Caroline Chamberlain is a producer for KUOW, public radio in Seattle. She is a former managing producer for KCRW's Design and Architecture.
Caroline Chamberlain on KCRW
More from KCRW
Viet cooking made simple, Ritz & Escoffier, and goat cheese
Food and DrinkAndrea Nguyen is back to say that cooking Vietnamese is doable any day of the week. What we eat and how we do it binds humanity across geography and culture, according to Chris Ying.
Pie memories, private chefs, and Laura’s goodbye
Food and DrinkThis week we’re gearing up for KCRW’s 10th Annual Pie Contest by talking to the authors of “The New Pie” and chef Sherry Yard.
Disappearing saffron, edible gardens, and regional Chinese food
Food and DrinkKashmiri saffron is the most precious spice in the world, and it’s on the verge of extinction. Sharanya Deepak explains why that matters.
Opulent desserts by The Silver Bough’s Margarita Kallas Lee
Central CoastA new restaurant in Montecito takes the concept of fine dining along the Central Coast to a whole new level.
Cooking in Iran: Evan Kleiman’s cookbook of the year
RecipesEvan’s favorite cookbook of 2018 wasn’t on most “Best Of” lists last year. But she says that shouldn’t stop you from immediately seeking it out.
California seaweed farmers test the waters
Central CoastPeople throw around the term “farm-to-table” when talking about cooking with locally grown produce.
How women changed what you eat (and how you eat it)
Food and DrinkWomen developed the coffee filter, the donut, mass-produced champagne, and modern Mexican food. A new book looks at these historic accomplishments.
Niki Nakayama, “memory keepers,” and Mori Onodera’s return
Food and DrinkAgainst big odds, Niki Nakayama is one of the few elite American practitioners of kaiseki, considered the apex of Japanese cuisine.
Stories from ‘Save Me the Plums’ and ‘The 100 Most Jewish Foods’
Food and DrinkRuth Reichl shares stories from her new memoir, “Save Me the Plums,” and Alana Newhouse talks about what made the cut for her new book, “The 100 Most Jewish Foods.