Craigm

Zuni is a wonderful place to grab a bite in the afternoon. Maybe stop off for some oysters and a glass of wine or breakfast....that's how I've always enjoyed it best. The few times that I had dinner reservations, it's been less pleasurable, high tourist and "event" meal quotient. I always sit up front, at the bar or outside, never in the dining area.

Concur with Melkor re Town Hall. Not bad (the food is unimaginative in conception and execution, in my opinion) just not worth a trip if you have limited time, especially when you are in one of the richest culinary regions in the U.S.

Beam for everyday goodness. Sentimental favorite, Old Granddad Bonded. And Old Fitz....reminds of the days whiskey was what most all men drank when they drank hard liquor. At least in my teeny corner of the world....

Thanks! But I really am riding on my wife's coattails with regards to the bees. I am more the meat curer/sausagemaker in the household. But it does work out well for the honey cured bacon. People here in LA usually think we're from Mars, growing vegetables, curing meat, keeping bees.... There is a whole little world of urban beekeepers out there.

It is getting to the point where it could be really problematic, the mite issue is a big deal. We think we can control nature, but all it takes is one tiny link to fail and big problems happen. On the positive side, some big Ag company will come to the rescue and develop plants that don't need bees from flounder genes; you'll just have to pay them every year a royalty for the intellectual property, I mean apple tree, in your backyard. Sorry, I guess you see my angle on the issue. My wife is an urban beekeeper and it's wonderful to have the honey and the members of her community garden are grateful as well. I highly recommend joining the ranks of the honey robbers. It's work but not a crazy amount and very satisfying.

Just a couple of points, really with no conclusion in mind: 1. Not everything Whole Foods sells is organic, at least as far as vegetables go. 2. Organic is not necessarily "better". I have spent a lot of time around sustainable agriculture people, both animal and vegetable. Industrial organics improvement over industrial regular agriculture, especially given the price differential, is open to debate. Knowing your producers, and their methods, is the real key so you can make your own choices about what is acceptable for you and your family. Not relying on some behemoth corporation like Whole Foods, which has a enormous profit incentive to protect. Read Michael Pollan's description of Petaluma Poultry's raising of Rosie's and Rocky's. Industrial, but with organic grain. 3. The USDA makes it extremely difficult, if not impossible to make a top quality ham like prosciutto that can be sold commercially. Government regulations are slanted towards big business and large scale production of non-handmade (or from their viewpoint, "unhygienic") food. Think about the fight about unpasteurized milk being used in cheese. (Heck, at this point it's gotten so I am happy if I can find a regular source of milk that hasn't been ultra-pasteurized). That fight has not happened with meat. Who wants to fight Hormel, Tyson, etc, who control the dialogue at nearly all levels of food policy. Hope I don't sound too cranky.

Do they sell it at any of the chain gourmet markets like Gelsons, whole foods, or Bristol farms? ← No, they do not. I am buying my own blood (Chinese and Korean markets are the place to go) and making it myself. If you want something done right....Now, my new quest is for a source for "all natural" or organic blood.

Hello- I've only been able to find the Fabrique Delices, frozen. Blood sausage is just one thing I don't like after it's been frozen, probably my imagination. I did find Polish style blood sausage fresh at J&T International, 1128 Wislhire Blvd, Santa Monica. They make it there. They also sell fresh and smoked sausage that they make there. The double smoked Hungarian is delicious. Craig

Hello- Can someone please tell me where I can find fresh blood sausage retail, preferably boudin noir, in Los Angeles? Best- c

If you have a reason to be in Los Angeles, Galco's would be worth a visit. They have an enormous selection of sodas. That is the "brick and mortar" for http://www.sodapopstop.com. The store has more soda than the website, I believe. Or maybe you could contact them and they would share how they deal with distribution issues. For sheer eye candy, nothing beats Los Jarritos. Craig

Hello- Is anyone aware of any reference materials as to how Yunnan or Xuanwei hams are fabricated? I have done quite a bit of research and come up empty handed or gotten contradictory information from marginal sources. There could be a nice pork based reward in it for the person who can help me. Thanks- Craig