Erin Siegal
Reporter, Fronteras DeskErin Siegal is part of the Fronteras Desk reporting team, based in San Diego at KPBS. She is also a Senior Fellow at the Schuster Institute for Investigative Journalism, a Soros Justice Fellow, and a Redux Pictures photographer. She was a 2008-2009 fellow at the Toni Stabile Center for Investigative Journalism at Columbia University’s Graduate School of Journalism. Erin is the author of the award-winning book Finding Fernanda, (Beacon Press 2012), which examines organized crime and child trafficking in international adoption between Guatemala and the U.S. Previously, she wrote a column on public records and government accountability for the Columbia Journalism Review, "The FOIA Watchdog." She's contributed to various media outlets, including Univision, the New York Times, Time, Reuters, Newsweek, O Magazine, Businessweek, Rolling Stone, and more. She lives in Tijuana, Mexico. When she's not eating tacos or working, Erin can be found along the border at Rancho Los Amigos, riding horses and smoking cigars with her favorite vaqueros.
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Completed in 1800, the United States Capitol is perhaps the most recognizable building in America — it is a building in which countless historical decisions have been made.
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The United States Congress, consisting of the Senate and the House of Representatives, is known as “the engine of democracy.”
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Stream Seasons 1 - 6 now with the PBS app. Chef Yia Vang takes us inside chef's kitchens as they serve up stories of cultural heritage through the universal language of food. -
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.
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