Erica Mu

Erica Mu

"I’m an independent radio producer and freelance reporter based in sunny Los Angeles, CA. I love the quirky, the complex, and the painfully human, and I hold a special place in my heart for community health and arts & culture journalism. Currently, I’m blogging about the Affordable Care Act for Reporting on Health, and I’m also working on an investigative piece as a UC Berkeley 11th Hour Food and Farming Fellow. In my spare time, I’m producing an audiovisual profile series about one of the best and least known groups of people in Los Angeles: the Chinese chefs of the San Gabriel Valley."

Erica Mu on KCRW

From Paris to Japan, we explore the shifting notion of authenticity. A San Gabriel Valley native revisits her hometown. Plus, are cheese mites a nuisance or a boon?

What Is Authentic Cuisine? The SGV, Cheese Mites

From Paris to Japan, we explore the shifting notion of authenticity. A San Gabriel Valley native revisits her hometown. Plus, are cheese mites a nuisance or a boon?

from Good Food

More from KCRW

In case you hadn’t heard, KCRW’s Good Food Pie Contest will be returning for its 10th year on April 28, 2019.

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

In many ways, growing agave in Santa Barbara makes a lot of sense.

from KCRW Features

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

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

2018 was a year of incredible change in the food world. It’s a tradition at Good Food to wrap up the year by sharing a few of our favorite segments.

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

The Chinese government is bent on changing what’s being served on the traditional Uighur table.

from Good Food

Happy Pi Day! We’re almost a month away from the 10th Annual KCRW Good Food Pie Contest.

from Good Food