Marina McLeod

Producer, Good Food

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

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With a competitive spirit, Nancy Silverton sets out to make the best versions of classic baked goods.

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Food journalist Mona Holmes discusses how the LA restaurant scene fared in 2023 and anticipates dining trends for the new year.

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Since 1925, members of the Los Angeles Breakfast Club have been meeting bright and early to sing songs, solve puzzles, and eat ham and eggs.

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TransparentSea Farm in Downey produces nearly 1 million shrimp a year. That’s great for some of LA’s top seafood restaurants, but how do the prawns feel?

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Journalist 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"…

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