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Show Notes
<p dir="ltr">Hosting a Halloween party, veganizing Korean cuisine at home, and the horrors of labor throughout the food system:</p>
<ul>
<li dir="ltr"><a href="https://www.elvira.com/">Elvira, Mistress of the Dark</a> AKA Cassandra Peterson IRL dons her towering black beehive and blood-red lipstick for a collection of hair-raising recipes just in time for Halloween.</li>
<li dir="ltr">When <a href="https://www.kcrw.com/culture/shows/good-food/tombstone-recipes-chicano-sweets-boiled-head/rosie-grant-cemetery-cookbook">we last talked to her</a>, three years ago, <a href="https://www.instagram.com/ghostly.archive/?hl=en">Rosie Grant</a> had already gone TikTok viral for prowling cemeteries to find the tastiest gravestone recipes. Now, she has an entire book devoted to these dishes as well as interviews with the families of the dearly departed.</li>
<li dir="ltr"><a href="https://www.instagram.com/thekoreanvegan/?hl=en">Joanne Lee Molinaro</a> AKA the Korean Vegan shares her love of tofu and a recipe for a Kimchi Queso Mac and Cheese in her newest cookbook.</li>
<li dir="ltr"> Underpaid, undervalued, and unsafe — that’s the trifecta of problems plaguing food system workers, according to <a href="https://www.drminkoffzern.com/">Laura-Anne Minkoff-Zern</a> and <a href="https://www.uvm.edu/cas/anthropology/profile/teresa-mares">Teresa M. Mares</a>, who chronicle labor across our food chain.</li>
<li dir="ltr"><a href="https://www.instagram.com/el_tragon_de_los_angeles/?hl=en">Memo Torres</a> delivers an update on the fallout of ICE raids in the hospitality industry.</li>
</ul>
<p dir="ltr">Connect with Good Food host Evan Kleiman on <a href="https://kcrwgoodfood.substack.com/">Substack</a>.</p>
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