Passionfruit, overlapping food crises, and what federal spending cuts mean for local food banks

• Seven years after chef Jeremy Fox released On Vegetables, he offers a cookbook with a different focus, On Meat.
• Michael Flood of the Los Angeles Regional Food Bank explains what the massive cuts to SNAP, USAID, and DOGE mean for local food assistance programs.
• Dr. Stuart Gillespie analyzes the cascade of overlapping crises impacting our food system — and he proposes solutions.
• At the farmers market, passionfruit from Carpinteria goes into an LA mole.

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The real story behind "no tax on tips" and the best vegan cheese

• Eyal Press reports on the fight to raise the minimum wage for tipped workers
• Animal and food activist Miyoko Schinner prides herself on making dairy-free butters, creams, and cheeses
• Chloe Sorvino exposes the hidden corruption and corporate greed within the meat industry
• Mike Cirone travels from See Canyon near San Luis Obispo to share his apples with farmers market shoppers.

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Going garden-to-table and how immigration raids are impacting LA's restaurant workers

• Canning evangelist Kevin West puts his home garden to work in the kitchen
• Journalist Andrew Lopez reports on how ICE raids are impacting Boyle Heights
• Rudy Espinoza shares how Inclusive Action supports communities affected by the immigration raids
• Journalist Kim Severson explores the creation of the perfect peanut
• Vannak Tan serves Cambodian-style seafood at A&J Seafood from a shack in San Pedro
• Alvaro Bautista brings dates from Mecca to the farmers market in Santa Monica

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Is America any healthier, yet?

• Mother and son Jyoti and Auyon Mukharji stay rooted in their Indian heritage while living in the Midwest.
• Journalist Lisa Held sorts through the details of the recently leaked draft of the MAHA strategy report, a year after Make America Healthy Again debuted.
• Public health advocate Marion Nestle was cautiously optimistic in the early days of MAHA. What's her perspective now?
• Lior Lev Sercarz explores the many varieties of peppercorns.
• The weekly market report features chef Zach Pollack's use of sweet peppers.

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• Elizabeth Mateo expands her family's 40-year-old paletas business.
• Filmmaker Eddie Schmidt weaves together scenes of the men and women who drive ice cream trucks from in his documentary, Popsicle Culture.
• Adrienne Borlongan of Wanderlust Creamery makes ice cream inspired by travel and adventure.
• On a stroll, David Owen uncovered the remnants of Berkshire Ice Company, a century-old business which shipped ice around the world. His curiosity sent him on a journey investigating the history of refrigeration and cooling technologies, which along with convenience, harbor harsh impacts on the environment.
• Bee Wilson embraces room temp dishes while acclimatizing food temperatures to the weather.

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The protein powder boom, anchovies, ancient Roman recipes, and more!

• Whey, the liquid byproduct of cheese making, was once considered waste. It's now a key ingredient in the protein powders that dieters and weightlifters are downing in ever-greater amounts — and that means big changes for the dairy industry, reports Kevin Draper.
• Horror film producer turned food historian Christopher Beckman chronicles the anchovy's place in the European cooking canon.
• Sally Grainger reinterprets Roman recipes taken from Latin texts.
• As students head back to school, we catch up with Jack Bobo, Executive Director of the UCLA Rothman Family Institute for Food Studies.

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Grocery store feasts, eggplant, the Jonathan Gold menu project and more!

• Ukrainian chef Olia Hercules shares family stories and recipes passed down through four generations
• Tien Nguyen opens the LA Public Library's archives to explore vintage restaurant menus and remembers Jonathan Gold's crucial essay about eating on Pico Blvd
• Vanessa Anderson — aka the Grocery Goblin — profiles grocery stores where you can grab a great meal
• Meera Sodha has low-effort, high-reward dinner ideas that use summer vegetables
• When eggplant hits farmers markets, chef Evan Algorri knows what to do with it

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You better bee-lieve it, we're talking about honeybee headaches.

• Former beekeeper Adam Novicki explains the causes of this year's historic honeybee die-off
• Sawdust covered floors, free peanuts, and stiff martinis are hallmarks of Chez Jay, which celebrates 66 years along Route 66
• Jenny Linford explores cooking, eating, and drinking through objects in the British Museum's collection
• Chef Katie Reicher of legendary San Francisco restaurant Greens shares vegetarian recipes from her repertoire
• Baker Nicole Rucker adopts a fruit tree and sets her sights on a glazed peach pie

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