Russ Parsons
Russ Parsons
Russ Parsons was the food editor and columnist of the Los Angeles Times for more than 25 years. He has been writing about food for more than 30 years, including his career at The Times, where he has also been managing editor, and deputy editor. He is the author of the cookbooks "How to Read a French Fry" and "How to Pick a Peach", which were published by Houghton-Mifflin...
converted cooks food nobody prepared shoe
In New York, it's all about restaurants -- prepared food. Nobody cooks because nobody has a kitchen, or if they do, they've converted it into a shoe closet,
california chinese everybody food gets southern thai york
They're really popular. Thai food in Southern California is like Chinese food in New York -- everybody gets it take-out.
angeles came depends food immigrants los specific talking waves
The real story of Los Angeles food is in the waves of immigrants who came through. So talking about the food really depends on when you're talking about, how recent, and how specific you want to get.