Fresh Approach Cooking

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And now, for another edition of Made in L.A., my quest to find foods made right here in my home town...but available everywhere.

And this time peaches, we have a real treat! No, really...its a treat. Well, if you are the sort of person who considers a cookie a treat...because these are cookies we are talking about. See? A real treat!

So please allow me to introduce to you Heaven Scent Cookies. Made in Santa Monica, California (which is a city on the West side of the urban sprawl that is LA. SM has a fascinating history and is home to Douglas Aircraft, The RAND Corporation, public radio power house KCRW, the world famous Santa Monica Pier and of course, it's most celebrated son, talk show host Carson Daly!) they are available nationwide. I actually picked mine up at a grocery store in New York City. (I wonder if that is bad? I mean, that both me and the cookies travelled so far to meet...)

They are organic and Kosher and come in fourteen different varieties. For scientific (okay, not scientific) purposes, I tried Double Thick Chocolate Fudge, Gingerbread Boy, Old World Chocolate Sandwich and Brown Sugar Cream (which didn't make it in to the picture because they were so darned delicious!) And I have to say, those are some winning treats! Each one was better than the last.

So if really delicious, buttery, crumbly cookies with a lot of flavor and all natural ingredients sounds good to you...run out and find some of these little gems. You will thank me. They are beyond fantastic and absolutely worth seeking out!

© 2008 Fresh Approach Cooking

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© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at might be guilty of infringing upon terms of copyright.

Other things "Made in L.A." - Carl's Jr., Trader Joe's, Dennys, the Monte Cristo sandwich, Hot Dog on a Stick, Fosters Freeze, the French Dip sandwich, Orange Julius, FatBurger, Taco Bell and the Harvey Wallbanger cocktail

The average American eats 35,000 cookies in his/her lifetime.

In England, Schweppes makes a quinine soda called "Indian Tonic Water," which is somewhat less sweet than the American version. The sweetness Indian Tonic Water does have comes from saccharine.

Labels: Made In L.A.

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Sometimes a girl just needs a bit of refreshment to help wash away the blues...

That would be today for me. Without launching into particulars, I will just say that this has to go on record for being the downer week of the summer. The kind of week a nice girl like me doesn't enjoy, or merit.

Sigh.

But after a good long pout, I turned that frown upside down. I got glam, I went out and I got myself happy. Opened wide and let the sunshine in. Or in this case...the rain clouds.

And as I have mentioned once or twice over the past few weeks, I have glommed on to this wonderful new bev (well, new to me) that sends me over the moon.

The amazing, Dark and Stormy.

Doncha just love it?

Made with crisp-spicy ginger beer and sweet-spicy rum, it is the perfect summer delight.

Coo.

If you can't find ginger beer (which is not always beer by the way...) go on and just whip these up with regular ginger ale (which is never ale by the way) and enjoy.

1 bottle ginger beer
Rum
Ice

Pour some rum into a nice tall glass filled with ice(yes, the one in the photo is short, but my tall glasses dont photograph well...)top with the ginger beer and enjoy.

Rinse and repeat.

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In LA and looking for a bar that serves this? My perpetual haunt, The Mandrake down Culver City way is a great option, as is Blue on Blue at the Avalon in Beverly Hills...

You can buy Cock and Bull Ginger Beer online at the stupendous Soda Pop Stop, at Wally's Wines on Westwood, or (where I got it) at Vendome on Olympic in Beverly Hills.

Cock 'N Bull Ginger Beer is the famous ginger beer that was served for decades in the Cock 'N Bull Pub in Hollywood, CA. There is also a brand with the same name made in the UK.

Labels: Drink of the Week, Made In L.A.

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Is it true that people everywhere dream of sunny Southern California? Well, for my money, they should. It's the best.

One of the great draws is the notion that we can BBQ all year round (which isn't exactly true, there are seasons in these parts, but whatever) and indulge ourselves in ways most of the world finds a bit quirky. (At first!)

For instance, it was here that someone at hit restaurant California Pizza Kitchen first devised of BBQ chicken pizza. And at time, it was quite the sensation, I assure you.

