Latest on twitter:
I'm a freelance web journalist based in Los Angeles, California. This page is typically home to links and things I find interesting around the web. My latest project is EconomyStory, a public media collaboration about how communities are coping with the economic crisis. This blog also features images and ideas from my recent trip cross-country, returning to LA from Washington, DC, where I produced PBS.org's election site, Vote 2008. -Laura Hertzfeld
Reading about local “newsroom-cafés” in the Czech Republic http://bit.ly/2KII2l Could this model work in, say, L.A.?
Shallots, chopped
hot chilis, chopped
fresh ginger, grated
garlic, minced
1 sweet potato
1 regular potato
3 green onions
1 can unsalted black beans
salt & pepper
1/2 to 1 cup white wine
1.5 cups chicken stock
Roast the green onions, potato and sweet potato with a little olive oil and salt at 425 for 35 mins. Sautee in butter the shallots, ginger, chilis, garlic. Add the chicken stock and a little wine. After the veggies are roasted, mash or puree them and add to the stock mixture. Add the black beans, salt and pepper to taste. and simmer on low for an hour. Puree if you want it soup-like or keep it chunky. Serve with a little plain yogurt or sour cream. YUM.