Elina Shatkin

Elina Shatkin

KCRW Producer

KCRW Staff/Producer

Elina Shatkin is a journalist, writer and podcast producer. Before joining KCRW as a producer for Good Food, she was the Food Editor at LAist/KPCC. Prior to that, she was the Arts and Culture Editor at Los Angeles magazine, a restaurant critic for LA Weekly and a staff writer for the Los Angeles Times. Her writing has appeared in California Sunday, The Believer, Bitch, HiLobrow and Palm Springs Life, among other publications. You can find her restaurant reviews in Westways.

Elina Shatkin on KCRW

Pastry chef Victoria Granof relishes the diverse, and often misunderstood, sweets of Sicily.

Italian sweets, chocolate, vanilla, jujubes

Pastry chef Victoria Granof relishes the diverse, and often misunderstood, sweets of Sicily.

from Good Food

Ben Blount and Bryan Kett created a chocolate bar to explain why our congressional districts have such weird shapes (hint: gerrymandering).

Gerrymandering, baking tweaks, LA-style pizza

Ben Blount and Bryan Kett created a chocolate bar to explain why our congressional districts have such weird shapes (hint: gerrymandering).

from Good Food

To tell the stories of Syrians living in the world's largest refugee camp, Karen Fisher collected their recipes.

Syrian refugee cookbook, baking for happiness, the future of food

To tell the stories of Syrians living in the world's largest refugee camp, Karen Fisher collected their recipes.

from Good Food

More from KCRW

Make use of late summer's best produce with these cool, crisp recipes.

from Good Food

How can a country so rich in resources and farm production have people who still go to bed hungry?

from Second Opinion

The founder of Famous Amos Cookies, Wallace “Wally” Amos, died this week at age 88.

from KCRW Features

Diane Kochilas reveals the secrets of Ikaria, a Greek island known for the longevity of its inhabitants.

from Good Food

Peak strawberry season deserves peak recipes, from shortcakes and crostatas to jams and, of course, pies.

from Good Food

Nicola Twilley takes a cold plunge into the history of refrigeration. Lucas Sin explains how to use the freezer to improve cooking.

from Good Food

Jim Meehan asked some of the best bartenders on the planet for their favorite cocktail recipes — and put them in a book. Archaeologist Tate Paulette explores ancient beers.

from Good Food

Alexandra Stafford shares her easy techniques for making pizza at home — no kneading or stand mixers required.

from Good Food

Food writer Khushbu Shah reflects on how Bisquick and Cream of Wheat fit into the Indian American diaspora. Michelle T.

from Good Food