Being in L.A., I’ll go have a (decidedly not free) agave-sweetened spelt snack and feel terrible bitterness.

Just Food is worth your charity dollars–they do remarkable work in New York City, uniting local small farmers with communities in so-called “food deserts,” which lack access to fresh, healthy food. A delicious win-win!

What: The Joan Dye Gussow Gala to support Just Food. Featuring guests Michael Pollan, Brian Halweil, Dan Barber & Peter Hoffman. Cocktails and lots of New York food after the speeches!

When: Sunday April 25, 2010

7:00 PM

Where: Sotheby’s

1334 York Avenue, New York

Tickets are $175 and up. Click here to purchase or email justfood@dalzell.com

Though it is extremely high in mercury (12 times that of blue fin tuna), dolphin and whale meat does end up on Japanese menus and even in school lunches, sometimes unbeknownst to the diners. But while the Taiji fishermen publicly defend the dolphin hunt as a “food tradition,” Save Japan Dolphins reports that the fishermen told them it was actually a form of “pest control.” With fish stocks dwindling, the dolphins and whales are seen as competition for precious piscean resources. Yet another reason to be mindful of our fish consumption–the ramifications of collapsing fish populations are wider than we may think. Go here for a handy sustainable seafood pocket guide.

They are, of course, making a comeback. Slow-cookers are now a must-have for thrifty cooks (all those dried beans! And inexpensive cuts of meat! And whole chickens!) but also for busy worker-bees without housewives who like to come home to a home-cooked meal. Mable Hoffman’s ingenuity (and her 20-slow-cooker-strong test kitchen) surely cemented the Crock-pot’s place in the American kitchen, and changed the way we cook. So, today, when I dump a bag of dried chickpeas in my slow-cooker preparing to make hummus, I will think of Mable and say “thank you!”

Q: “I notice that edibles are a huge part of medical marijuana dispensaries. Where does this food come from? Is there a  regulatory system of some kind? The edibles also list dosage–how is that determined and maintained? Finally, I’ve heard of cannabis butter, but how are the other things made, like beverages and candy?” –Anonymous, Los Angeles

A: The process of getting to the bottom of this question lead me to discover that–perhaps unsurprisingly–folks in the marijuana trade are a little bit hard to pin down. And squirrely about revealing anything about themselves or their product. But, two of the companies I reached out to here in Los Angeles–where pot dispensaries outnumber Starbucks–gave me a general idea of the process. I’m lead to believe that their answers were vague because the legal and procedural guidelines of this brave new marijuana world are themselves vague still pretty undefined.

Adam, of Counter Catering, a non-profit collective that produces and distributes edibles to local dispensaries, says spiked foodstuffs are so popular because they are “a much safer alternative to smoking, a practice that many patients cannot physically participate in, whether it be due to illness, age, or personal preference.” Edibles are also particularly helpful to patients on chemotherapy or who suffer from illnesses that cause wasting–essentially starvation due to lack of appetite.

Also per Adam, edibles “are supposed to come from medical marijuana collectives that specialize in the making of medicinal edibles” and “made by licensed food handlers who are also medical marijuana patients.” However, a pastry chef who also produces edibles commercially wasn’t so sure. “As of right now, there are no definitive regulations except that the product must be made in a certified commercial kitchen, specifically for cannabis edibles….The city is currently mending the ordinances.” Both Adm and the pastry chef have medical marijuana prescriptions, which is presumably necessary to obtain the pot that they then transform into food and sell back to the dispensaries. Adam suggests that “patients ask to see a copy of the kitchen license that is related to the edible they are about to acquire. If the dispensary cannot produce a copy of the kitchen license/health certificate, they should consider going elsewhere.”

Baked goods are made from cannabis butter or oil (the buds are cooked in fat until the lipids absorb the TCH, and the plant matter is then strained off before use), while beverages and candy can be made from infused alcohol or glycerin. Alcohol is prohibited in dispensaries, however, so glycerin is generally the go-to medium.

