How to Tell if That Peach Is Ripe? Ask Southern California’s ‘Produce Hunter’


In the New York Times

Ms. Beverlin, who calls herself the Produce Hunter, tests, tastes and talks fruit and vegetables for a living: As the vice president of specialty sales for FreshPoint Produce, one of the nation’s largest produce distributors, she supplies schools, hospitals, restaurant chains and cruise lines.

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Yes, pastry chefs are real chefs and women are leading the baking revolution


In The Los Angeles Times

Female bakers, exiled to the pink ghetto of the pastry kitchen, built an alternate kitchen culture as different from the savory side as its inhabitants were. It has become a land of opportunity for women, not a dead-end but a first step toward better restaurant jobs or their own bakeries, cafe-retail hybrids, food trucks and stalls — whatever a young entrepreneur might come up with.

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At this food hall, public space comes first, vendors order collectively, and employees are trained to work at any counter


In The New Food Economy

The internet economy has broken the old retail and dining model. The future of commercial real estate may depend on experimental models like Santa Monica’s Social Eats.

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The Evolution of a Restaurant Dish, From Vision to Revision

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Red, ripe and renegade: Berries that break all the rules

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The paperback's out -- with an update. 

Chef Jonah Miller was 24 and in a hurry, so he quit his sous chef job and opened his own restaurant, Huertas, in New York City’s East Village. Generation Chef is the story of that dream come true – and about the high-stakes, high-speed world of the restaurant chef.

Take a look at the first chapter here.

“Stabiner has done more than tell the riveting story of one young chef on the cusp of stardom; she’s plunged us right into the bubbling epicenter of a culinary moment like no other.” – Tom Colicchio

“A corner table from which to observe the journey of today’s entrepreneur. . . an invaluable resource and reference for anyone with a start-up dream.” – Danny Meyer, CEO, Union Square Hospitality Group

“A model of great reporting and great storytelling. . . I truly admire this book.” Michael Ruhlman, author of The Soul of a Chef

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Recent work

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The Mother of the Bride speaks out: a five-part series in The New York Times

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The boom in eco-friendly tableware is causing chaos at restaurants

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What to Do When Laptops and Silence Take Over Your Cafe?

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Lights! Camera! Culinary School Will Teach Instagram Skills

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To Survive in Tough Times, Restaurants Turn to Data-Mining

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Los Angeles Times

Los Angeles Times

Trust us, you don’t want a reservation at L.A’s hottest new restaurant

NOVEMBER 6, 2016

I am as guilty of culinary speed-dating as anyone: When I come to L.A. these days, a friend scours the food sites, curates a shortlist of the best new restaurants, and off we go. Forget the antiquated notion of being a regular. Even a single return visit seems as passé as an iPhone with an earbud jack.

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Matt Marton / Associated Press

Matt Marton / Associated Press

I vow to not jinx the Cubs by watching even one game

OCTOBER 27, 2016

The goat's got nothing on me.

It's 1984 – we all remember 1984 – and I've just moved into a house with the man who in three months will become my husband. He's one of those Cubs fans who can rattle off batting averages and specific plays. Me, I just love the Cubbies. I grew up in Skokie; it was the only option.

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Find more essays here

About Karen