Erin Behan

In 2007, when Eric Demby and Jonathan Butler first had the idea for the Brooklyn Flea, an outdoor market stocked with handmade goods and antique finds that a certain type of Brooklynite was beginning to crave, Etsy was hot and there was no Instagram. The idea was simple, says Demby,......

The only way to order a taco (or five) from Tacos Tu Madre on Westwood Boulevard is through a minuscule walk-up window located in an area of West L.A. better known for Persian fare than Mexican street food. The tiny shack, from owners Joshua Pourgol (who also runs Groundworks Coffee)......

Mike Salguero has been trying to eat “as healthy and clean as possible” for years. As a CrossFit devotee, he adopted the paleo diet, which emphasizes whole foods and protein from grass-fed animals, whose meat is considered more flavorful and is usually lower in fat and calories. He says he......

Chef Jason Park built up a following with his original Maru in Valencia, which wrapped high-end sushi around a farmers market-influenced menu that benefited from precise, French culinary methods. The restaurant closed in 2012 with a promise of a Westside relocation; in the interim Park dabbled in desserts at Ramekin in......

Nyesha Arrington says she is “one with this neighborhood” — the neighborhood being Venice, her home of the last 15 years (except for some time spent dabbling in Santa Monica) and the location of her first restaurant, Leona.  “I love the vibe, man,” she says. "I just love the Venice......

Whether you’re tired of heating up ravioli from Trader Joe’s and calling it a meal or you want to transform yourself into a full-on gourmand, there’s a cooking class in Los Angeles that will change your game. These classes cover a lot of ground: weekend sushi-making, date-night classes for two,......

“Hey baby, wanna pet my scoby?” If there’s one event where a pickup line that weird might work it’s Sunday's Los Angeles Fermentation Festival, where all kinds of food and drink that have gone through the natural, metabolic process will take over the Venice Arts Plaza. A scoby is the......

In Southern California, buying seasonal, organic, locally grown vegetables year-round is a way of life. The same, then, should be true for pork, beef, chicken and seafood, right? It’s not. “I wanted to grow my animals in California, have them done in California and sell them to people who live......