Evan Kleiman

Evan Kleiman

Host, Good Food, Good Food on the Road

Contact: goodfood@kcrw.com

Evan Kleiman is a true culinary multitasker. Chef, author, radio host, restaurateur and sought after speaker, she has been called "the fairy Godmother of the LA food scene" for her central role in bringing a community of food people together through her radio show, Good Food. As host of Good Food on KCRW since 1997, Evan has interviewed more than 6000 guests ranging from celebrated chefs to local farmers, enabling her to explore every aspect of food and how it intersects with human life.

As proprietor and chef of Angeli Caffe for 28 years before its close, Kleiman's improvisational style, while rooted in the Cucina Povera of Italy, showed her reliance on simple ingredients and economical ingenuity to produce delicious and satisfying food with a fresh, honest, pared down aesthetic that people intuitively understand and appreciate. When Angeli opened in 1984 Evan was credited with reintroducing rustic Italian cooking to the US.

As a natural extension of her longtime exposure to everything to do with food, Kleiman's interest now extends to issues of food policy and agro-ecology. The founder of LA's, Slow Food Chapter, which she ran for eight years, Evan now serves on the Stewardship Council for Roots of Change and is a member of the Los Angeles Food Policy Council. She is an active speaker on issues of food culture and sustainability and just to maintain a balance, is also attempting to become the Queen of Pie.

Kleiman is the author of eight books on Italian food and one video app, "Easy As Pie."

Evan Kleiman on KCRW

In a new cookbook filled with Lebanese recipes, Hana El-Hibri invokes the spirit of "mayylu," an invitation for visitors to pop in.

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Popsicles should be ice-cold but not ice-hard. Texture and flavor are equally important. The goal: Keep ice crystal formation small, which will produce a softer texture.

To avoid rock-hard popsicles, turn to cornstarch and dairy

Popsicles should be ice-cold but not ice-hard. Texture and flavor are equally important. The goal: Keep ice crystal formation small, which will produce a softer texture.

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