KCRW, Keeping Local Radio Alive Since 1945
In recent years, radio channels have declined in quality while platforms like Spotify and Apple Music have replaced go-to sources of personalized sound. Amidst these modern music empires, KCRW, an iconic radio station based in Santa Monica, is hard at work to keep independent media alive. KCRW takes an unconventional approach compared to other radio stations, streaming curated music instead of shuffling current billboard hits. KCRW explores Los Angeles culture through a local lens, prioritizing quality as opposed to mainstream media. KCRW has a little bit of everything for its audience tuning into “89.9”.
The acclaimed radio station has humble roots in the culture and history of SoCal. Founded in 1945, the College Radio Workshop (later abbreviated to KCRW) aimed to create necessary jobs for veterans returning from World War II. Later, KCRW became affiliated with National Public Radio (NPR), back when the organization was just starting out. Surprisingly, the station is also deeply embedded in Santa Monica education. Originally, the station broadcasted from John Adams Middle School, moving later to a tiny basement in Santa Monica College (SMC). Now, the KCRW facilities reside in the state-of-the-art Center for Media and Design complex at SMC.
The station's long, rich history has been reflected time and time again in its original, in-depth daily segments. What makes the broadcasts shine is the decided hosts and interesting topics of discussion. Take DJ Novena Carmel’s “Morning Becomes Eclectic”, a three-hour-long live mix of undiscovered music and classics rarely played anywhere else. Although the program only runs from 9 a.m to 12 p.m it is the beginning of “Eclectic 24” which offers live music all day. Right after Carmel wraps up her set, Madeleine Brand’s “Press Play” brings contemporary takes on stories of the day.
KCRW doesn’t only offer music and news, but is known for specialty podcasts on unique subjects such as Evan Kleiman's culinary program “Good Food”. Kleiman is a local legend in the LA food scene and has been working with KCRW since the early 2000s. In an interview with Kleiman, she shares the intricate process of creating one single episode of “Good Food”. Her work week starts on Thursday with pitching story ideas. On Fridays, Kleiman does a deep dive into the chosen topic, reading as much as she can get her hands on. She writes an essay on Sunday about her ideas on the topic that is condensed into a script. Monday she is a regular guest on another KCRW podcast. Tuesday Kleiman conducts four to eight interviews with culinary figures. She records from her home recording set-up on Wednesday and sends the clips to her editing team. On Saturdays, Kleiman’s one-hour food podcast plays for the public from 10 a.m to 11 a.m. Although the work it takes to consistently execute attentive radio is a labor of love, maintaining a good reputation for radio is worth it.
The art of radio is proficiently upheld through the time and effort KCRW staff put into every aspect of the station. Kleiman gives her opinion on why radio is important and its impactfulness.
“That circle of sound, that starts with the station and ends with the listener, is a really powerful medium,” Kleiman said.