Good Food
By KCRW
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Image by KCRW
Category: Society & Culture
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Subscribers: 427
Reviews: 1
Episodes: 100
indiecognition
Aug 24, 2021
A great podcast not just about good food, but more importantly the great people who grow, harvest, cook, serve, and enjoy food. Host Evan Kleiman clearly loves the peoole, places, foods, and stories she features. And for people in the LA Region, there is a bit of a local focus that would be even more rewarding (I live on the opposite side of the country, and this is still one of my favorite podcasts).
Description
Everything you wanted to know about good cooking and good eating from LA chef, author, radio host and restaurateur Evan Kleiman.
| Episode | Date |
|---|---|
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Vegging out over the long weekend
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Nov 29, 2024 |
|
Turkey, wine, pumpkin pie – it must be Thanksgiving
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Nov 22, 2024 |
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Wild turkey, baking ingredients, Chinese breakfast
|
Nov 15, 2024 |
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Cookies, millennial farming, fast food and the African American community
|
Nov 08, 2024 |
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No-knead bread, see-through mice, soda science
|
Nov 01, 2024 |
|
Diwali desserts, gothic recipes, great tacos, preserved fruit
|
Oct 25, 2024 |
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Italian sweets, chocolate, vanilla, jujubes
|
Oct 18, 2024 |
|
Gerrymandering, baking tweaks, LA-style pizza
|
Oct 12, 2024 |
|
Syrian refugee cookbook, baking for happiness, the future of food
|
Oct 04, 2024 |
|
Rosh Hashanah, child labor, a culinary memoir
|
Sep 27, 2024 |
|
Chasing the Watermelon Man (from KCRW's Lost Notes)
|
Sep 27, 2024 |
|
Ottolenghi comfort food, croissants, lettuce
|
Sep 21, 2024 |
|
Cocktail recipes, ancient beers, forever chemicals
|
Sep 13, 2024 |
|
"Sideways" turns 20, Iranian wine, Arizona water
|
Sep 06, 2024 |
|
Seed saving, dosirak, school lunch, the art of the midday meal at work
|
Aug 30, 2024 |
|
Coastal summer cuisine in Greece, Italy, and France
|
Aug 23, 2024 |
|
Restaurant reservations and economics, tacos, melons
|
Aug 09, 2024 |
|
Greek cuisine, prison labor, eating with Memo Torres
|
Aug 02, 2024 |
|
Gastrodiplomacy, Ruth Reichl, Judith Jones
|
Jul 26, 2024 |
|
Tortilla extortion, Italian snacks, LA Times Restaurant of the Year
|
Jul 19, 2024 |
|
Making pizza at home, taking a dip, eating poison oak
|
Jul 12, 2024 |
|
James Beard Award winners
|
Jul 05, 2024 |
|
The history of refrigeration, ice cream, gelato
|
Jun 28, 2024 |
|
The Indian diaspora, the life of Fu Pei-mei, California salmon ban
|
Jun 21, 2024 |
|
Caribbean food, a move to France, cooking outdoors
|
Jun 14, 2024 |
|
Lebanese cuisine, beer hiking, the return of Vespertine
|
Jun 07, 2024 |
|
'Bethlehem,' a farming meeting of the minds, asparagus
|
May 31, 2024 |
|
Veggie burgers, onions, Asian plant-based recipes
|
May 24, 2024 |
|
Trader Joe's private label, sheet pan recipes, avocados
|
May 17, 2024 |
|
Michael Pollan’s long, strange trip exploring food and psychedelics (from "Life Examined")
|
May 14, 2024 |
|
Global eaters, planet-saving recipes, the unpaid labor of motherhood
|
May 10, 2024 |
|
Drinking in film, vintage spirits, world barista championship, cherries
|
May 03, 2024 |
|
Koreaworld, gas station cookies, vegan pie, pasta shapes
|
Apr 26, 2024 |
|
Apple pie, green almonds
|
Apr 19, 2024 |
|
Recipes from Gaza, berry pie, green almonds
|
Apr 12, 2024 |
|
Onions, hand pies, Bangladeshi cuisine
|
Apr 05, 2024 |
|
Orange yolks, French omelets, backyard chickens
|
Mar 29, 2024 |
|
BONUS: Arielle Johnson talks Flavorama (Extended Interview)
|
Mar 22, 2024 |
|
The science of flavor, the taste of tap water, Asian vegetarian
|
Mar 22, 2024 |
|
Ramadan, plastic bags, gluten-free cooking, feminist restaurants
|
Mar 15, 2024 |
|
Black Appalachian cooks, Maydan, shochu
|
Mar 08, 2024 |
|
Gene editing, condiments, chai as compassion, corn as fuel
|
Mar 01, 2024 |
|
Food of Tigray, reality show contestants, the life of a dish
|
Feb 23, 2024 |
