Ghanaian food, Halloween prep, sugar skulls, pears | Good Food

Ghanaian food, Halloween prep, sugar skulls, pears | Good Food

Julia Sherman straddles the worlds of food and art. In her book “Arty Parties,” she captures sculptor Francesca DiMatteo’s headdresses made for her son Bruno’s birthday.
Photo by Julia Sherman.

Chef and food justice activist Zoe Adjonyoh returns to Ghana to explore her cultural ancestry and gather recipes. Julia Sherman has entertaining ideas and candy alternatives for Halloween. Delilah Snell shares traditions of Día de los Muertos, including the construction of altars and the significance of offerings left to welcome back the souls of deceased relatives. This week’s “In the Weeds” features Jonathan Yang, who opened Thank You Coffee in Chinatown to give back to the community and draw people back to legacy businesses. Christine Tran of the Los Angeles Food Policy Council explains a new county report showing better food insecurity statistics but trends with unemployment rates. Finally, Naomi Shim is making pastry with farmer’s market pears.


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