Ole G. Mouritsen

It’s the last show of the year, which it’s time for our annual look back at some of our favorite food stories!

The food supply chain has many links in order to get dinner on the table. We hear from a truck driver about  his challenges in getting products to grocery stores.

Sean Brock speaks on the past and future of Southern cuisine. We learn about the origins of eggnog and talk with a self-described “Mississippi vegan.”

The restaurant business has always been like those circus funhouse mirrors. What the diner sees is distorted -- not the reality that owners deal with.

This week, bars, nightclubs, wineries and breweries in California were asked to close immediately, and restaurants to offer delivery or takeout service only.

“Wash your hands” is a universal mantra now more than ever. One man meditatively uses soap and water to create a little zen while completing the kitchen’s dirtiest task.

Maria Zizka suggests making dinner together at home is the real romantic move for V-Day. Amanda Shapiro reflects on her summer of attempting to date sans alcohol.

Angelenos can reduce their carbon footprints by composting, but finding a place to do that is tough.

As we navigate this temporary but new normal of being relegated to our homes, we get suggestions for recipes and healthy kitchen projects.