Good Food

Dora Herrera shares heartfelt memories of her mother, Socorro, the founder of Yucas Restaurant, celebrating her lasting impact on Los Angeles' culinary scene. Tejal Rao dives into the nostalgic reopening of Panda Inn and its significance in American-Chinese cuisine. Honor May Eldridge traces the journey of the Hass avocado, from cultivation to cultural icon. Chef Tu David Phu reflects on his family's history and the emotional power of food, while farmers market chicories gain attention for their ability to enhance dish balance.

Karen E. Fisher, a Professor at the University of Washington, shares heartfelt Ramadan stories from the Zaatari refugee camp, emphasizing communal cooking amid challenges. Helena Bottemiller Evich explores fresh shifts in U.S. food policy, including the transformative Maha movement. Dr. Christopher Gardener discusses the myths surrounding seed oils, providing insights about their dietary impact. Caroline Eden reflects on her culinary travels, revealing how food connects to culture and memory, and illustrates the importance of kitchen stories across different landscapes.

Eat Thai street food and maple tofu sticks while sipping makgeolli. Designer-turned-food-writer Kristina Cho celebrates her Chinese heritage with delicious and approachable recipes Bill Addison dives into pad see ew and other iconic Bangkok street food dishes at Holy Basil Chef Govind Armstrong cracks into spiny lobster while celebrating a popular Santa Monica Pier restaurant's 25th anniversary Dakota Kim embraces the modern boom in an ancient Korean drink — makgeolli. Monique King mourns the loss of Fox's, a family restaurant in Altadena, while trying to support her staff Pastry chef Sasha Piligian uses olive oil and farmers market citrus in a cake destined for a charity bake sale Sign up for our newsletter to stay up to date with all things Good Food! 

Gabriela Glueck, the Julia Child fellow, dives into the world of lab-grown chocolate, revealing its sustainable production methods. Apoorva Mandavilli discusses the rising threat of bird flu and its impact on food supply and egg prices. Genevieve Ko shares innovative egg substitutes like aquafaba and flax gel for cooking. Steve Sando, of Rancho Gordo, showcases the versatility of heirloom beans while sharing culinary tips. From chocolate alternatives to bean cooking secrets, this chat mixes science with culinary creativity!

Rawan Al-Khatib, author of "Hot Date," shares the rich cultural background of dates and their culinary uses. Edd Kimber, known for his small-batch baking, discusses creating intimate, delicious treats perfect for any occasion. Camilla Wynne delves into the art of making stunning candied fruit, while Peter Gregg recounts his adventures in maple syrup production, sharing both humor and insight. Together, they explore innovative recipes that elevate traditional flavors, celebrating the delightful ways these ingredients can inspire creativity in the kitchen.

An Altadena bar owner works to be a good neighbor while a cooking school taps home chefs from around the globe. After the Eaton Fire, Randy Clement, who owns Good Neighbor Bar, used wine delivery software to canvas Altadena, informing neighbors whether or not their homes had survived. Sergio Olmos reports on the recent immigration raids in Kern County. Lisa Kyung Gross founded the League of Kitchens Cooking School, where women from around the world act as instructors; now, they've compiled their recipes into a cookbook. Mother and daughter Patricia Tanumihardja and Juliana Evari Suparman share recipes from their Indonesian kitchen. Finally, Good Food looks back on a conversation with Slanted Door chef Charles Phan, who died unexpectedly last week. More at KCRW.com/GoodFood. And sign up for our newsletter!

New York Times reporter Rukmini Callimachi follows a Haviland pattern of china that has set the table for five generations of women. LA transplant Vanessa Anderson, aka The Grocery Goblin on Tiktok, documents the city by visiting its markets. Julia Van Soelen Kim shares advice for gardeners concerned about how ash from the Palisades and Eaton fires might impact their crops. Mother and daughter Hsiao-Ching Chou and Meilee Riddle prepare for the Lunar New Year with recipes from their new cookbook. Chef Travis Hayden lost his home in the Palisades Fire but is finding time to feed first responders and other fire victims.

We all saw it unfold in real time, some of us from our phones, others witnessing the devastation firsthand. Our beautiful, complicated, and geographically vast Los Angeles has been brought to its knees. Our heart goes out to everyone who finds themselves struggling and unmoored through all the types of loss, whether it be family, a home or a neighborhood. As the days have passed, one aspect of this tragedy has kept us going — the extraordinary kindness and generosity of the citizens of Los Angeles. This week, we speak with those affected by the Palisades Fire and the Eaton Fire, and those who have selflessly stepped up to help. Wendy Escobedo of World Central Kitchen explains how the organization mobilizes — with a little help from chefs and restaurateurs like Roy Choi, Kim Prince, and Greg Dulan — to feed evacuees and first responders. Christine Moore, owner of Little Flower in Pasadena, fought flames in her neighborhood and is now feeding the community while navigating her own displacement. Dina Samson offers perspective on how the fires are impacting LA's already struggling hospitality industry. Teddy and Andy Leonard, owners of The Reel Inn in Malibu, look back on their restaurant, which succumbed to fire after 36 years of selling seafood on the Pacific Coast Highway.

Julia Child reporting fellow Gabriela Glueck heads to Humboldt to speak with a community of seaweed evangelists. Brant Cox plays soothsayer and predicts what's on trend for restaurants in 2025. Joe Yonan proves that plant-based cooking is anything but boring. Heidi Pickman outlines the new licensing steps for home cooks who want to legally prepare foods to sell. "What if we slowed down and savored flavors, smells, and textures?" asks Betsy Andrews while considering the science behind pacing ourselves.  

In this excerpt from The Treatment, chef René Redzepi unpacks the complicated history of global ingredients in "Omnivore," an eight-part series for Apple+. Known for his examination of nature on the plate, Michael Pollan alters consciousness in this clip from Life Examined.