Follow these links to interesting posts from L.A. food writers over the past week.

Brand X

On November 4, Brand X contributor Steven Armstrong shares his first installment of The Craft Beer Chronicles, Drinking Damnation with me at Silverlake Wine. Armstrong believes I “may be the only prepster-geek living in Silver Lake without a trace of irony,” and also calls me “something of an L.A. craft beer guru,” so his assessment more or less evens out.

Eater LA

On November 5, Eater LA editor Kat Odell reports about Toluca Lake’s New Resto and One Stop Shop: Olive & Thyme, which Melina and Christian Davies should open in January.

Eating LA

Eating LA founder Pat Saperstein visits Mix ‘n Munch “A little bit of Graceland right in South Pasadena,” calling the cereal & grilled cheese cafe “unpretentious and a bit quirky.”

Gourmet Pigs

On November 4, Gourmet Pigs founder Fiona Chandra makes An Appeal: Donate to Indonesia Disaster Victims, recounting “three natural disasters in the past month, from earthquake and tsunami to volcano eruption.” She offers a way to donate to Save the Children.

LA Weekly

On November 4, Squid Ink editor Amy Scattergood shares her pick for Best Turkish Delight: Nory Locum in Canoga Park, directing Angelenos toward “contentment of the throat.”

On November 4, Squid Ink editor Amy Scattergood shares Your Farid Zadi Update: Test Kitchen + His New Restaurant Plans. Zadi and wife Susan Park would like the restaurant to feature “a name that reflects Zadi’s Berber heritage.”

Midtown Lunch

On November 4, Midtown Lunch founder Zach Brooks’ headline pretty much says it all: Don’t Believe the Nom Nom/Phamish Hype, Mandoline Grill’s Pork Banh Mi Reigns Supreme.

My Last Bite

On November 4, My Last Bite contributor Julie Wolfson shares a number of Porky Parts at Artisanal LA, including Cast Iron Gourmet’s “smoky small batch bacon.”

Table Conversation

On November 2, Table Conversation founder Barbara Hansen recounts her Happy Birthday at Hatfield’s, which involved Monterey Bay squid, charred octopus, pan roasted duck breast and a surprising dessert.