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The California Cook: An author's instructive fishing expedition
It's taken a while, but you think you've finally gotten a grasp on the issues related to where most of your food comes from. You've successfully parsed the gray areas among local, seasonal, organic, sustainable, no-spray and conventional. You know your carbon footprint from your food miles, and you shop at a farmers market when you're not getting deliveries from your CSA.
By Russ Parsons, Los Angeles Times Food Editor
July 22, 2010