Check out the goods 👇
I cracked open a purple sea urchin in a Mendocino kelp barren and found almost nothing inside. Here's how a starving urchin that helped wreck the forest becomes some of the sweetest uni on the coast, and three ways to try it yourself.
Every Thursday from April through October, Hog Island Oyster Farm opens The Boat for walk-ins on Tomales Bay. Here's what an afternoon of shucking, tasting, and learning the farm's five oyster varieties actually looks like, and why it's worth the drive.
California king salmon is back after a three-year ban. This air fryer miso glazed collar uses Shared Cultures butter bean white miso for a caramelized, crispy, omega-rich bite from the most underrated cut on the fish.
Six days eating through LA. Nine restaurants across Pasadena, the San Gabriel Valley, and South Central, from a Michelin-starred seafood stall to an SGV bowl of galbi tang that stopped me mid-sentence. Here's the honest guide from someone who grew up eating in these neighborhoods.
I got an inside look at the Cultured Abalone Farm in Goleta, one of two abalone farms left in California. Here's how they raise sustainable red abalone, what it tastes like, and how to visit or order direct.
