Evan Kleiman

Evan Kleiman is a true culinary multitasker. Chef, author, radio host, restaurateur and sought after speaker, she has been called "the fairy Godmother of the LA food scene" for her central role in bringing a community of food people together through her radio show, Good Food. As host of Good Food on KCRW since 1997, Evan has interviewed more than 6000 guests ranging from celebrated chefs to local farmers, enabling her to explore every aspect of food and how it intersects with human life.

As proprietor and chef of Angeli Caffe for 28 years before its close, Kleiman's improvisational style, while rooted in the Cucina Povera of Italy, showed her reliance on simple ingredients and economical ingenuity to produce delicious and satisfying food with a fresh, honest, pared down aesthetic that people intuitively understand and appreciate. When Angeli opened in 1984 Evan was credited with reintroducing rustic Italian cooking to the US.

As a natural extension of her longtime exposure to everything to do with food, Kleiman's interest now extends to issues of food policy and agro-ecology. The founder of LA's, Slow Food Chapter, which she ran for eight years, Evan now serves on the Stewardship Council for Roots of Change and is a member of the Los Angeles Food Policy Council. She is an active speaker on issues of food culture and sustainability and just to maintain a balance, is also attempting to become the Queen of Pie.

Kleiman is the author of eight books on Italian food and one video app, "Easy As Pie."

Evan Kleiman on KCRW

Evan Kleiman explains how cheeses like halloumi, smoked mozzarella, and kefalotyri have a high melting point, and they are perfect for summer grilling.

Savor grilled cheeses on Memorial Day. We’re not talking about sandwiches

Evan Kleiman explains how cheeses like halloumi, smoked mozzarella, and kefalotyri have a high melting point, and they are perfect for summer grilling.

from Press Play with Madeleine Brand

After retiring from sailing a barge down the Thames River, Gerald Stratford took a different route than most septuagenarians — becoming a Twitter sensation while imparting his…

Gold medal gardening, quick recipes, Japanese food models

After retiring from sailing a barge down the Thames River, Gerald Stratford took a different route than most septuagenarians — becoming a Twitter sensation while imparting his…

from Good Food

Evan Kleimen offers recipes featuring spring fruit. Use strawberries for scones, blueberries for pies, rhubarb for BBQ sauce, and Meyer lemon sugar for cookies.

Spring fruit: What can you make with strawberries, blueberries, Meyer lemons?

Evan Kleimen offers recipes featuring spring fruit. Use strawberries for scones, blueberries for pies, rhubarb for BBQ sauce, and Meyer lemon sugar for cookies.

from Press Play with Madeleine Brand

More from KCRW

Brad Johnson arrived in Los Angeles from New York City where he cut his teeth in the restaurant business.

from Good Food

Eric Kim, cooking columnist for the New York Times, headed to Atlanta during the pandemic where he worked on his first cookbook, “‘Korean American,” and unlocked the tricks to his…

from Good Food

Brothers Craig and Shaun McAnuff, born in South London to Jamaican parents, embrace the Ital diet of Rastafarians, which includes plant-based recipes using spice and natural flavors.

from Good Food

Nearly 50 Starbucks shops nationwide have voted to unionize this year. Now LA County’s Starbucks baristas are brewing up change.

from Greater LA

Cameras, sensors, and palm-scanning technology — it’s not science fiction. It’s the new, cashierless Whole Foods in Sherman Oaks.

from Greater LA

The Kinsey African American Art & History Collection is back in LA. “What we do is about illuminating a fuller scope of Blackness and humanity at large,” says the chief curator.

from Greater LA

Maite Gomez-Rejón has spent the past decade exploring the intersection of art and culinary culture.

from Good Food

Roy Choi discusses the pandemic impact on food service workers, the role of restaurants in gentrification, and why his business almost closed.

from Press Play with Madeleine Brand

In-person classes resumed at several UC campuses this week, but some students are pushing for a permanent hybrid learning option.

from Greater LA