From the latest on ICE raids in Los Angeles to the legacy of Creole cuisine:

• Memo Torres reports on how immigration raids are impacting local food businesses
• Hawa Hassan, who escaped civil war in Mogadishu, shares stories of displacement in eight other regions of the world
• Nina Compton makes a case for New Orleans and the Caribbean sharing a similar "self of being"
• Journalist Christina Cooke visits Patrick Brown on his farm in North Carolina, where he is reclaiming his family's history and land

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When the going gets tough, the tough go for pozole.

• Tony Ramirez dusts off the barbecue for summer grilling and adds Filipino flair to live fire
• TikTok darling Claire Dinhut has a thing for condiments and finds creative ways to use them
• Casey Elsass helps you decide what to bring to the party based on what type of guest you are
• Memo Torres discovers a pozole palace in the San Fernando Valley
• Charlotte Biltekoff explores how the public's mistrust of processed foods and the food industry's misunderstanding of these concerns

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This week, we take physical and historical journeys to East Africa and South America.

• John Birdsall traces the evolution of queer food through the 20th century
• In her new series Panamericana, Pati Jinich travels the roads and highways linking North and South America, connecting with people along the way
• As a child of East African immigrants, Zaynab Issa uses her suburban childhood to create a cooking style all her own
• Humberto Raygoza took his family's chorizo recipe and built a business, one link at a time
• At the farmers market, chef Ed Cornell prepares for summer with apricots and soft serve

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It's time to get grlling! And sipping!

• Men of barbeque loom large in America but Toni Tipton Martin and Morgan Bolling remind us that women also know their way around the pit
• Cathy Park rounds up the best matcha lattes in Los Angeles. Zach Mangan of Kettl in Los Feliz considers the downside to the matcha boom
• Lila Seidman reports on the tricky process of removing rare steelhead trout from the Palisades Fire burn area
• At the farmers market, chef Viktoriya Campos gets an early start, stalking seasonal asparagus.

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Bottoms up! We're all about the tipple this week.

• Historian Hadley Meares looks at how Hollywood sips cocktails on the big screen
• Aaron Goldfarb follows collectors hunting for vintage spirits
• Sociologist Nicola Nice takes a look at how women brought the cocktail home
• Lesley Jacobs Solmonson explains how liqueurs went from the hands of the apothecary to those of the mixologist
• Evan Rail plays detective, looking back on an absinthe enthusiast who became a con artist

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The joy of cooking with Roy Choi...

• Kogi king Roy Choi has health on his mind in a new collection of recipes
• How do you become a restaurant critic? Besha Rodell explains in her memoir
• Marie Mitchell shares dishes from the Caribbean and its diaspora
• It's cherry season at the farmers market and which means the lines are long at the Murray Family Farm stand

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It's Mother's Day weekend and we head to the sea

• Sarah Ahn's viral food videos of her mom have captivated millions of viewers with their behind-the-scenes look at Korean cooking and multigenerational life
• Environmental photographer Arati Kumar-Rao goes night fishing alongside dolphins on the Brahmaputra River
• Tyler Harper dons a wetsuit, often during storms, and heads out into the turbulent surf to fish for striped bass in the secretive and dangerous sport known as "wetsuiting"
• Ari Kolender of Found Oyster and Queen St. Raw Bar & Grill has tips for cooking fish and shellfish with confidence
• The Santa Monica Farmers Market says goodbye to longtime vendor Kandarian Organic Farms

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It's a perfect party trifecta of tequila, margaritas, and salsa. Plus, we dig into the latest on food dyes.

• Ted Genoways considers José Cuervo's colorful history, from eluding Pancho Villa's death threats to bringing tequila north of the Mexican border
• Caroline Pardilla serves up 60 recipes for your next batch of margaritas
• Rick Martinez chops, blends, and crushes more than tomatoes for endless variations of salsa
• Dr. Jessica Knurick deciphers fact from fiction in the MAHA agenda.
• Although they're available year-round, blueberries actually have a season and they're ripe for the picking.

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