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How To Get Your Food Writing Off the Back Burner And Onto This Magazine Site.
Larry –
We used to work together many years ago when I was at Minute Man Mailers just off Alameda. I’m semi retired now, but still live in LA and in campaign season still do a few things.
Yesterday I had lunch with Allan Hoffenblum who just finish getting both his eye lasik’d. He mentioned that you were long out of the campaign business and ran a food blog. He sent me your link.
Hey, I read your post on Cole vs. Phillipe’s. Good and fair. I can add one thing to that story.
Last summer an 18 year old French kid was spending the summer with some friends. He did one month with there son at UCSB in Goleta and he was ready to defect. His hosts asked me and my daughter to give him a tour of LA one Saturday they were busy and we did, ending up at Phillipe’s for a late lunch. The student was from Grenoble in the French Alps, the same city as the real Phillipe. We got him a double dipped beef and he piled on the mustard. Then he tells us, this a great sandwich, exactly like we have in Grenoble. Back there they also make it with the au jus and hot french mustard. So it is quite possible the French Dip came over on the boat with the original Phillipe whince its name, The French Dip. The young French student was surpised and pleased to have a hometown speciality here in LA.
Tim Kelly
To paraphrase Mark Twain, rumors of my retirement from the election campaign business are greatly exagerated. I’m still active and engaged. Yes, I do the online food magazine and restaurant web site. But they are in addition to my campaign work. Anyway, it’s great to hear from you after all these years. I hope all is well with you. – Larry