Gillian Ferguson

Supervising Producer, 'Good Food' and 'Good Food on the Road'

Producer

Gillian Ferguson on KCRW

First up is a panel called The Food Hustle, moderated by former Good Food supervising producer Gillian Ferguson.

The Food Hustle

First up is a panel called The Food Hustle, moderated by former Good Food supervising producer Gillian Ferguson.

from Good Food

Gillian Ferguson reports on the mezcal boom from the state of Oaxaca, where 70% of mezcal is made. Business is good, but it’s also raising concerns.

Deep in the heart of mezcal country

Gillian Ferguson reports on the mezcal boom from the state of Oaxaca, where 70% of mezcal is made. Business is good, but it’s also raising concerns.

from Good Food

This week, our favorite food critic is eating at Simbal, a Vietnamese izakaya in Little Tokyo.

Simbal

This week, our favorite food critic is eating at Simbal, a Vietnamese izakaya in Little Tokyo.

from Good Food on the Road

More from KCRW

This week, bars, nightclubs, wineries and breweries in California were asked to close immediately, and restaurants to offer delivery or takeout service only.

from KCRW Features

Sean Brock speaks on the past and future of Southern cuisine. We learn about the origins of eggnog and talk with a self-described “Mississippi vegan.”

from Good Food

It’s holiday baking season! Shauna Sever saw local baking traditions through fresh eyes when she moved back to the midwest.

from Good Food

Simplicity, tradition, and seasonality are all hallmarks of Japanese eating.  We hear about the artisans who are keeping ancient techniques alive and the ways homecooks can benefit…

from Good Food

Maria Zizka suggests making dinner together at home is the real romantic move for V-Day. Amanda Shapiro reflects on her summer of attempting to date sans alcohol.

from Good Food

Alison Roman and Evan Kleiman team up to answer your burning Thanksgiving questions. Fuchsia Dunlop talks the canon of Sichuan cookery.

from Good Food

From the lab to the garden, Benjamin Aldes Wurgaft and Bryant Terry explore proteins through a meat-free lens. Jennifer E. Gaddis documents the changing role of the school lunch lady.

from Good Food

Fergus Henderson introduced nose-to-tail eating over two decades ago. We talk with Josh Niland, an Aussie chef who is cooking fin-to-fin, working with every part of the fish.

from Good Food

A slew of events celebrating Julia Child and her love of food and drink will hit Santa Barbara during March 13-15, 2020.

from KCRW Features