In her former life as a documentary producer, she reported on issues such as the New Orleans school system, America's health insurance crisis, and the U.S. Secret Service for organizations like PBS NewsHour, ABC News, and the National Geographic Channel. Learn more at www.katiesallierobbins.com.
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The Iceman Cometh: The Rise of a Gourmet Ice Entrepreneur
With bartenders demanding perfect ingredients, a cocktail enthusiast has begun selling a cool new artisan food product
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A New Kind of Spice Shop Brings the Life to Spice
L.A.'s Spice Station is giving fennel pollen, Uighur spice mix, and 40 kinds of chiles the treatment usually reserved for wine
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Kitchen Stadium: Inside L.A.'s Street Food Fest
Enter the Rose Bowl and discover shrimp tacos, ice cream, mac and cheese sandwiches, and more—plus a slide show
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In L.A., a Breakthrough in Local Eating
What if restaurants could cook produce grown in nearby backyards? Turns out they can—or at least one of them.
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The Food Truck Economy
Food trucks are just a fad, right? Maybe not. The founders of the LA Street Food Fest explain why a changing food industry is embracing meals on wheels.
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Feeling the Burn: A Spicy Food Challenge
Emboldened by LA Weekly's Jonathan Gold, a fearless eater tackles the city's red-hot Thai chile peppers
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The Man Who Invented Tuna Tartare
Chopped raw tuna, iconic as it is, can allegedly be traced to one chef. Shigefumi Tachibe shares his story—and his recipe.
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Recipe: Shigefumi Tachibe's Tuna Tartare
According to culinary lore, Chef Tachibe invented the now iconic tuna tartare at his Los Angeles restaurant. Here's his original recipe.
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The Day After Thanksgiving Comes 365 Days a Year
A fanatic makes a case for anytime appreciation of a humble but exceedingly versatile dish: the turkey sandwich
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Among Dorms and Dining Halls, Hidden Hunger
Some students sacrifice anything—even meals—to pay for college. Many schools, luckily, are feeding them.
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Fry Bread Nation: The Birth of a 'Native' Cuisine
From Denver to D.C., American Indians are stitching diverse traditions into gastronomic heritage. Slide Show
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SLIDE SHOW: Fry Bread Nation: The Birth of a 'Native' Cuisine
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Chinese and Doughnuts: A California Mystery
Throughout the state, tiny storefronts sell crullers alongside Kung Pao chicken. Why the unlikely union? Slide Show
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SLIDE SHOW: Chinese and Doughnuts: A California Mystery
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San Fran's Weekly Food Cart Fest
Fruits and vegetables usually dominate the Ferry Building market, but on Thursdays, street food is the star. SLIDE SHOW I
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SLIDE SHOW: San Fran's Weekly Food Cart Fest
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In San Jose, a Taste of Saigon
This city claims to be home to the U.S's largest Vietnamese population, and it has the cuisine to prove it.
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SLIDE SHOW: In San Jose, a Taste of Saigon
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The Dark Side of Crab Season
California's crab fishery is a model for sustainability. But cutthroat competition is threatening the area.
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In California, Making Tofu Hip
Hodo Soy Beanery is trying to improve the food's reputation by offering customers tours of their factory.
