Did you read our post about what Umamicatessan's building used to house? And our interview with "Community" writer Adam Countee? And a piece about the trials and tribulations of planting orchards in the Valley? Great! Now you are free to read these other wonderful food writing offerings from around the web.
Q & A with Gustavo Arellano: Taco USA, Mexican Authenticity + Food Writing: Last week we linked to a piece at LA Weekly by Gustavo Arellano where he discussed the history and rebirth of Southern California's beloved taco, so it only makes sense that we'd follow that up by linking to this full-length interview with Arellano in support of his new book Taco USA. The book's subtitle is "How Mexican Food Conquered America," so there's plenty of that in the conversation. But the part that we love most of all are his opinions on what makes great food writing.
Reviving Two Characters by Tearing Them Apart: The New York Times has a compelling piece about the goings-on behind the scenes of the new ad campaign for the ubiquitous candy Mike and Ike, which focuses on the two characters breaking up and going their separate ways. But despite the current turmoil (including packages where either "Mike" or "Ike" have been scratched out), we're guessing these two powerhouses find a way to work out their differences and come out stronger on the other end because of it.
Nick Offerman on Scotch, Meat, and Making Love to Megan Mullally in Diners: It's well known that Nick Offerman -- best known as the mustachioed and meat connoisseur Ron Swanson from NBC's Parks and Rec -- is a man's man. He enjoys meats, hearty breakfasts, and makes his own furniture. And now there's another manly pursuit to add to his plate: Scotch wrangler.
The Value of Our Produce: Why is a head of lettuce $2.75 at a farmer's market? Or a full four bucks for a pint of strawberries? In an enlightening book excerpt from "Greenhorns: 50 Dispatches from the New Farmers' Movement" published at The Atlantic, one farmer details exactly why certain items cost what they do.
[Photo of carnitas taco from L.A.'s Grand Central Market by Flickr user LWY.]
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