Frank Shyong

Los Angeles Times

Guest

Contact: Website

Reporter for the Los Angeles Times

Frank Shyong on KCRW

President Trump has called COVID-19 “the Chinese virus,” and blamed China for its origin and spread.

‘Asian Enough’ podcast hosts on rising racism during coronavirus outbreak

President Trump has called COVID-19 “the Chinese virus,” and blamed China for its origin and spread.

from Press Play with Madeleine Brand

It's not tough to find good Korean food for cheap in LA.

Working at a Korean restaurant: Long hours, little pay

It's not tough to find good Korean food for cheap in LA.

from Press Play with Madeleine Brand

If you live in LA, you’ve likely heard of Yamashiro, the faux Japanese temple built into the chaparral-covered Hollywood hills.

Identity in design: is Yamashiro kitsch or cultural appropriation?

If you live in LA, you’ve likely heard of Yamashiro, the faux Japanese temple built into the chaparral-covered Hollywood hills.

from Design and Architecture

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Reality TV has long been notorious for grueling working conditions, but those in the industry say belt-tightening across Hollywood is making it getting worse.

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Caleigh and Candice end the “chicken vs. fish” debate, once and for all.

from The Anti-Dread Climate Podcast

Saba Alemayoh shares her mother's story of civil war, migration, and divorce — all of it bound up with Tigray culture and food.

from Good Food

What does the Tulare Lake Basin water crisis mean for the future of farming in California?

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This week, renowned writer and author Michael Pollan on the new science of psychedelics.

from Life Examined

Despite years of progress, California women make 89% of what men do for full-time work, according to a new report. The gap is worse for many women of color.

from KCRW Features

Crystal Wilkinson recounts stories and recipes from five generations of Black Appalachian cooks.

from Good Food

With only four finalists, culled from 18 semi-finalists, Southern California did not have a good year.

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From the ancient plant silphion to raw cheese, Taras Grescoe looks at what we've lost as we move toward a monocultural food supply.

from Good Food