Your weekly treat from Evan Kleiman. By tuning in to Good Food, you can discover great restaurants that you’ve never heard of, the politics of consumption, explorations of cultures through their food customs and some of the most interesting people who devote their lives to various elements of the food supply.

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97 Comments »

  • Isabel Lake said:

    Will there be a pie competition this year?

  • Marina said:

    Will there be a pie competition this year?

  • hells said:

    Yes… Here is some preliminary info: http://blogs.kcrw.com/goodfood/2011/04/kcrws-3rd-

  • hells said:

    Yes… Here is some preliminary info: http://blogs.kcrw.com/goodfood/2011/04/kcrws-3rd-

  • Tom Demetros said:

    A few weeks ago. I think, you were speaking with a chef and he was talking about, I believe it was herb infused lard for a spread etc at his restaurant. What is the name of the restaurant????
    THANKS A BUNCH

  • hells said:

    Hi Tom,

    We think it's Ilan Hall from the Gorbals: http://www.kcrw.com/etc/programs/gf/gf110416matzo

    Let me know if that helps.

    Harriet

  • barbs said:

    Evan: where can we find Lemon Cucumbers at the Santa Monica farmers market ? Help!

  • KarenV said:

    Trying to find the dappledandy recipe with sage yogurt but can't. Please help.
    Thanks.

  • Rick N said:

    Have you ever covered matsutake mushrooms? It's that time of year when they are available. I've never found it at a farmers market in so cal but did see it up in Seattle once.

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  • Mart said:

    Evan, do you have a recipe of the cheez dip at Belly? Would like to try but living in Italy……purtroppo…… Any hints would be wellcome. Great show btw will do my best to keep it on the road!

    Saluti!

  • Paul Zibton said:

    I love your program! Recently I've heard you referring to Coachella and thought you might want to know that it is pronounced "co-chell-a" rather than "co-A-chell-a." All the best to you. Paul in Palm Springs.

  • Deborah said:

    Love the program. However, I was shocked that you didn't know that lettuce can be an ingredient in soup. The best fresh pea soup (right now is the perfect time to make it) has lettuce and spring onions in it.

    Bon appétit.

  • Robert said:

    I just listened to a podcast of your interview with the curator from NY Public Library. I am ADDICTED to transcribing these old menus. I can't wait until we get out of Prohibition era so that I can check out the fun cocktail lists

  • Yvonne said:

    Hi Evan
    Have you tried Marionberries from Oregon, they are the very best berries for pies or anything else.
    The Fritos in the bag snack have been served in California since the beginning of Fritos, probably 70 years. The true name for them us Pepperbellies.
    Thanks,
    Yvonne

  • localfoodandwine said:

    Hi Evan – Love your show! … If you ever want to do a broadcast from Paris (France) look me up – I'd love to show you around the city's best Foodie neighborhoods and highlights.
    cheers – Paige – Local Food And Wine

  • Jcs said:

    I enjoy your show, but found Jonathan Gold's comment that the Taiwanese breakfast he was describing to appear "revolting" bordering on offensive. In spite of the fact that he described the food as tasting good, that sort of negative aesthetic judgement appeared narrow minded and somewhat ethnocentric. It stood out to me as I recollect Mr. Gold as having described some other Asian food stuff as being "foul" and in place of explaining the culinary merits upon which he based his criticism, made the sweeping generalization that your listening audience would not enjoy it.
    I appreciate the efforts to introduce other food cultures to your listening audience, and am often inspired and intrigued by many of the topics covered in your show, but to have such a severely close minded, and apparently biased viewpoint on the taste and aesthetics of another culture seems antithetical to the spirit of your show.
    Much of your listening audience belongs to the other cultures (and those respective food cultures), that your show is addressing. In certain situations, this audience may be as, if not more, educated, than your correspondents with regards to their world culinary experiences and, as a result, might find those types of disparaging remarks disagreeable. It is something to keep in mind.

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  • Kassenrollen said:

    Taking my whole family members. Wear loose clothes is all I’m able to say.

  • Castelmaure n°3 said:

    Petite tart with the French. Leek pie and bacon. http://blogs.kcrw.com/goodfood/pieaday/

  • Kevin Mousser said:

    how several individuals entered this competition ?

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    Check out the citrus tasting event this Saturday at Sunkist Headquarters in Sherman Oaks. It's part of the monthly meeting of the Citrus Label Society. There will be original citrus labels for sale from 10 and the citrus tasting goes from around noon till 1. The public is welcome. Also, I'll be there signing my book, "Lemon: A Global History." — Toby Sonneman

  • katalog said:

    When I originally commented I clicked the -Notify me when new comments are added- checkbox and now each time a comment is added I get 4 emails with the same comment. Is there any manner you possibly can take away me from that service? Thanks!

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    I love all of your LA restaurant recommendations. I'll be traveling there this weekend
    and need some tasty restaurant suggestions for large groups, including children. We will be a total
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