• Flash in the Pan: Carnivores Whimper for Celery and Tofu

    [vc_row][vc_column width="2/3"][vc_column_text]By Ari LeVaux, Guest Columnist When a tofu-based vegetarian dish can make a bloodthirsty carnivore whimper with anticipation, it has my attention.  Perhaps you know this type of guy, to whom bread is a vegetable and health food is a fast food burger with a

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  • Cross Cultural Bites and Bashes

    [vc_row][vc_column width="2/3"][vc_column_text]By Richard Foss, Cuisine and Culture Writer Many years ago I was on the stage crew for one of the worst productions of West Side Story ever to stagger in front of an audience. The leading man sang beautifully but delivered his lines like a newscaster, his love inte

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  • Coming Attractions to the San Pedro Dining Scene

    [vc_row][vc_column width="2/3"][vc_column_text]By Richard Foss, Food and Culture Writer As you walk, bike or drive around downtown San Pedro, you’ll see evidence that new restaurants are in the works. The curious local diner who tries to find out what is going on often has difficulty, because the new

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  • Eateries That Add Lust to a Committed Breakfast

    [vc_row][vc_column width="2/3"][vc_column_text]By Gretchen Williams, Cuisine Writer The irresistible aroma of fresh coffee, sizzling bacon and baking waffles wafting from the local breakfast place tends to bring the neighbors out early. Morning hours keep the atmosphere casual, the dress

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  • San Pedro’s ‘Little Italy’ Raises Historical Fiction Question

    [vc_row][vc_column width="2/3"][vc_column_text]By Richard Foss, Cuisine and Culture Columnist Generally, Los Angeles ignores or destroys its past and minimalls rise in neighborhoods that used to have character. San Pedro is an outlier thanks to a combination of accident and design. The city missed th

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  • The Fleeting Glory of the Hatch Chilé

    [vc_row][vc_column width="2/3"][vc_column_text]By Richard Foss, Cuisine & Culture Columnist Want a strawberry in February, beets in July, or winter squash on Memorial Day? Thanks to cheap shipping from places with different climates, you can get them all. In the 20th century we almost abolished seasonality and in th

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  • Uncle Fung’s Borneo Eatery is a Family Dinner

    [vc_row][vc_column width="2/3"][vc_column_text]By Richard Foss, Culture and Cuisine Writer I had a delightful lunch recently while accompanied by someone who supplements his day job with income as a storyteller and comedian. He put those talents on display when his phone rang while we were waiting for o

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  • For the Love of ‘Fresh’ Garlic

    [vc_row][vc_column width="2/3"][vc_column_text]By Ari Leveaux, Guest Contributor It’s easy to take garlic for granted, given how easy it is to find fresh all year. By “fresh,” we mean not preserved in any way, but simply still alive, despite being harvested last summer. Year-old garlic, which is what you will f

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  • Learning to Love the Heat

    [vc_row][vc_column width="5/6"][vc_column_text]By Richard Foss, Cuisine and Culture Columnist Andrew Anderson is not the person you might expect to be hosting an event about chili peppers and how they may be used in cocktails. He grew up in rural Wisconsin, land of cheese curds, pot roast, and fish frie

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  • Long Beach Fresh, Transforming School Food

    [vc_row][vc_column width="5/6"][vc_column_text]By Melina Paris, Staff Writer The Long Beach School District feeds nearly 60,000 children daily. Earlier this summer, community members and parents came together to discuss  healthy food and food waste at the Transforming School Food panel discussion at Fr

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