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Cat Vasko
About Me:
Professional word nerd, amateur francophile, home cook, carbohydrate enthusiast and person who is obnoxious about yoga.
My KCET.org Activities
  • Entry
    By 1893, California's citrus industry was so successful that growers formed a cooperative (today, we know it as Sunkist Growers) to promote and sell their fruit. Marketing, of course, was critical, and fruit crate labels contributed.
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    The "food desert" in Los Angeles is being reconsidered: does the grocery store solution already exist in underserved neighborhoods?
  • Entry
    As these photos of old-school eateries reveal, L.A. has long been a great place to get good ol' American classics like burgers and sandwiches, but its roots are deep in cuisine imported from the rest of the world as well.
  • Entry
    California's agricultural roots run deep, especially when it comes to citrus. Spanish missionaries settling the state in the 1700s cultivated oranges and lemons, and their popularity boomed during the Gold Rush, during which time they were coveted for their scurvy-preventing properties.
  • Entry
    As industrialization took root throughout the world, and the distance between cow and consumer kept getting bigger, milk grew into a major source of disease. Is that still the case?
  • Entry
    I compared a block of cheddar cheese with a bag of pre-shredded cheddar from the same company. The shredded cheese contained -- in addition to the ingredients also listed on the block of cheese -- potato starch, powdered cellulose, and natamycin.
  • Entry
    "You know we have chickens for sale up at the front of the store that have already been cooked, right?"
  • Entry
    If you've ever wandered through a grocery store in another country, you've likely scratched your head over the cartons of eggs sitting unrefrigerated on pallets or shelves. Here in America, we'd never dream of letting eggs sit out for more than a few minutes. So what's the difference?
  • Entry
    A bottle of freshly prepared juice, from the right purveyor, isn't just a healthy choice -- it's also a fashion statement.
  • Entry
    If you've been thinking of trying your hand at an edible garden, no need to wait for spring. SoCal's perpetually sunny climate means planting can continue year-round, according to Tara Kolla, owner of Silver Lake Farms.
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    Here at the intersection of countless cultures, food isn't just sustenance -- it's also a map, with roads that originated all over the world intersecting in strip malls, food trucks and sidewalk griddles.
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    Gustavo Arellano's chronicle of how multiple culinary traditions collided to create the bagged tortilla chip, the chicken fajita, and the frozen margarita.
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    Thanksgiving, as a holiday, is simultaneously marked by rigid adherence to tradition and infinite room for variation. This Thursday, there's no doubt that more variations on the meal will be eaten in LA than anywhere else in the country.
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    A step-by-step guide to preparing the perfect Thanksgiving turkey (with tips for the more advanced cook, too).
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    For those meals that require a shopping trip somewhere a little more focused than Trader Joe's.
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    Some of our favorite spots around the county to get an afternoon rosé buzz while munching on a delicious jambon-and-brie sandwich.
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  • Entry
    By 1893, California's citrus industry was so successful that growers formed a cooperative (today, we know it as Sunkist Growers) to promote and sell their fruit. Marketing, of course, was critical, and fruit crate labels contributed.
  • Entry
    The "food desert" in Los Angeles is being reconsidered: does the grocery store solution already exist in underserved neighborhoods?
  • Entry
    As these photos of old-school eateries reveal, L.A. has long been a great place to get good ol' American classics like burgers and sandwiches, but its roots are deep in cuisine imported from the rest of the world as well.
  • Entry
    California's agricultural roots run deep, especially when it comes to citrus. Spanish missionaries settling the state in the 1700s cultivated oranges and lemons, and their popularity boomed during the Gold Rush, during which time they were coveted for their scurvy-preventing properties.
  • Entry
    As industrialization took root throughout the world, and the distance between cow and consumer kept getting bigger, milk grew into a major source of disease. Is that still the case?
  • Entry
    I compared a block of cheddar cheese with a bag of pre-shredded cheddar from the same company. The shredded cheese contained -- in addition to the ingredients also listed on the block of cheese -- potato starch, powdered cellulose, and natamycin.
  • Entry
    "You know we have chickens for sale up at the front of the store that have already been cooked, right?"
  • Entry
    If you've ever wandered through a grocery store in another country, you've likely scratched your head over the cartons of eggs sitting unrefrigerated on pallets or shelves. Here in America, we'd never dream of letting eggs sit out for more than a few minutes. So what's the difference?
  • Entry
    A bottle of freshly prepared juice, from the right purveyor, isn't just a healthy choice -- it's also a fashion statement.
  • Entry
    If you've been thinking of trying your hand at an edible garden, no need to wait for spring. SoCal's perpetually sunny climate means planting can continue year-round, according to Tara Kolla, owner of Silver Lake Farms.