them and Travis Hayden has ideas for how to cook with them. Food historian Julia Skinner explores the roots of fermented foods, from bread and kimchi, to coffee and cheese. Forager Pascal Baudar uncovers place-based vinegars across various landscapes. Finally, Lisa Gill of Consumer Reports outlines dangerous bacterias found in ground beef.

Jan 21 2023

56mins

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Noma, ‘The Woks of Life,’ remembering Sylvia Wu, carrots

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Amid news that he is again shifting concepts at Noma, René Redzepi discusses the restaurant’s reinvention. “The Woks of Life” documents the Leung family’s history through food. Sylvia Wu brought an Angeleno sensibility to Chinese food, expanding the cuisine and its fans. Tejal Rao explains her impact and legacy. Yotam Ottolenghi and Noor Murad embrace make-ahead condiments, dressing, and sauces in their latest test kitchen cookbook. Chef Zarah Khan culls carrots at the farmer’s market for a new dish at Rustic Canyon. Finally, from a garage pop-up to a brick and mortar in Melrose Hill, Bill Addison reviews Filipino favorite, Kuya Lord.

Jan 14 2023

57mins

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Emotional eating, recipes for future catastrophes, Haitian soup

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Mary Beth Albright discusses the new field of psychology that examines how food and eating are linked to mood. After sitting on a panel with five billionaires, Douglas Rushkoff began exploring how the megarich are preparing for the end of the world. Benjamin Aldes Wurgaft returns with an update on cultured meat. Curators Zane Cerpina and Stahl Stenslie rethink eating habits, challenge food taboos, and explore new recipes for humanity’s survival in a new cookbook. Chef and children’s book author Cybille St. Aude-Tate explains the origins of Haiti’s independence day dish, soup joumou.

Jan 07 2023

57mins

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Best of 2022: Black Food Fridays, bananas, rye, Scottish bakes

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This week, the Good Food team revisits their favorite segments of the year. KJ Kearney, founder of Black Food Fridays, works to recognize the contributions of his ancestors every week. Anthropologist Deepa Reddy explains banana diversity in India which makes the fruit ubiquitous and vital to the country’s culture. Food scholar Darra Goldstein describes the evolution of Russian cuisine despite scarcity and isolation. To understand his cultural history and deepen his culinary passion, Austin-born Rick Martinez moved to Mexico and visited 32 states. Coinneach MacLeod spent much of his time during the pandemic baking. Soon, he became a TikTok star. At Bé Ù, Uyên Lê serves Vietnamese comfort and street food while promoting equity and sustainability.

Dec 24 2022

57mins

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The Menu, Hanukkah, tamales, French cakes

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Screenwriters Seth Reiss and Will Tracy tackle issues of class, consumerism, art, and privilege in "The Menu." Katianna and John Hong, the husband-and-wife duo behind Korean American restaurant and deli Yangban Society, discuss their blended Hanukkah and Christmas traditions. Michael W. Twitty, an African American Jewish writer and culinary historian, considers the "braid of influences" that have shaped his Hanukkah traditions. Want a new twist on the latke? Chef Chris Scott’s herbed potato and onion waffle is the perfect Hanukkah treat. From the ancient history of the tamal (which existed before the tortilla), to the variety of fillings, to regional twists, to different methods of preparation, Indigenous culinary anthropologist Claudia Serrato talks about tamales, top to bottom. Food writer Aleksandra Crapanzano shares the French approach to making dessert at home. Finally, chef Scott Zwiezen reopens Elf Cafe in Echo Park with a new look and some new additions to the menu.

Dec 17 2022

57mins

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Comfort food — soup, pierogies, Italian cuisine

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Soup is delicious, easy to make, versatile, and a great way to use leftovers. But despite its many virtues, it's not terribly chic or exciting. Journalist and cultural commentator Anne Helen Petersen aims to change that. Born of peasant food to become a national dish, food writer and cook Zuza Zak dedicates a new cookbook to the Polish pierogi. Chris Scott, a chef known for his Brooklyn soul food restaurant Butterfunk, draws out the Dutch and German influences in soul food. Italian grandmothers are still waking early to make pasta by hand and author Vicky Bennison is here for it. With a $350 tasting menu and a mere 35 guests a week, Bill Addison crowns Hayato with the top spot on the LA Times 101 Best Restaurants list.

Dec 10 2022

45mins

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Best cookbooks of 2022, Ukrainian food, salt, curry

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Bookstore owner Celia Sack shares her annual picks for best cookbooks with a surprising trend from first generation authors. Anna Voloshyna, a Ukrainian-born food writer and cooking instructor living in the Bay Area, she gets closer to home by sharing family favorites and modern reimaginings of traditional recipes. Ghetto Gastro’s cookbook “Black Power Kitchen'' aims to change the narrative of Black food through history, art, culture, and recipes. Naomi Duguid traveled the world to research how the essential ingredient of salt is collected and used. Raghanvan Iyer’s upcoming book is a love letter to a spice blend that is celebrated among cultures around the world.

