Camellia Tse

Producer, Good Food

KCRW Staff/Producer

Camellia Tse on KCRW

Opening and running a restaurant is a never-ending hustle and an unpredictable enterprise.

Staying afloat in L.A.'s restaurant biz

Opening and running a restaurant is a never-ending hustle and an unpredictable enterprise.

from Good Food

Gustavo Arellano examines a case of cultural appropriation in breakfast burritos, and Samin Nosrat explains why salt, fat, heat and acid are the elements of good cooking.

Appropriation in food, dulce de leche, mastering culinary technique

Gustavo Arellano examines a case of cultural appropriation in breakfast burritos, and Samin Nosrat explains why salt, fat, heat and acid are the elements of good cooking.

from Good Food

Joann Lo and Jose Oliva discuss their work with the Food Chain Workers Alliance, and Simran Sethi files a field report from Slow Food Nations in Denver.

Travels in Spain, Slow Food, 'Adventures in Starry Kitchen'

Joann Lo and Jose Oliva discuss their work with the Food Chain Workers Alliance, and Simran Sethi files a field report from Slow Food Nations in Denver.

from Good Food

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East Coast-style deli Ggiata is taking digital marketing to the next level — with wacky, viral TikToks and Instagram posts for their sandwiches.

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California’s first bar dedicated to women’s sports, Watch Me!, will open this month in Long Beach. It will welcome all ages to inspire young athletes.

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Mary Beth Sheridan details how drug cartels in Mexico have begun extorting tortilla vendors. Stef Ferrari raises a glass to stuzzichini, Italian bites served during aperitivo.

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Journalist, activist, and founder of the blog Gaza Mom, Laila El-Haddad discusses how she keeps the cuisine of Gaza alive as she tries to find solace during Ramadan.

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Author and illustrator Mark Kurlansky peels back the cultural, historical, and gastronomical layers of the onion. Jonathan Kauffman explains how "hippie food" went mainstream.

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Franco-Palestinian chef Fadi Kattan is on a mission to document and share Palestinian foods, traditions, and the work of home cooks.

from Good Food

Michael Pollan, investigative journalist, writer, and author of numerous books including “This is Your Mind on Plants” talks about his trip into the world of food and the new science…

from Life Examined

Good Food earned a nod for our episode, "The life and times of Lalo García." Several recent Good Food guests also received nominations.

from Good Food

In a new cookbook filled with Lebanese recipes, Hana El-Hibri invokes the spirit of "mayylu," an invitation for visitors to pop in.

from Good Food