work

lucky peach {r.i.p.}
jazz at the strip mall
why we should examine our culinary vocabulary
a guide to pho

the pies in the sky
about los angeles
flowchart: where to pie in los angeles

los angeles times
faq: everything you wanted to know about tipping
how Elizabeth Hong went from serving banchan for her allowance to Mozza executive chefthe joy of 45-cent coffee at Philippe’s

la taco
interview with Dora and Socorro Herrera, owners of Yuca’s
otomisan: a japanese diner in boyle heights since 1956

more work: la weekly, sprudge, food republic