Ranchers, who raise their animals outdoors on pasture, often find themselves attacked from two very different sides of what sometimes seems like a binary debate. (It isn’t). On one side, there’s an industry that wants to maintain an industrial system of production. This system of production has a lot of vested interests (meat packers, pharmaceutical companies, agro-chemical /seed companies) who want to maintain the status quo. On the complete opposite side is a very small, but vociferous, abolitionist vegan community that will use any rational or irrational argument to further their fundamentalist foodie jihad. When arguing against pastured based systems, … Continue reading A Measure of Make Believe?
(Originally published May 30, 2016 on Examiner.com). “In effect, everything should be made as simple as possible, but not simpler.” Roger Sessions paraphrasing Albert Einstein “The stupidity of man comes from having the answers. The wisdom comes from having the … Continue reading UCLA Science and Food discussion on restaurant GHG emissions
(Originally published November 8, 2012 on Examiner.com). “Oh, you’re an actor? Wow, really? Which restaurant?” For Adam Gertler the response to this joke is a bit more involved and still evolving. Currently best known as the Food Network personality from ‘Will … Continue reading LA Chef Adam Gertler
(Originally published January 3, 2013 on Examiner.com). America has often been described as a melting pot, a crucible in which different cultures have been fused together; this metaphor for assimilation though no longer best describes the American mosaic where all … Continue reading LA Chef Jet Tila
(Originally published January 20, 2013 on Examiner.com). Note since this article was originally published Chef Travi has left the City of Los Angeles. In Los Angeles, maybe due to its ethnic enclaves, there’s a tendency to categorize every food concept … Continue reading LA Chef Jason Travi
(Originally published January 15, 2013 on Examiner.com). Often in a few of today’s commercial kitchens the most important essential element for great food gets lost somewhere amongst the liquid nitrogen, dehydrator or circulator. Or that essential element in the more corporate … Continue reading LA Chef Dominique Theval
(Originally published December 19, 2012 on Examiner.com). Note since this article was published, Chef Yagi left Hinoki + the Bird One bird’s travels across the world looking for culinary inspiration began with a serendipitous meeting. The most recent result of … Continue reading LAChef Kuniko Yagi