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
More from KCRW
Will ‘Ambassadors’ help LA metro riders feel safer?
Food & DrinkFood journalist Mona Holmes discusses how the LA restaurant scene fared in 2023 and anticipates dining trends for the new year.
Ramadan, plastic bags, gluten-free cooking, feminist restaurants
Food & DrinkSous chef Kamran Gill discusses the challenges he faces while fasting during the holy month of Ramadan.
Food of Tigray, reality show contestants, the life of a dish
Food & DrinkSaba Alemayoh shares her mother's story of civil war, migration, and divorce — all of it bound up with Tigray culture and food.
Encore: The life and times of Lalo García: Immigration, deportation, reconciliation
Food & DrinkJournalist 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"…
22 of Good Food's best cake recipes for your holiday baking needs
Food & DrinkHave a hankering for a show-stopping chocoflan, a classic Bûche de Noël, a delicious vegan, gluten-free cake, or a sugar-free Bundt? We've got recipes.
Sustainable ideas for Christmas gifts, decoration, and food
HolidaysAs people look for eco-friendly solutions to non-recyclable wrapping paper, furoshiki, the Japanese art of wrapping packages in cloth, is becoming more widely adopted.
So many cocktail recipes for New Year's Eve (or any other holiday party)
Food & DrinkFrom rum, mezcal, and gin to micheladas, punches, and tiki drinks, these 57 recipes will satisfy your craving for a creative tipple.
How the ancient plant silphion was rediscovered and what that says about our global food chain
Food & DrinkFrom the ancient plant silphion to raw cheese, Taras Grescoe looks at what we've lost as we move toward a monocultural food supply.
Rice, tainted applesauce, Texas barbecue
Food & DrinkWith restaurants dedicated to global rice dishes, JJ Johnson explores 28 varieties in his latest cookbook.