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Artbound

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Tending Nature

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Southland Sessions

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Marnette Federis

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Marnette Federis is multimedia journalist who has had stints as a reporter, videographer and web producer at traditional print outlets, digital-only publications, television and radio. Her work has been published in the Seattle Times, Reuters and Washingtonpost.com. Marnette has a masters degree from the UC Berkeley School of Journalism.

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Coast Guard. Still from Meals Ready to Eat
Article
Meals Ready to Eat

Chefs in Strange Places: Cooking in Unique Situations

KCET visits a cafeteria, a firehouse kitchen and a school for the Coast Guard’s culinary specialists to learn what it’s like to cook in unique settings.
The original ube donut and other flavors | Courtesy of DK's Donuts
Article
The Migrant Kitchen

The Purple Yam That's Taking Over Your Dessert Table

Ube, or Filipino yam, is popping up all over the internet and on restaurant menus throughout the United States. Filipino chefs and bakers, who have been using the flavor in cooking, say it’s a sign that Filipino cuisine is here to stay.
Queso de Bola and classic-flavored ensaymada | Courtesy of Ensaymada Project
Article
The Migrant Kitchen

Ensaymada Project Brings Sweet Filipino History and Flavors To Southern California

Ensaymadas are a decadent, handmade Filipino brioche bread made from yeast, butter, sugar and grated cheese. Now, the Ensaymada Project has made some modern flavor tweaks to the Filipino recipe, topping it with unusual, globally-inspired flavors.
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