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KCRW Good Food

Podcast KCRW Good Food
Podcast KCRW Good Food

KCRW Good Food

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Episodios disponibles

5 de 25
  • Remembering Marcella, kimchi, pickles
    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.
    9/24/2022
    56:52
  • One-pot recipes, hot dogs, burgers
    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.
    9/17/2022
    43:06
  • Chuseok, milk, bananas, school lunch
    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.
    9/10/2022
    56:44
  • Eating and drinking celluloid: Food and wine in film
    Boiling and blending, filmmaker Peter Strickland likens creating music in a band to layering ingredients in a recipe. His satirical horror film is “Flux Gourmet.” Zimbabwean winemaker Tinashe Nyamoduka strives to demystify the vine and promote inclusivity. Documentary producer-director Lori Miller followed natural winemakers during California’s devastating wildfires who are still working to maintain the ancient beverage’s integrity. Curious to know if her highly-frequented restaurant survived the pandemic, animator Elizabeth Ito found the subject of her new film. Actor Jeremy Allen White describes his role as Carmen “Carmy” Berzatto, a chef with struggles both in and out of the kitchen, in the wildly popular series “The Bear.” Obligation, responsibility, and respect are factors in the fight to reclaim white sage in Rose Ramirez and Deborah Small’s new documentary.
    9/3/2022
    56:53
  • Indian cuisine, chowder, wine
    Indian chef and author Maunika Gowardhan celebrates thali — a complete meal served on one plate that offers six taste sensations. Anthropologist Deepa S. Reddy takes a deep look at the Indian soup rasam and its cultural-socio meanings. Craig Fear pays homage to the seafood of New England with chowders, bisques, boils, and stews. Natural wine enthusiast Alice Feiring chronicles the vintages that chronicle her life in a new memoir. From casual Taco Tuesdays to an omakase experience that's booked through September, Anajak Thai is named Restaurant of the Year by LA Times restaurant critic Bill Addison. Chinese eggplant and dates have their day in the sun at the farmers market.
    8/27/2022
    56:48

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