Alan Rosenberg

The Providence Journal

Executive editor of The Providence Journal in Rhode Island.

Alan Rosenberg on KCRW

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.

Celebrating Passover Seder digitally: Dad in Rhode Island, son in LA

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.

from Press Play with Madeleine Brand

More from KCRW

It’s now 52 weeks since the restaurants, bars, gyms and schools first shut down, not knowing what the future looked like.

from Good Food

As California gears up to reopen in mid-June, the prospect of returning to the office is creating anxiety for the workforce that was forced to work from home due to the COVID-19…

from Greater LA

The Best of 2020 reads like the ultimate oxymoron. In a year that may be the worst for many of us, Good Food looks back on some highlights.

from Good Food

Good Food looks to a new year full of hope and wonder — from the soil beneath our feet, the trees growing toward the sky, and the marvel of the last wild foods on Earth. Dr.

from Good Food

Sri Rao brings his book about Indian cuisine and film to the stage as he presents “Bollywood Kitchen” at the Geffen Playhouse.

from Good Food

Maurice Harris owns Bloom & Plume, a flower business with an adjacent coffee shop. Before the pandemic, his products were selling well and his social commentary was resonating.

from Greater LA

It’s the second week of the holy month of Ramadan, when Muslims around the world gather together to fast and reflect. Chef Anas Atassi shares ways he is breaking the fast.

from Good Food

In response to the escalating violence against the Asian American and Pacific Islander (AAPI) community, Karen Tongson guest hosts this week’s Good Food, asking several women to share…

from Good Food

With so much home cooking happening over the past year, many are getting tired of their own food and second nature meal repertoire.

from Good Food