Marina McLeod

Producer, Good Food

Producer

Marina is the editor of the Good Food newsletter. She's got a culinary school background and is a food writer.

Marina McLeod on KCRW

Our resident omnivore, Jon Gold, takes curries to new heights with his Indian restaurant pick.  Neuroscience historian Will Clower shares his insights on the safety of sugar…

Sugar Substitutes; The Methane Digester; The History of Tea

Our resident omnivore, Jon Gold, takes curries to new heights with his Indian restaurant pick.  Neuroscience historian Will Clower shares his insights on the safety of sugar…

from Good Food

Jonathan Gold get our appetites going with The Kitchen.  Evan finds out where the Hollywood A list types go to lunch and why with editor of The Knife, Variety's food blog, Dana…

Vegan Twinkies; Handcrafted Salami; No Knead Bread

Jonathan Gold get our appetites going with The Kitchen.  Evan finds out where the Hollywood A list types go to lunch and why with editor of The Knife, Variety's food blog, Dana…

from Good Food

Too fat, too thin and just right. If your New Year's resolution is to lose weight, listen in--you may be overweight because of microflora run amok.

Microflora; Teens' Food Issues; LA's Best Restaurant

Too fat, too thin and just right. If your New Year's resolution is to lose weight, listen in--you may be overweight because of microflora run amok.

from Good Food

More from KCRW

My version of minestrone is based on the sweetness of the aromatics — onion, celery, carrot — meeting the deep flavor of cruciferous vegetables: cabbage, cauliflower, broccoli, kale.

from Good Food

Frieda Caplan and Woody Phillips rose to the top of their fields in Los Angeles, ushering in exotic produce and barbecue, respectively.

from Good Food

Food and wine writer Matt Kettmann recommends “The Delicacy,” “The Wandering Chef,” “Man in the Field,” and “Born in a Ballroom.”

from KCRW Features

Many restaurants have closed, and others who’ve remained open have adjusted their business models to rely on takeout and delivery.

from Good Food

As we navigate this temporary but new normal of being relegated to our homes, we get suggestions for recipes and healthy kitchen projects.

from Good Food

Roughly 95% of commercially caught lobster in California is shipped to China, where customers are willing to pay premium prices.

from KCRW Features

Fergus Henderson introduced nose-to-tail eating over two decades ago. We talk with Josh Niland, an Aussie chef who is cooking fin-to-fin, working with every part of the fish.

from Good Food

Angelenos can reduce their carbon footprints by composting, but finding a place to do that is tough.

from Greater LA

As Los Angeles settles in for additional months of sheltering in place, Good Food cozies up on the sofa for a “zone out” show.

from Good Food