Elina Shatkin
Food Editor & Freelance Editor (she/her)I'm lucky. I have the most delicious job in the LAist/KPCC newsroom. For me, food journalism has always been about so much more than restaurant openings, trendy chefs and droolworthy food pix. My goal is to use food as a lens to tell deeper stories — about culture, history, neighborhoods, art, justice, sustainability, immigration and anything else encompassed by that electric word "life."
As Southern Californians, we're all lucky. We can find so many of the world's cuisines here, often in taco form. So let's break bread. Or injera. Or bolillos. Or naan. Or focaccia. Or gluten-free bagels. Okay, not that last one, because I have yet to find a decent gluten-free bagel, but I stand by the rest of it.
Got a tip or a story you want to pitch me? Email me!
You can also find me on Twitter @elinashatkin and Instagram @elinashatkin.
Stories by Elina Shatkin
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Food
Enjoy eating in the streets of L.A.? You're in luck. -
Food
Launched last spring, the program allowed restaurants and bars to expand their dining areas into streets, sidewalks and parking lots.
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Food
The boys in blue (or at least their marketing team) have switched to Papa Cantella's from longtime vendor Farmer John.
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Food
Bars that don't serve food should get the biggest boost. They'll finally be able to reopen for indoor service, something they couldn't do in the orange tier.
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Criminal Justice
The verdict of the trial of Derek Chauvin, who murdered George Floyd, has made millions across the country — including in L.A. — reflect on racial and criminal injustice.
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Food
Like a desperado who has been riddled with bullets but just won't stop, Tinhorn Flats remains open.
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Food
Logistics. Economics. Employee safety. Vaccine access. Staffing. The pressure is on.
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News
Restaurants can only host indoor dining at 25% capacity, space tables 8 feet apart and seat no more than 6 people at a table.
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News
An overnight rainstorm caused mud and debris slides in an area scorched by the Bond Fire late last year.
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News
When we move into the red tier, restaurants can serve patrons inside at 25% capacity or 100 people, whichever is lower.
