New York Times reporter Rukmini Callimachi follows a Haviland pattern of china that has set the table for five generations of women. LA transplant Vanessa Anderson, aka The Grocery Goblin on Tiktok, documents the city by visiting its markets. Julia Van Soelen Kim shares advice for gardeners concerned about how ash from the Palisades and Eaton fires might impact their crops. Mother and daughter Hsiao-Ching Chou and Meilee Riddle prepare for the Lunar New Year with recipes from their new cookbook. Chef Travis Hayden lost his home in the Palisades Fire but is finding time to feed first responders and other fire victims.

We all saw it unfold in real time, some of us from our phones, others witnessing the devastation firsthand. Our beautiful, complicated, and geographically vast Los Angeles has been brought to its knees. Our heart goes out to everyone who finds themselves struggling and unmoored through all the types of loss, whether it be family, a home or a neighborhood. As the days have passed, one aspect of this tragedy has kept us going — the extraordinary kindness and generosity of the citizens of Los Angeles.

This week, we speak with those affected by the Palisades Fire and the Eaton Fire, and those who have selflessly stepped up to help. Wendy Escobedo of World Central Kitchen explains how the organization mobilizes — with a little help from chefs and restaurateurs like Roy Choi, Kim Prince, and Greg Dulan — to feed evacuees and first responders. Christine Moore, owner of Little Flower in Pasadena, fought flames in her neighborhood and is now feeding the community while navigating her own displacement. Dina Samson offers perspective on how the fires are impacting LA's already struggling hospitality industry. Teddy and Andy Leonard, owners of The Reel Inn in Malibu, look back on their restaurant, which succumbed to fire after 36 years of selling seafood on the Pacific Coast Highway.

Julia Child reporting fellow Gabriela Glueck heads to Humboldt to speak with a community of seaweed evangelists. Brant Cox plays soothsayer and predicts what's on trend for restaurants in 2025. Joe Yonan proves that plant-based cooking is anything but boring. Heidi Pickman outlines the new licensing steps for home cooks who want to legally prepare foods to sell. "What if we slowed down and savored flavors, smells, and textures?" asks Betsy Andrews while considering the science behind pacing ourselves.