Producer of Good Food and Special Projects
Contact: firstname.lastname@example.org | 310-581-5837
Discover where and what to eat and drink at Coachella this year. What barrel aging can do to the flavor of a cocktail, and how to host a New Orleans-style crawfish boil.
Apr. 7, 2012from Good Food
Two chefs are giving gefilte fish a makeover this Passover. We decode the aisles of chile paste in a Korean grocery store. Plus, why this year's Farm Bill matters to you.
Mar. 31, 2012from Good Food
We know what a food desert is, but what about a food forest? Plus, tips on how to nail perfectly melted cheese, and a look at water contamination in Central California.
Mar. 24, 2012from Good Food
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
“When a people who have fundamentally defined American barbecue for 300 years in the roughest, darkest hours of America have been overlooked, it’s a tragedy,” says Dr. Howard Conyers.
Jun. 26from Good Food
Roughly 95% of commercially caught lobster in California is shipped to China, where customers are willing to pay premium prices.
Feb. 6from KCRW Features
Due to stay-at-home orders, we took our annual contest online and judged the pies based on looks alone.
Apr. 22from Good Food
Good Food examines the ways food has been weaponized to create stereotypes and stigmatization.
Jul. 10from Good Food
We explore American traditions in cooking: Cajun cuisine in the bayou of Louisiana, dairy restaurants of New York, tacos in Texas and California.
May. 1from 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
The restaurant business has always been like those circus funhouse mirrors. What the diner sees is distorted -- not the reality that owners deal with.
Mar. 6from Good Food
From the lab to the garden, Benjamin Aldes Wurgaft and Bryant Terry explore proteins through a meat-free lens. Jennifer E. Gaddis documents the changing role of the school lunch lady.
Feb. 28from Good Food