Harriet Ells

Program Director for Talk

Guest/KCRW Staff/Producer

Contact: harriet.ells@kcrw.org | 5826

Talk Show Director at KCRW; former staffer at NBC Olympics, helping produce coverage of seven winter and summer Olympics, starting in 1996

Harriet Ells on KCRW

Abigail Carroll talks about the history of the square meal in the US, Mark Bittman breaks down beet salad, and Community Seafood discusses its Santa Barbara fishery.

The History of the Square Meal, Beets, Community Seafood

Abigail Carroll talks about the history of the square meal in the US, Mark Bittman breaks down beet salad, and Community Seafood discusses its Santa Barbara fishery.

from Good Food

A butter aerobics class enlivens the Santa Monica Pier, Christiaan Rollich talks about his innovative cocktails and a look at the drought that is threatening farmers.

Butter Aerobics, The Creative Process of Bartenders, CA Drought

A butter aerobics class enlivens the Santa Monica Pier, Christiaan Rollich talks about his innovative cocktails and a look at the drought that is threatening farmers.

from Good Food

From the Tsukiji Market's tuna auction, to Japanese soul food and dashi, we take a look at Japanese cuisine.

Inside Tsukiji Market; Ivan Ramen; Japanese Soul Food

From the Tsukiji Market's tuna auction, to Japanese soul food and dashi, we take a look at Japanese cuisine.

from Good Food

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Caleigh and Candice end the “chicken vs. fish” debate, once and for all.

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Memo Torres uncovers hidden gems and family-run businesses across Los Angeles.

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As younger generations take over legacy businesses, they’re promoting heart-shaped food on Instagram to keep profits up.

from KCRW Features

Author and illustrator Mark Kurlansky peels back the cultural, historical, and gastronomical layers of onions.

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Michael Pollan, investigative journalist, writer, and author of numerous books including “This is Your Mind on Plants” talks about his trip into the world of food and the new science…

from Life Examined

Historian Hadley Meares looks at how Hollywood sips cocktails on the big screen.

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Author and illustrator Mark Kurlansky peels back the cultural, historical, and gastronomical layers of the onion. Jonathan Kauffman explains how "hippie food" went mainstream.

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