Good Food
McDonald’s in black America and cool beans
In the turbulent days after the assassination of Martin Luther King Jr., white McDonald’s franchisees fled their inner-city locations. How did the fast food company emerge as a community hero then and subsequently, following the 1992 L.A.
By Evan Kleiman • • 56m ListenIn the turbulent days after the assassination of Martin Luther King Jr., white McDonald’s franchisees fled their inner-city locations. How did the fast food company emerge as a community hero then and subsequently, following the 1992 L.A. Riots and Ferguson in 2014? Plus: in the produce popularity contest, beans are winning.
In this episode
6 storiesRelationship status between McDonald’s and Black America? It’s complicated
The first black franchised McDonald’s opened in December 1968.By 1971, the number of black franchises grew to almost 50.
Read the story11 minFood nerd alert! Beans are trending
“There is literally no downside to eating beans,” says Meghan McCarron . She rounded up her favorite bean varieties and obsession with Rancho Gordo in her latest story .
Read the story8 minSimmering beans in our global melting pot
How are people eating beans around the world? How do you cook a perfect pot of beans during cooler winter months? Washington Post Food and Dining Editor Joe Yonan has the skinny. The cover of “Cool Beans.” Photo credit: Ten Speed Press
Read the story9 minRacism spreads to Chinese establishments in the wake of the coronavirus
With restrictions on international travel and a steady increase of reported cases, the coronavirus is taking a toll on Chinese businesses in the United States.
Read the story15 minPapaya pageantry hits the Santa Monica Farmers’ Market
There’s a parade of papayas at the market this week, and Market Report correspondent Gillian Ferguson talks about homemade tajin with acclaimed pastry chef, Cecilia Leung.
Read the story5 minPatricia Escarcega gets acquainted with the Flamin’ Hot Cheeto sope
At Tirsa’s Mexican Cafe near LA’s Chinatown, there are half-pound burritos and colossal Hot Cheetos concoctions. L.A. Times restaurant critic Patricia Escarcega checks it out.
Read the story9 min
