MSN picked up my my Cheapism.com guide on family-friendly spring break destinations that I wrote with writer Emily Lugg. Read the full article on MSN.
On GOOD, I write about Everytable — a unique restaurant model that aims to help residents in food deserts — on the heels of its win on “Shark Tank” and a successful crowdfunding campaign. Read the full article on GOOD.
ON KCRW’s Good Food blog, I write about tang yuan, a mochi-like dessert served in a sweet soup that is essential to every Chinese Lunar New Year celebration. Read the full article on KCRW’s Good Food blog.
On Thrillist, I updated their yearly guide on the most romantic restaurants in LA, just in time for Valentine’s Day. New adds this year include NoMad’s Mezzanine, Tintorera, Crossroads and Oriel. Read the full article on Thrillist.
On GOOD, I write about SameSide, a unique company that blends social activism with fun, engaging activities. They most recently hosted a Dinner for DACA, where attendees joined forces to contact legislators over dinner. Read the full article on GOOD.
I was a guest on KCRW-FM’s “Good Food,” and was interviewed by host Evan Kleiman on the the 100 years of history at downtown L.A.’s iconic Seventh Street Produce Market. Listen to the full radio interview on KCRW.
I wrote a long-form article for KCET about Vietnamese immigration and its culinary influence on the U.S. I interviewed Vietnamese historians, restaurant owners and chefs from San Jose, New Orleans, Houston and Orange County about their immigration experiences (some of whom escaped a war-torn country) and culinary journey in making something uniquely their own in a…
On LA Weekly, I wrote about experiencing Annie Lesser’s “Midnight Snacks” project, where I followed instructions to meet alone on a street corner in Hollywood at 12:30 am and got to participate in an interactive theater performance — and eat an oyster shooter! Read the full article on LA Weekly.
On LA Weekly, I interview HomeState founder Briana Valdez about popularizing breakfast tacos in L.A., her journey four years into the business, and her second location slated to open this winter. Read the full article on LA Weekly.
On LA Weekly, I interview executive chef Angelo Auriana about the regional Italian street food he makes at Officine BRERA and Factory Kitchen. Read the full article on LA Weekly.