{"id":60,"date":"2024-07-09T22:03:25","date_gmt":"2024-07-09T22:03:25","guid":{"rendered":"https:\/\/jenngarbee.com\/?page_id=60"},"modified":"2026-03-11T19:35:13","modified_gmt":"2026-03-11T19:35:13","slug":"select-journalism","status":"publish","type":"page","link":"https:\/\/jenngarbee.com\/?page_id=60","title":{"rendered":"Journalism"},"content":{"rendered":"\n<p><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">Select feature-length print (old school!) journalism work; these are a few favorites over the years featuring lovely people, places, recipes, and stories.<\/mark><\/p>\n\n\n\n<p><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\"><span style=\"text-decoration: underline;\"><em>LOS ANGELES TIMES<\/em> &amp; <em>LOS ANGELES TIMES MAGAZINE<\/em><\/span><\/mark><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>&#8220;Chef, reinvented: If anyone epitomizes the idea of a Dadaist artist, it&#8217;s Roberto Cortez,&#8221;  LAT MAGAZINE<\/li>\n\n\n\n<li>\u201cBig City Pickin&#8217;: Indie folk bands like Triple Chicken Foot take to the urban porch,\u201d LAT MUSIC<\/li>\n\n\n\n<li>\u201cRogues, nomads, dissident chefs: Underground restaurants are attracting an online generation of foodies,\u201d LAT FOOD<\/li>\n\n\n\n<li>&#8220;Bill Okal, The congenial conjurer, still working his magic on street crowds in Santa Monica,&#8221; LAT ENTERTAINMENT AND ARTS<\/li>\n\n\n\n<li>\u201cClowning around: The next generation of clowns is ditching the Eight Clown Commandments, a code of ethics endorsed by the industry organization Clowns America International,\u201d LAT ENTERTAINMENT AND ARTS<\/li>\n\n\n\n<li>\u201cPopsicle furniture, the world of David Hrobowski, crafted one stick at a time,\u201d LAT ENTERTAINMENT AND ARTS<\/li>\n\n\n\n<li>\u201cSisterhood of the Suds: Homebrewing calls to a new generation\u2026and to women,&#8221; LAT FOOD<\/li>\n\n\n\n<li>&#8220;The golden men&#8217;s club spa days: Aldous Huxley, Jim Backus and the era of hula hoop calisthenics,&#8221; LAT TRAVEL<\/li>\n\n\n\n<li>&#8220;Prudence Penny, Marion Manners: the first celebrity cooks when print newspapers took over the food airways,&#8221; LAT FOOD<\/li>\n\n\n\n<li>\u201cThe Artisan: A world of Turkish delight, tucked inside a strip mall shop, where C. S. Lewis&#8217; \u201cChronicles of Narnia\u201d fantasies come to life between the powder sugar-covered walls,\u201d LAT FOOD<\/li>\n\n\n\n<li>&#8220;The Artisan: Marc Stambler of Pagnol Boulanger and the underground community of artisan bread bakers,&#8221; LAT FOOD<\/li>\n\n\n\n<li>\u201cThe Artisan: Nanka Seimen; After a century, little has changed on the flour-dusted drying room where 75-year-old Soichi Sayano\u2019s 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,\u201d LAT FOOD<\/li>\n\n\n\n<li>&#8220;The Artisan: Master French pastry chef Yvan Valentin\u2019s hand-crafted truffle magic is simple; \u2018Respect the chocolate,&#8217;\u201d LAT FOOD<\/li>\n\n\n\n<li>&#8220;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,&#8221; LAT FOOD<\/li>\n\n\n\n<li>\u201cThe Artisan: A 1940s meat shop where a master sausage maker handmade German sausages share the counter with South African biltong and boerewors,\u201d LAT FOOD<\/li>\n\n\n\n<li>\u201cThe Artisan: The go-to guy for hand-smoked fish was the chef at LA\u2019s legendary L\u2019Ermitage before firing up the smoker each day&#8230;but first, there\u2019s his daily restaurant-worthy lunch to make for employees,\u201d LAT FOOD<\/li>\n\n\n\n<li>\u201cThe Artisan: In East L.A., a family business built on community and chili bricks,\u201d LAT FOOD<\/li>\n\n\n\n<li>\u201cThe Artisan: A former Chicago indie rock drummer has made\u2014and gotten into\u2014an awful lot of jams since moving to Echo Park nearly seven years ago,\u201d LAT FOOD<\/li>\n\n\n\n<li>\u201cThe 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,\u201d LAT FOOD<\/li>\n\n\n\n<li>&#8220;The Artisan: Condiments with a side of 1930s Hollywood history,&#8221; LAT FOOD<\/li>\n\n\n\n<li>&#8220;The Artisan: The Cobbler Lady, cobbling things together, even when she had no place to call home,&#8221; LAT FOOD<\/li>\n\n\n\n<li>\u201cThe Artisan: La Mascota, a family-run Boyle Heights tradition that\u2019s been serving up bolillos, tamales, and other Mexican classics for more than 50 years,\u201d LAT FOOD<\/li>\n\n\n\n<li>\u201cThe Artisan: Kruegermann family\u2019s peck of pickled products: At their hand-built, 60 year old Glassell