I'm guessing it was the combination of toppings that made it so popular...it was different. Off kilter. Tangy and surprising. And heavens is it good. I would go so far as to say, we all became somewhat obsessed.

But that was eons ago my peaches, seriously eons...possibly the 80's! Now we all indulge in seemingly off-kilter toppings on our pizza pies and think nothing of it. Right? But then? Then it was beyond...just beyond.

We all had to have it.

And now that I have brought it up, you are just dying to recreate that first heady dream of BBQ chicken pizza, aren't you! Well my loves, you can! You CAN! (And without resorting to buying something frozen) All it takes is the simple act of purchasing this weeks local favorite - MADE IN L.A. Find - Gayle's BBQ Sauce. (Which is Gluten Free! Whoopee!) A pizza crust and a bit of chicken, and you are on your way!

Turns out this bottle of joy was not only devised right down the road in super-fab Beverly Hills, in 1984 but it was the secret weapon in the pizza revolution, (Or so their website tells me.) as the official BBQ sauce of CKP. And it comes in four distinct flavors. Fancy that. They are Original Sweet 'N' Sassy, Extra Sassy, Honey Mustard and Honey Sweet. Turns a girls head it does! Delicious options all.

The Extra Sassy (pictured) that I purchased at Whole Foods is gloriously over the top, it's a thick and rich, sweet and tangy revelation. And whether doused on chicken or topping corn, it transcends your outdoor dining into a moment of sheer perfection.

Find it, buy and and think up ways to ingratiate it into your world. Make pizza on the grill! Pour it over kebobs and ribs and burgers! And in the mean time...try this out for size...a new way to use an old favorite indeed...

4 medium red garnet sweet potatoes, peeled
1 teaspoon butter
Gayle's Extra Sassy BBQ Sauce
Salt
1 inch peeled ginger
oil for frying

Chop the sweet potatoes into uniform sized pieces. Fill a pot with cold water, add a healthy dose of salt, add the potatoes, bring to a boil and simmer until cooked through.

Meanwhile, using a very sharp knife, slice the ginger root into very thin threads. Heat a small amount of oil in a pan and add the ginger to fry until just golden. Remove and drain on paper towels, sprinkle with salt and hold until ready to use.

When the potatoes are done, drain, and add the butter. Mash well and add Gayle's BBQ Sauce to taste.

To serve, top with frizzled ginger.

Makes 6 - 8 servings.

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California Pizza Kitchen was founded in 1985 by Larry Flax and Rick Rosenfield. There are now over 200 full-service restaurants, 28 CPK ASAP locations and their pizza is available in the freezer cases of grocery stores. - CPK.com

Most of the 40,000 tonnes of barbecued charcoal used every year in the UK comes from unsustainable sources.

Arguably the world’s the largest barbecue event was held in Des Moines, Iowa in 2002 sponsored by both The KCBS (Kansas City Barbecue Society) and IBS (Iowa BarbecueSociety) in co-operation with the Iowa Pork Producers where over several thousand pounds of pork were barbecued and served.

3 out of 4 American households own a grill and they use it on average 5 times per month. - BBQ Online

Labels: Gluten Free, Grilling, Made In L.A., Side-Dish, Vegetarian

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Welcome to this beautiful Monday all you cats and kittens! And thanks for stopping by!

For your reading pleasure, today I am here to wax rhapsodic about the single best Made in L.A. item of them all.

That’s right. The best.

See’s Candy. “Quality Without Compromise”

I dare you to deny it.

Since 1921 these fine people have been churning out the mostest yummy chocolate treats around. And lollipops. (I recommend the butterscotch. Drool.)

And I feel confident saying that their outstanding products are something most Angelenos would put at the very top of their own Made In L.A. list.

Why?

Super top quality, sugary-sweet nostalgia. All-kindsa-chocolaty goodness. (And did I mention the Toffee-ettes? Sigh.) Flavors galore, and as a fantastic bonus...they give out free samples in their pristine shops, so you can make sure your box is only filled with goodies that appeal to you.

Me, I go for the dark chocolate covered ginger nuggets, more than anything else...spicy-sweet decadence.

