11 Comments
Nov 1, 2022Liked by Evan Kleiman

I am married to an Italian since 40 years. . I cook. I learned to cook while there and I’ve become a good cook. Left to his own devices he does not always make healthy choices and has just been diagnosed with diabetes. Not eating pasta is his biggest challenge. What about Mediterranean Diet and diabetes? And why is a meal out at a restaurant usually so difficult to digest. And what’s with Bro Alpha Male chefs compared to nurturing women chefs. How about fruit? Why isn’t it on the dessert menu? Especially here in California? Not even in Vegan restaurants! What?

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Evan, one metaphor that is apt for you is the nourishing but temporary relationship we all have to food. We need it. We find pleasure and comfort and connection through it. But like everything, it is impermanent. Could we exist in this liminal place of appreciation - where, like a beautiful head of lettuce or perfectly ripe peach - we consume with voracious presence? You would have something to say on this I think.

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More of your thoughtful, helpful, human voice, please.

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I just read your earlier piece and was struck by your expression for what you were feeling: “a smushed ball of sad.” Many people, including me and so many who responded to what you wrote, are feeling that way and struggling continuously to cover it up and project “resilience,” which has now become a cliche for hiding from sadness we feel we aren’t allowed to feel, show or share. Especially in such a troubling world that gives us genuine reasons to grieve (even while we are told we must be brave, positive, fight for what we believe, never give up, be an example for others, etc.), what we really need are wise, truthful and eloquent voices like yours, even in down moments--or maybe especially then!

I have listened to you on KCRW for years and loved and been inspired by the incisive interviews, warm humanity and deep knowledge you have brought to the program. I know that anything you care to share on this platform will be equally wonderful, whether it is what you’re cooking, feeling, doing, reading, watching, thinking--or even your grocery list.

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Nov 2, 2022Liked by Evan Kleiman

Your voice please! The sound of it or the reading of it feels like the shared experience of a kindred spirit. So happy to have that flowing into my world.

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Nov 1, 2022Liked by Evan Kleiman

I share these folks’ delight in your voice and interest in many facets of food. Please no recipes! Maybe talk about the importance of learning how to cook and trust one’s palate instead of following recipes slavishly. But say it nicer than my implicit snark.

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Nov 1, 2022Liked by Evan Kleiman

more of your voice please. you articulate what i cannot x

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Nov 1, 2022Liked by Evan Kleiman

I don't live in LA but love hearing your voice and the interviews with wonderful people, your multicultural love of people of all kinds who are dedicated to making good food for all

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Nov 1, 2022Liked by Evan Kleiman

More about the new ideas you brought back from Italy; and more about the original ideas you brought there.

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Nov 1, 2022Liked by Evan Kleiman

I am also struggling with it. I very much liked your story of getting back from Italy. It was awful, an I am sorry it sucked so bad. I don't do airline travel anymore, its just to awful and too hard. My wife and I traveled for free first class to a wedding and every second of it was bad. Last time we flied and last time we want to. So at least there is "at least we don't have to fly anymore". We no longer live in LA but I like to hear you thoughts anyway. I used to work at UCLA but now have a hobby farm in rural Oregon. You do a lot of conversation with people, I would like to hear more. I am not going to these events, so your impression of them ,and the people would be interesting.

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