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Daily Dish

Food FYI: ‘There is no such thing as authenticity!’

By Betty HallockDeputy Food Editor 

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts.


ASK MR. ARELLANO

The L.A. Weekly breaks bread with Gustavo Arellano, whose book ‘Taco USA: How Mexican Food Conquered America’ has just been published. He debunks authenticity and notes, ‘Denver has some of the weirdest Mexican food in the country.’

SPRING FLOWERS

The Guardian makes dandelion wine.

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PARIS FOOD TRUCK

Turn on Google Translate for this one. The California Canteen food truck is now rolling in Paris, says French blog Melty Food, hot on the heels of le Camion Qui Fume (the Truck That Smokes).

FAMIMA ♥ DOWNTOWN

Downtown gets another Famima. According to Downtown News, there are nine Famima stores in the U.S. -- and seven are in downtown L.A. Seven!

SUSTAINABLE SALMON JERKY

Outdoor apparel maker Patagonia, per the L.A. Times, is now selling sustainable provisions -- specifically, three flavors of salmon jerky made from fish caught using eco-friendly methods.

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-- Betty Hallock

Daily Dish
Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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