Caroline Chamberlain

KUOW

KCRW Staff/Producer

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

Amazon’s headquarters in downtown Seattle Photo by Megan Farmer/KUOW 
 Cities are finalizing bids ahead of Thursday's deadline to apply to host Amazon's second headquarters, known as…

How Amazon changed Seattle

Amazon’s headquarters in downtown Seattle Photo by Megan Farmer/KUOW Cities are finalizing bids ahead of Thursday's deadline to apply to host Amazon's second headquarters, known as…

from Design and Architecture

Good Food heads to the strip to explore the evolution of Vegas dining, all you can eat buffets, luxury fine dining and the city's most mind-bending cocktail.

What Happens in Vegas: From Buffets to Mind-Bending Mixology

Good Food heads to the strip to explore the evolution of Vegas dining, all you can eat buffets, luxury fine dining and the city's most mind-bending cocktail.

from Good Food

The Broad is not the only new art museum. Why is there a global boom? Also, critics have extreme reactions to another LA building with a showy skin.

Beyond The Broad, Clifton's Returns, Goldberger on Goldberg

The Broad is not the only new art museum. Why is there a global boom? Also, critics have extreme reactions to another LA building with a showy skin.

from Design and Architecture

More from KCRW

Andrea 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.

from Good Food

This 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.

from Good Food

Kashmiri saffron is the most precious spice in the world, and it’s on the verge of extinction. Sharanya Deepak explains why that matters.

from Good Food

A new restaurant in Montecito takes the concept of fine dining along the Central Coast to a whole new level.

from KCRW Features

Evan’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.

from Good Food

People throw around the term “farm-to-table” when talking about cooking with locally grown produce.

from KCRW Features

Women developed the coffee filter, the donut, mass-produced champagne, and modern Mexican food. A new book looks at these historic accomplishments.

from Press Play with Madeleine Brand

Against big odds, Niki Nakayama is one of the few elite American practitioners of kaiseki, considered the apex of Japanese cuisine.

from Good Food

Ruth 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.

from Good Food