HeyJaredGood Food
Evan Kleiman is your guide to the best cooking and eating
- Indexed episodes, last 90 days
- 27
- Latest publication
- Sep 25, 2026
- Audience
- Checking…
- Earliest in this view
- Jul 3, 2026
Latest episodes
The Hunger We've Learned to Live With (opens the original)
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This week on Good Food: After decades of covering famine abroad, journalist Roger Thurow asks why we allow hunger to persist in the world's wealthiest nation. Chez Mar chef Wesley Barden poaches Asian pears for a French salad while farmer Phil Rhodes explains why this year's harvest is so small. Connect with Good Food host Evan Kleiman on Substack .
Around the World in 140 Ferments (opens the original)
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This week on Good Food: Move over, kombucha. Ken Albala travels the world to explore how fermentation transforms cuisines. Paul van Ravestein and Monique Mulder look at the history of New York City through its pickle vendors. Connect with Good Food host Evan Kleiman on Substack .
Carla Lalli Says Food Is A Feeling, from Expense Account (opens the original)
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Sharing an episode of the new podcast Expense Account. We all know eating out in New York has become an extreme sport. If you treat dining out like a full-time obsession—and care about the scene just as much as what’s on the menu—you need to listen to Expense Account. Expense Account uses food as an entry point into bigger conversations about restaurants, culture, taste and how it all relates to life and the world at large. Hosted by J Lee, food critic at Emily Sundberg’s Feed Me media empire, J
Mother Nature Is the Last Great Luxury House (opens the original)
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This week on Good Food: Tucked away in the hills above Los Angeles, Richard Christiansen creates an almanac for gardening, cooking, and home projects at Flamingo Estate . Chef Joshua Whigham of Casa Leo visits the farmers market where Christine Brown of Rincon Tropics sells passion fruit from her coastal farm. Connect with Good Food host Evan Kleiman on Substack .
One Beef Plant, A Century of Immigrant Labor (opens the original)
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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 .
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