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

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

“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.

from Good Food

Roughly 95% of commercially caught lobster in California is shipped to China, where customers are willing to pay premium prices.

from KCRW Features

Due to stay-at-home orders, we took our annual contest online and judged the pies based on looks alone.

from Good Food

Good Food examines the ways food has been weaponized to create stereotypes and stigmatization.

from 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.

from 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…

from 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.

from 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.

from Good Food