Park factory, &#8216;fresh packs&#8217; and naturally fermented sauerkraut are made the old-fashioned way,\u201d LAT FOOD<\/li>\n\n\n\n<li>\u201cCraft Beer: Craft brewers rethink rice in beer,\u201d LAT FOOD<\/li>\n\n\n\n<li>\u201cCraft Beer: American craft beer scene goes global,\u201d LAT FOOD<\/li>\n\n\n\n<li>\u201cCraft Beer: Hoppy with our honey wheat: brew-it-yourself booms,\u201d LAT FOOD<\/li>\n\n\n\n<li>\u201cCraft Spirits: Sober times for small artisan liquor makers,\u201d LAT FOOD<\/li>\n\n\n\n<li>&#8220;Craft Spirits: \u201cThe swig easy: the history, the drinks; in New Orleans, it\u2019s all about the cocktail,\u201d LAT FOOD<\/li>\n\n\n\n<li>\u201cChefs, farmers join forces: beyond the farmers markets,\u201d LAT FOOD<\/li>\n\n\n\n<li>\u201cSotero 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,\u201d LAT FOOD<\/li>\n\n\n\n<li>\u201cMonkey Bread, it\u2019s playdough for bakers,\u201d LAT FOOD<\/li>\n\n\n\n<li>\u201cWildflower honey desserts: It\u2019s a good time of year to be a honeybee,\u201d LAT FOOD<\/li>\n\n\n\n<li>\u201cBudino is BUDINO! It\u2019s big flavor and texture hits you all at once,\u201d LAT FOOD<\/li>\n\n\n\n<li>\u201cSensuous, with smooth new style: Tapioca desserts are stepping out,\u201d LAT FOOD<\/li>\n\n\n\n<li>\u201cA summer fruit-and-herb twist on pisco sours and caipirinhas,\u201d LAT FOOD<\/li>\n\n\n\n<li>\u201cCookbook watch: The plot thickens with dessert; Sherry Yard\u2019s latest collection of recipes mark the milestones of her life,\u201d LAT FOOD<\/li>\n\n\n\n<li>\u201cProsecco cocktails: Juleps and \u2018refreshers\u2019 take on the negroni,\u201d LAT FOOD<\/li>\n\n\n\n<li>\u201cOysters\u2026gone wild,\u201d LAT FOOD<\/li>\n\n\n\n<li>\u201cBackyard \u2018cue basted in LA sensibility,\u201d LAT FOOD<\/li>\n\n\n\n<li>And others&#8230;<\/li>\n<\/ul>\n\n\n\n<p><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\"><strong><em>TRIBUNE NEWS WIRE<\/em>: Cocktail Columnist<\/strong> <\/mark>(select stories; ran in Tribune Newspapers Nationwide)<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u201cWine cocktails give second life to unloved vintages,\u201d with recipes<\/li>\n\n\n\n<li>\u201cVinegar puts tang in your cocktail,\u201d with recipes<\/li>\n\n\n\n<li>&#8220;Garden variety cocktails, with recipes<\/li>\n\n\n\n<li>\u201cThese drinks pack a lighter punch,\u201d with recipes<\/li>\n\n\n\n<li>\u201cChiles make cocktails of fire and ice,\u201d with recipes<\/li>\n\n\n\n<li>\u201cProsecco cocktails,\u201d with recipes<\/li>\n<\/ul>\n\n\n\n<p><strong><em><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">COOKING LIGHT<\/mark><\/em><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u201cBrassica and Brine: Old world fermenting meets Gen Y in these Los Angeles sauerkrauts\u201d<\/li>\n\n\n\n<li>\u201cChocoVivo, Patricia Tsai and the Stone Ground Revolution\u201d<\/li>\n\n\n\n<li>\u201cWhich came first, the jam or the gin? Nashville\u2019s Bathtub Gin\u201d<strong><\/strong><\/li>\n\n\n\n<li>\u201cRe:Find Distillery: Giving new life to grape juice from Paso Robles winemakers\u201d<\/li>\n\n\n\n<li>\u201cCalifornia Farm Stays\u201d \u201cRedefining Freshly Ground: North Carolina\u2019s Big Spoon Roasters<\/li>\n<\/ul>\n\n\n\n<p><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-1-color\">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. <\/mark><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Select feature-length print (old school!) journalism work; these are a few favorites over the years featuring lovely people, places, recipes, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-60","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/jenngarbee.com\/index.php?rest_route=\/wp\/v2\/pages\/60","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jenngarbee.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/jenngarbee.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/jenngarbee.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jenngarbee.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=60"}],"version-history":[{"count":5,"href":"https:\/\/jenngarbee.com\/index.php?rest_route=\/wp\/v2\/pages\/60\/revisions"}],"predecessor-version":[{"id":464,"href":"https:\/\/jenngarbee.com\/index.php?rest_route=\/wp\/v2\/pages\/60\/revisions\/464"}],"wp:attachment":[{"href":"https:\/\/jenngarbee.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=60"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}