It struck me that putting together a radio show is a little like cooking a feast for a crowd. The chef takes her inspiration from many sources, brings together the ingredients, and adds flavor. What starts as an idea, and in some cases a mess, ends up in a neat little package for many to enjoy.
You already know what fans we are: we do a round-up Good Food almost weekly. If you don't already listen to Good Food, you should start now. And by now, I mean now: no need to live in LA. You can download Good Food's podcasts anytime. I'm listening right now to the December 6, 2008 show that explores the history of the bagel (after a failed attempt at bagels this week in my own kitchen.)
Yesterday Kleiman interviewed a waitress at a famous LA eatery who is retiring after 45 years, a teenager who donates fuel-efficient stoves to families in refugee camps, two handsome young fellows who own a bacon-based restaurant in a what some might still consider the epicenter of LA's orthodox Jewish community, and an off-the-grid goat farmer making cheese in Oregon. What a great show!
We had a blast getting to know each other. In fact, you might keep your eyes peeled for some Kitchn/Good Food collaborations in the future.