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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"I've seen people sweating eating these tacos," says Memo Torres of his favorite taco in LA.
By: Evan Kleiman
Chef Courtney Storer joins Gillian Ferguson at the farmers market to shine a light on winter squash.
This vegetable maafé is from Yewande Komolafe, author of “My Everyday Lagos.”
By: Evan Kleiman
Khushbu Shah forgoes the turkey for squash filled with biryani, a tikka masala-inspired mac and cheese, and Mexican food.
By: Evan Kleiman
Two flavor aficionados break down brining, spice, and the best way to prep that giant Thanksgiving bird.
Sommelier Ian Krupp knows just the thing to pour alongside your turkey.
Brian Polcyn uses the carcass of the holiday bird to make a stock for his double crusted turkey pot pie.
Harold McGee suggests replacing cranberries with barberries, a lesser known ingredient that'll add a pop of color to a holiday plate.
Cardamom is the secret to pumpkin pie according to flavor scientist Arielle Johnson.
Evan Kleiman taps flavor scientist Arielle Johnson to co-host Good Food's annual Thanksgiving episode. Food science writer Harold McGee breaks down brining, spice, and the best way to prep that giant Thanksgiving bird.
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