Food & Drink

For perhaps the most profound way the pandemic has changed how we eat, just look to the wide-ranging outdoor options we currently have.

from Press Play with Madeleine Brand

“We need to do something different,” says Thomas Linzey, Senior Legal Counsel at the Center for Democratic and Environmental Rights .

from Good Food

Market correspondent Gillian Ferguson catches up with Chef Carlos Salgado of Taco Marìa in Costa Mesa.

Three Rivers farmers resort to digging wells as water dries up

Market correspondent Gillian Ferguson catches up with Chef Carlos Salgado of Taco Marìa in Costa Mesa.

from Good Food

With rising COVID numbers and a mask mandate reinstituted across LA, bars, restaurants, and pop-ups are implementing coronavirus restrictions at their own discretion.

LA bars and restaurants enforce their own restrictions as COVID surges

With rising COVID numbers and a mask mandate reinstituted across LA, bars, restaurants, and pop-ups are implementing coronavirus restrictions at their own discretion.

from Greater LA

Water is part of nearly every aspect of the farm-to-table supply chain. So how can people eat food that takes less water to grow, clean and prepare?

'Eat Less Water': How your diet can have a big impact on water use and waste

Water is part of nearly every aspect of the farm-to-table supply chain. So how can people eat food that takes less water to grow, clean and prepare?

from Greater LA

The sheer sensory and intellectual joy of travel was embodied in Anthony Bourdain, so the confusion, grief, and sheer disbelief of the early morning headlines of June 8, 2018 shook the…

Striking a balance of joy and pain in ‘Roadrunner: A Film About Anthony Bourdain’

The sheer sensory and intellectual joy of travel was embodied in Anthony Bourdain, so the confusion, grief, and sheer disbelief of the early morning headlines of June 8, 2018 shook the…

from Good Food

Food writer Bill Esparza continues his journey through California for barbacoa — the pit-roasted meat found throughout Mexico.

Continuing the odyssey for barbacoa with Bill Esparza

Food writer Bill Esparza continues his journey through California for barbacoa — the pit-roasted meat found throughout Mexico.

from Good Food

Corn has finally appeared at the farmer’s market.

Lend me your ears: Summer corn has hit the farmer’s market

Corn has finally appeared at the farmer’s market.

from Good Food

If you’re a parent eyeing a road trip with your kids this summer, you might find inspiration for your time outdoors through chef and stylist Sarah Glover’s new book, “Wild Child:…

Steam fish in newspaper, hang veggies over a fire: Chef Sarah Glover’s kid-friendly outdoor cooking ideas

If you’re a parent eyeing a road trip with your kids this summer, you might find inspiration for your time outdoors through chef and stylist Sarah Glover’s new book, “Wild Child:…

from Good Food

Cabin fever got the better of many people over the last year. Chef Renee Erickson revisits her favorite destinations in her latest cookbook, “ Getaway .”

London toasts and Normandy seafood: Cooking meals to get away

Cabin fever got the better of many people over the last year. Chef Renee Erickson revisits her favorite destinations in her latest cookbook, “ Getaway .”

from Good Food

Santa Barbara wineries tend to be small compared to others in California, says wine writer Matt Kettmann.

Translating the land into flavors in Santa Barbara wine country

Santa Barbara wineries tend to be small compared to others in California, says wine writer Matt Kettmann.

from Good Food

Marion Nestle’s book “Unsavory Truths” contains shocking revelations about how the science that influences what we eat is corrupted by corporate interests.

Something’s Rotten in the Science of Food

Marion Nestle’s book “Unsavory Truths” contains shocking revelations about how the science that influences what we eat is corrupted by corporate interests.

from Scheer Intelligence

The most common Mexican cocktail is the Michelada, or beer cocktail.

Micheladas: Where to buy these Mexican cocktails in SoCal and how make them at home

The most common Mexican cocktail is the Michelada, or beer cocktail.

from Press Play with Madeleine Brand

Anthony Bourdain — rugged, unrefined and vulgar — was beloved worldwide.

Exploring Anthony Bourdain’s wanderlust and dark days in Oscar winner Morgan Neville’s ‘Roadrunner’

Anthony Bourdain — rugged, unrefined and vulgar — was beloved worldwide.

from Press Play with Madeleine Brand

Famed celebrity chef Wolfgang Puck wasn’t born into success.

New documentary ‘Wolfgang’ tells the rise of the celebrity chef

Famed celebrity chef Wolfgang Puck wasn’t born into success.

from Good Food

There are a handful of names that define California cuisine, and Mark Peel was one of them. A few weekends ago, on Father’s Day, he passed away to an aggressive form of cancer.

Remembering California cuisine pioneer Mark Peel

There are a handful of names that define California cuisine, and Mark Peel was one of them. A few weekends ago, on Father’s Day, he passed away to an aggressive form of cancer.

from Good Food

Plastic bags are convenient and everywhere.

The Plastic Bag Store: A new Immersive film and art exhibit

Plastic bags are convenient and everywhere.

from Good Food

Market correspondent Gillian Ferguson catches up with Mike Cirone of See Canyon , who has a bumper crop of Blenheim apricots.

Exceeding all expectations this Blenheim apricot season

Market correspondent Gillian Ferguson catches up with Mike Cirone of See Canyon , who has a bumper crop of Blenheim apricots.

from Good Food

With the return of his weekly restaurant review, Los Angeles Times restaurant critic Bill Addison visits Shiku in the Grand Central Market.

Visiting Shiku with LA Times restaurant critic Bill Addison

With the return of his weekly restaurant review, Los Angeles Times restaurant critic Bill Addison visits Shiku in the Grand Central Market.

from Good Food

Barbacoa is both a technique and tradition. Typically enjoyed on the weekends in Mexico, many immigrants have brought it to California with them.

Hitting the Barbacoa Trail with Bill Esparza

Barbacoa is both a technique and tradition. Typically enjoyed on the weekends in Mexico, many immigrants have brought it to California with them.

from Good Food