Rachael Myrow

From KQED’s Silicon Valley Bureau in San Jose, Rachael Myrow covers arts and culture in San Mateo, Santa Clara and Santa Cruz Counties. This follows more than seven years hosting KQED's California Report, broadcast on NPR affiliates throughout the state. She still guest hosts for The California Report and Forum, and files for NPR and PRI’s The World. Before KQED, she worked in Los Angeles for Marketplace and KPCC.

Food & Spirituality: Fall Feast with Armenians in San Francisco

"As the world shaped itself in different ways, people made their way to California, which became the safe haven of Armenians from around the world.” Western and Eastern Armenians speak different dialects, use different names for the same dishes -- and make those dishes differently. What they all share in common is the challenge of keeping their language alive in America. That’s where food is at least the start of the conversation.

In Search of the Chocolate Persimmon

Most of us are familiar with two kinds of persimmon: the apple-sized, crunchy Fuyu and the bulbous Hachiya, best enjoyed when it’s so ripe, it’s gooey. I'm going to go out on a limb here and argue there's an even BETTER persimmon, the Maru, or chocolate persimmon.