Good Food

• Cathy Park of The Infatuation feasts on her favorite part of a Korean meal.
• Chef Chuy Cervantes from San Damian shops the farmer's market for lemon cucumbers.

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In this bonus episode of Good Food, Marion Nestle and Helena Bottemiller Evich unpack the current state of public health amid the nation’s collective stomach bug  – cyclospora.

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• Emiko Davies builds the backbone of the Japanese pantry.
• Chef Tadashi Ono and food writer Harris Salat have spent nearly two decades exploring that soulful side of Japanese cuisine together, compiling simple seasonal recipes that generations of families have relied on.

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• Chef Saeng Douangdara on the dips, ferments, and family history behind Lao cuisine.
• At the farmers market, RVR bartender Nina Wongsuwat shops for plums for a seasonal negroni.

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• Time traveling to 1980s New York, Dylan Gottlieb explores how Yuppies forged the food culture we now take for granted.
• Chef Eddie Huang discusses the pain of writing his first novel and the joy of seeing his beloved Knicks win it all.

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• Khushbu Shah wakes up our wanderlust with global breakfast across LA.
• At the farmers market, Wilde's chef Natasha Price shops for Jimmy Nardello peppers while Beylik Farms shows off a gorgeous array of peppers.

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• Chef Nephi Craig shares how cooking became a lifeline in his sobriety and the work he does in and out of the kitchen.

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• Bill Addison gets his kicks by dropping into his favorite spots along legendary Route 66.
• Chef Tyler Burges of Bengara hits the farmers market to make his tomato agedashi.

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• Madhushree Ghosh uses Punjabi food as a roadmap through migration, memory, and identity.

• Julia Child Foundation fellow Janek Schaller reports on citrus greening disease, which is devastating backyard fruit trees.

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• Psychotherapist and Ottolenghi Test Kitchen recipe developer Helen Goh incorporates baking into a meaningful life.
• Culinary anthropologist Ozoz Sokoh explores the cuisine of Nigeria.

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• At Orion Bar in Brooklyn, Irene Yoo and her husband, Nick, get playful with soju and upend Korean alcohol traditions.
• Leslie Soble explores the food in prisons and jails, where hunger and malnourishment coexist with shocking levels of food waste. 

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• This week on Good Food: Farideh Sadeghin relishes her research into the history of hot dogs.
• Lopes Family Farms brings ducks and rice to the farmers market while Jesse Brawner uses that rice in the brews at Sawtelle Sake. 

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• George Motz updates "Hamburger America," cataloging the best burgers at diners, roadside stands, and family restaurants.
• Alex Tatusian recreates a legendary burger from Baghdad, served at a British social club on the Tigris. 

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• Forget the rest, Ella Quittner is obsessed with finding the best versions of classic recipes.
• Khushbu Shah heads to Hollywood to review Padi, a new Indonesian restaurant.

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• Noah Galuten commands the grill on Father's Day and through the rest of barbecue season.

• Partners in business and life, Claire Wadsworth and Nikki Hill opened the oasis La Copine in the Mojave desert.

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• Kenji Suzuki shares how Suehiro, a longtime Japanese restaurant in Little Tokyo, has survived changing tastes, changing times, and a changing neighborhood.
• The weekly market report with Keith Corbin of Alta. 

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• Andre Fowles brings Jamaican dishes from the streets of Kingston to the home kitchen.

• Top Chef alum Nelson German brings a chef’s eye and his Dominican heritage to his cocktails.

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• Omer Al Tijani paints a picture of Sudanese cuisine outside the country's historical associations with war, famine, and poverty.
• At farmers markets, John Tenerelli is bringing apricots and Nicole Rucker is using them in delicious desserts. 

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• Growing up between San Diego and Mexico, Claudette Zepeda's food story wasn't divided between cultures. It was born from their overlap.

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• Julia Child Foundation fellow Janek Schaller demystifies composting in LA, as he follows the green bins to the processing facility and back to the farm.
• Jeff Chu meditates on life's biggest questions while tilling the soil.
• In the award-winning documentary Finding Edna Lewis, Deb Freeman traces the life of the famed Southern chef who wrote The Taste of Country Cooking.
• Chef Andrew Ponce uses cactus from Cabral Farms in creative ways.

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• Domenica Marchetti bakes the regional cookies of Italy. 
• Giulia Scarpaleggia moves beyond pasta as she cooks vegetables the Italian way. 
• Mariana Velásquez assembles a deconstructed pie bar worthy of a long weekend. 
• At farmers markets, an unusually warm spring means melons in May.

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• Tortilla Española, gambas al ajillo, and Basque cheesecake — José Andrés looks to classic recipes in his new cookbook, Spain My Way. 
• For more than 40 years, Simply Wholesome, a Black-owned health food store and cafe, has been selling everything from ayurvedic supplements to Jamaican patties. Founder Percell Keeling and his daughters, Ayanna and Mia, join us for "In The Weeds."

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• Ham El-Waylly, who began his career at Michelin-starred restaurants, rethinks home cooked meals with all their comfort and nostalgia.
• When his mother died suddenly in 2023, comedian Gus Constantellis revisited her recipes while grieving her loss.
• Long before the sun is up, Roxana Jullapat flips on the lights at Friends & Family, where the baked goods glow with the colors and textures of whole grains.
• Farmers market favorite Peads & Barnetts opens a store in West LA.

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• Kelly A. Spring peels back the tin on SPAM, the divisive meat that's been crucial to American diplomacy and multiple war efforts.
• Alana Kysar shifts the focus from seafood and pork to produce in her Hawaiian dishes.
• Khushbu Shah weighs in on LA's bagel boom.
• The Hollywood Farmers Market celebrates 35 years. 

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• Javier Cabral and Memo Torres hunt down the best tacos in Los Angeles for Taco Madness.
• Tostadas, tetelas, tamales —  Jorge Gaviria shares a dose of Vitamina T, Mexico's unofficial food group.
• Crystal Wahpepah weaves together stories and intertribal recipes from Oakland's Native American communities.
• Peaches aren't yet in season but you can get a taste with peach leaves, which chef Harry Posner is using in a dessert.

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