The concept of animal cafes started in Asia more than a decade ago. Writer Gideon Brower visited Tokyo recently, and discovered that while cat cafes remain popular there, some patrons have started moving on to more exotic alternatives.
This week market manager Laura Avery talks with Bren Madina of Kincaid Farms about his handpicked youngberries and blackberries. She also talks with Akasha Richmond of Akasha who is shopping for heirloom tomatoes, curry leaves, malabar spinach and red amaranth for her forthcoming Indian inspired restaurant Sāmbār.
Jews and Muslims in Los Angeles don’t often get together for drinks. After all, religious Muslims don’t drink, and the two groups have had their differences.
But a new project aims to get members of both groups talking to each other, while crafting simple yet delicious non-alcoholic beverages, or “mocktails.”
Good Food taco correspondent Bill Esparza describes the tradition of pit-roasted barbecue in Mexico. Most often it’s made with lamb, but you can find regional variations including everything from goat to chicken barbacoa in Los Angeles.
In fact, Bill says there are more diverse barbacoa offerings in Los Angeles than there are in Mexico City. He shares some of his favorite spots with us.
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he reviews Terrine, the highly anticipated restaurant from chef Kris Morningstar. The menu is meat intensive and inspired by the type of French brasserie cooking that, according to Gold, LA hasn’t seen in years.
If you’re staying in for Valentine’s Day and still don’t have anything lined up, we’ve got a rescue plan that takes place in the comfort of your own home.
KCRW’s Christopher Olin speaks with L.A. bartender Brandyn Tepper (Apartment A) who says a few simple ingredients can turn your stay-at-home holiday into a truly romantic affair.
Roughly six percent of California’s inmates work in food production while behind bars. Their jobs range from coffee roasting to almond farming to milk production. In her story for Good Food, Lisa Morehouse set out to discover where all this food goes and more importantly, how does it taste?