All this happiness-in-a-box for incredibly reasonable prices! (And available on-line! Whoo-eee!)

The only person I have ever met who doesn’t eat See’s candies (who doesn't have some sort of medical condition that prevents them, of course) is my darling friend, The Ombudsman. And his excuse is pretty solid. His father worked there for 30 years and he is just plain over it. (Can you imagine if your father was scented with chocolate instead of aftershave though? Mmm.) Then again, they essentially paid for the roof over his head for the first 18 years of his life, so even he – a non-sweet-tooth kinda guy – admits they are the best candy of them all. Even if they are based in SF. The manufacturing plant is here, and that is good enough for us.

See's Old Fashioned Candies. It's like...um...being a kid in a candy store.

Go now. Buy some. And enjoy!

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Charles See opened the first See's Candies shop and kitchen on Western Avenue in Los Angeles in November of 1921.

A Limerick for you:
A tossed salad was set on the table,
(But hark to the end of my fable)!
A quick flick of the wrist
The dishes all missed
as the waiter was not very able!

Labels: Made In L.A.

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Labels: Made In L.A.

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Maybe you have noticed that on the side bar on the left, towards the bottom of the page, there are some links to a few charitable organizations.

And perhaps you have wondered why they are there. Maybe - better still - you have clicked on the links to learn more. (I do hope so)

Let me explain their presence on this food blog, since most of them are not food related.

What they are, are links to organizations that I volunteer for, my friends have started, or that I just feel do good in the world. Like everyone else, I believe in giving back in any way I can, and these organizations are how I do just that.

The sites listed are varied and touch many lives in many different ways. What they all have in common is that they do good.

There are a lot of ways to do good in the world, aren’t there?

Of course, one of the very, very best ways is to do something for your local community. To see what needs attention and to engage in the simple act of paying attention to it.

Which brings me to today’s MADE IN L.A. my humble attempt to spotlight nationally available products made right here in Los Angeles, CA. Why? Because this is my community. Simple as that.

That said, allow me to introduce you to Food From The 'Hood.

Salad dressings made and marketed by the youth of Crenshaw High School. The profits help students pay for college, the experience helps them succeed in life.

If you are unfamiliar with Crenshaw it is a large area in South Los Angeles, with more then their fair share of problems. It is also a strong community of hard working people, where change visible is every day.

I hope you will check out their site and learn more.

There you will read about how a few kids and a teacher took a weedy lot behind a football field and made it their own personal field of dreams...

Or...take the next step and order some of their salad dressings...

I bought these two bottles at the Whole Foods in Beverly Hills a few days ago. I usually make my own dressing, but in this case it was a double-good deal.

Something new to try, that was made in L.A. and something that helps others. What could be better?

The dressings themselves taste great.

The ranch is tangy, the Italian is a perfect balance of vinegar and oil with pepper and herbs balancing it out. These are not the fancy dressings you keep on the shelf, these are dressings you use everyday, because you crave something on your salad that just tastes good.

But if you are looking to do something even more with your dressings try this amazing mushroom recipe.

It was a perfect appetizer on my holiday table. It simply pops with flavor. Try it, and enjoy!

2 cups small button mushrooms, cleaned
1/2 cup Food From The 'Hood Creamy Italian Dressing
2 tablespoons water
large pinch of fresh pepper
2 teaspoons fresh herbs, minced (I used parsley and oregano)


In a large sauce pan, heat the dressing with the water, and bring to a gentle simmer. Add the mushrooms and cook for three minutes. Turn off the heat. Add the pepper and the herbs and let sit for 1 hour.

Serve as an appetizer with toothpicks or tossed with butter lettuce as a hearty dressing.

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To date, Food From the 'Hood has awarded over $140,000 in college scholarships to the student-managers. 77 program graduates have attended two-year or four-year colleges or technical schools.

There really was a Hidden Valley Ranch. It was a resort in California, and it was there that Ranch Dressing was 'invented' sometime in the 1950's.

At 2.8 kilograms annually, Canadians enjoy one of the world's highest levels of per capita mushroom consumption.

