Why is your stadium hot dog so expensive?
Plus: Kitchens of Lebanon, donabe cooking, eating around Paris, and market eggs.
Good Food · KCRW
March 27, 202659m 44s
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Show Notes
<p dir="ltr">This week on Good Food:</p>
<ul>
<li dir="ltr" role="presentation">Alec Opperman of <a href="https://www.instagram.com/perfectunion/">More Perfect Union</a> investigates who's behind the steep price of stadium concessions</li>
<li dir="ltr" role="presentation"><a href="https://www.instagram.com/anissahelou/">Anissa Helou</a> goes deep into the regional kitchens of Lebanon, revealing a cuisine that's far more diverse and nuanced than most realize</li>
<li dir="ltr" role="presentation"><a href="https://www.instagram.com/mrsdonabe/">Naoko Takei Moore</a> had a hand in introducing donabe to the U.S. 25 years ago when it was virtually unknown and she continues to champion the hand-thrown clay pots</li>
<li dir="ltr" role="presentation"><a href="https://www.instagram.com/chri.snewens/">Chris Newens </a>explores the arrondissements of Paris in twenty meals</li>
<li dir="ltr" role="presentation">The weekly market report features <a href="https://www.instagram.com/chefheatherwong/">Heather Wong</a> of <a href="https://www.instagram.com/flouringla/">Flouring</a> and the pavlova she has on the menu</li>
</ul>
<p dir="ltr">Connect with Good Food host <a href="https://www.instagram.com/kcrwevan/?hl=en">Evan Kleiman</a> on <a href="https://kcrwgoodfood.substack.com/">Substack</a>.</p>
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