Vietnamese street food and the return of the American chestnut - L.A. Times in 60 seconds

by Julie Tilsner, Posted Nov 5th 2008 @ 3:33PM

Here's what's doing in the Los Angeles Times Food Section for Wednesday, Nov. 5, 2008:

Bonjur, dude. Vietnamese street food, with a French and SoCal twist. Get thee to Westminster or make it yourself. In either case, like, bon appetit!

The slow drip: Because you have to know how to make that delicious Vietnamese coffee. Here's how.

Comeback Kid: Years after dying out, the American chestnut is making a slow and much-welcomed return. Russ Parsons reports.

How to skin a chestnut. Right here.

Recipe: Brussels sprouts braised with bacon and chestnuts.

The craft beer revolution in L.A.

The best beer bars in L.A.

S. Irene Virbila reviews BiMi in L.A. and finds it not just another sushi-bar in L.A.

Where the slow food movement is headed.

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Filed Under: Newspapers, In Sixty Seconds, Food Politics, How To
Tags: In sixty seconds, InSixtySeconds, Los Angeles Times Food section, LosAngelesTimesFoodSection, S.Irene Virbila, S.ireneVirbila, Vietnamese street food, VietnameseStreetFood

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Reader comments (Page 1 of 1)

11-07-2008 @12:37PM Patrick said... "The craft bear revolution" ...for too long, Californians have been settling for scrawny, malnourished bears that could hardly maim a child. The craft bear movement is sure to change all that.
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11-08-2008 @6:03PM Dwight said... Hooray for the craft beer movement! Stone Brewing beers are popular in NY. If you get to NYC, check out BeerMenus.com to find great beer and beer bars and beer events. Launched in April and they plan to go to other cities next year.
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