The Hollywood Farmers Market is a Sunday morning delight, full of sensual experiences from the creeping tendrils of nag champa incense to the taste of sun-warmed berries in the sample trays to the sounds of blues being sung in deep and scratchy Japanese.  During this market tour, we’ll talk about the difference between “certified organic” and “no-spray” farmers, what “local food” means when you live in L.A., and what’s in season, with a couple of special visits to some of my favorite vendors for a "talk and taste" of their best harvests and recipe suggestions.  The end of summer is a festival of abundance at the markets, so we'll also be talking about smart shopping and getting to know your vendors.

We’re going so early because it’s nice and cool and it’s the best time for a group to listen and learn about the market while the vendors aren’t busy with too many customers.  But not to worry, there will be coffee from groundwork coffee company so we can get our early morning perk.

There will be a lot of walking, so wear comfortable shoes and clothes.  If your are prone to sunburns, you may wish to bring a hat or wear sunscreen as most of the market is uncovered and in open space. Also, this is an adults-only tour, though I loosely define adults as anyone 15 and over. 

Details about the meeting location will be provided upon ticket purchase.  Parking is not included in the tour fee.  Ample parking is available at the LA Film School for $5, or if you don’t mind an early morning walk, on adjacent streets in the vicinity of the corner of Ivar and Sunset, or you can walk over from the Hollywood and Vine Metro Station.

A little info about your tour guide:

Felicia Friesema is a Los Angeles-based writer, photographer, and self-taught cook focusing on seasonal produce, travel, wine and vineyards, and food education. She currently writes and photographs regular farmers market reports for the LA Weekly food blog, Squid Ink and has been writing about food and markets for over a decade.  Her photos have been used by the California Department of Food and Agriculture, the LA Weekly, the Chicks with Knives supper club, and by a number of restaurants, chefs, and caterers who use seasonal produce in their menus.