Program Director for Talk
Talk Show Director at KCRW; former staffer at NBC Olympics, helping produce coverage of seven winter and summer Olympics, starting in 1996
Contact: email@example.com | 5826
Abigail Carroll talks about the history of the square meal in the US, Mark Bittman breaks down beet salad, and Community Seafood discusses its Santa Barbara fishery.
Jan. 25, 2014from Good Food
A butter aerobics class enlivens the Santa Monica Pier, Christiaan Rollich talks about his innovative cocktails and a look at the drought that is threatening farmers.
Jan. 18, 2014from Good Food
From the Tsukiji Market's tuna auction, to Japanese soul food and dashi, we take a look at Japanese cuisine.
Jan. 11, 2014from Good Food
Matt Kettmann, Santa Barbara-based food and wine writer, recently tried out some new restaurants in Solvang.
Jan. 30from KCRW Features
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
“The Delicacy,” a new documentary premiering at the Santa Barbara International Film Festival, follows sea urchin divers off the coast of Santa Barbara, and explores the impact that…
Jan. 22from KCRW Features
David Chang has made a remarkable pivot into food media over the past couple years, as seen in his latest Netflix show.
Oct. 25from Good Food
It’s holiday baking season! Shauna Sever saw local baking traditions through fresh eyes when she moved back to the midwest.
Nov. 22from Good Food
Kate Leahy and Ara Zada explore the nuances of Armenian lavash. Thalassa Skinner is a master of cheese boards.
Nov. 8from Good Food
Bricia Lopez and Javier Cabral team up to tell the story of Guelaguetza, LA’s most storied Oaxacan restaurant. Meanwhile, bananas are in the crosshairs of a deadly fungus.
Nov. 1from Good Food
This week we’re looking at several films from 2019 in which food was a subtle yet powerful storytelling device. Plus: we’re looking at the never-ending quest for a hangover cure.
Jan. 3from Good Food
The restaurant business has always been like those circus funhouse mirrors. What the diner sees is distorted -- not the reality that owners deal with.
Mar. 6from Good Food