Contact: marina.mcleod@kcrw.org
Marina McLeod on KCRW
More from KCRW
Niki Nakayama, “memory keepers,” and Mori Onodera’s return
Food and DrinkAgainst big odds, Niki Nakayama is one of the few elite American practitioners of kaiseki, considered the apex of Japanese cuisine.
Disappearing saffron, edible gardens, and regional Chinese food
Food and DrinkKashmiri saffron is the most precious spice in the world, and it’s on the verge of extinction. Sharanya Deepak explains why that matters.
California’s new food critics, “Zaitoun,” and Tomatomania
Food and DrinkSoleil Ho and Tejal Rao belong to a new wave of food critics who are helping to redefine the craft.
The “ugly produce” debate, LA Foodways, and trailblazing women
Food and DrinkTwo writers have gathered the stories of women who changed history through food. There’s a new documentary on how LA’s agricultural past informs its present.
Catching up with the 2018 Pie Contest winners
Food and DrinkHappy Pi Day! We’re almost a month away from the 10th Annual KCRW Good Food Pie Contest.
Could a boozy beverage boom turn Old Town Goleta into the next Funk Zone?
Food and DrinkFrom a hipster coffee shop to a rum distillery and wine tasting rooms, new beverage businesses are popping up in and around Old Town Goleta, a section of town that has resisted…
Congratulations to the 2019 Good Food Pie Contest winners!
Food and DrinkA huge congratulations to the hundreds of home cooks and professionals who competed in the 10th annual KCRW Good Food Pie Contest!
Cooking in Iran: Evan Kleiman’s cookbook of the year
RecipesEvan’s favorite cookbook of 2018 wasn’t on most “Best Of” lists last year. But she says that shouldn’t stop you from immediately seeking it out.
Stories from ‘Save Me the Plums’ and ‘The 100 Most Jewish Foods’
Food and DrinkRuth Reichl shares stories from her new memoir, “Save Me the Plums,” and Alana Newhouse talks about what made the cut for her new book, “The 100 Most Jewish Foods.