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It s a love letter to the city says Chef Andy Lee of Nanoom
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Soaring food prices, Macedonian cuisine, Lebanese pop-up, and tortillas
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Listen 11 min MORE “It’s almost apocalyptic,” says Dawn Birch, describing the area surrounding her farm in Three Rivers. As the river and their holding ponds have dried up, she and her husband are digging their first well for the farm. Photo by Gillian Ferguson.
Market correspondent Gillian Ferguson catches up with Chef Carlos Salgado of
Taco Marìa in Costa Mesa. Salgado is loading up on stone fruit, which he uses in a chamoy and a peach salsa for his tacos. Next, Dawn Birch of
Flora Bella Farm is seeing the drought up close. In their 30 years of farming, she hasn’t experienced such extreme drought.
Kensho in Hollywood, where she’ll be using corn inspired by the huitlacoche she encountered in Mexico. Mike Roberts of McGrath Family Farms is bringing down baby corn and bi-color corn to the market. Corn is a water-intensive crop, and Roberts says the apprentice farmers are trialing different methods of farming to keep water usage down.
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