Camellia Tse

Producer, Good Food

KCRW Staff/Producer

Camellia Tse on KCRW

Opening and running a restaurant is a never-ending hustle and an unpredictable enterprise.

Staying afloat in L.A.'s restaurant biz

Opening and running a restaurant is a never-ending hustle and an unpredictable enterprise.

from Good Food

Gustavo Arellano examines a case of cultural appropriation in breakfast burritos, and Samin Nosrat explains why salt, fat, heat and acid are the elements of good cooking.

Appropriation in food, dulce de leche, mastering culinary technique

Gustavo Arellano examines a case of cultural appropriation in breakfast burritos, and Samin Nosrat explains why salt, fat, heat and acid are the elements of good cooking.

from Good Food

Joann Lo and Jose Oliva discuss their work with the Food Chain Workers Alliance, and Simran Sethi files a field report from Slow Food Nations in Denver.

Travels in Spain, Slow Food, 'Adventures in Starry Kitchen'

Joann Lo and Jose Oliva discuss their work with the Food Chain Workers Alliance, and Simran Sethi files a field report from Slow Food Nations in Denver.

from Good Food

More from KCRW

Fast food workers lose about 16% of their pay every year, a new Northwestern University study found.

from KCRW Features

The Thanksgiving meal is one of abundance and that means leftovers. What do you do with them all?

from Good Food

LA saw big changes to its food scene in 2024, including historic restaurant closures and new legislation that passed for fast food workers.

from KCRW Features

Reporter Jessica Roy delivers the bad news about those plastic kitchen utensils. Anne Byrn composes an exhaustive guide on Southern baking.

from Good Food

Gabriela Glueck puts lab grown chocolate under the microscope. Apoorva Mandavilli reports on the bird flu crisis and what items to avoid when you're shopping.

from Good Food

The potential loss of non-stop dining at the La Cienega Norms distressed LA’s night owls. KCRW stayed up late to meet these loyal customers.

from KCRW Features

Food scholar Darra Goldstein traces the lineage of early fermented beverages, which were offered to deities and used in rituals.

from Good Food

Bring on the green vegetables! We get creative with Brussels sprouts and beans. Think maple, sriracha, hazelnuts, roasted jalapeño vinaigrette, and radishes.

from Good Food

The Good Food team — host Evan Kleiman and producers Gillian Ferguson, Laryl Garcia, and Elina Shatkin — choose their favorite segments of the year.

from Good Food