LOS ANGELES — When the Doors were still a fledgling quartet, and the band members were honing their chops playing five sets a night at the London Fog club in Hollywood, it wasn’t rock stardom on keyboardist Ray Manzarek’s mind as he and his three band mates laid down an extended jam for their debut album that ran more than seven minutes.

Experienced wine drinkers in Lodi will tell you the best place to get a bottle of vino is right from the source: one of dozens of local tasting rooms offering the fruit of their fields. But once you’re in the winery, there’s a wider range of gift options than what you can pour in a glass.

Overview: Between the various eateries, cinema, olive oil, cheese and wine tasting, shopping and more, Downtown Lodi is the place to be. You can grab a bite with friends at one of the various restaurants that serve delicacies ranging from sushi to burgers, sample some sweets at the Rocky Mountain Chocolate Factory or sip Zin at one of the many tasting rooms. Then enjoy some shopping before ending your day.

Favorite dishes: Oh, man — that’s a hard one. I usually opt for Lodi’s fresh gems. Here are a few of my regulars: The edamame hummus with a plate of olives, feta and warm Naan bread from Crush Kitchen, 115 S. School St., No. 13 (holy cow — it’s painful when you have a craving on days when the restaurant is closed); the JJ Fiori Caprese (mozzarella, tomato, basil pesto, romaine and red onions on fresh-baked herb focaccia with balsamic and olive oil) from Fiori’s Butcher Shoppe, 400 W. Lodi Ave., is like summer in my mouth; any salad from Bon Appetit, 1012 W. Lodi Ave., though my favorite is the Baja chicken salad; if I’m going out for dinner and want something more unique, I’ll step in to Alebrijes, 10 W. Oak St., to see what’s new.

The following is a list of this week’s lunch menus for area schools and LOEL Center. Milk is served with each school meal. The LOEL Center lunch menu is for congregate lunch at the LOEL Center only. Reservations are required 24 hours in advance. For more information, call 209-369-1591.

(StatePoint) There may be some credence to the old saying that “beauty comes from within.” Scientific research shows that the appearance of your largest, most visible organ -- your skin -- can be directly affected by the vitamins, nutrients and minerals you feed your body.

(BPT) - Grapes from California are in abundant supply throughout the summer, which is welcome news for those seeking a healthy, refreshing snack. They’re also a boon to the home cook: grapes provide bright color, a sweet-tart flavor and a refreshing burst of juice to warm-weather dishes.

Every spring during the 1950s, my Sicilian grandmother Nonna would host the entire California branch of the Guzzardi family to a home cooked Italian feast. More than a week in preparation, the meal included all the Italian favorites including pasta dishes, sausages, peppers and artichokes.

(NAPSI)As summer approaches, many of us are looking to find healthy ways to cut calories from our daily diet without sacrificing flavor. Asian-inspired salads are a great choice for lunch or dinner since they are highly flavorful, versatile and packed with nutrients. With all these attractive qualities, youll find yourself indulging in guilt-free freshness all summer long!

Much has been written about inflammation, and whether you suffer from chronic inflammation or not, science has come up with some foods that may help or hinder our inflammatory response.

(BPT) - Simple, fresh and delicious – that’s summertime eating at its best. Less time in the kitchen means more time to enjoy the bright delicious flavors of just-picked berries, peaches, greens and other vegetables.

Though it’s not used to quench thirst, Brady Whitlow, president of Corto Olive Oil, looks at the product simply: as freshly squeezed juice.

Funny how a few cooking conversations with friends will cause me to launch into a culinary adventure. The other day my friend called and asked what to do with the liquid that was leftover from slow-cooking artichokes. She knows I am great at using leftovers but I told her to throw it away thinking it could have a bitter taste. However, I was intrigued by the idea of slow-cooking an artichoke. I am not an expert at crock pots since my mother’s idea of slow-cooking was a tomato meat sauce simmering all day on the back burner. Just a few days later, my adventure continued as I caught up with a long-time friend in the produce section of the grocery store right next to the newly created display of Globe artichokes. She told me how she cooks them in the microwave. Of course the scientist in me immediately decided to compare all three cooking methods.