Jim Russell, accompanied by his service dog, Beau, in the facility where he processes macadamias at his farm in Fallbrook. 12/29/12 © David Karp

Jim Russell, accompanied by his service dog, Beau, in the facility where he processes macadamias at his farm in Fallbrook. 12/29/12 © David Karp

Are you intimidated when you shop at a Japanese grocery store? Cookbook author Andrea Nguyen guides us through the aisles of dried mushrooms, soy sauce and tofu at Mitsuwa Market and kimchi producer Lauryn Chun explains how to incorporate kimchi into familiar dishes. Gustavo Arellano takes us to the oldest Iraqi restaurant in Orange County while Jonathan Gold focuses on the upscale Tex Mex at Bar Ama in downtown LA. Zinfandel gets a new look from Good Food wine-guru Stacie Hunt and food historian Andrew Smith offers a quick history of both beer and soda in America. At the market Chef James Trees tells Laura Avery about the “culinary incubator” called This is Not a Pop Up and notes pomologist David Karp tells the story of macadamia nut farmer Jim Russell.

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  • Asian Market Pantry Staples | Good Food said:

    [...] Today on Good Food Evan visits Mitsuwa Market with cookbook author Andrea Nguyen. She guides us through what can often be an intimidating experience for those unfamiliar with the products in Japanese supermarkets. Even a seasoned pro like Andrea admits to using her Asian Market Shopper App when she can’t decipher the characters on the packages.  Find photos and Andrea’s shopping list of pantry staples below. [...]

  • sohbet said:

    important thing will be working in honest good faith. I don?t know if best practices have emerged around things like that

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