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Evan Kleiman's taste of life, culture and the human species.
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Good Food
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Mother grains, food TV for kids, Tasmanian cuisine, pie
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Need a hug straight out of the oven? A tray of chocolate chip cookies may just do the trick. Roxana Jullapat has a chocolate chip cookie recipe that is simple, using one of seven types of flours.By KCRW
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Representation, the value of labor, and activism in the AAPI community
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In response to the escalating violence against the Asian American and Pacific Islander (AAPI) community, Karen Tongson guest hosts this week’s Good Food, asking several women to share their stories.By KCRW
It’s Spring Break. Good Food is taking that quite literally — taking stock over the last year and hitting pause to recharge and set new intentions, while looking back on previous segments that celebrate the season.By KCRW
Spring has sprung and celebrations are here. Chef Hanif Sadr speaks about the cuisine of Northern Iran and Nowruz, the Persian New Year.By KCRW
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Transformation: cooking, eating, and lending a hand one year into the pandemic
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It’s now 52 weeks since the restaurants, bars, gyms and schools first shut down, not knowing what the future looked like. Good Food speaks with chefs, activists, and farmers about their experiences over this year of transformation.By KCRW
Whether cooking basmati, jasmine or red, everyone has a way to make rice. Measure up to the first knuckle? Wash until the water runs clear? Stovetop or rice cooker with bells and whistles?By KCRW
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Pasta shapes, tomatoes, turnips, boiling water
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Host Evan Kleiman knows her pasta. This week on Good Food, she talks to Dan Pashman, who she has been advising on his quest to engineer a brand new pasta shape. Scott Daigre of Tomatomania!By KCRW
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Good Food
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Celebrating Black excellence with a culinarian historian, chef, and pitmaster
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Good Food recognizes Black History Month by looking back on conversations with revered voices from the culinary world. Jessica B.By KCRW
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Good Food
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Chicken wings, takeout, pomelos, GMO pigs
56:08
56:08
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In anticipation of Sunday’s Super Bowl, Chef Brandon Kida revisits his childhood and love for Pioneer Chicken with his latest venture, Go Go Bird.By KCRW
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Good Food
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Bollywood cuisine, tea, birria, cauliflower
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Sri Rao brings his book about Indian cuisine and film to the stage as he presents “Bollywood Kitchen” at the Geffen Playhouse.By KCRW
Lou Amdur recommends which wines to drink with purpose this year. Alexis Nikole Nelson (aka Black Forager) connects to nature by exploring her surroundings, which has made her a TikTok star.By KCRW
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Good Food
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Cheese, bucatini shortage, amatriciana, women chefs
56:16
56:16
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This week’s Good Food is a metaphoric grilled cheese sandwich with tomato soup — an hour of comfort and distraction from a headshaking news cycle.By KCRW
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Gardening, dishwashing, fighting for fridge space
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56:37
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The new year is an opportunity to scale back and reflect. While events at the Capitol stirs a brew of complicated emotions, Good Food takes a deep breath and starts the week with the power of simply planting a seed.By KCRW
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Seeds, soil science, flavors of wood, untamed food
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56:36
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Good Food looks to a new year full of hope and wonder — from the soil beneath our feet, the trees growing toward the sky, and the marvel of the last wild foods on Earth. Dr.By KCRW
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Good Food
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Best of 2020, meat alternatives, trucking during COVID, bad apples
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56:35
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The Best of 2020 reads like the ultimate oxymoron. In a year that may be the worst for many of us, Good Food looks back on some highlights. Benjamin Wurgaft looks to the future of food and the use of meat alternatives in the lab.By KCRW
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Good Food
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The power of giving back by baking, farming, and eating dim sum
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A note from Evan Kleiman: I am devoting this show to something that has sustained me this year — the power of giving. No matter how comfortable our circumstances may or may not be, we are all looking for ways to help.By KCRW
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Hanukkah, Filipino desserts, collards, chaat
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What happens to a place when restaurants disappear? There’s something deeper than just the exchange of the food that’s lacking. Small interactions in so-called third spaces that add up to give eaters a sense of identity within their own city.By KCRW
