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Amy Scattergood

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times. She has degrees from Yale Divinity School, the Iowa Writers Workshop and the Cordon Bleu and has written a book of poetry and co-written a whole grain cookbook. Although originally from Iowa, she’s lived in L.A. for a long time now and will continue to do so, as long as tacos and the Pacific Ocean exist.
A physicist-turned-farmer left L.A. for a mountain getaway. You can visit for goat cheese and cajeta

Gloria Putnam, a physicist by training, left a high-powered career to run a mountain goat farm, where visitors can hike with the herd, milk the goats and learn about her ongoing sustainability project.

The food of the whole Islamic world, in one crazy-ambitious cookbook

A review of the award-winning cookbook author’s new book, with a recipe for Saudi roast lamb with fragrant rice.

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