Evan Kleiman is the host of Good Food at KCRW. She focuses on the intersection of food and culture, exploring themes such as sustainable agriculture, food safety, and the food industry. Evan's insights and expertise have made her a prominent voice in discussions about food production and beverages.
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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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LA has hit peak matcha and Cathy Park rounds up the best matcha lattes in Los Angeles.
Men of barbeque loom large in America but Toni Tipton Martin and Morgan Bolling remind us that women also know their way around the pit.
By: Evan Kleiman
Lila Seidman reports on the tricky process of removing rare steelhead trout from the Palisades Fire burn area.
Chef Viktoriya Campos gets an early start, stalking seasonal asparagus.
Zach Mangan of Kettl in Los Feliz considers the downside to the matcha boom.
Charlotte Biltekoff explores the public's mistrust of processed foods and the food industry's misunderstanding of these concerns.
Tony Ramirez dusts off the barbecue for summer grilling and adds Filipino flair to live fire. TikTok darling Claire Dinhut has a thing for condiments and finds creative ways to use them.
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