Labels: Appetizer, Made In L.A., Salad

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Welcome one and all to another addition of MADE IN L.A. The Fresh Approach quest to find nationally available foods made right here in the heart of happiness. The kingdom of glitter. The epicenter of bling. Good ol' Los Angeles. My home sweet home.

This week I am pleased as punch to review the startlingly satiating Bennetts’ sodas.

I picked up these lovelies at the adorable soda store in the Farmers Market (the original market. 3rd and Fairfax. You know it, you love it. Ya?) A place I hardly ever mention on this blog, (the shame! the shame!) but frequent regularly.

Made in Los Angeles since 1963, Bennett’s was invented by B. Scott Bennett, The Ice Cream Man, right there at the market and has been sold from his stand, The Refresher, to adoring fans ever since. With additional flavors including the habenero laced Hot Cola and a divine Root Beer (both of which I have had in the past, and liked) these kids are doing something right.

The cola, made with real lemon juice and no caffeine is a real show stopper. Sweet and spicy, with an acid punch it is what I suspect cola started out tasting like. Crisp and refreshing indeed.

The water is plain water sure, but bubbly and fun and somehow old fashioned tasting, which I realize isn’t a taste, but somehow is. Must be the glass bottle. Good on its own, better mixed with gin...but that’s just me...it is just good stuff.

So when you are looking for something local and fab, please do pick up some Bennett’s soda and enjoy!

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Iceland consumes more Coca-Cola per capita than any other nation
The 3rd and Fairfax farmers market began in July of 1934
Soda water is made when carbon dioxide is injected into plain water

Labels: Made In L.A.

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MADE IN L.A. It's my journey into the heart of darkness, I mean, uh, sunshine!

Whoo-hoo!

As I have mentioned time and time again, I am on a quest to find products for sale in the market that are made right here in glorious Los Angeles, California, home of the Hollywood Sign, Grauman’s Chinese Theater, and of course, Bart’s Bus.

Bart’s Bus?

Sure. Why not.

You see, Bart is a man on a mission to change the world, and stoke the masses by giving them a spectacular treat, and while doing all that he rests his head at night in a big, pink bus. I know because he put a picture of it in his cookie box. But now that I am aware of it, I do wonder if I haven't seen it parked around town.

His mission is not to be a bus-dweller, (I hope) but to bring the world the greatest chocolate chip cookie eating experience ever. Ever. From the minute you purchase these far-out little morsels, you will be on a trip like no other. They are like a rocket ship straight to a fantasy land of crumbly-sweet happiness.

And you think I am being hyperbolic? Ha. Just try reading the fun/wacky packaging and tell me you don’t see what I mean. He quotes movies, tells the story of his life (abbreviated) and imparts positive wisdom. It's fantastically entertaining. Pretty good stuff, and that's before you get to the inside!

My first box of these tiny bits of joy was purchased at the Whole Foods at 3rd and Fairfax for $8.00 – which I agree, seems like an outrageous sum, that is until you realize you arent just buying a snack, you are buying a dream. This man's dream. And yes, they are cookies, but that is not something to be taken lightly!

The large cardboard box contains two shiny mylar bags of one-bite-sized cookies. The instructions (yes peaches, these treats come with instructions) say that like a fine wine, they must breathe before you eat them…and we did. And they did. And it was good. Oh heavens, was it ever good. And just for you, my sweet reader, we also tried some right out of the bag (sans breathing) and you know what? There was a difference. The ones we let sit for a bit had softened a bit and the chocolate was a touch, oozy-er (in the best possible way)

Each cookie is just slightly smaller than a quarter. Yet, that tiny bite is absolutly packed with dark and melting chocolate chips, golden sweet cookie that crumbles like no other, the rich taste of fresh butter and a tiny hint of salt to balance it all out. They are addictive as can be, and yet, easy to savor, one small bite at a time.

Using only natural ingredients, some serious passion, and a healthy dose of whimsy, Bert has indeed created a cookie to end all cookies. Available with or without nuts, I suggest you get some soon. They are not just made in L.A., they are the best of L.A. for sure. Peace, love and cookies.


