Valerie Gordon is the chef/owner of Valerie Confections (3360 West 1st St., LA). She sells a variety of sweet and savory prepared food at the Saturday Santa Monica and Hollywood Farmers Markets. Right now, she is playing with apricots. She is buying Regier's Castlebrite variety and using if for pie, jam, panna cotta and more. A recipe for her cherry apricot jam is here.
Romeo Coleman's family's farm stand sells a variety of greens and herbs. Some of their herbs are flowering - like their tarragon, thyme and cilantro. Letting the herbs flower allows for the cultivation of beneficial insects. Use them for decoration. Pictures of their cilantro and thyme are here.
Russ Parsons is the editor of the Los Angeles Times' food section, where he recently wrote about cooking with breadcrumbs. He uses toasted fresh bread crumbs with olive oil to transform pasta, eggs, asparagus, swiss chard and more. Read more about his technique and recipe ideas in the LA Times. Evan Kleiman's recipe for a Parsley Frittata with Bread Crumbs is here.
Fred Vogelstein and Evelyn Nussenbaum are the parents of Sam. Sam is 9 and has epilepsy. Before he found treatment Sam experienced up to 130 seizures every day. After trying every drug on the market, Sam's parents turned to Ketosis, a high fat diet that has dramatically decreased Sam's seizures. We first heard about their story in the New York Times.
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly. This week he reviews Steingarten in West L.A., the latest "gastro-pub" to open in Los Angeles. The beer selection is vast and changes frequently. He calls it a "temple of hops." For food, Jonathan likes the pretzels, the grilled sausages (duck and bacon, wild boar, lamb sausage), and the burger.
10543 W. Pico Blvd.
West Los Angeles
All of Jonathan's restaurant suggestions are on the Good Food Restaurant Map.
Eddie Lin writes the blog Deep End Dining and he's a regular contributor to Good Food. This week, he travels to Rancho Cucamonga to find out what kinds of sustenance we need for our emergency kits. He spoke with the folks at Honeyville. See pictures of the freeze dried items Eddie tried on the Good Food Blog.