Amy Scattergood

What's the country reading today food-wise? Here's a roundup of some of the food-related stories from other newspapers, many of which print their food sections mid-week. And remember, even if you don't actually buy papers these days (or not; this paper is free), it's where most of your content comes......

What's the country reading today food-wise? Here's a roundup of some of the food-related stories from other newspapers, many of which print their food sections mid-week. And remember, even if you don't actually buy papers these days (or not; this paper is free), it's where most of your content comes......

In which Jonathan Gold visits Soban in Koreatown -- yes, we are back in Koreatown -- and considers the galbi jjim, the un dae gu jorim, the banchan, and the ganjang gaejang, or marinated raw crab, which may or may not be the single best dish in Los Angeles. At......

San Gabriel Valley Tribune via Grub Street: L.A.-based Bishamon Group Restaurants (Daikokuya, etc.) agrees to pay $144K to workers owed back pay after a U.S. Dept. of Labor investigation. Gilt Taste: The World's Most Important Wine Book Is... a Comic. Zester Daily: Shark fish soup you can legally eat. The......

Update: 8/22, 2:24 p.m. For all of you (okay, us) who were wondering if Walter Manzke will be putting his justly famous pigs ears on the menu of République when he opens his new restaurant in the spring, the chef has just confirmed it. Well, sort of. "Yeah, I'll probably......

And now, a brief message from our sponsors. Sort of. If you like reading this blog, consider following us on Twitter @LAWeeklyFood. You can also check out our Facebook page, where a lot of the good stuff gets posted and where you can Like and Comment at will. If you......

And now, a brief message from our sponsors. Sort of. If you like reading this blog, consider following us on Twitter @LAWeeklyFood. You can also check out our Facebook page, where a lot of the good stuff gets posted and where you can Like and Comment at will. If you......

Got a culinary question? Ask Jonathan Gold. You'd think he'd get an avalanche of esoteric, pithy or just downright necessary questions, now wouldn't you? Not as many as you'd think. Send an email to [email protected] or tweet him your question @thejgold. Come on, pretend you're Dana Goodyear for a minute......