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The first chocolate chip cookies were invented in 1937 by Ruth Graves Wakefield (1905-1977), of Whitman, Massachusetts, who ran the Toll House Restaurant.

American chocolate manufacturers use about 1.5 billion pounds of milk -- only surpassed by the cheese and ice cream industries

Labels: Made In L.A.

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I love my mother. If you knew her, you would too. Gracious, kind, artistic and yet level-headed. Very positive attributes indeed. She really is a living doll.

Yes indeedy, my mother is a peach. Though I do wonder - what with her knowing me so well and all - if we could ever go into business together. My money is on no. We just don't have that mother-daughter entrepreneur thing going, the way the ladies at Marsha's Tasty Treats seem to. Their super-hot business is the focus of today's installment of MADE IN L.A. my on-going quest to find delectable products made right here in glorious Los Angeles, CA.

According to their website, the extra-fab Marsha and her health-conscious daughter Brooke decided to take on the challenge of creating something tasty that pretty much anyone with any food restriction one could come up with, can eat. Their products are raw, low-fat, low-carb, gluten free, vegan and I'm sure a few other things. But what they really are is simply fabulous.

Or as they would say, TASTY!

First up I tried their adorably named Mango Choc Crocs. They are basically dried (yet still pliable) slices of mango topped with a naturally sweet chocolate-like combination of dates, cocoa and coconut. Chewy and delicious, they are perfect light energy treat. The tangy mango is mellowed by the thick-rich topping. I simply loved the combination of fruit flavors. Yum!

Next up (and what is pictured above) I had the caramel cups. A vanilla-coconut cup filled with raw caramel and topped with chocolate and coconut shavings. Oh. My. Really? This is good for me? I'm skeptical because it tasted so utterly fantastic I started to swoon. As a coconut fiend, its not hard to see why. According to their site, these darlings are comprised of coconut, flaxseed, cacao nibs, agave, banana, dates, spices and sea salt. Sweet, chewy (really quite chewy) and abound with flavor, these are one of my new favorite desserts. And don't be fooled by the diminutive size that one cup made up three servings, it was that fantastically decadent (and yet, guilt free!).

I also got a chance to nibble on a berry slice, made with blueberries, cranberries, coconut, flaxseed, cacao nibs, almond, agave, spices and sea salt. This made it evident that Marsha's Tasty Treats knows what they are doing and who they are catering to. A simple yet elegant dessert, packed with antioxidents, energy and omega three, it reminded me of a very upscale energy bar. And I mean that in a good way! The consumer who wants a beautiful dessert without guilt, but still packed with flavor will not want to miss out on these. Mmm. Tangy, sweet and remarkable.

Marsha's Tasty Treats are available at Whole Foods Markets in Los Angeles. I say, if you are up for something new, (aren't afraid of a somewhat high price tag) and want to eat something that was prepared with love and concern for your balance and well being, you can't go wrong picking up one of these snacks. Try them, and enjoy!


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Today is National Lollipop Day

Looking for a Raw Foods restaurant in LA? Try Juliano's!

Its high content of alpha linolenic acids has made the ancient flax seed become our modern miracle food. Alpha linolenic acid is a type of omega 3 fatty acid, similar to those found in fish such as salmon. Benefits of flax seed as shown in many studies include lowering total cholesterol and LDL cholesterol levels. – Health Castle.com

Labels: Made In L.A.

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Me and L.A....it's a perpetual love affair...

Welcome to the second installment of my series MADE IN L.A., finding foods made right here in the City of Angels. (More formally known as "El Pueblo de Nuestra Senora la Reina de los Angeles de Poriuncula")

How it is that I am sitting inside writing to you all instead of basking in the glory of the day, I cannot fathom…well, ok, I can…it’s simply because I am overwhelmed with delirious happiness for my latest MADE IN L.A. find. Not only have their ethereal products changed my daily life (for the better) but they are within walking distance! I mean it! I can actually get there faster on foot than in the car, and frankly this has made me into a new woman.

