The Future of Food

What does the future of food hold for us, here in Los Angeles and beyond? It’s a question that we try and address, or start to, in this week’s Saturday section. You’ll find stories about the renaissance of Chinatown, the emergence of ingredients from the bottom of the food chain, the death (or not) of fine dining, the start of a new grain hub — and trends in kitchen gadgets, reservation systems and farmers markets.

Because, as Guerilla Taco chef Wes Avila puts it, “Los Angeles like the Wild West; you cook your own future and nobody really looks at your past anymore.”