Crack Pie, Mark Bittman, Good Food at The Moth

Hosted by Evan Kleiman Aug. 20, 2011 Food & Drink

This week, listeners tell their food stories live on stage. We find out where to get the best ice cream in LA, Plus, Mark Bittman of the New York Times is here.

We hear stories from the Good Food-Moth StorySlam. Mark Bittman of the New York Times proposes taxing sodas and junk food, and subsidizing fruits and vegetables. Elina Shatkin of the LA Weekly gives us the scoop on where to find the best ice cream in LA. Evan talks to Christina Tosi, the pastry chef who invented Crack Pie. Home baker Mark Stambler explains what cottage laws are, and Jonathan Gold can't get enough pork in Koreatown. Plus, a recipe for a Tomato Tarte Tatin.

From this Episode:

Market Report

Robert Wemischner is a professor of baking and pastry at Los Angeles Trade Technical College. He's also the author of four cookbooks. His most recent book, The Dessert...

8 min

Battling the Health Department

Mark Stambler is an artisinal bread baker who, until recently, was baking bread out of his home and selling it to local shops. Earlier this year, the Los Angeles Times...

17 min

Your Stories Told Live

Earlier this month Good Food partnered with The Moth for an incredible night of storytelling. Ten brave listeners told their food stories live on stage - without notes -...

6 min

Tax the Bad, Subsidize the Good

Mark Bittman , noted Minimalist and food-policy writer for the New York Times and New York Times Magazine, believes that soda and junk food should be taxed and fruits and...

8 min

Crack Pie

Christina Tosi is the executive pastry chef for all the Momofuku restaurants and the co-owner of Momofuku Milkbar. Her Crack Pie has become a nation-wide sensation. A...

5 min

The Top 10 Scoops in LA

Elina Shatkin, who writes for the LA Weekly , recently embarked on a 30-day ice cream crawl across Los Angeles. Her top five ice cream and gelato picks follow.

10 min

Jonathan Gold

Jonathan Gold says there is no such thing as eating too much pork in Koreatown. Wako Donkasu specializes in tonkatsu, traditionally a pork cutlet that is breaded and fried....

5 min