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KCRW Good Food

Podcast KCRW Good Food
Podcast KCRW Good Food

KCRW Good Food


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  • Black Food Fridays, remembering Diana Kennedy, vegan butchers
    KJ Kearney, founder of Black Food Fridays, works to recognize the contributions of his ancestors one day at a time. LA Times Food Editor Daniel Hernandez and chef Gabriela Camara remember Mexican food and culture icon Diana Kennedy. Spirits writer Camper English tells the tale of booze as a cure-all throughout history. Joe Egender and Maciel Bañales Luna open the first vegan butcher shop in Los Angeles. Finally, Sonoko Sakai shops for peppers for furikake at the farmers market. 
  • Insects, salmon farming, chemicals in food, ‘true’ prices
    Sea levels are rising. The amount of sea ice is shrinking. Record-breaking temperatures are scorching countries that are woefully unprepared for the heat. In California, drought has become a semi-permanent feature of daily life. And fires, which were once a seasonal menace, are now a year-round threat. People like to say "Save the Earth," but the truth is, climate change isn't destroying our planet. The Earth will go on turning, give or take 8 billion humans. Climate change is destroying us… or if not us, then our way of life.  Then there's society itself. Wages in the United States haven't kept up with the cost of housing, education, or healthcare. The wealth gap has grown so wide it's a canyon. Corporations and governments want to use technology to spy on our every move.  This week's episode of Good Food leans into the current state of the world without sugarcoating. Oliver Milman paints a picture of a world without insects. Investigative journalists Douglas Frantz and Catherine Collins dive into the unappetizing world of salmon farming. Kevin Loria reports on the “forever chemicals” found in food packaging. Elena Conis shares the rise of the toxic compound DDT. Nick Romeo examines why things cost so much, and shares the concept of true pricing. Finally, Dr. Anita Oberholster is working to prevent smoke produced by wildfires from permeating into grapes.
  • Russian food, fishing for sport, African cuisines
    Food scholar Darra Goldstein describes the evolution of Russian cuisine despite scarcity and isolation. Environmentalist and author Paul Greenberg recalls fishing with his father but says the time has come to eliminate the “trophy catch.” Andy Baraghani takes lessons he learned working the line around the country and applies them to the home kitchen in a new cookbook. Growing up in Gabon, Anto Cocagne had aspirations outside of homemaking and left Africa for France, touting the cuisine of the Sub-Sahara. Melvin Blanco, an oncology nurse, opened Juan & Nita’s Bagnet-Silog during the pandemic to feed frontline workers. Finally, it’s summer and that means mangoes at the farmers market.
  • Peanuts, watering the garden, composting, melons
    Journalist Jori Lewis weaves together the history of the peanut from its beginnings in Bolivia, to cultivation in Senegal, and its ties to slavery. Horticulturist Yvonne Savio shares secrets to watering the garden during high temperatures. Michael Martinez works to return food waste back to the soil at LA Compost and has an update on new composting regulations in California. Hevelynn Nealy maintains a community composting site in South Pomona. LA Times restaurant critic Bill Addison revisits Kato in its new location. Summer means melon season at the farmers’ market.
  • Echo Park’s Nayarit, “The Bear,” dips, tlayudas
    Historian and professor Natalia Molina reveals how her grandmother’s restaurant, Nayarit, brought the immigrant community together in 1960s Echo Park. In the new FX series “The Bear,” actor Jeremy Allen White plays Carmen “Carmy” Berzatto, a chef with struggles both in and out of the kitchen. A creamy base like sour cream, dried aromatics and a bit of acid, cooking columnist Ben Mims levels up homemade dips. LA Times restaurant critic Bill Addison heads to South Central for a Oaxacan specialty. When Gacia Tachejian couldn’t find coffee she liked in the Valley, she began roasting her own before opening Laidrey in Tarzana. Christine Tran of the Los Angeles Food Policy Council explains the findings of a recent report that examines why 600,000 residents eligible for SNAP benefits have not accessed resources.

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