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Food writer Russ Parsons brings Rabe a pie (not in the face) for the Off-Ramp finale

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Former LA Times food writer Russ Parsons offers John Rabe a piece of pie, in John's Mercedes
John Rabe/KPCC
Former LA Times food writer Russ Parsons offers John Rabe a piece of pie, in John's Mercedes

John and Russ Parsons hang out in John's car and talk about how food brings the city together, and what is humbling about being a culture or food journalist in LA.

Semi-retired, former LA Times food writer Russ Parsons appeared often on Off-Ramp over the years, helping to explain the city’s communities through their food, as well as giving solid cooking advice. For the final edition of Off-Ramp, John picked up Russ at Jongewaard's Bake-N-Broil, a Long Beach institution.

Parsons brought John an olallieberry pie (a cross of 'Black Logan' blackberries and youngberries), whilst the inimitable Parsons -- author of "How to Pick a Peach: The Search for Flavor from Farm to Table" and "How to Read a French Fry: And Other Stories of Intriguing Kitchen Science" -- opted for the coconut cream.

Listen to the audio for John and Russ' observations on how food brings the disparate cultures of Los Angeles together, and to hear about which part of hosting Off-Ramp is as humbling for John as it is for Parsons when readers tell him they cook his food at Thanksgiving.

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