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A Handy Chart that Compares Shower Minutes to the Water it Takes to Grow Our Favorite Foods

Posted February 27, 2015 by | 0 Comments | ]
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Forty percent of food in the U.S. goes uneaten. Considering that 80% of the fresh water we have is used to grow food, that means we are throwing away a tremendous amount of water.

Recent Shows, Recipes »

Recipe: Crispy Sesame Waffled Kale

Posted February 19, 2015 by | Comments Off | ]
Crispy Sesame Kale

Have you ever thought, if only I could make kale chips right now…but all I have is a bunch of kale, and this waffle iron?!

You’re in luck!

Good Food on the Road, Restaurants »

Jonathan Gold Reviews Fang’s Kitchen in Monterey Park

Posted February 13, 2015 by | 1 Comment | ]
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Jonathan Gold is the Pulitzer Prize winning food writer for the LA Times. This week he reviews Fang’s Kitchen, a new Sichuan restaurant in Monterey Park.

Audio »

Prison Dairies Provide Milk and Eggs for Those Behind Bars

Posted February 13, 2015 by | 2 Comments | ]
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Roughly six percent of California’s inmates work in food production while behind bars. Their jobs range from coffee roasting to almond farming to milk production. In her story for Good Food, Lisa Morehouse set out to discover where all this food goes and more importantly, how does it taste?

Audio, Recipes, Restaurants »

Recipe: Brooks Headley’s Sbrisolona

Posted February 13, 2015 by | Comments Off | ]
Fancy Desserts_Sbrisolona

In his interview with Evan Kleiman, Headley describes his affinity for the Italian sbrisolona, which he describes as a “crumbly cake-cookie hybrid.” Evan Kleiman suggests using it as a crumble on bar cookies or in place of crumble on a chocolate pie. Below is an excerpt from the book and a recipe.

Good Food on the Road, Restaurants »

Jonathan Gold Embraces the New and the Old in Chinatown

Posted February 5, 2015 by | 2 Comments | ]
Photo: Antoine Taveneaux

Jonathan Gold is the Pulitzer Prize winning food writer for the LA Times. Last month he wrote an article for the paper declaring Chinatown the hottest restaurant district in Los Angeles. This week on Good Food he discusses the newcomers as well as his old standbys.

Farmers Market, Recipes, Vegetarian »

Recipe: Roasted Carrots with Carrot Top Pesto

Posted February 5, 2015 by | 2 Comments | ]
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This week on the market report Laura Avery talks to Michael Fiorelli, chef and partner at Love & Salt in Manhattan Beach. Fiorelli utilizes the whole carrot for this dish. He combines the carrot tops with herbs and preserved lemon to make a carrot top pesto that dresses his roasted carrots.

Audio, Photos »

Celine Clanet Photographs the Reindeer Herders of Northern Norway

Posted January 23, 2015 by | Comments Off | ]
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French photographer, Celine Clanet, originally traveled to northern Norway as a tourist and has returned in subsequent years to document the area and its people. The Sami people in this photo series spend the winter herding reindeer.

Cookbooks, Recipes »

Recipe: Evan’s Rigatoni with Pancetta and Borlotti Beans

Posted January 23, 2015 by | 1 Comment | ]
PASTA FOR HUBSPOT

This is a favorite from my book Pasta Fresca. It’s a simple farm-style sauce, combining pancetta, beans, and pasta, that is quick to make yet satisfies as much as any ragù

Audio, Good Food on the Road, Restaurants »

Jonathan Gold Walks us Through Sixteen Courses at Noma Japan

Posted January 23, 2015 by | 4 Comments | ]
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Noma Japan is a five week pop up during which chef Rene Redzepi moved his entire restaurant – the decor, the chefs, the servers, even the dishwasher – to the Mandarin Oriental hotel in Tokyo. Fifty eight thousand people tried to get a reservation. But guess who scored a table?

Jonathan Gold, the Pulitzer Prize winning food writer for the LA Times walks us through sixteen courses at Noma Japan.

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