V.21 No.24 | 6/14/2012
Eric Williams ericwphoto.com
By Ari LeVaux
Jamon’s Frybread Cabana
The rise of the churrasco craze has given people a narrow, if somewhat authentic, view of Brazilian food. There are, indeed, a lot of churrascarias in Brazil—though in my five trips there I’ve yet to see a red-and-green block that you position according to how hungry you are. You can eat all the grilled chicken hearts you want, but until you’ve had rice and beans made by a Brazilian, you haven’t truly sampled the cuisine.
V.20 No.28 | 7/14/2011
Hearty Flavors From a Handful of Seeds
Cooking with whole grains
By Mina Yamashita
I came late to whole grains—being brought up eating white rice at every meal. With the possible exception of rolled oats, most of the grains I encountered were hulled, bleached, sweetened and renutritionized before they hit my plate.
Cambodian Son at African American Performing Arts Center
As part of The Migration Experience, this film captures the inspirational story of Kosal Khiev’s journey from prisoner in America to world-class poet in Cambodia.
Galloping Grace Youth Ranch's Pumpkin Patch at Santa Ana Star Center
Warren Vaché Quartet • jazz at Outpost Performance SpaceMore Recommended Events ››