Food & Wine Best New Chef Ji Hye Kim puts a Midwestern spin on classic Korean dishes to celebrate the harvest festival known as Chuseok. Journalist Ruth Conniff describes the complicated relationship between midwestern dairy farm owners and the undocumented immigrants who keep them running. Banana diversity in India makes the fruit ubiquitous and vital to the country’s culture. Anthropologist Deepa Reddy explains. Attorney generals in Republican states have filed a lawsuit against the USDA and its non-discrimination policies which may leave some students with empty lunch trays. Chef Reem Assil went from advocating for social justice rights to finding a community through bread. In the midst of a heatwave, chef Shiho Yoshikawa shops for black mission figs for ice cream.

Chuseok, milk, bananas, school lunch

Everything you wanted to know about good cooking and good eating from LA chef, author, radio host and restaurateur Evan Kleiman.

Society & Culture

Personal Journals

History

Philosophy

Places & Travel

Historian Hadley Meares looks at how Hollywood sips cocktails on the big screen. From Prohibition bourbon to dolce vita amaro, journalist Aaron Goldfarb follows collectors hunting for vintage spirits. Frank La of Be Bright Coffee heads to Busan to compete in the World Barista Championship. Memo Torres of L.A. Taco introduces us to the Carnitas Queen of Los Angeles. Finally, Clémence de Lutz heads to the farmer's market for cherries she can feature at Petit Grain Boulangerie, her new bakery.

Drinking in film, vintage spirits, world barista championship, cherries

Deuki Hong and Matt Rodbard think the worldwide appeal of K-pop and Korean cinema has boosted modern Korean food. Operating out of a gas station, how does Arezou Appel make some of LA's best cookies? Jennifer Yee of Baker's Bench talks about the joys and pitfalls of vegan pies. Dan Pashman dives into the global pantry to develop innovative pasta recipes. Sweet spring strawberries arrive at SoCal farmers markets.

Koreaworld, gas station cookies, vegan pie, pasta shapes

With only a week left until PieFest, baker Nicole Rucker shows us how to make a scrumptrilescent apple pie. From Baghdad and Buenos Aires to Montreal and Mexico City, Naama Shefi taps the Jewish diaspora to fill her holiday table. When Karla Vasquez couldn't find an English-language Salvadoran cookbook that she loved, she created her own. After writing a book on Northern Thai food, Austin Bush explores the spicy, colorful cuisine of Southern Thailand. When soulful Southern restaurant Joyce opened in DTLA, LA Times restaurant critic Bill Addison had to check it out. Michael McCarty reflects on 45 years of success at his eponymous Santa Monica restaurant.

Apple pie, green almonds

Journalist, activist, and founder of the blog Gaza Mom, Laila El-Haddad discusses how she keeps the cuisine of Gaza alive as she tries to find solace during Ramadan. After struggling with drugs and addiction, Toriano Gordon hit reset and became a chef, opening two vegan barbecue and soul food trucks. LA Times restaurant critic Bill Addison knows where you should stop and eat on your way to Coachella. Pie judge and cooking instructor Clémence De Lutz tells us how to master berry pies for this year's Pie Contest. Finally, what do you do with the green almonds that are at farmers markets right now?

Recipes from Gaza, berry pie, green almonds

Author and illustrator Mark Kurlansky peels back the cultural, historical, and gastronomical layers of onions. Journalist Shane Mitchell won two James Beard Awards for shining a light on the exploitation in America's onion fields. Pastry chef Sherry Yard has tips on how to make award-winning hand pies. Dina Begum navigates the six seasons of Bangladesh, sharing traditional recipes and childhood memories. Bill Addison heads to an upscale Chinese restaurant where the roast duck comes with a fire show.

Chuseok, milk, bananas, school lunch

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