The Providence Journal
Executive editor of The Providence Journal in Rhode Island.
It’s a strange time to celebrate Passover, the Jewish holiday commemerating the plagues inflicted upon Egypt, which led to the liberation of the Israelites from slavery.
Apr. 10from Press Play with Madeleine Brand
Fergus Henderson introduced nose-to-tail eating over two decades ago. We talk with Josh Niland, an Aussie chef who is cooking fin-to-fin, working with every part of the fish.
Jan. 24from Good Food
Meat is a multibillion dollar industry.
May. 8from Good Food
Simplicity, tradition, and seasonality are all hallmarks of Japanese eating. We hear about the artisans who are keeping ancient techniques alive and the ways homecooks can benefit…
Feb. 21from Good Food
Like it or hate it, home cooking is the task that won’t go away during the pandemic.
May. 29from Good Food
Matt Kettmann, Santa Barbara-based food and wine writer, recently tried out some new restaurants in Solvang.
Jan. 30from KCRW Features
Good Food is taking the day to reflect on the word “independence.”
Jul. 3from Good Food
Angelenos can reduce their carbon footprints by composting, but finding a place to do that is tough.
Jan. 15from Greater LA
Santa Barbara has shut its main downtown road, State Street, to cars.
May. 28from Greater LA
Many restaurants have closed, and others who’ve remained open have adjusted their business models to rely on takeout and delivery.
Apr. 24from Good Food