Julie Wolfson
Julie is a freelance writer. Her writing has been published in the Los Angeles Times, HOW Magazine, LALA, Angeleno, The Henry Ford Museum Magazine, Cool Hunting, and many other culinary, design, and lifestyle publications.
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From goat gouda in Paso Robles to fresh burrata in Baldwin Park, these artisanal cheeses reveal the passion of some extremely dedicated California cheese makers.
Chef Brian Parks, of Santa Barbara's Coast restaurant, avails himself of his fabulous local farmers' market for seafood, herbs and other Central California specialties.
The popular local chocolate shop recently opened a cluster of shops in Japan, where candy flavors don't necessarily translate.
The local butchers searched far and wide for a turkey source, finally settling on an organic poultry farm, stocked with stress-free animals, in the high desert.
Bartender and mixologist Matt Biancaniello finds inspiration in the fruits and flowers he finds at the Santa Monica Farmers' Market.
Grocery store candy has its own delicious benefits, but we're partial to the locally made, artisanal sweet stuff.
Culina chef Vic Casanova has a thing for raw fish, Italian-style.