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Good Food

Good Food


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

550 - Religious diets, Indigenous baby food, native California ingredients
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  • 550 - Religious diets, Indigenous baby food, native California ingredients

    Food historian Christina Ward documents the practical and spiritual ways that religion shapes what we eat. From toilet to tap, John and Sommer Decker fight off the Arizona heat with beer brewed from treated wastewater. Gustavo Arellano reveals the Fuerte Four in the 2023 Tortilla Tournament. Drawing on her Karuk heritage, Native Californian Sara Calvosa Olson helps people decolonize their diets, one cup of manzanita flour at a time. Harvesting Indigenous ingredients on Navajo Nation land, Zachariah and Mary Ben make and sell non-GMO, heritage-style baby food. Pomologist David Karp puts the squeeze on citron, an ancient fruit often seen in panettone and fruitcake.

    Fri, 29 Sep 2023 - 56min
  • 549 - Bus stop tacos, tortillas, Sukkot, quince

    Memo Torres hops on Metro's 33 bus line to seek out tacos from Santa Monica to downtown. The field narrows for the 2023 Tortilla Tournament as Gustavo Arellano reveals the Eso Eight, who are still in the running for the Golden Tortilla. Writer and chef Klancy Miller shines a light on the Black women and femmes at the top of their game in food, wine, and hospitality. Recipe developer Susan Simon teams up with Rabbi Zoe Zak to celebrate the Jewish high holidays. Uli Nasibova heads to the farmer's market to buy quince for a chicken dish.

    Fri, 22 Sep 2023 - 43min
  • 548 - The life and times of Lalo García: Immigration, deportation, reconciliation

    Journalist Laura Tillman phoned Máximo Bistrot, a restaurant riding the wave of Mexico City's popularity as a fine dining destination, in hopes of interviewing its chef, Eduardo "Lalo" García Guzmán. Tillman had covered immigration for the past 10 years and she was interested in speaking with dishwashers, cooks, waiters, and purveyors working in high-end restaurants, where economic inequalities are pronounced. It was 2016, and as the US presidential election made pawns of Mexican immigrants, the chef was eager to share his story. Tillman spent the next five years speaking with García, his family, and those who worked with him, following his journey from the fields as a young migrant farm worker to the kitchens of the American South then back to Mexico, where along with his wife, he has built a restaurant group that employs hundreds of people. Tillman tells his story in the book The Migrant Chef: The Life and Times of Lalo García — but ultimately, this is Lalo's journey. It's a singular epic, complete with a cruel twist that reveals so much about the relationship between Mexico and the United States, the two countries that shaped García.

    Fri, 15 Sep 2023 - 57min
  • 547 - Pasta shapes and sauces, Jews in Italy, eggplant

    With temperatures dipping below 80 degrees, it must be pasta weather in Southern California. This week, Good Food heads to Italy. Rachel Roddy combines 50 pasta shapes with sauces, creating iconic dishes of everyone's favorite carb. When Saghar Setareh landed in Rome from Tehran, she uncovered a Venn diagram of overlapping flavors. Silivia Nacamulli looks back at Jewish influences on Italy's culinary history, which stretch back 2,000 years. Clifford Wright hones in on the culinary traditions of Emilia-Romana. At the farmer's market, Melissa Lopez finds eggplant to top one of her must-have pies

    Fri, 08 Sep 2023 - 57min
  • 546 - The Twisted History of School Lunch in America

    It's that time of year. Summer is officially over and kids are back in school. And sending kids to school means figuring out what they're going to eat for lunch… unless your child eats the lunch provided by their school. Then you're done and dusted. A team of experts has figured all of that out for you, right? On the James Beard award-winning podcast Pressure Cooker , hosts Jane Black and Elizabeth Dunn explore the Herculean task of providing nutritious food that children will actually want to eat. If you've never thought about the inner workings of the school lunch program, you're about to get a crash course. This week on Good Food, we're rebroadcasting two episodes from Pressure Cooker. In "The Twisted History of School Lunch in America," Black and Dunn dig into the origins of the school lunch program to figure out how we got to where we are today. It's a surprising tale involving desperate farmers, skittish military generals, shortsighted bean counters, pizza lobbyists, and a network of underground caves filled with cheese.

    Fri, 01 Sep 2023 - 56min
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