The rise of the chef, BraveTart, and bento boxes

Hosted by Evan Kleiman Apr. 14, 2018 Food & Drink

Journalist Andrew Friedman lifts the veil on how kitchen culture has changed since the 1970s. Just in time for KCRW’s Pie Contest, Stella Parks dishes on her bestselling cookbook, BraveTart.

Photo of chef Brandon Go assembling three of his precisely packed bento boxes at Hayato at Row DTLA by Rosalie Atkinson.

From this Episode:

'Chefs, Drugs and Rock & Roll'

The American culinary world has seen a dramatic shift since the 1970s and ‘80s. During that time, kitchen life was glamorized as a non-stop party, complete with copious...

13 min

'BraveTart'

Few desserts are as essential to the American palate as pie. With our annual pie contest just weeks away, Stella Parks , author of the New York Times bestselling cookbook ‘...

10 min

Bebop-a rebop-a rhubarb pie!

Garden fresh rhubarb. Photo via public domain .

7 min

Planting seeds for future generations

Dan Barber is the James Beard-winning chef and co-owner of Blue Hill and Blue Hill at Stone Barns, 30 miles outside of New York City. A few years ago, he wrote a hugely...

9 min

Remembering and rediscovering Acadian food

Journalist Simon Thibault is the descendant of Acadians, the French colonists who during the 17th and 18th centuries settled in what are now Canada’s Maritime provinces.

10 min