Gillian Ferguson

Supervising Producer, 'Good Food' and 'Good Food on the Road'

Contact: gillian.ferguson@kcrw.org | 310-581-5842

Gillian Ferguson on KCRW

Director Tran Anh Hung and actress Juliette Binoche discuss the recipe for subtle seduction in The Taste of Things.

Juliette Binoche on 'The Taste of Things,’ Asian food at Costco, chocolate

Director Tran Anh Hung and actress Juliette Binoche discuss the recipe for subtle seduction in The Taste of Things.

from Good Food

From the ancient plant silphion to raw cheese, Taras Grescoe looks at what we've lost as we move toward a monocultural food supply.

How the ancient plant silphion was rediscovered and what that says about our global food chain

From the ancient plant silphion to raw cheese, Taras Grescoe looks at what we've lost as we move toward a monocultural food supply.

from Good Food

We don't need an excuse to eat chocolate or cookies. Neither should you. And these are some of the best.

Hone your Valentine’s sweet tooth: the best places to buy chocolate and cookies in LA

We don't need an excuse to eat chocolate or cookies. Neither should you. And these are some of the best.

from Good Food

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With restaurants dedicated to global rice dishes, JJ Johnson explores 28 varieties in his latest cookbook.

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The 1960s represented a pivotal time in American history, one that embodied vast change and influence in shaping what the country has become.

from Scheer Intelligence

In High on the Hog's second season, producers Fabienne Toback and Karis Jagger continue to explore how Black hands in the pot influence what America eats.

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As people look for eco-friendly solutions to non-recyclable wrapping paper, furoshiki, the Japanese art of wrapping packages in cloth, is becoming more widely adopted.

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Since 1925, members of the Los Angeles Breakfast Club have been meeting bright and early to sing songs, solve puzzles, and eat ham and eggs.

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Rose Wilde encourages bakers to develop a relationship with heirloom grains and alternative flours.

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TransparentSea Farm in Downey produces nearly 1 million shrimp a year. That’s great for some of LA’s top seafood restaurants, but how do the prawns feel?

from Greater LA

Thanksgiving week is one of the busiest times of year for professional pie bakers. The hours are long and the payoff is big. We’ve all got family holiday traditions.

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Journalist and author George Monbiot has a radical idea for fixing farming's environmental devastation — but can a post-agricultural world feed the planet?

from Good Food