Good Food

The good, the bad and the ugly about our new dietary guidelines.

Marion Nestle reconsiders her seminal book What to Eat Now, two decades later.

Polina Chesnakova sneaks in a few comforting, cool weather recipes from the Caucuses.

Pyet DeSpain drew on her Native American and Mexican heritage to find a deeper purpose.

Cha McCoy shines a light on underrepresented wine regions and pairings for foods of the diaspora.

At the farmers market, Erika Chan of Kato shops for parsnips for dessert.

Connect with Good Food host Evan Kleiman on Substack.

Would you pay $1,500 for dinner?

René Redzepi explains how he's orchestrating Noma's LA residency and why it comes with such a hefty price tag.

Anna Ansari follows flavor down the Silk Roads.

Khushbu Shah knows where to get the best veggie burgers.

At the farmers market, Walter Manzke finds fun uses for chanterelles.

Connect with Good Food host Evan Kleiman on Substack.

AI might be making your groceries more expensive.

Reporter Eric Gardner explains how grocery stores are exploring "dynamic pricing," charging different people different prices for the same items.

Sean Sherman, the Sioux Chef, links the natural environments, traditions, and histories of Indigenous peoples across North America in his latest cookbook.

Krystle Hickman journeys through the world of California bees, one letter at a time.

Jason Cheng explains why his farm, Yao Cheng Farm in Camarillo, is dropping its organic certification.

Connect with Good Food host Evan Kleiman on Substack.

Amid the loss and devastation, there is resilience and hope.

We remember our friend Christine Moore, owner of Little Flower, who unexpectedly passed away this week.

Leah Ferrazzani of Ferrazzani's Pasta & Market tells the tale of multiple fires, pointing out the disparities in how Altadena residents were affected.

Teddy and Andy Leonard weigh in on the challenges of rebuilding the Reel Inn, their cherished coastline seafood shack, which was lost in the Palisades Fire.

Elina Shatkin hangs out with the Altadena Dining Club, the brainchild of Brooke Iva Lohman, who gathers locals at struggling eateries for a weekly meal.

Janek Schaller visits the Altadena Community Garden, where scientists and volunteers use bioremediation practices to clean up contaminated soil.

LA Times restaurant critic Bill Addison reviews two Altadena restaurants — Miya, a Thai spot, and Betsy, a venture from Tyler Wells.

Connect with Good Food host Evan Kleiman on Substack.

New year, new ideas.

We revisit a conversation with Austin Frerick who shares the stories of seven agricultural titans, their rise to power, and the consequences for the rest of us.

Nancy Matsumoto celebrates the women who are fighting Big Food by building sustainable food systems.

At Alma Backyard Farms in Compton, co-founder Erika Cuellar feeds the soil and the soul with programs targeting youth and people who were once incarcerated.

Connect with Good Food host Evan Kleiman on Substack.