Ted Hopson

chef

Chef at The Bellwether

Ted Hopson on KCRW

We know the amazing variety of local produce here in California makes you all green with envy.

Drop it like it’s hot

We know the amazing variety of local produce here in California makes you all green with envy.

from Good Food

More from KCRW

With restaurants dedicated to global rice dishes, JJ Johnson explores 28 varieties in his latest cookbook.

from Good Food

Looking for scones, finger sandwiches, and loose leaf tea? Let these afternoon teas add a bit of fancy to your life.

from Good Food

Explaining how taste and smell interact, why smell is related to emotion, and the patterns of flavor, Arielle Johnson chases deliciousness by taking science and making it fashion.

from Good Food

A higher minimum wage benefits fast food workers in an expensive state. It could also mean higher menu prices for customers, and tighter budgets for franchises.

from KCRW Features

Journalist, activist, and founder of the blog Gaza Mom, Laila El-Haddad discusses how she keeps the cuisine of Gaza alive as she tries to find solace during Ramadan.

from Good Food

Journalist and author George Monbiot has a radical idea for fixing farming's environmental devastation — but can a post-agricultural world feed the planet?

from Good Food

Dr. Lauren Crossland-Marr explains how the gene editing technology CRISPR is impacting our food chain.

from Good Food

Author and illustrator Mark Kurlansky peels back the cultural, historical, and gastronomical layers of onions.

from Good Food

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?

from Greater LA