Good Food on the Road, Restaurants »

Jonathan Gold Reviews Mapo Galbi in Koreatown

Posted July 31, 2015 by | 0 Comments | ]
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Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he reviews Mapo Galbi, a “dak galbi” specialist in Koreatown. He says you can order beef or pork belly, but you are there for the chicken dak galbi, a spicy Korean stir-fried chicken.

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Farmers Market, Recipes »

Good Food’s Weekly Farmers’ Market Digest

Posted July 31, 2015 by | 0 Comments | ]
Photo: David Karp

This week market manager Laura Avery and pomologist David Karp discuss the prized Gravenstein apple, a variety emblematic of top-quality. He explains that the Gravensteins do not store well, so they are best eaten right away or preserved in pies or cider.

Karp says the best Gravensteins are grown in Sebastopol, home to Nana Mae Organics who will make a one-day appearance on August 2nd at the Mar Vista Farmers’ Market.

Plus, Jessica Koslow, chef-owner of Sqirl, talks about her yearly visit to Walker Apples in Sebastopol, where she loads up her car with as many Gravenstein apples as can fit. She boils the Gravensteins low and slow for her apple butter.

Good Food on the Road, Restaurants »

Jonathan Gold Reviews Mapo Galbi in Koreatown

Posted July 31, 2015 by | 0 Comments | ]
Screen Shot 2015-07-31 at 12.17.17 PM

Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he reviews Mapo Galbi, a “dak galbi” specialist in Koreatown. He says you can order beef or pork belly, but you are there for the chicken dak galbi, a spicy Korean stir-fried chicken.

Farmers Market, Recipes »

Good Food’s Weekly Farmers’ Market Digest

Posted July 24, 2015 by | 0 Comments | ]
Mark Carpenter showing Laura Avery his heirloom tomatoes

This week market manager Laura Avery catches up with Brian Dunsmoor, executive chef and co-owner of the newly opened Hatchet Hall in Culver City. He is shopping for tomatoes for his sliced tomato dish and for corn with which he makes both creamed corn and corn milk.

Plus, farmer Mark Carpenter of Coastal Farms talks about his many varieties of heirloom tomatoes and the challenge of growing thin-skinned varieties.

Good Food on the Road, Restaurants »

Jonathan Gold Reviews Belcampo in Santa Monica

Posted July 23, 2015 by | 2 Comments | ]
Photo: Lauren di Matteo

Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he reviews Belcampo in Santa Monica. It is the Southern California flagship for Belcampo Meat Company, the first vertically integrated meat company to oversee their animals from the ranch to the table.

Audio »

René Redzepi Baffled By the Way Angelenos Handle “The Rain”

Posted July 20, 2015 by | 1 Comment | ]
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When Rene Redzepi visited the Good Food studio in November of 2013 he was baffled by the way Angelenos handled the weather.

Listen to him poke fun of local news anchors reporting on what has become a rarity in Los Angeles: rain.

Audio »

Powered by Poop: How to Produce a Tasty Cheese with the Help of Farm Waste

Posted July 17, 2015 by | 3 Comments | ]
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Some dairymen are using farm waste to help with cheesemaking and bottling milk. Abbie Fentress Swanson visits the Giacomini farm in Northern California where a methane digester powers the milk parlor and cheese plant.

Audio, Good Food on the Road, Restaurants »

Jonathan Gold Reviews Burritos La Palma in El Monte

Posted July 17, 2015 by | 2 Comments | ]
Photo: Amy Scattergood for the LA Times.

Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he reviews Burritos La Palma in El Monte. There is more than one burrito on the menu, but Gold says you’re there for one thing: the burrito de birria.

Audio, Photos »

A Postcard from Slow Food’s Poultry Processing Workshop

Posted July 17, 2015 by | Comments Off | ]
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On June 1st, Slow Food LA sent out an invitation to a workshop. In the subject line read: Face Your Food – Poultry Processing Workshop.

Later that week a small crowd gathered at Barley’s Farm in La Habra Heights. They were there to learn how to humanely kill, de-feather, and process a chicken.

Farmers Market, Recipes »

Good Food’s Weekly Farmers’ Market Digest

Posted July 17, 2015 by | Comments Off | ]
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This week market manager Laura Avery talks with Sara Kramer, chef and co-owner of Madcapra in the Grand Central Market. Sara is shopping for Chinese and Japanese eggplant varieties, which she favors for their sweet taste and minimal bitterness. She seasons and grills them with olive oil and salt for her eggplant and plum salad.

Farmer Scott Peacock of Peacock Family Farms is back at the market with his prized eggplants. This season he planted sixteen varieties including the Chinese and Japanese varieties Sara Kramer uses at Madcapra.

Audio, Recent Shows »

Making Umeboshi with Sonoko Sakai

Posted July 10, 2015 by | 2 Comments | ]
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Umeboshi. Break down the word and it means Japanese plum (ume) dried (boshi), but the flavor is of a salted or pickled plum – salty, sour and sweet.

Sonoko Sakai grew up in Japan where every June she would help her grandmother prepare the ume for pickling. Now that she lives in California where ume are unavailable, she is experimenting with making her own apricot-boshi.

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