Candace Moyer

Producer of Good Food and Special Projects

Producer

Candace Moyer on KCRW

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.

Food at Coachella; Barrel Aged Cocktails; Crawfish Boil

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.

from 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.

How to Shop at a Korean Grocery Store; Modern Gefilte Fish

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.

from 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.

A Food Forest; Perfect Fondue; Nitrates in the Water

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.

from Good Food

More from KCRW

The holidays are fast approaching, which means it’s time to learn about the year’s best cookbooks. We’re also learning about other gift ideas for the food lover in your life.

from Good Food

Evan Kleiman's Gingersnap Sweet Potato Pie Recipe

from Good Food

Generational shifts in our eating habits have had an incalculable impact on our health and world, says Bee Wilson.

from Good Food

David Chang has made a remarkable pivot into food media over the past couple years, as seen in his latest Netflix show.

from Good Food

Alison Roman and Evan Kleiman team up to answer your burning Thanksgiving questions. Fuchsia Dunlop talks the canon of Sichuan cookery.

from 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.

from Good Food

Angelenos can reduce their carbon footprints by composting, but finding a place to do that is tough.

from Greater LA

We visit three new coffee shops in LA’s historically black neighborhoods to see how designs of the spaces signal who’s welcomed and who’s not.

from Greater LA

There’s a lot of tension around immigration and the border, but could something as simple as a taco be a unifier, especially on this National Taco Day?