Monika Evstatieva
Monika Evstatieva is a Senior Producer on Investigations.
She was previously a line producer on Weekend Edition, where she was responsible for putting the program on air and planning coverage.
Since coming to NPR in May 2006, Evstatieva has worked on various programs including Morning Edition, Tell Me More with Michel Martin, and All Things Considered. She has travelled throughout the United States to cover politics and the environment and has reported in Afghanistan, the Balkans, Russia, and Western Europe.
Over the years, Evstatieva has covered the migration crisis in Europe, the aftermath of the Bataclan shooting in Paris, the 2018 presidential elections in Russia, and the U.S. border wall dispute. Evstatieva has also covered multiple primary elections, inaugurations, and SXSW music events.
Evstatieva received multiple awards as part of the Tell Me More team, including an NABJ Salute to Excellence National Media Award and an Edward R. Murrow Award.
Evstatieva has a Master of Arts in journalism and public affairs from American University in Washington, DC, and a Bachelor of Arts in journalism and business administration from American University in Bulgaria.
Evstatieva is originally from Sofia, Bulgaria.
-
Ahead of Sunday's presidential election in Russia, NPR spoke with a Putin supporter, an opposition supporter and a Russian who sees no point in voting.
-
Before the Soviet period, "Russian food had color," says Vladimir Mukhin of Moscow's world-famous White Rabbit restaurant. He aims to honor those flavors, as well as locally source his ingredients.
-
Nguyen and Thi Tran started Starry Kitchen out of desperation. Now the couple has a new book with their best recipes and stories of their adventures in the culinary world.
-
International research labs are using seaweed to make biofuel, but little progress has been made in the U.S. Now scientists in California are developing a prototype to enable vast open-ocean farming.
-
In the 1900s, nutritionists and dairy producers helped convince Americans that cow's milk was nature's perfect food. But the science and tastes have changed, and we're guzzling much less than before.