Carren Jao | Link TV
Carren Jao is a digital producer for KCET and PBS SoCal. She is responsible for developing editorial strategies and supporting content for KCET and PBS SoCal’s original productions, as well as digital projects. She manages the development of articles and short videos for the Emmy award-winning arts and culture series Artbound, Southland Sessions, the James Beard-nominated food series The Migrant Kitchen, Lost LA and more.
Previously, Carren has worked as a full-time freelance journalist. Her work has been published around the world, including the Los Angeles Times, the New York Times, Wired UK, Surface, Dwell and many others. She has also been nominated for best online journalist for her work covering the issues and communities of the Los Angeles River for KCET’s Confluence.
Post date: 2019-03-25T09:48:39-07:00
“Soul of a Nation: Art in the Age of Black Power 1963-1983" creates constellations of relationships that succeed in giving viewers a deeper appreciation of the multiple concerns of African American artists then, which still reverberate today.
Post date: 2019-03-07T09:52:52-08:00
Covering 55 miles of Coachella Valley (and even a few spots in Mexico), the art biennial Desert X can be a daunting task to view. Use this map to maximize your road trip to the desert this year.
Post date: 2018-12-19T08:05:35-08:00
Unlike wine, sake is best consumed fresh. The freshest sake you could arguably get your hands on is namazake or unpasteurized sake. Here's where to find it in Los Angeles.
Post date: 2018-12-17T14:21:02-08:00
Ask a hundred passers-by on the street what their Los Angeles is to them and you'll likely get as many answers. Here are a few more reasons we've found to love L.A.
Post date: 2018-11-28T12:23:08-08:00
A dish with a royal lineage and a history spanning more than 400 years, Peking duck has inspired chefs, movie stars and poets. Learn more about this distinctively Chinese delicacy.
Post date: 2018-11-21T15:06:44-08:00
Pozoles are a serving of warm comfort for many Mexican hearts. It comes in many forms and everyone has their own special way of preparing this dish. Learn more about pozole by clicking below.