Thanks to everyone who donated to KCRW during Good Food in our last pledge drive.  We had a great time at Angeli Caffe in a series of 4 dinners.
Christina Perozzi, the Beer Chick was our beer sommelier.  George Cossette of Silverlake Wine covered wine.  Desserts were provided by Pazzo Gelato, Kim Boyce, Little Flower Candy Company, The Border Grill / Ciudad, and the Pop Shop.

While some sports fans are huddled around the TV watching Michigan State and Tennessee, I’m more intersted in Taco Madness 2010.  You can vote for your favorite taco in LA in a bracket-style format.

Tell us what you’re eating for Easter dinner – lamb, ham or something else?

What Are Your Making for Easter Dinner?survey software

Thanks to “aoifresh” for this yummy looking “riff on pozole.”  I love her version of Mexican hot chocolate with soy – she used pepper flakes in a tea strainer to add some kick…

Upload a picture of your last meal to our Flickr Group…

The sap is running in maple trees around the northeast.  This week on Good Food, Rich Focht explains how real maple syrup is produced.   Akasha Richmond shares her Passover traditions.  Jeff Morgan is a vintner making kosher wines in Napa.  He explains why good kosher wine is hard to come by.  Jonathan Gold knows where to get good Texas barbecue in Los Angeles.  He has the details on two great spots.  A listener named George Olesky tells us how to make homemade coconut yogurt.  We’ll hear about the …

Here’s a photo tour of my Saturday…
First stop: Food Blog Forum Seminar in downtown LA.  I was on a panel with Eddie Lin, moderated by Good Food producer Harriet Ells.

Then Harriet and I stopped at Mo-Chica at Mercado La Paloma for lunch.  The BEST ceviche.  We also had aji de gallina… yummy.
Next stop: Silverlake and the Spice Station.  They have an incredible space and a really wonderful collection of spices.
Last stop… Pazzo Gelato for some banana, madagascar vanilla and cajeta gelato… So yummy.  Harriet had chocolate orange sorbetto and …

Check out this great NY Times article about the Passover seder tradition at the White House…

This week on Good Food, I chatted with Rich Focht, who has Hummingbird Ranch in Staatsburg, NY.  They produce maple syrup, maple creams and maple sugar.  It’s so fascinating how maple syrup is made – it’s gone so far beyond the little buckets hanging from taps.  We didn’t have time to include all of my conversation, so here’s a bonus.  I asked him about the significance of maple syrup grades (A & B).  Take a listen…
Rich Focht on Maple Syrup Grades

SoCal Gal added this to our new Flickr Group, My Last Meal.  Upload your last meal…

There are so many great foodie email newsletters out there.  Here are some of my favorites:
Blackboard Eats – They have great deals at restaurants around Los Angeles and New York.  Think 30% off dinner at Philippe or a free bottle of wine at Sona.
Tasting Table – I subscribe to the Los Angeles and the National editions.  They always showcase interesting people, restaurants and companies.  Lesley Balla, who is the LA editor, frequently appears on Good Food.
Find.Eat.Drink – Billed as a website for people who “love the thrill of discovery.”  …