“Wash your hands” is a universal mantra now more than ever. One man meditatively uses soap and water to create a little zen while completing the kitchen’s dirtiest task. Meanwhile, coronavirus is impacting school lunch programs and farmers.

“Wash your hands” is a universal mantra now more than ever. One man meditatively uses soap and water to create a little zen while completing the kitchen’s dirtiest task. Meanwhile, coronavirus is impacting school lunch programs and farmers. 

Good Food

Soap, water, and washing up

The restaurant business has always been like those circus funhouse mirrors. What the diner sees is distorted -- not the reality that owners deal with. Due to a wave of food delivery services and elaborate hot bars in grocery stores, traditional restaurants are having to look at their bottom lines and bob and weave with the times. We also talk about the link between the Academy Award-winning film Parasite and fried chicken, and  drinking all things French.

The restaurant business has always been like those circus funhouse mirrors. What the diner sees is distorted -- not the reality that owners deal with. Due to a wave of food delivery services and elaborate hot bars in grocery stores, traditional restaurants are having to look at their bottom lines and bob and weave with the times. We also talk about the link between the Academy Award-winning film Parasite and fried chicken, and  drinking all things French.

Are restaurants over?

From the lab to the garden, Benjamin Aldes Wurgaft and Bryant Terry explore proteins through a meat-free lens. Jennifer E. Gaddis documents the changing role of the school lunch lady. Plus: an ode to leap year with Chef Donald Link.

From the lab to the garden, Benjamin Aldes Wurgaft and Bryant Terry explore proteins through a meat-free lens. Jennifer E. Gaddis documents the changing role of the school lunch lady. Plus: an ode to leap year with Chef Donald Link.

Meat alternatives, school lunch

Simplicity, tradition, and seasonality are all hallmarks of Japanese eating.  We hear about the artisans who are keeping ancient techniques alive and the ways homecooks can benefit from their passion. Plus, we travel to Little Tokyo for a weekly restaurant review.

Simplicity, tradition, and seasonality are all hallmarks of Japanese eating.  We hear about the artisans who are keeping ancient techniques alive and the ways homecooks can benefit from their passion. Plus, we travel to Little Tokyo for a weekly restaurant review.

Japanese food artisans

In the turbulent days after the assassination of Martin Luther King Jr., white McDonald’s franchisees fled their inner-city locations. How did the fast food company emerge as a community hero then and subsequently, following the 1992 L.A. Riots and Ferguson in 2014?  Plus: in the produce popularity contest, beans are winning.

In the turbulent days after the assassination of Martin Luther King Jr., white McDonald’s franchisees fled their inner-city locations. How did the fast food company emerge as a community hero then and subsequently, following the 1992 L.A. Riots and Ferguson in 2014?  Plus: in the produce popularity contest, beans are winning.

McDonald’s in black America and cool beans

Maria Zizka suggests making dinner together at home is the real romantic move for V-Day. Amanda Shapiro reflects on her summer of attempting to date sans alcohol. Plus: Gideon Bower’s unofficial history of edible underwear.

Maria Zizka suggests making dinner together at home is the real romantic move for V-Day. Amanda Shapiro reflects on her summer of attempting to date sans alcohol. Plus: Gideon Bower’s unofficial history of edible underwear.

Cooking for two, dating sans alcohol, and edible underwear

Frieda Caplan and Woody Phillips rose to the top of their fields in Los Angeles, ushering in exotic produce and barbecue, respectively. We look at how they cemented their place in our city’s culinary history. Plus: Lior Lev Sercarz adds a bit of spice to home cooking.

Frieda Caplan and Woody Phillips rose to the top of their fields in Los Angeles, ushering in exotic produce and barbecue, respectively. We look at how they cemented their place in our city’s culinary history. Plus: Lior Lev Sercarz adds a bit of spice to home cooking.