Dosage is a trickier question. Per the pastry chef, “each company doses their product individually. Our products maintain a dose of 1.5g per package. The medication is consistently tested and weighed out before going into the product.” Adam notes that “dosage is different for every patient, much like alcohol affects every person differently.  For example, one brownie made by our collective is considered one very strong dose, or two strong doses. I feel that half of the brownie is one very strong dose, where others feel that the entire brownie might be a mild dose.” And I’ve, um, heard, that one brownie could also put an elephant in a coma…

His final helpful hint: ”Heat sealed, polyurethane bags are one type of packaging that is considered safe for food by the FDA. Patients should be wary of any edible packaged in foil or cling wrap, not only because it is not approved packaging, but also because the shelf life will be very short.”

That, and who knows what could be in that cookie! Aside from, you know, drugs.

I made my limoncello 100% organic by using Rain vodka (which is only 80 proof, but has a wallet-friendly pricepoint and notable smoothness) and organic sugar (which gave it that mellow earthy color, as opposed to the almost neon yellow that processed sugar allows). And of course, organic lemons from my dad’s bounteous tree.

It’s a perfect warm-weather aperitivo (pre-dinner drink) or digestivo (after-dinner drink); due to its sweetness, I would emphasize the latter. But mixed with soda water, this makes a refreshing grown-up soda, very much akin to San Pellegrino Limonata–with a kick.

Ingredients

(To make about 7 cups)

2 to 3 pounds lemons

4 cups vodka (preferably 100 proof)

3 cups sugar

3 cups water

1. Peel the lemons, carefully avoiding the pith (white part). I used a sturdy vegetable peeler and then scraped the pith off with a paring knife.

2. Put the peels in a big glass jar with the vodka and steep for a week.

3. Make a simple syrup: Dissolve the sugar in the water in a saucepan over medium heat. Let cool completely.

4. Slowly add the simple syrup to the lemon mixture, tasting as you go so it doesn’t get too sweet. Once it’s at the sweetness you like, recap the jar and let it sit a couple more days.

5. Strain the limoncello into bottles (use a funnel!). The bottles need to have been washed in hot soapy water and completely dried. I added fresh strips of lemon peel to the bottles (yellow part only) for decoration and to amp up the lemon flavor.

6. Chill in fridge or freezer. It tastes best after about a month.

What

Over 150 of the city’s best restaurants, caterers, wineries, florists, vendors and entertainers will be in attendance. Sample from highly acclaimed restaurants such as Anisette, A.O.C., Border Grill/Cuidad, Lucques, Michaels, alongside L.A. classic and Food Fare regular Pink’s Hot Dogs, plus many others. There is also a Silent Auction with vacation packages, sporting and entertainment event tickets, fine art from local artists, gift certificates from L.A.’s best restaurants, and unique only-in-Los Angeles opportunities. A VIP reception will take place before the evening session with a cooking demonstration by Alain Giraud.

Last year’s Food Fare 2009 drew more than 1,200 people and raised over $450,000 for Planned Parenthood Los Angeles. Food Fare is produced by the Planned Parenthood Los Angeles Guild, a group of over 200 women who are dedicated to providing financial and volunteer support for PPLA. Since the group’s inception almost 30 years ago, the Guild has raised over $7.2 million.

When

March 11, 2010

Daytime session (10:30 a.m. -2:00 p.m.) and evening session (6:30 p.m. – 9:30 p.m.)

Where

Santa Monica Civic Auditorium, 1855 Main St., Santa Monica, CA

Tickets

$125 for daytime session, $150 for evening

Available online at www.pplafoodfare.com or by calling 213-284-3316.

This April, set your cholesterol concerns aside for a day and join about 25,000 other revelers to celebrate Petaluma, California’s eggy, cheesy history!

What:

The 29th Annual Petaluma Butter & Egg Days Parade & Celebration

When:

Saturday April 24, 2010

10:00 AM to 5:00 PM
The parade (yes, an egg & cheese parade!) starts at noon.

Where:

Historic downtown Petaluma, CA

http://www.petalumadowntown.com