So the they in question is/are La Maison du Pain – House of Bread and Pastries (which, I guess should really be La Maison du Pain et de la Pâtisserie but who am I to quibble.) which is a super chic little spot on a seemingly innocuous stretch of Pico Blvd in the Wilshire Vista area. (For those of you who have never heard of Wilshire Vista, it’s Pico Blvd. just West of La Brea. Right off the 10. It’s a gem of a neighborhood.)

Prior to my first visit, I checked up on the company online and was given very sparse information. Two sisters and a bread bakery. That was about it. So I sauntered my sassy self on down there to check things out.

Coming down the hill from behind, I first spotted two men on the back stairs chattering away in French. A good sign indeed. Well, that and the stairs faced a parking lot with room for 5-6 cars, which is always a bonus indeed.

Inside the cheery little spot, with three or four tables inside and out for those of us who can’t quite resist immediate tasting, there is a rack of freshly made breads and on top of a glass case of pastries a little basket of samples (oh be still my heart!) On my first visit there was a sinfully buttery apple brioche, dark, moist chocolate brownies and a bread pudding that brought tears of joy to my eyes. I am no glutton (ok, that’s a total lie) so I resisted taking thirds, but they didn’t seem to mind when I went back for a second taste. Hee.

Not wanting to just take samples and flee, I started to chat with the absolutely lovely woman behind the counter, who, turns out, is one of the sisters who has blessed us all with her epicurean entrepreneurship. Checking if she was the baker, she smiled shyly and said she wasn’t, she had actually “imported a Frenchman.” Now THAT is my kind of lady! I wonder if I can do that too…sorry, I digress…

With a $10 minimum for credit card purchases, I was forced (forced I say!) to get a wide sampling of their delights. And with prices so fantastically reasonable, my total booty included a baguette of their house bread ($1.95), an olive studded round loaf, a fruit tart (which didn’t quite make it home to be photographed. What can I say, it was ripe and juicy fruit on top of a buttery pastry shell! Deeeelicious.), an orange crème financier, a chocolate tartlet and a butter cream frosted cupcake. It was red. The butter cream was white. I was gleeful.

Of the four pastries, I really couldn’t pick a favorite. The cupcake was just a bit on the dry side, but the butter cream (oh heavenly butter cream) was the perfect foil. Just enough mouthwatering enchantment on there to balance things out, without getting cloying. The tiny chocolate tartlet had a slightly hardened layer of dark chocolate over a devilishly creamy ganache and a perfectly baked shell. I wish I had been able to make it last more than three bites, but as decadent as it was, I couldn’t possibly have shown that sort of restraint. The orange crème cookie was almost the sweet death of me. I’m not accustomed to eating that sort of over the top empyreal foodstuffs. I mean, it was sweet, and chewy and rapturously tasty. Childlike in it’s coloring (bright would be a good word) and strong orange flavor, but adult in its sheer artistry.


And that brings me to the bread. When is the last time you ate a real French bread? Well kiddies, this is it. While the seeming gold-standard of Los Angeles area breads is (nearby) La Brea Bakery, they have, without a doubt, created a decidedly non-French bread in a way that Maison du Pain has joyfully corrected. All three of the breads I have tried meet the true standard of classical French crusts. Light and almost shattering, with a light and chewy interior tasting of pure wheat and in the case of the sour-dough, with a biting tang that makes the mouth smile. Overall, they have worked to create something that is perfect, and I for one am over the moon with happiness.

To think, I have a neighborhood bakery! Swoon. So if you are in the hood, I suggest you stop by soon, and taste what you have been missing.

La Maison Du Pain
5373 Pico Blvd.
Los Angeles, CA

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Legend has it that whoever eats the last piece of bread has to kiss the cook

Napoleon gave a common bread its name when he demanded a loaf of dark rye bread for his horse during the Prussian campaign. "Pain pour Nicole," he ordered, which meant "Bread for Nicole," his horse. To Germanic ears, the request sounded like "pumpernickel," which is the term we use today for this traditional loaf.

