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 naturally lean toward cute stuff," says Kim-Joy, who made these frog scones.
By: Evan Kleiman
Memorabilia adorning the walls of LaSorted's includes a coffee-stained page of a 1960 Thomas Guide featuring Dodger Stadium and Chinatown as well as the centerpieces from owner Tommy Brockert's bar mitzvah.
Left, Right and Center host David Greene (left) explains gerrymandering to Good Food's Evan Kleiman.
With seating for 25 people, Stir Crazy offers contentment in the containment, says Bill Addison.
Dairy-free apple pie cupcakes will put any baker in a fall mood.
Artist and printer Ben Blount designed the packaging for Unfair Share, the Gerrymandered Chocolate Bar.
Lola Milholland continues to live in her childhood home with her brother, boyfriend, and a longtime roommate.
Ben Blount and Bryan Kett created a chocolate bar to explain why our congressional districts have such weird shapes (hint: gerrymandering). Left, Right and Center host David Greene discusses how gerrymandering impacts our elections.
I don’t know why people are so uncomfortable making fish and seafood at home. It’s so easy to cook and is generally faster than chicken or beef. Maybe it’s the buying that requires more intention. Fish and seafood grow in water. In the case of shellfish, tender flesh is protected by hard shells. That means a very short application of heat in a bath of flavorful liquid and a few condiments gives you high protein rewards.
Schiacciata di Uva is one recipe from Judy Witts Francini’s “Divina Cucina” newsletter.
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