Q: How many Guinness beer floats have you had today? A: Clearly not enough.
Glazed Donut Bistro in West Hollywood
Glazed Donut Bistro, WeHo’s newest gourmet donut shop, looks a lot more like a cafe or fancy sandwich shop than a purveyor of the common donut. In addition to serving Stumptown Coffee, GDB serves top shelf orange juice, lattes, and adult beverages. It’s modern and upscale decor represents nothing I’ve seen from a donut shop before.
Happy Fat Tuesday!! Fatten up your eyes with Slater 50/50’s new burger of the month: the Asian BBQ Pork Belly Burger. It’s a marinated half pound pork belly with a sunny side up egg, fried wontons, and Asian BBQ sauce on vegetable chop suey. Served on a brioche bun.
Lamb Burger @PSonTap In the words of Jules Winnfield, “that IS a tasty burger!” (at Public School 310)
We are recording a brand new #LAFoodiePodcast at Angel City Brewing in #DTLA! Tom of “Tom Explores Los Angeles” visits to talk about urban #exploring and #beer (at Angel City Brewery)
#Crispy #fries from Würstkuche in downtown #LA.
L.A. Foodie produced a series of 4 promotional spots for KCRW’s winter fund drive. The spots feature Evan Kleiman (Good Food), Frances Anderton (DnA, Design & Architecture), Michael Silverblatt (Bookworm), and Elvis Mitchell (The Treatment). Join Ben, Drew, and the KCRW on-air team as they travel through the air above Los Angeles in a magical, flying KCRW tote bag. The magical tote bag makes stops at the Gamble House in Pasadena, the Apple Pan in West L.A., The Last Bookstore on Spring Street in DTLA, and the Hollywood Forever cemetery for a night time screening of the moden American classic, Good Burger. Support KCRW!
Downpour at The Farmers Market. Ahhhh!!!! #whitewaterrapids (at The Original Farmers Market)
How to Beat the Meat (Racket)
by Farooq Ahmed
According to investigative journalist Chris Leonard, consolidation within the meat market has caused a few large companies to dominate our country’s supply of beef, pork, and chicken. But since prices are low, why does that matter? And what can you do about it, anyway?
Leonard’s the author of a new book on the subject, “The Meat Racket: The Secret Takeover of America’s Food Business,” and he details how this all happened from his perspective as an agribusiness reporter for the Arkansas Democrat-Gazette and the Associated Press. He now serves as a fellow at The New America Foundation, a nonpartisan public policy institute in Washington, DC.
Leonard will be speaking in L.A. with Zócalo Public Square on March 3, 2014 at 7:30pm at the Petersen Automotive Museum. We caught up with him in between West coast events and asked how we, the average meatophile, could beat the meat monopoly.
LA Foodie: Your book demonstrates how four companies essentially control all the meat we eat. What avenues do consumers have to affect change in the current system of meat production? Is it as simple as avoiding fast food?
Chris Leonard: It’s almost impossible to avoid the big four meat companies if you eat meat at all. These companies make 85% of all the beef in the United States, 65% of all the pork, and they make all the unlabeled meat that we eat at restaurants, cafeterias, and nursing homes. That’s the point of the book: at the grocery store at least, there’s virtually no consumer choice. You might be picking between four brands of products, but all those brands will be owned by Tyson Foods or Smithfield.
The only effective way to opt-out of the system is either to become a vegetarian or steer yourself to a local producer. There are a lot of really smart entrepreneurs right now who are doing a system of locally produced meat where you know your farmer and the production methods used at the farm. And that market is growing. But it still makes up a very small percentage of the overall meat industry and supply.