ARTISAN TOFU

I followed the advice of my fabulous health practitioner and drove all the way to Gardena to get some of what he claims to be the best tofu in California, if not the whole country, Meiji Tofu. Meji makes its tofu - regular, soft and zaru (in a pretty bamboo basket) - fresh every morning from non GMO soy beans and uses no preservatives. It's not only super fresh, but has supreme, outlandishly wonderful taste and extremely silky texture that almost melts in your mouth. It's absolutely fantastic plain with maybe a little sauce to your liking, but I am also excited to experiment with it. I never want to go back to regular supermarket tofu again, which sucks since I now will have to drive to Gardena on a regular basis.

THE REDISCOVERY OF THE DATE

I recently read about the date growing 'Flying Disc Ranch' in the Coachella desert valley and how wonderful their dates are. I always was kind of indifferent to dates, since I only knew them as very sticky, non-varietal sugar-bombs. Curious about what 'Flying Disc Ranch' has to offer, I placed an order for Barhi, Yellow Barhi, Medjhool and Khadrawi and Zahidi dates. I had no idea that there was such a range of different varieties and flavors. Boy, what a revelation! The Khadrawi surprised my palate with a velvety caramel flavor, the Yellow Barhi has a light, refreshing citrus flavor and the Medjhool displayed an array of sweet flowery aromas. My days as a date ignorant are finally over!

FARMERS MARKET CHEATING

Last week a manager for Southern California's largest farmers market operator claimed at a state hearing held by the California Department of Food and Agriculture that Mexican produce was sold as local. A vendor, he said, buys wholesale and misrepresents it as his own. So all the chatter about wholesale products at farmer's market is now official. Just from my experience buying at different farmers markets, this does not really surprise me. Often the 'local' produce is not as fresh as is should be and doesn't taste accordingly. A couple of weeks ago, I became a shareholder of the Silverlake Farms/CSA program, allowing me to pick up seasonal produce sustainably and locally grown in Los Angeles. This is the best produce I have ever had in L.A. It reminded me of how easy it is to forget the taste of farm fresh and healthy vegetables and fruits. But now that I have my 'fresh taste' back, I am not willing to compromise any more. 

CAN YOU BELIEVE IT'S ALL SUGAR?

  

The French company BELLE DE SUCRE creates the most amazing objects made of sugar. I am intrigued! Check out their website (click the link above) - it's totally worth it.

WELCOME, LINDY & GRUNDY!

Introducing Lindy & Grundy (Amelia Posada and Erika Nakamura), butchers who are opening a shop on Melrose and Fairfax in December selling local, pastured and humanely raised meat. They will be offering beef, lamb, pork and chicken, and the girls also will make their own sausages, bacon and charcuterie. 

Pasadena-born Amelia Posada worked as a floral designer before she apprenticed at Fleisher's Grass-Fed and Organic Meats in Kingston NY, in the Hudson Valley, together with Japanese-born Erika Nakamura, who attended the French Culinary Institute and was a chef at Blue Hill at Stone Barns, both in New York.

That is great news. Sustainable butchers are practically non-existent in L.A. A warm welcome to Lindy & Grundy!

801 Fairfax Ave

Los Angeles, CA, 90046