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 into a whole week of meals. Professor Bartow Elmore spent a decade researching the troubling and jaw dropping history of Monsanto and the company’s impact on how America eats. Computer engineer, recipe developer, and blogger Amisha Dodhia Gurbani uses California ingredients to modernize traditional Indian recipes. At the farmer’s market, Valerie Gordon shops for the makings for her pumpkin pies. 

Good Food

Baking with Dorie, grains, legumes, and Monsanto

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, Sandor Katz logs his fermentation romp around the world. Closer to home, Alex Hozven of The Cultured Pickle Shop in Berkeley talks about how she started producing kraut before the trend to pickle everything within arms reach caught on. Across the Bay, chef Heena Patel recalls childhood memories of Diwali as she prepares her restaurant menu. Finally, correspondent Gillian Ferguson does a double take of Tahitian squash at the farmer’s market.

Black food, fermentation, Diwali, and squash

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, including the construction of altars and the significance of offerings left to welcome back the souls of deceased relatives. This week’s “In the Weeds” features Jonathan Yang, who opened Thank You Coffee in Chinatown to give back to the community and draw people back to legacy businesses. Christine Tran of the Los Angeles Food Policy Council explains a new county report showing better food insecurity statistics but trends with unemployment rates. Finally, Naomi Shim is making pastry with farmer’s market pears.

Ghanaian food, Halloween prep, sugar skulls, pears

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. Burritos La Palma is the winner of this year’s Great Tortilla Tournament of Champions, and owner Albert Bañuelos has been receiving congratulations from Jerez, where his father started the tortilleria over 40 years ago. At the farmer’s market, a Mexican delicacy known as huitlacoche is making a rare appearance. Kristina Cho uses her background in architecture to bake a perfectly versatile milk bread. There’s no looking back for pastry chef Hannah Ziskin who opened the doors of House of Gluten during the pandemic, and shares what’s next for “In the Weeds.” Finally, LA Times restaurant critic Bill Addison visits Agnes in Pasadena.

Korean vegan, Golden Tortilla winner, huitlacoche, milk bread

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 picks for top boba spots in the San Gabriel Valley. Luv 2 Eat chefs Noree Pla and Fern Kaewtathip brought their Thai cuisine from Phuket to Hollywood, and chronicle their journey in this week’s “In the Weeds.” Chef and restaurateur Peter Hoffman explains why restaurants and diners need to work together to improve the industry. It’s date season at the farmer’s market. Finally, LA Times restaurant critic travels to Little Ethiopia for a global pop-up.

The Fuerte Four, boba, Thai in Hollywood, dates

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 battle with the city to keep their family business called La Gloria, which has been making flour tortillas since 1954. Gustavo Arellano returns to share the Eso 8 in the flour and corn brackets of the Great Tortilla Tournament of Champions. H. Claire Brown reports on herbicide’s losing battle against superweeds. LA Times restaurant critic Bill Addison bites into an array of savory pancakes in Koreatown. And quince is having its day at the farmer’s market.

Kitchen hacks, The Eso 8, superweeds, savory pancakes

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 battle with the city to keep their family business called La Gloria, which has been making flour tortillas since 1954. Gustavo Arellano returns to share the Esso 8 in the flour and corn brackets of the Great Tortilla Tournament of Champions. H. Claire Brown reports on herbicide’s losing battle against superweeds. LA Times restaurant critic Bill Addison bites into an array of savory pancakes in Koreatown. And quince is having its day at the farmer’s market.

Kitchen hacks, The Esso 8, superweeds, savory pancakes

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 on the business of food and why groceries are going to cost more through the end of the year. Gustavo Arellano is back with the annual Great Tortilla Tournament, which has been narrowed down to the Suave 16. Katerina Nitsou shares comfort food recipes from Macedonia that are perfect for the cooling forecast. LA Times restaurant critic Bill Addison discovers homestyle Lebanese recipes made from a kitchen in Hollywood. And market correspondent Gillian Ferguson tracks down guava and perilla at the Santa Monica Farmer’s Market that are ripe for this Indian Summer.

Soaring food prices, Macedonian cuisine, Lebanese pop-up, and tortillas

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 land and profiled in the book. “Farmers are living ancestors for Black people,” explains Baszile, whose personal history includes a connection to farming.  Clyde W. Ford provides a historical account of how the American government has failed Black farmers. Willie Earl Nelson and his son Adrain explain the discriminatory tactics deployed to deny Black farmers of capital to purchase land. O’Neal Bluefort remembers early days on his family’s tobacco farm and his grandfather’s final gift, and shares how he plans to continue his legacy. Baszile recounts a visit from her grandmother and her recipe for dirty rice. Finally, Naima Penniman, an activist behind Soul Fire Farm, reads her poem for future generations.

African American farmers, freedom dues and discrimination, dirty rice

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.” Iconic chef and restaurateur Alice Waters celebrates the 50th anniversary of the groundbreaking Berkeley institution, Chez Panisse. LA Times restaurant critic Bill Addison runs down the best breakfast burritos in the city. Finally, cue the sweet peppers at the farmer’s market.

School lunch, breakfast burritos, Chez Panisse turns 50, inflammation

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

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