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Harriet Ells

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

More from KCRW

Food lover and former KCRW DJ “Jack The Hippie” once had the perfect waffle: a homemade creation of his friends up in Seattle.

from Good Food

Evan Kleiman and Dorie Greenspan answer your questions about making a memorable Thanksgiving meal.

from Good Food

With Thanksgiving just two weeks away, side dishes are taking the mainstage.

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America’s Test Kitchen host Julia Collin Davison drops by to talk recipe testing and Cook’s Illustrated, which recently turned 25.

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This week we visit a museum exhibit featuring foods that are inarguably revolting—or are they? Plus, a look at how formerly hippie foods like dense grain breads went mainstream.

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In many ways, growing agave in Santa Barbara makes a lot of sense.

from KCRW Features

Santa Barbara pastry chef Sandra Adu Zelli will debut her new bakery business, Gipsy Hill Bakery at the Santa Barbara Night Market, a holiday pop-up inside the old Macy's building in…

from KCRW Features

Noma chefs Rene Redzepi and David Zilber are sharing their fermentation lab secrets with the world in a new book.

from Good Food

Humans have been preserving foods using fermentation for thousands of years. So why the renewed interest? One reason might be acclaimed chef Rene Redzepi.

from Good Food