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Show Notes
<p>Reporter Adam Iscoe exposes the auctioneers and private clubs making a profit on restaurant reservations. Behind most kitchen doors, restaurants are hemorrhaging money. Heather Sperling documented every dollar her restaurant spent over the course of a month. Stephanie Breijo spent months talking to chefs and restaurateurs about operating in crisis mode. Daniel Hernandez and the Food section team at the <em>LA Times</em> canvassed the city to find its best tacos. Aaron Lindell from Quarter Sheets uses summer melons from Weiser Family Farms in playful ways.</p>