In Made in California Part 1, David Moscow begins his journey inside Little Kitchen Academy, a school where young chefs learn to cook everything from scratch. The children serve David a fig and wild mushroom focaccia, and immediately challenge him to gather every ingredient himself: wild mushrooms, honey, rosemary, figs, ricotta, and fresh flour.His first stop: learning to make fresh ricotta with raw goat milk. Under Ria’s guidance, David heats milk to the “Manhattan area code” — 212°F — adds lemon, salts it, and watches soft curds form before draining them into a creamy ricotta.Then he travels to Northern California to harvest ancient wheat with Cape Mills farmer David Kaisel. Riding a 1954 self-propelled combine, David learns the story of durum wheats, 2,000-year-old Sicilian grains, and why stone-milled flour tastes like the soil it grows in. He mills Sonora soft white wheat on hand-dressed stones, collecting flour for the kids’ focaccia.Back in LA, David reunites with the students. Together they mix dough, knead it, layer ricotta, mushrooms, figs, and rosemary, and bake their final focaccia — fluffy, fragrant, and earned through days of work.Want to dig deeper into a city or neighborhood?Check out our expertly curated city guidebooks at lostin.comWe pour all of our love for travel into every guidebook, which includes recommendations for hidden restaurants, shops, and activities far from the well-known tourist areas and off the radar of mainstream travel accounts.We also share daily travel inspiration, city stories, and behind-the-scenes moments across our social channels, follow us to stay connected wherever you roam.--Connect with us--Web: https://lostin.com/ Instagram: https://www.instagram.com/lost_in_travelFacebook: https://www.facebook.com/lostintravelguide Twitch: https://www.twitch.tv/lost_in_travel