Some dairymen are using farm waste to help with cheesemaking and bottling milk. Abbie Fentress Swanson visits the Giacomini farm in Northern California where a methane digester powers the milk parlor and cheese plant.
On June 1st, Slow Food LA sent out an invitation to a workshop. In the subject line read: Face Your Food – Poultry Processing Workshop.
Later that week a small crowd gathered at Barley’s Farm in La Habra Heights. They were there to learn how to humanely kill, de-feather, and process a chicken.
Umeboshi. Break down the word and it means Japanese plum (ume) dried (boshi), but the flavor is of a salted or pickled plum – salty, sour and sweet.
Sonoko Sakai grew up in Japan where every June she would help her grandmother prepare the ume for pickling. Now that she lives in California where ume are unavailable, she is experimenting with making her own apricot-boshi.
In Orange County, California, there’s no shortage of restaurants selling bánh mì, that delicious Vietnamese sandwich featuring a crunchy baguette filled with grilled meat, pate, fresh and pickled vegetables. The OC’s Little Saigon is home to the largest Vietnamese population outside of Vietnam. But go to the town of Westminster and you can see a pop star behind the counter, a woman known as the Vietnamese Madonna.
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he reviews Jon and Vinny’s, a “boutique” pizzeria along the Fairfax corridor. It’s the latest project from chefs Jon Shook and Vinny Dotolo, the duo behind Animal, Son of a Gun, Trois Mec and Petit Trois.
Part of what makes a great taco is a great tortilla. So on the occasion of the Los Angeles Magazine Taco Issue, we asked Bill Esparza to share his favorite tortillas in the Southland. Esparza writes the Essential T column for Los Angeles Magazine and is the first ever taco correspondent for Good Food.