Try this recipe for a savory pie from South Africa.
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Nothing says authenticity in today’s food world than returning to the past.
But this is also the age of Big Data, and computer-driven farming equipment is changing the way our crops are produced and the way growers relate to their land.
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Kale and quinoa have spread far and wide, but food trends don’t move at the same pace for everyone. The kosher community faces unique challenges in adopting more sustainable and artisanal ways of eating.
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Cookbook author Martha Rose Shulman says savory pies are a great opportunity to eat plants without using the V word.
“I wish that wasn’t a word because it implies there’s this country called Vegetaria.”
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Martha Rose Shulman was focusing on vegetables back when most vegetarian cooks were structuring their meals around brown rice and butter. She talks vegetarian history with Evan on this Saturday’s show.
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Prison food, as you might guess, is terrible.
So inmates improvise better meals, stealing basil from the therapy garden to make pesto and soaking macaroni in water to create dough for dumplings.
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This week on the show, we talk with the Coolhaus ladies, Natasha Case and Freya Estreller, about their wild ice cream flavors – like Fried Chicken and Waffles Ice Cream, which comes with a cayenne-spiced caramel.
With antibiotic-resistant bacteria a growing concern around the world, American and Canadian authorities regularly analyze a handful of food products – mostly commercial meats – for contaminants.
But University of Saskatchewan professor Joel Rubin wondered about all the foods that don’t receive testing.
A package of squid gave him – and us – something to worry about.
Music To Cook By »
Every week, Good Food’s Music Supervisor Gary Mecija suggests a song to cook by.