Dec 03 2022

57mins

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Rediscovering nature — fishing, mushrooms, hospitality

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Author and essayist Priya Basi, the co-founder of Authors for Peace, reflects on hospitality and the roles of host and guest beyond the act of feeding someone. Environmentalist Paul Greenberg examines his relationship with his father and fishing. Environment lawyer Thomas Linzey looks at the rights of water from the point of view of water itself. Journalist Lucy Jones reflects on how the return to nature aids both the body and mind. Filmmaker Louie Schwartzberg sets the stage for a story of rebirth, rejuvenation, and regeneration in his documentary "Fantastic Fungi." 

Nov 26 2022

57mins

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Smoked Thanksgiving turkey, sides, pies

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As America prepares for its biggest cooking holiday of the year, Good Food taps cook and food writer Andy Baraghani to co-host a special Thanksgiving episode with Evan Kleiman. Peppering in answers to listeners’ most troubling kitchen and hosting dilemmas, the duo is joined by chef and artist DeVonn Francis, who has unique entertainment activities to keep the conversation lively while leaving politics and religion off the table. Pitmaster Kevin Bludso shares all you need to know about smoking and frying the Thanksgiving bird. Evan and Andy riff on turkey alternatives and their favorite side dishes. New York Times cooking editor Genevieve Ko developed nine new pie recipes, including a dessert inspired by breakfast. Finally, go beyond the turkey sandwich when using leftovers.

Nov 19 2022

57mins

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Cookies, cakes, sugar-free desserts, pies

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Food writer Rossi Anastopoulo shares the not-always-sweet history of pie in America. Rose Levy Beranbaum delivers the gospel of snickerdoodles in an epic cookbook devoted to cookies. Brian Levy deploys fruits, nuts, grains, and dairy to create "no sugar" desserts. Former Gramercy Tavern pastry chef Claudia Fleming is back with her first cookbook in 20 years, focusing on both savory and sweet baking. Local pie maven Nicole Rucker reveals what inflation and the rising cost of staples like sugar, flour, butter, and eggs means for professional bakers. Finally, baker Sasha Piligian readies herself for Thanksgiving with a sweet potato purchase at the farmer’s market.

Nov 12 2022

57mins

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Puerto Rican food, Little Ethiopia, Nigella Lawson

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Diasporican,” the first cookbook by food columnist Illyanna Maisonet, explores Puerto Rican cuisine off the island. Lulady Moges brings Ethiopian dishes to the table in under an hour. In an excerpt from his three-part KCRW series “Exploring Africa in LA: A Little Ethiopia Story,” independent producer and LA native Shaka Mali Tafari introduces listeners to Mr. Fekere, owner of Rosalind’s, the city’s first Ethiopian restaurant on Fairfax Ave. Nigella Lawson brings her infinite kitchen wisdom to her new book, “Cook, Eat, Repeat.” What happens when a British rocker lands in LA and there are no pubs to be found? He opens one himself. LA Times restaurant critic Bill Addison reviews Saffy’s, the latest spot from Ori Menashe and Genevieve Gergis. And Good Food remembers New York restaurant critic Gael Greene, who passed away this week at the age of 88.

Nov 05 2022

57mins

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Tombstone recipes, Chicano sweets, and a boiled head…

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Graduate student Rosie Grant pays respects by baking recipes found on tombstones. Jessica Stevenson waxes nostalgic about vintage Halloween candy and today’s sour favorites. W. Scott Poole, who teaches a course in the history of horror, explains perennial fears of trick or treating, from razor blades to rainbow fentanyl, and the role the media plays. Growing up across the street from the panaderia, Esteban Castillo recreates his favorite Chicano sweets in a new cookbook. Ignacio Murillo embraces fall fruits, including pears, for his new cocktail menu at A.O.C. Finally,Victor Hazan weaves a spooky yarn about his wife Marcella’s search for a human skull.

Oct 29 2022

57mins

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Two culinary memoirs, an African nuptial ceremony, and a tortilla winner

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In his new memoir, Chef Keith Corbin reflects on his childhood in Watts and awakening his palate in prison. Marion Nestle is best known for her groundbreaking work “Food Politics” but her path to get there was winding, as she shares in a new memoir. For Mazuba Kapambwe-Mizzi, when she was planning her wedding in her native country of Zambia, ichilanga mulilo was a part of the celebrations. Award-winning chefs Jody Williams and Rita Sodi have nurtured a legion of devoted diners in Greenwich Village and share their recipes in a new cookbook. Phil Rosenthal visits Philadelphia, Austin, Croatia, and Santiago in the sixth season of Netflix’s “Somebody Feed Phil.” Finally, La Princesita took home the gold at last weekend’s Tortilla Tournament. To commemorate their win, Good Food revisits a conversation with Monica Ramirez and Enrique Rodriguez.

