In anticipation of Sunday’s Super Bowl, Chef Brandon Kida revisits his childhood and love for Pioneer Chicken with his latest venture, Go Go Bird. San Francisco Chronicle restaurant critic Soleil Ho suggests embracing the chaos of pandemic pop-ups and takeout culture. Los Angeles Times restaurant critic Bill Addison has recommendations from around the world right here in LA. Pomelos are in season at the farmer’s market in time for Chinese New Year. Jessica Wu reports on the FDA’s approval of genetically modified pigs. Tezeta Alemayehu shares opening her Ethiopian-inspired vegetarian restaurant during the onset of the pandemic for this week’s installment of “In the Weeds.”
Chicken wings, takeout, pomelos, GMO pigs
From this Episode:
Come fly away with Brandon Kida’s chicken wings
Chef Brandon Kida grew up in Southern California, seeing the spinning sign of Pioneer Chicken featuring a covered wagon. Fast food was a treat for a young Kida; the smell of...
‘Selling food in the margins’: Embracing chaos in search of takeout
With limited ordering windows and nondescript locations, San Francisco Chronicle restaurant critic Soleil Ho details the complications of picking up takeout during the...
Eating with purpose and escaping the pandemic reality across LA
Los Angeles Times co-restaurant critic Bill Addison made a resolution to eat more instead of less in the new year, supporting restaurants where he can. What is Bill eating?
Celebrating Chinese New Year with pomelos
Market correspondent Gillian Ferguson connects with Sarifah Renton, the chef of MinahRocks.LA , her Malaysian and Indonesian pop-up.
Modifying pigs for transplants and preventing allergic reactions
The FDA has approved its first genetically modified pigs for human consumption, which were first developed as biotechnology in human transplants. In addition, a particular...