Three cheers for these James Beard winners!

• LA Times restaurant critic Bill Addison visits Kato in its new location at the Row DTLA
• Pastry chef Nicola Lamb sifts through the essential ingredients of baking — flour, sugar, eggs, and butter
• Chef Ashleigh Shanti goes beyond fried chicken and cornbread to reconsider Southern cuisine
• Bartender Jim Meehan considers cocktails from a culinary perspective
• Adam Reiner takes a closer look at the products behind the tongue-in-cheek labels on Trader Joe's shelves

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Bottoms up for vino?

• Between declining alcohol consumption and increasing tariffs, Esther Mobley updates us on how California's wine industry is meeting this moment
• Olivia Haver loves cheese so much, she has devoted her career to babysitting it
• Exploring her roots, recipe developer Noor Murad dives into the food of Bahrain
• At RVR in Venice, chefs Travis Lett and Ian Robinson blend Japanese influences with Southern California produce

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From the latest on ICE raids in Los Angeles to the legacy of Creole cuisine:

• Memo Torres reports on how immigration raids are impacting local food businesses
• Hawa Hassan, who escaped civil war in Mogadishu, shares stories of displacement in eight other regions of the world
• Nina Compton makes a case for New Orleans and the Caribbean sharing a similar "self of being"
• Journalist Christina Cooke visits Patrick Brown on his farm in North Carolina, where he is reclaiming his family's history and land

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