Evan Kleiman is the host of Good Food, a program on KCRW that focuses on local food culture in California, particularly in Los Angeles. With a passion for exploring diverse cuisines and highlighting the stories of chefs and food entrepreneurs, Evan brings a unique perspective to the world of food journalism.
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Evan's coverage predominantly revolves around food, restaurants, chefs, cookbooks, and immigration within the local context of United States, California and Los Angeles. He shows a notable interest in profiling individuals working within the culinary industry.
For effective outreach to Evan Kleiman, consider pitches that highlight unique stories about chefs or individuals involved in the food industry within his geographic focus. Additionally, providing insights into local food trends or developments in the restaurant scene could capture his attention. Whether it's seasonal features on specific cuisines or profiles of noteworthy figures shaping the culinary landscape in California and Los Angeles, such angles may resonate well with him.
Given Evan’s emphasis on profile features and expert commentary related to house & home topics (specifically focused on food), offering access to personalities who can provide nuanced perspectives on these subjects would likely be welcomed by this journalist.
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Food scholar Darra Goldstein traces the lineage of early fermented beverages, which were offered to deities and used in rituals.
Food scholar Darra Goldstein traces the lineage of early fermented beverages, which were offered to deities and used in rituals. Sociologist Nicola Nice takes a look at how women brought the cocktail home.
By: Evan Kleiman
Growing up in Palo Alto, California, food writer and author Adeena Sussman recalls waking up to the smell of her mother's dishes cooking on the stove in preparation for Shabbat. The weekly Jewish ritual, which takes place from sundown on Friday to sunset on Saturday, is a period of rest and prayer.
Chefs from around Los Angeles celebrated their placement on the LA Times 101 Best Restaurants list at the Hollywood Palladium on December 3.
Brian Polcyn reimagines a classic American pot roast as a pie.
By: Evan Kleiman
Filmmaker Peter Byck casts a lens on the maverick farmers and scientists working to solve the climate crisis.
By: Evan Kleiman
Franco-Palestinian chef Fadi Kattan is on a mission to document and share Palestinian foods, traditions, and the work of home cooks.
Nicola Twilley takes a cold plunge into the history of refrigeration.
Rose Levy Beranbaum updates her "Cake Bible" for the cookbook's 35th anniversary.
In her latest docuseries, Pati Jinich showcases the politics, culture, and cuisine of the US/Mexico borderlands.
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