|
Water in Tulare, where to eat with Memo Torres, Market Match in jeopardy
|
Feb 16, 2024 |
|
Juliette Binoche on 'The Taste of Things,’ Asian food at Costco, chocolate
|
Feb 09, 2024 |
|
Rice, tainted applesauce, Texas barbecue
|
Feb 02, 2024 |
|
Afghan cuisine, LA restaurant closures, Hmong cooking
|
Jan 26, 2024 |
|
Soil, the future of farming, policing avocados
|
Jan 19, 2024 |
|
Eating for mental health, hospitality, tipping, new food laws
|
Jan 12, 2024 |
|
Encore: The life and times of Lalo García: Immigration, deportation, reconciliation
|
Jan 05, 2024 |
|
Best of 2023 — Spearfishing, unconventional winemaking, (kinda) camping
|
Dec 29, 2023 |
|
The history of Chinese food, Cantonese cuisine, Genghis Cohen
|
Dec 22, 2023 |
|
Heirloom grains, Filipino bakes, Bill Addison picks LA's best restaurants
|
Dec 15, 2023 |
|
Baking with Nancy Silverton, chili crisp, extracts
|
Dec 08, 2023 |
|
Best cookbooks of 2023, memories of Nigeria, cooking through grief
|
Dec 01, 2023 |
|
"High on the Hog" returns, streaming leftovers, kombucha
|
Nov 24, 2023 |
|
Thanksgiving — Sides turned mains, turkey, wine, stuffing, and pie
|
Nov 17, 2023 |
|
Cuyama carrot boycott, Indian in Artesia, how to cook pasta
|
Nov 10, 2023 |
|
That's Entertainment! — Cocktails, cubes, company, cake
|
Nov 03, 2023 |
|
Murder mystery dinner menu, processed foods, pathogens
|
Oct 27, 2023 |
|
Indigenous Food Lab, West African cuisine, farmer's market edibles
|
Oct 20, 2023 |
|
Playing Venba, the history of veganism in America, passion fruit
|
Oct 13, 2023 |
|
Religious diets, Indigenous baby food, native California ingredients
|
Sep 29, 2023 |
|
Bus stop tacos, tortillas, Sukkot, quince
|
Sep 22, 2023 |
|
The life and times of Lalo García: Immigration, deportation, reconciliation
|
Sep 15, 2023 |
|
Pasta shapes and sauces, Jews in Italy, eggplant
|
Sep 08, 2023 |
|
The Twisted History of School Lunch in America
|
Sep 01, 2023 |
|
Bread, zero waste cooking, Korean fine dining
|
Aug 25, 2023 |
|
The state of salmon, tandoor at home, etymology of food words
|
Aug 18, 2023 |
|
Kitchen design, food & identity, marinades, mangos
|
Aug 11, 2023 |
|
Under-the-radar eats, veggie burgers made of actual veggies and the Jell-O revival
|
Aug 04, 2023 |
|
Spearfishing, bluefin tuna and the Moonies, oysters
|
Jul 28, 2023 |
|
Behind the scenes of The Bear, gelato, cheese
|
Jul 21, 2023 |
|
Ice, birria tacos, fried chicken
|
Jul 14, 2023 |
|
Good Food v. Mother Nature — The one where they go camping
|
Jul 07, 2023 |
|
James Beard Award-winning cookbooks
|
Jun 30, 2023 |
|
Celebrating Pride at The Abbey, pies, peaches
|
Jun 23, 2023 |
|
Vegetables, daughters and sons, global soul food
|
Jun 17, 2023 |
|
Parenting in a diet culture, Sri Lankan cuisine, farmland water
|
Jun 10, 2023 |
|
Chinese doughnuts and comfort food, vegetarian Vietnamese
|
Jun 03, 2023 |
|
Cooking with fruit, cherries, bananas
|
May 27, 2023 |
|
El Cholo turns 100, inside Taco Bell’s innovation kitchen, asada
|
May 20, 2023 |
|
Preserving family recipes, grandma influencers, edible arrangements
|
May 13, 2023 |
|
First grade pie winner, Norwegian baking, Porridge + Puffs returns
|
May 06, 2023 |
|
Leftovers, kombucha, cake walk for reproductive justice
|
Apr 29, 2023 |
|
Curry leaves, funeral halva, custard pies
|
Apr 22, 2023 |
|
José Andrés, Trans-Siberian Railway, Ramadan
|
Apr 15, 2023 |
|
Eggs, raising chickens, restorative farming
|
Apr 08, 2023 |
|
Croissants, ‘Party Down,’ Passover cooking
|
Apr 01, 2023 |
|
Pie is not a drag, coffee for all, dry-aged fish
|
Mar 25, 2023 |
|
Fungal apocalypse, Cambodian food, cream pies
|
Mar 18, 2023 |
|
Celeb restaurants, Irish desserts, making tacos metal
|
Mar 11, 2023 |
|
The Pie Contest returns, Parsi food and pantry cooking
|
Mar 04, 2023 |
|
California winemaking, plant-based Chinese, the history of rare seeds
|
Feb 25, 2023 |
|
King cake, bees, composting, chicories
|
Feb 18, 2023 |
|
Female and Indian sports bars, Korean comics, edible underwear
|
Feb 11, 2023 |
|
California soul food, matriarchal Indian kitchens, chickens
|
Feb 04, 2023 |
|
Mexican vegetarian, corn smut, tortillas, veggie sandos
|
Jan 28, 2023 |
|
Fungi, fermentation, vinegars, ground meat
|
Jan 21, 2023 |
|
Noma, ‘The Woks of Life,’ remembering Sylvia Wu, carrots
|
Jan 14, 2023 |