This week on Good Food:

• Vicky Bennison, the founder of Pasta Grannies, shares and documents nonna-approved regional recipes.
• On the Market Report, farmer Alex Frecker talks Honeynut, Delicata and Kabocha squash while chef Marco Gagliardi plans a squash, chickpea, and kale soup that riffs on two classic cuisines.

Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food:

• Nokx Majozi heads home to South Africa to explore the many cultures and dishes that inform the cuisine.
• Between October 2025 and April 2026, the US took in 4,499 refugees. All but three were from South Africa. Boyce Upholt discovers thousands of Afrikaners in the Mississippi Delta living and working on agricultural visas.

Connect with Good Food host Evan Kleiman on Substack.

KCRW’s Good Food partnered with Grocery Goblin for “In-Store Stories,” a series of readings this fall. The first in the series centered around the theme of lunchtime, where listeners filled the aisles at Sabzee Market in Encino. Vanessa Anderson shares why she chose the themes for her storytellers. Chef and political activist Angel Dimayuga reveals their father’s uncredited idea for the McDonald’s Extra Value Meal and journalist Lauren Bethke eats nachos with a dominatrix and her gimp at an LA diner.

Egg is the theme for our next In-Store Stories event at Fresco Community Market on Sunday, October 18. Purchase tickets here.

This week on Good Food:

• Six of America's 50 best restaurants are in California. Restaurant critic Tejal Rao reveals why Jacaranda, Comal, and Yeratmas Bakery & Deli made the cut.
• Perilla's Jihee Kim makes a corn salad with yuzu and doenjang while Apricot Lane Farms' Nathan McCallie is losing avocados and picking lettuce early.

Connect with Good Food host Evan Kleiman on Substack.

This week on 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.

Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food:

• Tchelly Moise helped lead the first American slaughterhouse strike in nearly 40 years. He and journalist Ted Genoways explain how JBS, the world's largest meat producer, relies on vulnerable immigrant labor, and what's happened since the US government terminated Temporary Protected Status for many of the workers who keep the plant running.

Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food:

• Kelly Dobkin beats the heat with her rundown of LA’s best frozen yogurt stops.
• Julia Child Fellow Janek Schaller reports on agrivoltaics, which fuse old school farming with solar power to offset utility bills and protect crops.
• At the farmers market, look for figs from Murray Family Farms, which grows close to 40 varieties. Chef Luis Sierra of Picala grills them over a fire and serves them with lamb and mojo rojo sauce.

Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food:

• Journalist Frank Shyong dines at sacred spaces that happen to have world-class eats.

Connect with Good Food host Evan Kleiman on Substack.