Oct 22 2022

57mins

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'Maíz is life' — the history, science, and politics of masa

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Some people measure the passing of time by the weather. Some people measure it by holidays. Good Food measures it in tortillas. Every year, for the last five years, host Evan Kleiman helps Gustavo Arellano judge KCRW's Tortilla Tournament. Every year, it has gotten bigger and more competitive. Every year, listeners learn a little more about the subtleties of texture, flavor, density, and consistency. But in half a decade, one thing has remained the same — at the heart of any truly great tortilla or pupusa or tamal, you'll find one ingredient — masa. 

Oct 15 2022

56mins

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Two Buck Chuck, Vishwesh Bhatt, White House Food Conference

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Wine critic Esther Mobley looks back at the legacy of Fred Franzia, who championed inexpensive wine and brought Two Buck Chuck to the masses. Chef Vishwesh Bhatt reflects on his childhood in India and how his cooking took shape in the American South. Dr. Nancy Rawson provides an update on her research on the loss of smell and taste as a symptom of COVID. As a child, Grace Young stood in line to meet Julia Child. Now she’s being honored with an award named after her culinary icon. Political reporter Ximena Bustillo explains the agenda of the White House Food Conference. Chef Spencer Bezaire is roasting squash in a 600-degree oven at his Silver Lake restaurant Eszett.

Oct 08 2022

57mins

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Apples, cider, tortilla tournament, ancient healing

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Rare apple hunter Tom Brown, who's been crisscrossing his native North Carolina and beyond, is on a mission to find and save America's rare apples. Co-owners Chelsey Rosetter and Benny Farber are the duo behind Benny Boy Brewing, where they go beyond beer and are fermenting Basque-style and other fruited ciders. Emily Eversman of Proof Bakery has started research and development for fall recipes using apples from the farmer’s market. Gustavo Arellano gears up for the fifth consecutive Great Tortilla Tournament, breaking down brackets and the faceoff between corn and flour. Carrying on a legacy, Alexis Navarette recalls working on the weekends as a kid and connecting with the culture of his parents’ South LA restaurant.  Deatra Cohen and Adam Siegel penned a definitive guide to the medicinal plant knowledge of Ashkenazi herbal healers, from the Middle Ages to the 20th century. 

Oct 01 2022

59mins

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Remembering Marcella, kimchi, pickles

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With her cookbook “Essentials of Classic Italian Cooking,” Marcella Hazan introduced a legion of Americans to a new cuisine — changing the way many cook and eat. Kimjang is a celebration in Korea. Eric Kim describes the days-long process of making kimchi that has been recognized by UNESCO as an intangible cultural heritage that needs to be preserved. Russian native Vlasta Pilot takes to TikTok, sharing her pickle fetish with the masses. LA Times restaurant critic Bill Addison refers to David Rosoff as the “fun, opinionated wine guru” of Los Angeles, who has taken over a block of Silver Lake. Chef Brian Dunsmoor shops for ingredients for his albacore crudo — a dish that is emerging as his restaurant’s signature dish.

Sep 24 2022

56mins

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One-pot recipes, hot dogs, burgers

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Cookbook author Melissa Clark reaches for a single pot or pan to create entire meals in one fell swoop. When Bobby Green heard there might be a chance to revive the popular Tail O’ the Pup hot dog stand, famous because it was an 18-foot-shack shaped like a giant hot dog, he bit into the opportunity. After hitting pause for two years, Sonia Hong and Lawrence Long team up to reopen Irv’s Burgers in West Hollywood with the same doodles on plates and a simplified menu. At the Santa Monica Farmer’s Market, Phoenix-bred chef Chris Bianco revels in Southern California produce.

Sep 17 2022

43mins

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Chuseok, milk, bananas, school lunch

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Food & Wine Best New Chef Ji Hye Kim puts a Midwestern spin on classic Korean dishes to celebrate the harvest festival known as Chuseok. Journalist Ruth Conniff describes the complicated relationship between midwestern dairy farm owners and the undocumented immigrants who keep them running. Banana diversity in India makes the fruit ubiquitous and vital to the country’s culture. Anthropologist Deepa Reddy explains. Attorney generals in Republican states have filed a lawsuit against the USDA and its non-discrimination policies which may leave some students with empty lunch trays. Chef Reem Assil went from advocating for social justice rights to finding a community through bread. In the midst of a heatwave, chef Shiho Yoshikawa shops for black mission figs for ice cream.

Sep 10 2022

56mins

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iTunes Ratings

683 Ratings
Average Ratings
543
58
40
14
28

Amazing

By jassybeets - Jan 10 2020
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Evan has taught me so much about food. This podcast has arguably changed my life!

I love this podcast

By ilove this podcast - Dec 15 2019
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I like this podcast it’s the best