Lee van der Voo

investigative journalist and author of the forthcoming book “As the World Burns: The New Generation of Activists and the Landmark Legal Fight Against Climate Change”

Lee van der Voo on KCRW

Two 17-year-old activists discuss how climate change is tied to immigration and other issues; the possibility of combining this movement with Black Lives Matter; and how they feel…

How young people are transforming climate change activism

Two 17-year-old activists discuss how climate change is tied to immigration and other issues; the possibility of combining this movement with Black Lives Matter; and how they feel…

from Press Play with Madeleine Brand

More from KCRW

Unhoused people say city cleanups destroy what they need to survive. But the movement against them has fractured.

from KCRW Features

Southern California saw its fire risk zones expand by 3.5 million acres in CalFire’s new hazard maps. Homeowners in those areas must now meet safety standards.

from KCRW Features

St. John’s Community Health is meeting its undocumented patients’ needs for at-home care through its new Health Care Without Fear program.

from KCRW Features

At a rally in Beverly Hills, local Ukrainians and their supporters gathered to voice opposition to President Trump’s politics regarding Russia and Ukraine.

from KCRW Features

Spring is usually peak poppy season for Southern California, but limited winter showers dampened the flower species’ chances.

from KCRW Features

To help raise money for California’s Wildfire Recovery Fund, Fritz Colema is performing “Unassisted Residency” on March 30 at the El Portal in North Hollywood.

from KCRW Features

Nature, the great outdoors, and our interdependence.

from Life Examined

Yiddish, the historic language of Jews in Europe, was once spoken by tens of thousands of Jews in Los Angeles before largely fading away. Now it’s making a comeback.

from KCRW Features

Congrats to Gusto Bread, Strong Water, Tobin Shea of Redbird, Daniel Castillo of Heritage Barbeque, and Jon Yao of Kato.

from Good Food