@JThur01

  • @JThur01
    24 March, 2017

    @chandavkl Well, that was unexpected.

  • @JThur01
    23 March, 2017

    RT @LAWeekly: Grass jelly is a popular ingredient in Taiwanese desserts. And it isn’t made from grass at all https://t.co/BNL6Oq6jY5

  • @JThur01
    22 March, 2017

    L.A. Weekly's 99 Essential Restaurants in Los Angeles 2017 Is Live! https://t.co/2CrJKV3hiQ via @LAWeeklyFood

  • @JThur01
    22 March, 2017

    Thanks @foodgps. I can admit that some of my work is pretty good.

  • @JThur01
    22 March, 2017

    @chandavkl I forgot to mention stumbling across that. Explains Nanjing Kitchen relocating to El Monte.

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Jim Thurman

Jim Thurman

Jim is a freelance writer whose work on food, local history and sports history has appeared in various publications. He has covered cuisines from many nations, but has specialized in regional Chinese cuisines. Jim loves stinky tofu and he's a Leo

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