Welcome to the first installment of Ask Spooning, where experts answer your culinary queries…

Q: “I notice that edibles are a huge part of medical marijuana dispensaries. Where does this food come from? Is there a  regulatory system of some kind? The edibles also list dosage–how is that determined and maintained? Finally, I’ve heard of cannabis butter, but how are the other things made, like beverages and candy?” –Anonymous, Los Angeles

A: The process of getting to the bottom of this question lead me to discover that–perhaps unsurprisingly–folks in the marijuana trade are a little bit hard to pin down. Read on… »

Most of my Christmas presents this year were bottles of limoncello, a delicious lemony liqueur that originated on the Italian island of Capri. One surmises that they have bumper crops of lemons each winter, much as we do here in Southern California. Aside from being an incredibly tasty quaff (particularly once the hot weather hits), this is a fabulously thrifty gift: I reused lemonade and vinegar bottles with resealable caps, and since the liqueur is made only with peels, you still have all that lovely juice to make into lemon curd (as my mom did for her gifts), or to freeze in small blocks to be used once citrus season wanes.

I made my limoncello 100% organic by using Rain vodka (which is only 80 proof, but has a wallet-friendly pricepoint and notable smoothness) and organic sugar (which gave it that mellow earthy color, as opposed to the almost neon yellow that processed sugar allows). And of course, organic lemons from my dad’s bounteous tree.

It’s a perfect warm-weather aperitivo (pre-dinner drink) or digestivo (after-dinner drink); due to its sweetness, I would emphasize the latter. But mixed with soda water, this makes a refreshing grown-up soda, very much akin to San Pellegrino Limonata–with a kick. Read on… »

31st annual Food Fare to support Planned Parenthood Los Angeles which provides vital health care and education services for over 196,000 people. The event began in 1979 with a cooking demonstration by Julia Child! Here are the details:

What

Over 150 of the city’s best restaurants, caterers, wineries, florists, vendors and entertainers will be in attendance. Sample from highly acclaimed restaurants such as Anisette, A.O.C., Border Grill/Cuidad, Lucques, Michaels, alongside L.A. classic and Food Fare regular Pink’s Hot Dogs, plus many others. There is also a Silent Auction with vacation packages, sporting and entertainment event tickets, fine art from local artists, gift certificates from L.A.’s best restaurants, and unique only-in-Los Angeles opportunities. A VIP reception will take place before the evening session with a cooking demonstration by Alain Giraud.

Last year’s Food Fare 2009 drew more than 1,200 people and raised over $450,000 for Planned Parenthood Los Angeles. Food Fare is produced by the Planned Parenthood Los Angeles Guild, a group of over 200 women who are dedicated to providing financial and volunteer support for PPLA. Since the group’s inception almost 30 years ago, the Guild has raised over $7.2 million.

When

March 11, 2010

Daytime session (10:30 a.m. -2:00 p.m.) and evening session (6:30 p.m. – 9:30 p.m.)

Where

Santa Monica Civic Auditorium, 1855 Main St., Santa Monica, CA

Tickets

$125 for daytime session, $150 for evening

Available online at www.pplafoodfare.com or by calling 213-284-3316.

This April, set your cholesterol concerns aside for a day and join about 25,000 other revelers to celebrate Petaluma, California’s eggy, cheesy history!

What:

The 29th Annual Petaluma Butter & Egg Days Parade & Celebration

When:

Saturday April 24, 2010

10:00 AM to 5:00 PM
The parade (yes, an egg & cheese parade!) starts at noon.

Where:

Historic downtown Petaluma, CA

http://www.petalumadowntown.com