L.A. Weekly
The chefs wander between piles of wooden slats and sandy earth, picking mustard, flowering arugula, dandelion greens and chamomile. Kear kneels in the dirt like a little kid, picking and eating what he finds: wood sorrel (“it ups the acidity of the dish”) and chickweed (“it tastes like raw corn”). Read the story.
Advertising disclosure: We may receive compensation for some of the links in our stories. Thank you for supporting LA Weekly and our advertisers.