Remembering produce and BBQ pioneers, and learning to blend spices

Fergus Henderson introduced nose-to-tail eating over two decades ago. We talk with Josh Niland, an Aussie chef who is cooking fin-to-fin, working with every part of the fish. And we’ll stay near the coastline and dive into shrimp and abalone. Plus: Pucker up with a visit to the Altadena Farmers’ Market where limes are in season.

Fergus Henderson introduced nose-to-tail eating over two decades ago. We talk with Josh Niland, an Aussie chef who is cooking fin-to-fin, working with every part of the fish. And we’ll stay near the coastline and dive into shrimp and abalone. Plus: Pucker up with a visit to the Altadena Farmers’ Market where limes are in season.

Seafood, citrus, and celebrating Lunar New Year

This week we’re looking at several films from 2019 in which food was a subtle yet powerful storytelling device. Plus: we’re looking at the never-ending quest for a hangover cure.

This week we’re looking at several films from 2019 in which food was a subtle yet powerful storytelling device. Plus: we’re looking at the never-ending quest for a hangover cure. 

Cinematic food and hangover cures

It’s the last show of the year, which it’s time for our annual look back at some of our favorite food stories! From menu psychology, to Salvadoran food, to cooking with scraps, 2019 was a year to remember.

It’s the last show of the year, which it’s time for our annual look back at some of our favorite food stories! From menu psychology, to Salvadoran food, to cooking with scraps, 2019 was a year to remember. 

Our favorite food stories of 2019

For some Angelenos, there’s no greater gift during the holidays than a steaming hot tamale. We’re also looking at some fascinating developments in the produce world, including the comeback of an ancient spud. Plus: an organization fighting food waste and hunger at the same time.

For some Angelenos, there’s no greater gift during the holidays than a steaming hot tamale. We’re also looking at some fascinating developments in the produce world, including the comeback of an ancient spud. Plus: an organization fighting food waste and hunger at the same time. 

Holiday tamales, a tuber revival, fighting food waste

The LA Times 101 restaurant rankings are here. Yale historian Paul Freedman traces the history of American cuisine. Journalist Charlotte Druckman shares what she learned from more than 100 women in the food world. Plus: a look at the surprising connections that take you from one recipe to another.

The LA Times 101 restaurant rankings are here. Yale historian Paul Freedman traces the history of American cuisine. Journalist Charlotte Druckman shares what she learned from more than 100 women in the food world. Plus: a look at the surprising connections that take you from one recipe to another. 

LA Times 101, American cuisine, women on food

The holidays are fast approaching, which means it’s time to learn about the year’s best cookbooks. We’re also learning about other gift ideas for the food lover in your life. Plus: chef Jet Tila joins us to discuss the closure of his family’s Bangkok Market after 47 years in LA.

The holidays are fast approaching, which means it’s time to learn about the year’s best cookbooks. We’re also learning about other gift ideas for the food lover in your life. Plus: chef Jet Tila joins us to discuss the closure of his family’s Bangkok Market after 47 years in LA. 

2019 Gift Guide: Books and Beyond

Sean Brock speaks on the past and future of Southern cuisine. We learn about the origins of eggnog and talk with a self-described “Mississippi vegan.” Plus a look back at two centuries of African-American cuisine.

Sean Brock speaks on the past and future of Southern cuisine. We learn about the origins of eggnog and talk with a self-described “Mississippi vegan.” Plus a look back at two centuries of African-American cuisine.  

The many faces of Southern cuisine

It’s holiday baking season! Shauna Sever saw local baking traditions through fresh eyes when she moved back to the midwest. Third-generation baker Apollonia Poilane talks about maintaining her family’s tradition of excellence. Plus: we’re talking vegan Thanksgiving pie with Genevieve Ko.

It’s holiday baking season! Shauna Sever saw local baking traditions through fresh eyes when she moved back to the midwest. Third-generation baker Apollonia Poilane talks about maintaining her family’s tradition of excellence. Plus: we’re talking vegan Thanksgiving pie with Genevieve Ko.  

Midwest baking, Poilane, and vegan Thanksgiving

Evan Kleiman's taste of life, culture and the human species.

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Good Food

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