The California Cook: An author's instructive fishing expedition

It's taken a while, but you think you've finally gotten a grasp on the issues related to where most of your food comes from. You've successfully parsed the gray areas among local, seasonal, organic, sustainable, no-spray and conventional. You know your carbon footprint from your food miles, and you shop at a farmers market when you're not getting deliveries from your CSA.

By Russ Parsons, Los Angeles Times Food Editor

July 22, 2010