Dara Joan Dela Cruz
Accounting & Finance AssistantDara Joan Dela Cruz formerly worked in the KPBS newsroom as an assistant and call screener for Friday's Midday Edition. Dara attends San Diego State University where she plans to graduate with a business degree in accounting. She is a current member of the University Honors Program, which has encouraged her to also pursue a minor in interdisciplinary studies. After graduation, she later hopes to obtain an MBA, become a certified public accountant, and eventually manage her own firm. Before coming to San Diego, Dara lived in the Silicon Valley, where she grew up and graduated from Saint Francis High School in Mountain View, California. In her spare time, Dara likes to explore the city, watch films, and play the flute, as she is also a member of the university's wind symphony.
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You likely eat it every day, but what do you know about wheat, a grain with roots 10,000 years deep? Discover how it has evolved with breeder James Anderson at the University of Minnesota, learn old-school techniques of stone-grinding and making the perfect sourdough with Patrick Wylie of Baker’s Field Flour and using it in a delicate tart with James Beard-nominated pastry chef Shawn Mackenzie.
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Some recipes are passed down at the kitchen table or in family restaurants, like at Cecil's Deli and Restaurant where they make Jewish-style potato latkes. But for others, like Korean Adoptee Anna Luster, cooking kimchi jjigae (stew) is about keeping food memories alive when far from home—creating new traditions that will last for generations.
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The therapeutic food is designed to bring malnourished kids back from the brink. A new order from the U.S. after months of mixed signals is good news for the Rhode Island factory that makes it. -
President Trump has been pushing to broker an end to the war in Ukraine since he took office. But it hasn't been quick or easy. -
James Beard Award-nominated chefs Mike Brown and Bob Gerken are known for flipping food on its head at their restaurant, Travail Kitchen and Amusements. After showing off their fancy, fine dining creations, the chefs go back to their roots and head into the kitchen with their moms to cook childhood favorites the old-fashioned way.
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Two Cakes with a HOLE lot of surprises. The stories behind the decedent and buttery French King Cake with James Beard Award-nominated pastry chef Marc Heu and the rich Tunnel of Fudge American Bundt Cake with Jennifer Dalquist, granddaughter of the inventors of the Bundt pan.
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- San Diego Supervisors unanimously deny Cottonwood Sand Mine developer's appeal
- After nearly two decades, Chula Vista is considering a new park on the west side
- Avocado growers in San Diego County face multiple challenges
- Charlie Kirk, who helped build support for Trump among young people, dies after campus shooting