From Sicily to Naples, Florida

Chef Vincenzo Betulia of Osteria Tulia Leads a Farm-to-Table Revolution in the Sunshine State

Written by: Madelyn Gagnon

Move over, Florida oranges: There’s a new crop in town. The state harbors nearly 32,000 acres of tomato fields, yet many are unaware Florida also grows the largest amount of fresh-market tomatoes in the U.S. The largest tomato producer across the pond in Europe, naturally, is Italy, so it makes sense that Sicilian-born chef Vincenzo […]

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Cheesy Romance

How Youssef Fakhouri Became L.A.'s Preeminent Vegan Cheesemaker

Written by: Jessie Birschbach

Necessity might typically be the mother of invention, but in the case of Youssef Fakhouri’s beloved vegan cheese, it’s love. Fakhouri, owner of dairy-free cheese shop Vromage in West Hollywood, began working in restaurants when he was 13, making pastries and chocolate, cooking and performing other tasks of the trade. After coming to America from […]

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Gaby Dalkin Grows Her Food Empire, One Recipe at a Time

"What's Gaby Cooking" Emphasizes California Style Cuisine and the Utilization of Simple, Easily Accessible Ingredients

Written by: Madelyn Gagnon

Gaby Dalkin, creator of the popular food blog What’s Gaby Cooking, sets her recipes apart from the crowd through her emphasis on California cuisine and utilization of simple, easily accessible ingredients. After pursuing her blog full-time, Dalkin experienced vast success with the recent release of a second cookbook, What’s Gaby Cooking: Everyday California Food, as […]

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Conversation-Starting Coffee

Unconventional Coffee Drinks at Discourse Coffee in Wisconsin's Door County

Written by: Elyse Glickman

Every craft cocktail bar can serve up a lively espresso, cappuccino, or good ol’ regular cup-of-Joe concoction, but some of the most imaginative and unexpected coffee drinks can be found in a highly unexpected place: Discourse Coffee in Door County, Wisconsin. The peninsula, which could be likened to the American Midwest by way of New […]

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Dish Breakdown: The Stalking Horse’s Vegan Fish and Chips

Written by: Jesse Hom-Dawson

The term “English food” might conjure thoughts of bangers and mash, a full English breakfast complete with blood sausages, or steak n’ kidney pies—hardly the stuff of a vegetarian’s paradise. However, The Stalking Horse, a newly-opened English pub in West Los Angeles, is breaking the stereotype of the country’s meat-heavy fare and revisiting the classics […]

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Dish Breakdown: Winsome’s Baked Japan

Written by: Jesse Hom-Dawson

After finally locating Winsome, a cozy restaurant nestled in the bottom floor of the Elysian building in Echo Park, I was charmed not only by the sun-lit space and watercolor wallpaper but by the wide-ranging small-plate–focused menu. Crispy tofu with marinated peppers, Thai basil and puffed wheatberries won me over despite my dislike of tofu, […]

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Boutique Butchery

M.Eat Reflects a New Generation of Meat Consumption

Written by: Taylor Haynes

In Uruguay, cattle farming is an essential aspect of society; the South American country is one of the largest exporters of beef in the world, and cattle outnumber people. With an expanding, globalized market, it is likely young Uruguayans will follow the agricultural path previous generations forged before them. Rodrigo Echeverrigaray is no exception. Echeverrigaray, a […]

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Dish Breakdown: The Flats’ Charcuterie Board

Written by: Jesse Hom-Dawson

Don’t get me wrong, I love a good charcuterie board. But when it’s always prosciutto and salami and liver pâté, the dish can get a little tired. So imagine my surprise when I dined at The Flats in Beverly Hills the other week, ordered a charcuterie board and was presented with a board featuring meats […]

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Rediscovering Cactus

A Taste of the Southwest: An Unexpected Take on Cactus

Written by: Taylor Haynes

The sun bakes the arid southern Californian desert. The yellow-brown earth is dotted with outlandish vegetation—everything from the wild-armed Joshua Tree to the towering saguaro. Here it takes a level of resiliency, and a level of resourcefulness, to survive. Existing in the expansive Sonoran and Mojave deserts requires creativity, too—seeing potential usefulness in resources that […]

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