Greek cuisine, prison labor, eating with Memo Torres

Good Food

KCRW

Society & Culture

4.5 • 1K Ratings

🗓️ 2 August 2024

⏱️ 57 minutes

🔗️ Recording | iTunes | RSS

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Summary

Diane Kochilas reveals the secrets of Ikaria, a Greek island known for the longevity of its inhabitants. Margie Mason and Robin McDowell uncover an unlikely source of labor in our food chain — maximum security prisons. Podcast host and food historian Jessica Gingrich shares the story of Robert King, a member of the Angola 3, who survived 31 years in prison where he cut sugarcane. Memo Torres shares his latest recommendations of where to eat across Los Angeles. Pastry chef Sam Robinson of All Day Baby bakes up sweet summer corn cakes with peach preserves.

Transcript

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0:00.0	From KCRW, I'm Evan Kliman and you're listening to good food.
0:05.0	One hears the words plant-based everywhere these days
0:08.4	to describe a diet that relies on fruits and vegetables.
0:11.8	But you know, there are places in the world where this way of eating is deeply
0:15.3	traditional but isn't labeled as such. Places like Greece where Diane Coachellis' people are from.
0:22.6	She's a daughter of Icadia,
0:25.0	the island that's famous for the longevity of its inhabitants.
0:28.9	She hosts the television series, My Greek Table,
0:31.5	and has written many cookbooks focusing on the country's cuisine.
0:35.1	In her newest cookbook The Akatia Way she shares the food of her island home
0:40.5	with those who want to cook for health without ditching flavor.
0:44.3	Hi Diane.
0:45.3	Hi, how are you?
0:47.7	I'm good.
0:48.7	Are you in a Caria now?
0:51.6	No, I'm actually in, I'm in lower Manhattan. I love that. How much time of the year do you spend on the island?
1:01.8	I am there usually from the last I'm there usually from the last you know week or so of May the last week to 10 days of May
1:09.0	until the first week of October. So all summer long and starting the fall must be lovely.
1:16.7	I'm not complaining. You've written close to 20 books on different aspects of Greek cuisine,
1:24.5	and this book is a bit of a departure.
1:27.3	In a way, it's as if you wanted to reframe the food that you've been making for years.
1:33.0	Can you kind of speak to that and sort of the slight shift in focus
	...

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