Profiles

Candid conversations and stories behind the people that push food culture forward.

The Handy Standing’s Guide to Pork

The Handy Standing’s Guide to Pork

In the second installment in our series of meat guides, Jered Standing of Standing’s Butchery in Los Angeles dives in to the delectable world of pork cuts.

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Henry Dimbleby and Chef Nicole Pisani’s New Curriculum

Henry Dimbleby and Chef Nicole Pisani’s New Curriculum

In London, chefs Nicole Pasini and Oliver Pagani join writer and food entrepreneur Henry Dimbleby to dream up a better system for school food.

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An Edible History of Sex and the City

An Edible History of Sex and the City

Author Jennifer Armstrong discusses the lasting cultural significance of Sex and the City on the food scene, in New York and beyond.

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Chef Jason McLeod’s Commitment to San Diego Seafood

Chef Jason McLeod’s Commitment to San Diego Seafood

In San Diego, Chef Jason McLeod works directly with local fisherman to develop his seafood-centric menu at Ironside Fish & Oyster, promoting awareness and sustainability of the area’s industry.

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Jonathan Gold and Angus Dillon on LA Times’ Food Bowl

Jonathan Gold and Angus Dillon on LA Times’ Food Bowl

Angus Dillon and critic Jonathan Gold discuss the founding and future of The Los Angeles Times’ Food Bowl and its role in the city’s culinary community.

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Swedish Culture Comes Stateside at Sockerbit

Swedish Culture Comes Stateside at Sockerbit

In New York and Southern California, Sockerbit imports an all-natural, eclectic selection of candies to celebrate Swedish culture and tradition.

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Sonoma County’s Redwood Hill Farm

Sonoma County’s Redwood Hill Farm

In Sonoma County, Redwood Hill Farm’s Bice family works to promote goat products in the dairy industry, with a commitment to the health of their land and animals.

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The DNA of Dreams at Somni

The DNA of Dreams at Somni

In Los Angeles, Chefs José Andrés and Aitor Zabala make dreams a reality at their new restaurant, Somni.

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The Spirit of St. Jude Children’s Research Hospital

The Spirit of St. Jude Children’s Research Hospital

In Memphis, Tennessee, St. Jude Children’s Research Hospital works to maintain a playful spirit for its residents with food as a central part of that effort.

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Bottling Culture with Brooklyn-Based St. Agrestis

Bottling Culture with Brooklyn-Based St. Agrestis

In Brooklyn, New York, Louis Catizone of St. Agrestis shares thoughts on Italian and American drinking cultures, and his bottled negroni.

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The Brotherhood of LA’s Mulholland Distilling

The Brotherhood of LA’s Mulholland Distilling

In Los Angeles, Walton Goggins and Matthew Alper prove stories can be told in many ways with their spirits brand, Mulholland Distilling.

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Behind the Chef: Ricardo Zarate

Behind the Chef: Ricardo Zarate

In Japan, Peruvian chef Ricardo Zarate studies and draws inspiration for his Los Angeles restaurant, Rosaliné.

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