Once southern food was hard to find north of the Mason-Dixon line. Now restaurants all over the country are serving grits, collard greens and waffles piled high with fried chicken. A strip mall in LA’s Chinatown is drawing crowds with boxes of bright paprika-colored, mouth-numbingly hot Nashville-style chicken.
It’s Memorial Day weekend. That means it’s time to dust off the old backyard smoker and throw some — wait for it — beets on the grill. In Santa Monica this week, Baltaire Chef Travis Strickland shares his “set it and forget it” smoked beet recipe with Laura Avery. Then Farmer Chris Edwards gives us the scoop on what goes into growing organic beets at the Rutiz Family Farm.