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

More from KCRW

On October 11-12, 2019, the Southern California Foodways Project will host its first symposium at the Autry Museum of the American West.

from Good Food

Sometimes the “inauthentic” can lead to delicious results. Just ask Ivan Orkin and Chris Ying about Japanese diner food. Chef Josef Centeno says Tex-Mex is premised on inauthenticity.

from Good Food

With Thanksgiving approaching, you may be both excited and nervous about gathering with family.

from KCRW Features

The competition was fierce. Taco Maria and Kernel of Truth returned in the corn category, their tortillas even better than last year.

from Good Food

It’s the last show of the year, which it’s time for our annual look back at some of our favorite food stories!

from Good Food

Many people are shopping on Amazon this time of year. Free one-day shipping can mean workers injuring themselves by working too fast, and delivery vehicles increasing air pollution.

from Press Play with Madeleine Brand

Bricia Lopez and Javier Cabral team up to tell the story of Guelaguetza, LA’s most storied Oaxacan restaurant. Meanwhile, bananas are in the crosshairs of a deadly fungus.

from Good Food

Musso & Frank Grill became a hangout for Hollywood elites and other LA celebrities in the 1930s, and has continued to the present day. It's a great place to people watch.

from Greater LA

It’s holiday baking season! Shauna Sever saw local baking traditions through fresh eyes when she moved back to the midwest.

from Good Food