Good Food
By KCRW
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Image by KCRW
Category: Society & Culture
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Subscribers: 434
Reviews: 1
Episodes: 100
indiecognition
Aug 24, 2021
A great podcast not just about good food, but more importantly the great people who grow, harvest, cook, serve, and enjoy food. Host Evan Kleiman clearly loves the peoole, places, foods, and stories she features. And for people in the LA Region, there is a bit of a local focus that would be even more rewarding (I live on the opposite side of the country, and this is still one of my favorite podcasts).
Description
Evan Kleiman is your guide to the best cooking and eating
| Episode | Date |
|---|---|
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Unpacking the MAHA agenda
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Sep 05, 2025 |
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Cool down with paletas, ice cream & room temp food
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Aug 29, 2025 |
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Any which whey: America's protein obsession
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Aug 22, 2025 |
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The greatest grocery store eats
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Aug 15, 2025 |
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What's behind the historic honeybee hive die-off?
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Aug 08, 2025 |
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Preserving culinary traditions amid war and violence
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Aug 01, 2025 |
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Glorious galettes with peak summer fruit
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Jul 25, 2025 |
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It’s the end of the world as we know it… are we fine?
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Jul 24, 2025 |
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A California road trip with cheese, tuna, and Basque food
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Jul 18, 2025 |
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Pakistani mangoes and the man who sells them
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Jul 11, 2025 |
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2025 James Beard award winners
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Jul 04, 2025 |
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How's California's wine industry doing?
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Jun 27, 2025 |
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ICE raids on taqueros, Creole cooking, the food of displacement
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Jun 20, 2025 |
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Barbecue, condiments, pozole
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Jun 13, 2025 |
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Queer food, the Pan-American Highway, chorizo
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Jun 06, 2025 |
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Matcha, steelhead trout, the women of barbecue
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May 30, 2025 |
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Cocktails in cinema, vintage spirits, absinthe, liqueur history
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May 23, 2025 |
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Roy Choi, Caribbean flavors, cherries
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May 16, 2025 |
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The multigenerational Korean kitchen, night fishing, cooking seafood
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May 10, 2025 |
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Tequila, margaritas, salsa, and food dyes
|
May 02, 2025 |
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Baking basics, Torture Orchard, Iranian food, sorrel
|
Apr 25, 2025 |
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Buying in bulk, Trader Joe's, Costco
|
Apr 18, 2025 |
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Matzo, Joan Nathan, Italian Easter desserts
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Apr 11, 2025 |
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Restaurant kids, Balkan & Hungarian recipes, green almonds
|
Apr 04, 2025 |
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Sacred meals, absinthe, undercover dining at the CIA
|
Mar 28, 2025 |
|
The legacy of Edna Lewis, birria, microplastics
|
Mar 21, 2025 |
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Nowruz, cabbage, agricultural policy, whales vs. crabs
|
Mar 14, 2025 |
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The legacy of Socorro "Mama" Herrera, Panda Inn reopens, chicories
|
Mar 07, 2025 |
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Ramadan, the new who’s who in national food policy, seed oils
|
Feb 28, 2025 |
|
Homestyle Chinese cooking, spiny lobster, makgeolli
|
Feb 21, 2025 |
|
Lab-grown chocolate, bird flu, beans, egg substitutes
|
Feb 14, 2025 |
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Dates, candied fruit, maple syrup
|
Feb 07, 2025 |
|
League of Kitchens, immigration raids, Indonesian cooking
|
Jan 31, 2025 |
|
Post-fire soil safety, Lunar New Year, fine China
|
Jan 24, 2025 |
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Eaton and Palisades Fires: Wildfire aid and the road to recovery
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Jan 17, 2025 |
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Seaweed, dining predictions, plant-forward cooking
|
Jan 10, 2025 |
|
René Redzepi and Michael Pollan
|
Jan 03, 2025 |
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The Best of Good Food – 2024
|
Dec 27, 2024 |
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Kwanzaa, Shabbat, meat pies, cake
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Dec 20, 2024 |
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Aged eggnog, women and cocktails, liqueurs
|
Dec 13, 2024 |
|
Gifting cookbooks, Southern foodways, Japanese cooking
|
Dec 06, 2024 |
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Vegging out over the long weekend
