Journalism

Select feature-length print (old school!) journalism work; these are a few favorites over the years featuring lovely people, places, recipes, and stories.

LOS ANGELES TIMES & LOS ANGELES TIMES MAGAZINE

  • “Chef, reinvented: If anyone epitomizes the idea of a Dadaist artist, it’s Roberto Cortez,” LAT MAGAZINE
  • “Big City Pickin’: Indie folk bands like Triple Chicken Foot take to the urban porch,” LAT MUSIC
  • “Rogues, nomads, dissident chefs: Underground restaurants are attracting an online generation of foodies,” LAT FOOD
  • “Bill Okal, The congenial conjurer, still working his magic on street crowds in Santa Monica,” LAT ENTERTAINMENT AND ARTS
  • “Clowning around: The next generation of clowns is ditching the Eight Clown Commandments, a code of ethics endorsed by the industry organization Clowns America International,” LAT ENTERTAINMENT AND ARTS
  • “Popsicle furniture, the world of David Hrobowski, crafted one stick at a time,” LAT ENTERTAINMENT AND ARTS
  • “Sisterhood of the Suds: Homebrewing calls to a new generation…and to women,” LAT FOOD
  • “The golden men’s club spa days: Aldous Huxley, Jim Backus and the era of hula hoop calisthenics,” LAT TRAVEL
  • “Prudence Penny, Marion Manners: the first celebrity cooks when print newspapers took over the food airways,” LAT FOOD
  • “The Artisan: A world of Turkish delight, tucked inside a strip mall shop, where C. S. Lewis’ “Chronicles of Narnia” fantasies come to life between the powder sugar-covered walls,” LAT FOOD
  • “The Artisan: Marc Stambler of Pagnol Boulanger and the underground community of artisan bread bakers,” LAT FOOD
  • “The Artisan: Nanka Seimen; After a century, little has changed on the flour-dusted drying room where 75-year-old Soichi Sayano’s hand cut 100-foot-long noodles hang from racks and generations of family noodle makers, even neighbors in the most perilous war times, have kept tradition alive,” LAT FOOD
  • “The Artisan: Master French pastry chef Yvan Valentin’s hand-crafted truffle magic is simple; ‘Respect the chocolate,’” LAT FOOD
  • “The Artisan: At StoneGround Bakery, a staunch belief in rustic loves by one baker and an equally outspoken loyalty to buttery-soft challah by another unexpectedly unites the two,” LAT FOOD
  • “The Artisan: A 1940s meat shop where a master sausage maker handmade German sausages share the counter with South African biltong and boerewors,” LAT FOOD
  • “The Artisan: The go-to guy for hand-smoked fish was the chef at LA’s legendary L’Ermitage before firing up the smoker each day…but first, there’s his daily restaurant-worthy lunch to make for employees,” LAT FOOD
  • “The Artisan: In East L.A., a family business built on community and chili bricks,” LAT FOOD
  • “The Artisan: A former Chicago indie rock drummer has made—and gotten into—an awful lot of jams since moving to Echo Park nearly seven years ago,” LAT FOOD
  • “The Artisan: A singsong sales pitch and a story about the invention of the cheeseburger at the former Pasadena diner Rite Spot begets a relish pivot,” LAT FOOD
  • “The Artisan: Condiments with a side of 1930s Hollywood history,” LAT FOOD
  • “The Artisan: The Cobbler Lady, cobbling things together, even when she had no place to call home,” LAT FOOD
  • “The Artisan: La Mascota, a family-run Boyle Heights tradition that’s been serving up bolillos, tamales, and other Mexican classics for more than 50 years,” LAT FOOD
  • “The Artisan: Kruegermann family’s peck of pickled products: At their hand-built, 60 year old Glassell Park factory, ‘fresh packs’ and naturally fermented sauerkraut are made the old-fashioned way,” LAT FOOD
  • “Craft Beer: Craft brewers rethink rice in beer,” LAT FOOD
  • “Craft Beer: American craft beer scene goes global,” LAT FOOD
  • “Craft Beer: Hoppy with our honey wheat: brew-it-yourself booms,” LAT FOOD
  • “Craft Spirits: Sober times for small artisan liquor makers,” LAT FOOD
  • “Craft Spirits: “The swig easy: the history, the drinks; in New Orleans, it’s all about the cocktail,” LAT FOOD
  • “Chefs, farmers join forces: beyond the farmers markets,” LAT FOOD
  • “Sotero Jaime always has a lunch date: The matriach of Jaime Farms still finds time each day to make a hot lunch for family, friends, and her crew of employees,” LAT FOOD
  • “Monkey Bread, it’s playdough for bakers,” LAT FOOD
  • “Wildflower honey desserts: It’s a good time of year to be a honeybee,” LAT FOOD
  • “Budino is BUDINO! It’s big flavor and texture hits you all at once,” LAT FOOD
  • “Sensuous, with smooth new style: Tapioca desserts are stepping out,” LAT FOOD
  • “A summer fruit-and-herb twist on pisco sours and caipirinhas,” LAT FOOD
  • “Cookbook watch: The plot thickens with dessert; Sherry Yard’s latest collection of recipes mark the milestones of her life,” LAT FOOD
  • “Prosecco cocktails: Juleps and ‘refreshers’ take on the negroni,” LAT FOOD
  • “Oysters…gone wild,” LAT FOOD
  • “Backyard ‘cue basted in LA sensibility,” LAT FOOD
  • And others…

TRIBUNE NEWS WIRE: Cocktail Columnist (select stories; ran in Tribune Newspapers Nationwide)

  • “Wine cocktails give second life to unloved vintages,” with recipes
  • “Vinegar puts tang in your cocktail,” with recipes
  • “Garden variety cocktails, with recipes
  • “These drinks pack a lighter punch,” with recipes
  • “Chiles make cocktails of fire and ice,” with recipes
  • “Prosecco cocktails,” with recipes

COOKING LIGHT

  • “Brassica and Brine: Old world fermenting meets Gen Y in these Los Angeles sauerkrauts”
  • “ChocoVivo, Patricia Tsai and the Stone Ground Revolution”
  • “Which came first, the jam or the gin? Nashville’s Bathtub Gin”
  • “Re:Find Distillery: Giving new life to grape juice from Paso Robles winemakers”
  • “California Farm Stays” “Redefining Freshly Ground: North Carolina’s Big Spoon Roasters

Other feature articles of old: LA Magazine, Bon Appetit, Rob Report, Epicurious.com, Tasting Panel Magazine, US Airways Magazine, AARP Magazine (and I was young then!), and others.

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