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David Latt has been a television writer/producer for 30 years, working on "Hill Street Blues" (won an Emmy), "The Hitchhiker," "Bakersfield P.D.," "Get A Life," "EZ Streets," "Stir Crazy," David Lynch's "Twin Peaks" (nominated for a second Emmy) and many others. He co-wrote half a dozen pilot scripts and headed the writing staff of DotComix a motion-capture animation website. And through the long hours and stress of dealing with production craziness -- bad weather, out of control costs, needy actors, and distressed fellow writers -- he shopped at farmers markets, cooked, and wrote about how important it is to eat well.

At times after a difficult week, he would cook all weekend. Eight, 10 hours each day, he worked at the cutting board and stove, cooking until he got his focus back and filled the dining room table with small plates of California-Mediterranean style dishes for his family and friends to enjoy. Wanting to share his passion about food, he wrote recipes and described the fun of exploring the local farmers markets.

Putting his television experience to good use, he created Secrets of Restaurant Chefs, a YouTube channel, with lively videos by well-known chefs sharing their favorite recipes.

In addition to writing about food for Zester Daily and his own sites, Men Who Like to Cook and Men Who Like to Travel, he has contributed to Mark Bittman's New York Times food blog, Bitten, One for the Table and TravelingMom. His helpful guide to holiday entertaining, "10 Delicious Holiday Recipes," is available on Amazon eCookbooks. He still develops for television but finds time to take his passion for food on the road as a contributor to Peter Greenberg's travel site, New York Daily News and Luxury Travel Magazine.

Red snapper ceviche at Paladar Vistamar. Credit: Copyright 2016 David Latt

Havana is back in the news. For more than half a century, Cuba has been off limits to Americans. With the reopening of the

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A slice of pumpkin marmalade puff pastry and an espresso at Restaurant Cafeteria Sant Salvador, Artá, Mallorca. Credit: Copyright 2017 David A. Latt

Pumpkin pie takes center stage on the Thanksgiving dessert table, but the rest of the year, pumpkin doesn't get much love. Which is a

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Chef Olivier Rais in his kitchen at Rive Gauche in Zurich's Hotel Baur au Lac with a serving of his vegan risotto. Credit: Copyright 2017 David A. Latt

In pursuit of a healthy cuisine, chefs are adding vegan dishes to their menus. Eliminating all animal products? That raises flavor concerns for some

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A food counter serving tuna bowls at the Tsukiji Fish Market in Tokyo. Credit: Copyright 2016 David A. Latt

Located in central Tokyo, Tsukiji is the largest fish market in the world with separate wholesale and retail areas. Besides being the source for

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Lobster Pop-Tarts in a Duralit toaster, Barton G. Los Angeles. Credit: Copyright 2016 David Latt

On special occasions and holidays, we want great food and we want fun. For chef Attila Bollok at Barton G. Los Angeles, every day

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Main photo: Turkey pot pies by chef Andrew Pastore at Clifton’s Cafeteria in Los Angeles. Credit: Copyright 2016 David Latt

The only part of Thanksgiving better than the dinner itself is the next day, when we feast on leftovers. Sandwiches made with sliced turkey

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Japanese fried chicken tatsuta age with spicy ponzu sauce at Roku. Credit: Copyright 2016 David Latt

Fried chicken, oh how you are loved. Crisp on the outside, moist inside and savory-sweet, fried chicken is solidly on the list of favorite

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A plate of fresh figs (Black Mission, Calimyrna and Brown Turkey figs) at the Oaks at Ojai. . Credit: Copyright 2016 David Latt

Here’s the challenge. Create a daily spa menu with 1,000-1,200 calories. Do not use refined sugar or salt. Use fresh fruit, vegetables, low-fat animal

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