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Nov 29, 2024 |
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Turkey, wine, pumpkin pie – it must be Thanksgiving
|
Nov 22, 2024 |
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Wild turkey, baking ingredients, Chinese breakfast
|
Nov 15, 2024 |
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Cookies, millennial farming, fast food and the African American community
|
Nov 08, 2024 |
|
No-knead bread, see-through mice, soda science
|
Nov 01, 2024 |
|
Diwali desserts, gothic recipes, great tacos, preserved fruit
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Oct 25, 2024 |
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Italian sweets, chocolate, vanilla, jujubes
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Oct 18, 2024 |
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Gerrymandering, baking tweaks, LA-style pizza
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Oct 12, 2024 |
|
Syrian refugee cookbook, baking for happiness, the future of food
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Oct 04, 2024 |
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Rosh Hashanah, child labor, a culinary memoir
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Sep 27, 2024 |
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Chasing the Watermelon Man (from KCRW's Lost Notes)
|
Sep 27, 2024 |
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Ottolenghi comfort food, croissants, lettuce
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Sep 21, 2024 |
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Cocktail recipes, ancient beers, forever chemicals
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Sep 13, 2024 |
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"Sideways" turns 20, Iranian wine, Arizona water
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Sep 06, 2024 |
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Seed saving, dosirak, school lunch, the art of the midday meal at work
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Aug 30, 2024 |
|
Coastal summer cuisine in Greece, Italy, and France
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Aug 23, 2024 |
|
Restaurant reservations and economics, tacos, melons
|
Aug 09, 2024 |
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Greek cuisine, prison labor, eating with Memo Torres
|
Aug 02, 2024 |
|
Gastrodiplomacy, Ruth Reichl, Judith Jones
|
Jul 26, 2024 |
|
Tortilla extortion, Italian snacks, LA Times Restaurant of the Year
|
Jul 19, 2024 |
|
Making pizza at home, taking a dip, eating poison oak
|
Jul 12, 2024 |
|
James Beard Award winners
|
Jul 05, 2024 |
|
The history of refrigeration, ice cream, gelato
|
Jun 28, 2024 |
|
The Indian diaspora, the life of Fu Pei-mei, California salmon ban
|
Jun 21, 2024 |
|
Caribbean food, a move to France, cooking outdoors
|
Jun 14, 2024 |
|
Lebanese cuisine, beer hiking, the return of Vespertine
|
Jun 07, 2024 |
|
'Bethlehem,' a farming meeting of the minds, asparagus
|
May 31, 2024 |
|
Veggie burgers, onions, Asian plant-based recipes
|
May 24, 2024 |
|
Trader Joe's private label, sheet pan recipes, avocados
|
May 17, 2024 |
|
Michael Pollan’s long, strange trip exploring food and psychedelics (from "Life Examined")
|
May 14, 2024 |
|
Global eaters, planet-saving recipes, the unpaid labor of motherhood
|
May 10, 2024 |
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Drinking in film, vintage spirits, world barista championship, cherries
|
May 03, 2024 |
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Koreaworld, gas station cookies, vegan pie, pasta shapes
|
Apr 26, 2024 |
|
Apple pie, green almonds
|
Apr 19, 2024 |
|
Recipes from Gaza, berry pie, green almonds
|
Apr 12, 2024 |
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Onions, hand pies, Bangladeshi cuisine
|
Apr 05, 2024 |
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Orange yolks, French omelets, backyard chickens
|
Mar 29, 2024 |
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BONUS: Arielle Johnson talks Flavorama (Extended Interview)
|
Mar 22, 2024 |
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The science of flavor, the taste of tap water, Asian vegetarian
|
Mar 22, 2024 |
|
Ramadan, plastic bags, gluten-free cooking, feminist restaurants
|
Mar 15, 2024 |
|
Black Appalachian cooks, Maydan, shochu
|
Mar 08, 2024 |
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Gene editing, condiments, chai as compassion, corn as fuel
|
Mar 01, 2024 |
|
Food of Tigray, reality show contestants, the life of a dish
|
Feb 23, 2024 |
|
Water in Tulare, where to eat with Memo Torres, Market Match in jeopardy
|
Feb 16, 2024 |
|
Juliette Binoche on 'The Taste of Things,’ Asian food at Costco, chocolate
|
Feb 09, 2024 |
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Rice, tainted applesauce, Texas barbecue
|
Feb 02, 2024 |
|
Afghan cuisine, LA restaurant closures, Hmong cooking
|
Jan 26, 2024 |
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Soil, the future of farming, policing avocados
|
Jan 19, 2024 |
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Eating for mental health, hospitality, tipping, new food laws
|
Jan 12, 2024 |
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Encore: The life and times of Lalo García: Immigration, deportation, reconciliation
|
Jan 05, 2024 |
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Best of 2023 — Spearfishing, unconventional winemaking, (kinda) camping
|
Dec 29, 2023 |
|
The history of Chinese food, Cantonese cuisine, Genghis Cohen
|
Dec 22, 2023 |
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Heirloom grains, Filipino bakes, Bill Addison picks LA's best restaurants
|
Dec 15, 2023 |
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Baking with Nancy Silverton, chili crisp, extracts
|
Dec 08, 2023 |
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Best cookbooks of 2023, memories of Nigeria, cooking through grief
|
Dec 01, 2023 |
|
"High on the Hog" returns, streaming leftovers, kombucha
|
Nov 24, 2023 |
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Thanksgiving — Sides turned mains, turkey, wine, stuffing, and pie
|
Nov 17, 2023 |
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Cuyama carrot boycott, Indian in Artesia, how to cook pasta
|
Nov 10, 2023 |
|
That's Entertainment! — Cocktails, cubes, company, cake
|
Nov 03, 2023 |