May 10, 2006
WHILE I believe that one should be sensible about all things, I don't think that absence of foie gras is going to affect gourmet dining ["Chicago Says No to Foie," by Russ Parsons, May 3]. It's tasty and all that, but the planet will continue spinning if I never get to eat it again. I totally disagree with the suggestion by some chefs that other edibles may be targeted next. If the overall result of this ban is for us to treat all living things with a little more respect, then it's the right thing to do. Let's enjoy our food, but let's not torture absolutely everything before we eat it!
March 29, 2006
THANK you to Russ Parsons for the wonderful, playful tone you bring to food writing. I consistently find myself laughing and promptly e-mailing your pieces to my foodie friends and my language-loving, polyglot father. And, of course, cooking recipes from them later in the week. Joy in food is such a good thing, and sharing it through your writing is pure pleasure. CAMERON BLAKE HOLTZ Charlotte, N.C.
May 25, 2005
I read with interest the California Cook article ["Eats Shoots, Leaves," by Russ Parsons, May 18]. I am impressed with the stroke of food genius that hit Russ Parsons in the grocery line. It is clear why he is on the Food section staff. I do enjoy his articles. I also very much enjoy David Shaw's articles. I like all of the Food section, but those are my two consistent favorites. Pier Avirom Whittier
March 30, 2005
Thank YOU for the informative article on strawberries ["In Search of Perfection," by Russ Parsons, March 16]. I grew up on a vegetable farm in central Indiana where Mother raised the most delicious strawberries. Her "secret" was based on how I believe the berry got its name: She would place straw around the plants as a mulch. For 20 years, I owned Rosebrock's Vegetable Garden Center in Malibu, catering to home vegetable gardeners. When people asked why I had straw around my strawberries instead of plastic like the farmers in Ventura and Orange counties, I told them that those farmers were growing "plastic berries" and I would explain the foregoing.
January 15, 2003
CALIFORNIA'S navel orange harvest is in full swing, and it hasn't looked this good in years. There are almost 500 oranges on every tree -- the highest "fruit set" in a decade. And on top of that, this year's harvest is predicted to be 20% bigger (and even sweeter) than last year's. Russ Parsons turns a cook's eye to the bounty, and journeys far beyond the juice. Page 3
March 15, 2000
In this week's Sunday Magazine, Russ Parsons is hot on the the col-cut trail in Friuli, finding artisanal hams and prosciutto made from goose.
April 7, 1999
Russ Parsons is the new editor of the Los Angeles Times Food section. Parsons, who has worked at The Times since 1991 and served for several years as deputy editor, writes the In the Kitchen and In Season columns. Before joining the Food section, Parsons was food editor at the Los Angeles Times Syndicate. Before that, he edited the food section of the Los Angeles Herald-Examiner. Parsons replaces Laurie Ochoa, who had edited the section since 1993.
July 15, 1998
It has taken me a while to grow accustomed to each successive change in the makeup of The Times Food section, but I eventually become comfortable with them. Now I especially enjoy Russ Parsons, always look forward to Marion Cunningham, and like Donna Deane, Barbara Hansen and Charles Perry. Rose Dosti's "Culinary SOS" is a must read as many of the reprints are familiar to me. (I first began reading the Food pages in my mother's kitchen when I was 11 and enrolled in my first home ec class in school.
September 21, 1995
At least two prominent free-lance food writers are refusing to work for the New York Times, and several more are threatening similar action after being presented with new contracts they say are unfair. The new agreement specifies that free-lance writers do "work-for-hire," meaning that the copyright to any material they sell to the newspaper belongs solely to the newspaper. Similar contracts are being implemented by other newspapers, including the Los Angeles Times.