Harriet Ells

Program Director for Talk

Guest/KCRW Staff/Producer

Talk Show Director at KCRW; former staffer at NBC Olympics, helping produce coverage of seven winter and summer Olympics, starting in 1996

Harriet Ells on KCRW

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.

The History of the Square Meal, Beets, Community Seafood

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.

from 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.

Butter Aerobics, The Creative Process of Bartenders, CA Drought

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.

from Good Food

From the Tsukiji Market's tuna auction, to Japanese soul food and dashi, we take a look at Japanese cuisine.

Inside Tsukiji Market; Ivan Ramen; Japanese Soul Food

From the Tsukiji Market's tuna auction, to Japanese soul food and dashi, we take a look at Japanese cuisine.

from Good Food

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Arielle Johnson chases deliciousness by taking science and making it fashion.

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Explaining how taste and smell interact, why smell is related to emotion, and the patterns of flavor, Arielle Johnson chases deliciousness by taking science and making it fashion.

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A higher minimum wage benefits fast food workers in an expensive state. It could also mean higher menu prices for customers, and tighter budgets for franchises.

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Whether baked, broiled, barbecued, roasted, broasted or fried, there's a reason people the world over love eating chicken.

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TransparentSea Farm in Downey produces nearly 1 million shrimp a year. That’s great for some of LA’s top seafood restaurants, but how do the prawns feel?

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Journalist Laura Tillman phoned Máximo Bistrot, a restaurant riding the wave of Mexico City's popularity as a fine dining destination, in hopes of interviewing its chef, Eduardo "Lalo"…

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Dr. Lauren Crossland-Marr explains how the gene editing technology CRISPR is impacting our food chain.

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With restaurants dedicated to global rice dishes, JJ Johnson explores 28 varieties in his latest cookbook.

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