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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When everything falls apart, food is sometimes all we can cling to.

• Michael Shaikh looks to those who are preserving their food and culinary traditions in the aftermath of war, displacement, and global violence
• Lee Svitak Dean and Linda Svitak are Minnesota sisters who collaborated on a book that highlights people from vastly different circumstances all over the globe
• Toni Tipton-Martin showcases the creativity of women who bring soul to Southern cuisine
• In his new novel, Mark Kurlansky explores how an ancient cheesecake recipe and a conniving landlord change one Manhattan block forever
• Get happy, it's tomato season at the farmers market!
  
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Although Good Food loves pie, we're also Team Galette!

• Podcaster Ben Naddaff-Hafrey dives into the legal tussle hidden in the nooks and crannies of Thomas' English muffins
• Artist and cook Linda Dangoor leaves a trail of recipes from Baghdad and Beirut to Ibiza and Paris
• Fátima Juárez and Conrado Rivera of Komal explain that the secret to great masa starts with great corn
• It's peak summer fruit season, which means it's time for recipe developer and stylist Rebecca Firkser to explore the art of the galette
• With all the recent closures of classic LA restaurants, reporter Jennifer Swann explains why crowds are lining up around the block to get one last taste of the past
• At Lucia, chef Adrian Forte shares how he uses shado beni (aka culantro, not to be confused with culantro) in his Caribbean dishes
  
  

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Good Food explores the Golden State!

• LA Times restaurant critic Bill Addison drove up and down the state to determine California's 101 best places to eat
• Chef Scott Clark left the pressure cooker of Michelin-starred restaurants to cook in a train caboose on the side of Highway 1
• Chef and fisherman Conner Mitchell says "yes" to locally caught bluefin tuna
• Bernadette Berterretche Helton preserves Basque food and traditions at Centro Basco in Chino
• Coming from a family of dairy operators, Vivian Straus honors Northern California's agricultural roots with the Cheese Trail

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How one man's fruity side hustle became a cash cow

• There are many ways to look at the Louvre but writer Elaine Sciolino invites us to view the largest museum in the world through the lens of food
• Journalist Lisa Held documents the power and influence of the pesticide industry
• Since stress for farmers is deeply intertwined with the land, social worker Kaila Anderson developed a tool to treat depression, anxiety, and other mental health issues among farmers
• Omar Vaid didn't set out to be one of Southern California's most prolific mango dealers — he had greatness thrust upon him
• At SoCal farmers markets, no one has better or more interesting melons than Alex Weiser

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Three cheers for these James Beard winners!

• LA Times restaurant critic Bill Addison visits Kato in its new location at the Row DTLA
• Pastry chef Nicola Lamb sifts through the essential ingredients of baking — flour, sugar, eggs, and butter
• Chef Ashleigh Shanti goes beyond fried chicken and cornbread to reconsider Southern cuisine
• Bartender Jim Meehan considers cocktails from a culinary perspective
• Adam Reiner takes a closer look at the products behind the tongue-in-cheek labels on Trader Joe's shelves

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