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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 gluten-free, vegan bakery is opening in Santa Monica

Erin McKenna opens her fourth vegan, gluten-free bakery in Santa Monica. Plus a recipe for her chocolate chip cookies.

How many pizzas can you eat? Depends on how many cacio e pepe pizzas there are

By the numbers: The thousands of pizzas made at Pizzana in Brentwood.

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