No one knew Mexican food like Barbara, and her Mexican Cookbook was applauded by chefs throughout the world and in Mexico. Her research and interest in basil was a mind blower and the three-page story she wrote about basil in the LA Times food section overjoyed everyone, to say the least. from Stanford University, she then earned a master’s in journalism at UCLA before joining the Los Angeles Herald-Express. Hansen was later recruited by Los Angeles Times food editor Jeanne Voltz to help out with the section. Barbara Hansen excelled in documenting LA’s hidden cuisines and newly arrived cultures with fierce curiosity.

Source: Los Angeles Times February 04, 2023 16:01 UTC