Brioche is a light but rich French bread made with a yeast dough and eggs, milk, butter and sugar

Joan Cusack will portray cooking legend Julia Child in a new film. The American gourmet was famous for introducing French cuisine and cooking techniques to mainstream America through her many cookbooks and TV shows. She died in August 2004, just two days short of her 92nd birthday. Cusack says, "Many people don't know all about the real Julia Child. She had this great marriage." The star admits her own cooking skills are less than impressive, adding, "Actually, Julia didn't start cooking until she was 37. I love that about her! It's never too late. Even for me!" –imdb.com

Labels: Made In L.A.

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This blog emanates from Los Angeles, the City of Angels, and my home town.

One of the myriad of things that constantly astonishes me about this wonderful city is the endless-endless-endless variety we are presented with every day. Variety of climates, foods, people, things to do, ways to get stuck in traffic, you name it. There is one thing though that I have noticed lately is severely lacking -- locally produced foods. And with the Eat Local challenge, it's become even more of a focus for me. Now, I don’t mean produce, since LA is no longer the agricultural mecca is was as recently as 25 years ago, (Oranges, Lima Beans, Avocados, Strawberries, we had it all) but I'm talking things like (insert the foodstuff your town if famous for) It’s It’s from San Francisco (mmm.) or even a locally made jam. We just don’t seem to have that sort of thing. Oh sure, super-mega-huge food conglomerate Nestle has their West Coast headquarters here, but that doesn’t exactly count, now does it.

I've asked around too. Jonathan Gold at the LA Weekly didn’t respond to my email. Neither did Evan Klienman of Good Food (she probably thinks I should just be taking notes on her show since they cover this stuff a lot…or, you know, maybe she just doesn’t read her fan mail…) or my favorite food writer Russ Parsons at the LA Times. Nope, not a word from any of them. So I did my own digging. Every market I have stepped foot in for the last month I have asked the same question…is there anything here – premade – from LA? I didn’t mean was the lasagna made in the back kitchen, or need to know that everything from Trader Joes is packed up in Monrovia, I meant, is there a family somewhere in this hood churning out their own frozen entrees, packaging it up and sending out to the stores? Is there someone still making pie, or selling jars of their mothers famous red sauce? What out there on the shelves is truly MADE IN LOS ANGELES? (And no, Jessica Simpson’s edible body lotion does not count either…for a variety of reasons!)

The answers surprised and somewhat saddened me. There isn’t much that I’ve seen so far, and the majority of what I have come across falls under the raw and/or vegan category (though, in fairness, that could be because I shop at Whole Foods a lot.) or some incredible tortillas, but not much else. It makes me wonder, where are the culinary entrepreneurs? Where I ask you, where!?

Well, wherever they are, I want to find them and feature them here for a (possibly) fascinating, occasional posts called MADE IN L.A.

For the first foray into this world, I stopped into the Cheese Shop of Silverlake (a perennial favorite) and asked what they could offer a girl trying to eat locally. The choices included a wide array of chocolates and (what I ended up buying, since the chocolates weren’t fair trade) these fantastic Hungarian style pickles by Kruegermann’s, made in L.A. since 1896. (I'm sorry, I had to italize that, I mean, 1896? That's amazing for this town...) Now that’s what I call locally made!

I tried the spicy (that was all they were actually selling) and I was blown away. Medium sized cucumbers that were snap-in-half crisp, not too salty, had a nice sour pucker and a lingering spicy kick, these are a new favorite indeed. Sadly, their website is a bit of a mess, but if you can find these in your hood, I hope you will pick some up. They are worth seeking out.

So that was the first entry into MADE IN L.A. Hopefully, there will be many more…and if you know of something tasty I should check out, please email and let me know!

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The total annual world-wide salt production is equivalent to the amount contained in two cubic miles of sea water.

According to Pickle Packers International, Inc., the trade and research association founded in 1893, the perfect pickle should exhibit seven warts per square inch for American tastes. However, Europeans prefer wartless pickles. - Hungry Monster.com

In the United States, May in National Asparagus Month. It is also, National Hamburger, Barbecue, Egg, Salad, Salsa, Strawberry, Herb and Chocolate Custard Month

Labels: Made In L.A.