What a gas stove ban means for Korean and Chinese cooks in L.A.

Chinese and Korean chefs in Los Angeles are worried that a ban on future gas stoves may alter their kitchens forever.
Jenn Harris • Los Angeles Times • June 2, 2022
Dinner at Park’s BBQ in Koreatown inevitably starts with a small flame. Even before a greeting and the drink order, your server lifts the grate on your table grill and turns a knob. There’s the faint smell of gas and a barely audible hiss. At the...
The full article can be read on the Los Angeles Times website.

Related Articles

USC grad is designing L.A.'s first solar community fridge

Patricia Escárcega • Los Angeles Times • September 18, 2020
In early June, my colleague Sam Dean sent me an enthusiastic yet slightly cryptic Slack message: “The fridges are spreading!” He attached a link to an Instagram post of a refrigerator in front of what looked like a machine repair shop, the words...

Counter: Let's get khinkali, my little dumplings

Jonathan Gold • Los Angeles Times • May 30, 2015
Amy Scattergood / Los Angeles Times Salutations, This week’s review is of Tumanyan Khinkhali Factory, a slick, well-watered delivery system for the massive Georgian-style soup dumplings called khinkali, which are undoubtedly among the best things...

Santa Monica restaurants looted and vandalized. Bay Cities deli not damaged

Jenn Harris, Bill Addison • Los Angeles Times • June 1, 2020
Santa Monica restaurants and other businesses were ordered to close by 1 p.m. Monday the day after looting and vandalism in the city. Restaurants along the Third Street Promenade, 4th Street and Main Street were hit Sunday during protests over the...

The best Thai food in Los Angeles is not where you'd expect

Jenn Harris • Los Angeles Times • June 13, 2022
Every weekend, plumes of smoke billow up from the parking lot of the Wat Thai Temple in Sun Valley. The aromas of meat grilling on an open flame, banana fritters frying in vats of roiling oil and pungent lemongrass and fish sauce drift down the...

At Ma’am Sir, Charles Olalia delves deeper into the foods of his Filipino heritage

Bill Addison • Los Angeles Times • January 17, 2019
“You have to remove the pork taste,” Charles Olalia remembers his grandmother intoning about the crucial ingredients in the classic Filipino dish called sisig. She would have her whole household in Pampanga (northwest of Manila in the Philippines)...