Newsletter: Tribal cooking

The top food stories from this week at the Los Angeles Times:

Vincent Medina and Louis Trevino as they gather ingredients in the Berkeley Hills for their upcoming dinner on May 4 at Cafe Ohlone.

(Ricardo DeAratanha / Los Angeles Times)

OHLONE RISING

John Birdsall considers the cooking of First Californians, the Ohlone tribe of the Central Coast.

Keanu Reeves’ star in Hollywood.

(Nina Prommer / EPA-EFE/REX)

BATTLE OF THE REVIEW STARS

Bill Addison (pro) and Patricia Escárcega (con) go head-to-head on the subject of the restaurant star review.

Crispy octopus, clockwise from top center, avocado hummus, roasted chicken, Nashville hot shrimp and tempura-fried squash blossoms at Yours Truly in Venice.

(Silvia Razgova / For The Times)

ON AVOCADO HUMMUS

Patricia sits down at Yours Truly, the newish “modern California” restaurant in Venice.

Inn Ann sushi chef Mori Onodera is an accomplished ceramist; his sushi is pretty accomplished too.

(Oriana Koren / For The Times)

AN ODE TO OMAKASE

Bill Addison hangs out at the sushi bar at Inn Ann, the Japanese omakase restaurant hidden within the Hollywood & Highland complex.

THE LIMEY

Amy Scattergood talks to cookbook author Najmieh Batmanglij about dried limes, a Persian kitchen staple that will transform your cooking.

Food Bowl 2019 is here. We’re halfway through our annual May food festival, with a long list of events still to go: a day-long Chef Conference, with discussions about speakers, discussions and demos; Outstanding in the Field dinners; a giant pizza party and more. Go to lafoodbowl.com for a calendar, plus links for tickets. We hope you’ll join us for #31daysoffood.

Our 101 Restaurants We Love list for 2018 is out. The list incorporates restaurants and trucks from around Los Angeles and Orange County, in alphabetical order (no rankings this time). Plus there’s a bonus list of 10 classic restaurants.

Check us out on Instagram at @latimesfood.

And don’t forget the thousands of recipes in our California Cookbook recipe database.

Feedback? We’d love to hear from you. Email us at food@latimes.com.