Summary: LA Times journalist Richard Marosi details the harsh labor conditions he witnessed on Mexican mega-farms. Plus, we discover the origin of the modern broiler chicken, and Espelette powder shows up at Southern California farmers' markets.
Summary: LA Times journalist Richard Marosi details the harsh labor conditions he witnessed on Mexican mega-farms. Plus, we discover the origin of the modern broiler chicken, and Espelette powder shows up at Southern California farmers' markets.