Cookies, millennial farming, fast food and the African American community

Good Food

KCRW

Society & Culture

4.5 • 1K Ratings

🗓️ 8 November 2024

⏱️ 58 minutes

🔗️ Recording | iTunes | RSS

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Summary

Food writer and recipe developer Ben Mims scours the world for great cookie recipes. Former professional basketball player Laurent Correa is turning out some of LA's best croissants. Dr. Naa Oyo Kwate unveils the insidious relationship between fast food and the African American community. Lindsey Beatrice explores the creative ways millennials are acquiring land they can farm. Food Access LA raises funds to keep two farmers' markets afloat, and Nick Fisher of Fluffy McCloud's is drawn to fuyu persimmons for their shape.

Transcript

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0:00.0	From KCRW, I'm Evan Klyman and you're listening to Good Food.
0:05.2	I don't know about you, but I could use a hug today or maybe a cookie.
0:12.6	It's always cookie season, but with winter and all its holidays approaching, we're about to enter peak cookie season.
0:20.5	And for those of us looking for some
0:22.7	international inspiration on that front, food writer and recipe developer Ben Mims has come out with
0:28.9	crumbs, an encyclopedic book with more than 400 pages dedicated to cookies. Hi, Ben. Hi, Evan. It's so good to have you back. Thank you for having me on. Great to be here.
0:42.8	This book, Crumbs, focuses on cookies from all over the world. What made you want to explore such a
0:48.9	wide canvas? And was there one country or region that particularly surprised you once you delved into it?
0:56.9	Sure. I have been obsessed with cookies since I was a child and would always make them for Christmas
1:03.2	and kind of thought of them as just, you know, a treat for that time of year.
1:07.8	And then as I worked throughout my career at different food magazines or websites
1:13.4	and things like that, holiday cookie time was always kind of the most fun thing to do because
1:18.4	it was literally pick flavors, pick shapes, pick traditions, and just kind of play around with
1:25.3	them and come up with these kind of fun, interesting pieces of
1:29.4	food that some have tradition, but some don't. You can kind of invent, you know, peppermint,
1:35.0	biscotti, shaped like elves. You know, you can kind of do whatever you want to. They're very
1:38.5	whimsical and fun. And so I always really enjoy the creativity. At the same time, I'm always way more obsessed with history,
1:47.6	you know, why certain things are shaped the way they are. Why is this ingredient in there? Why
1:51.6	why is this more labor intensive for certain people than for others? So those kind of things
1:56.6	really informed where cookies came from and where they, where they are today. And I would say a country that intrigued him the most, you know, I wasn't really surprised when I
2:08.4	started looking at Italian cookies.
2:10.5	I knew there were going to be a lot, but I didn't realize that it would just be so many
	...

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