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Good Food

A weekly Society and Culture podcast featuring Evan Kleiman
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Episodes of Good Food

Arts journalist Carolina Miranda asks in her essay remembering California native Joan Didion. Miranda recounts Didion’s reference of her family’s potato masher in her work, “Where I Was From.” Podcaster and author Cathy Erway recommends sprucin
Good Food looks back on the team’s favorite segments of the past year. In her acclaimed memoir “Crying in H Mart,” Michelle Zauner, who performs under the name Japanese Breakfast, recalls growing up in the Pacific Northwest and reconnecting wit
Winding down another year of the pandemic, Good Food looks back on the pivots, persistence, and perseverance of featured “In the Weeds” restaurants. Rashida Holmes brings the roti she first tasted visiting family in Barbados to the Arts Distric
Fish sauce is the backbone of South Asian cooking. Chef Diep Tran is using Red Boat Fish Sauce in everything from a breakfast banh mi to pasta marinara. Journalist Gab Chabran has his picks for the top holiday tamales across the city. Food writ
‘Tis the season for Good Food’s annual roundup of cookbooks. Celia Sack of Omnivore Books in San Francisco shares her recommendations for the bakers, vegans, and jammers on your list. One of her favorite comfort food how-to’s over the last year
The landscape of food media is diverse, and until recently the female voice has been faint and overshadowed by male counterparts. Writer and professor Mayukh Sen researches and reports on seven immigrant women who revolutionized how modern Amer
The long holiday weekend calls for time to veg out. If you had too many helpings of mashed potatoes on Thanksgiving, well it’s time to be a couch potato and tune into some of Good Food’s favorite movie segments from past years. Sanjay Rawal dir
The countdown to the Super Bowl of the food world has begun — Thanksgiving. It’s an imperfect holiday, rife with historical baggage, and a lot of likes and dislikes swirling around the table. However, it is the one holiday that is focused entir
Julia Child completely changed how Americans thought about cooking, and a new side of the culinary phenom is shown in the documentary by Julie Cohen and Betsy West.  Lien Ta announces that Here’s Looking At You is reopening in Koreatown and sha
It’s fall, so fire up the oven and get baking! Dorie Greenspan explores savory spins on classic sweet recipes. Former farmer and chef Abra Berens dives into grains, seeds, and legumes, with ideas on how to stretch a pot of boiled black beans in
James Beard Award-winning chef and educator Bryant Terry aims to bring BIPOC voices to the forefront of the culinary conversation and debuts the first output from 4 Color Books, the publishing imprint where he serves as editor-in-chief. Then, S
Chef and food justice activist Zoe Adjonyoh returns to Ghana to explore her cultural ancestry and gather recipes. Julia Sherman has entertaining ideas and candy alternatives for Halloween. Delilah Snell shares traditions of Día de los Muertos,
Attorney Joanne Lee Molinaro went vegan five years ago, modernizing the traditional Korean foods of her childhood and documenting the journey on TikTok as the Korean Vegan. She shares recipes and her family’s immigrant story in her new cookbook
The gloves are off as Gustavo Arellano breaks down the Fuerte Four finalists in the flour and corn tortilla categories leading up to Sunday’s final judging at Smorgasburg for the Great Tortilla Tournament. Food and travel journalist shares her
What’s the old adage — there’s no use crying over spilt milk? The same goes for burnt toast, according to Cal Peternell. He offers hacks and fixes for the most common kitchen flubs. Next, mother and daughter Maria and Cindy Vera share their bat
Eighteen months into the pandemic, the days of hoarding toilet paper are mercifully over. But that’s not to say there aren’t disruptions in the supply chain causing shortages on grocery store shelves, along with inflation. Laura Reiley reports
In her new book “We Are Each Other’s Harvest,” author Natalie Baszile brings together the narratives and histories of Black farmers in America. She co-hosts this edition of Good Food with Evan Kleiman, as they speak to those who are tied to the
Photographer Lucy Schaeffer captures the nostalgia and personal memories behind school lunch. Internal medicine doctor Rupa Marya and research professor Raj Patel discuss the disconnect between health and social justice in their book “Inflamed.
Whether cooking basmati, jasmine or red, everyone has a way to make rice. Measure up to the first knuckle? Wash until the water runs clear? Stovetop or rice cooker with bells and whistles? This week, Good Food gets granular with rice — how it's
Books and movies have acted as a balm during the pandemic. Food writing provides a sort of fantastical consumption that requires using your imagination and wonder. In a new film starring Nicholas Cage, creators Michael Sarnoski and Vanessa Bloc
Why would coffee smell like gasoline and fried chicken like garbage? People are experiencing troubling sensory side effects from COVID. Dr. Nancy Rawson of the  Monell Institute of Smell in Philadelphia explains the difference between anosmia a
Chef Jenee Kim of Park’s BBQ recalls opening the restaurant nearly two decades ago and how she persevered during the pandemic for a new edition of “In the Weeds.” Paul Greenberg has tips on lowering carbon emissions by consuming consciously. Ch
Chefs Ori Menashe and Genevieve Gergis pay homage to their Middle Eastern heritage in their sophomore restaurant cookbook, “Bavel.” In a year of hours clocked in the kitchen and embracing DIY projects, journalist Danielle Dreilinger traces the
Colombia, with its Carribean and Pacific coasts and Andres mountain ridges, has vast climates and Indigenous communities that influence its regional cuisines and flavors. This week, food stylist Mariana Velàsquez speaks about the essential, fre
This week, author and journalist Mark Arax chronicles the journey water takes in California, from the mountainous peaks and snow melts of the north, through the nut and fruit farms of the Central Valley, and up and over the mountain to the fauc
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