New Yorker magazine
Staff writer for the New Yorker
There are rosé-flavored candies, donuts and ice cream. Now Driscoll’s is offering rosé-flavored strawberries.
Aug. 20, 2019from Press Play with Madeleine Brand
The Santa Monica Mountains are home to more than a dozen mountain lions.
Feb. 8, 2017from Press Play with Madeleine Brand
Saudi Arabia, of course, isn't the only place where engineering brought water to the desert.
May. 5, 2015from Press Play with Madeleine Brand
My version of minestrone is based on the sweetness of the aromatics — onion, celery, carrot — meeting the deep flavor of cruciferous vegetables: cabbage, cauliflower, broccoli, kale.
Mar. 18from Good Food
Restaurants throughout LA faced serious consequences from the pandemic shutdown.
Jun. 19from Arts & Culture Stories
Good Food examines the ways food has been weaponized to create stereotypes and stigmatization.
Jul. 10from Good Food
The old adage, “a woman’s work is never done,” takes a different spin as families hunker down during COVID-19 and share traditional household responsibilities.
Apr. 10from Good Food
Food plays a starring role in some stellar movies from last year.
May. 22from Good Food
Historically, black-operated farms have been excluded from USDA relief.
Jun. 12from Good Food
The food supply chain has many links in order to get dinner on the table. We hear from a truck driver about his challenges in getting products to grocery stores.
Apr. 3from Good Food
Meat is a multibillion dollar industry.
May. 8from Good Food
Dairy farmers say they're suddenly sitting on a surplus of product.
Apr. 14from KCRW Features