• Workers at Los Angeles’ medical marijuana dispensaries have joined the 35,000 member-strong United Food and Commercial Workers Local 770, which promises to use the “full force” of its organization to keep the facilities open. [LAT] • Who knew the company that makes those red Solo cups found at keggers was worth $1 billion? [USAT] [...]
If you've ever grated ginger using a rasp or a cheese grater, you've probably been frustrated by how fibrous the little root can be. Grate it and it seems half of the root is nothing more than annoying hairs. How are you supposed to add those to a recipe? Ever try a ginger grater? Sold [...]
Screenshot of Fergus Henderson’s Twitter pageTwitter turned six years old this past Wednesday, which means six years of communicating via intermittent bursts of 140-character sound bytes and si
My friends and I went on one of those ‘just because’ daytrips to San Diego earlier this month, and while we didn’t check out anything new foodwise, it was pleasant to re-visit some of my favorite spots. Moreso given the unexpectedly sunny-yet-breezy weather down there. We started off with a brunch at Urban Solace, a [...]
Brewing buds Greg Daniels and David Larsen It’s finally time for Haven Gastropub to show-off the results of its own small-batch brewing efforts, inevitably putting the “brewery” into the Haven Gastropub + Brewery name. Brewmaster and self-proclaimed beer nerd, David Larsen, will first release his double IPA as well as a pale ale this weekend, [...]
The Frenchwoman who ran the bed-and-breakfast where we were staying in the Dordogne gave us a few addresses. One was for a ferme auberge (farm restaurant) where she’d arranged for me to watch the proprietor make her famous tourtière aux pruneaux (prune tart sprinkled with Armagnac). And so one night my husband and I set out [...]
Tweet-A-BeerAt South By Southwest last week, Fiona Apple took the stage outside of L.A. for the first time in five years. Bruce Springsteen referenced “blue balls” in his keynote speech. In o
Last week I posted a sneak peek of the cocktail I’m serving for a St. Patrick’s brunch with friends, so I figure I might as well blog about the brunch I whipped up for the occasion too. Along with the Irish-Italian-American, I also had bottles of Killian’s Irish Red Ale & Guinness Extra Stout on the [...]
lamb two ways: the shanks were particularly luscious Diver scallops with English peas and lardons Itinerant French chef Laurent Quenioux, formerly of Bistro LQ et al, has been executive chef at Pasadena’s Vertical Wine Bistro for several months and launches his new spring menu this week. "It’s light, it’s simple, it’s vegetables, it’s what people [...]
Somehow content with Boar’s Head In yet another sign that the festival has parted from any semblance of underground cool or lo-fi, underground anything, The Bazaar is packing a lunch for Coachella-goers. That is, those who haven’t spent their last cent scoring a ticket in the first place. Geared to the spendy consumer who only [...]
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