Black Banquet; Ruth Reichl; Dia de los Muertos; International Candy

What do trick-or-treaters get in Japan?  How about a Yuzu KitKat?  Cybele May writes a candy blog and she takes us on a world tour of candy.  Dia de los Muertos is a two-day celebration when the dead return to party.  It’s a holiday full of tamales, sweets and sugar skulls.  Barbara Sibley explains this joyous Mexican tradition.  Sam Bompas and Harry Parr are culinary architects who challenge our senses in every way possible.  Their latest stunt is a black banquet: eight courses, all of them black.  They also give us a preview of their giant punchbowl, big enough to row a boat across.  Carmen White of the EPA tells us about catastrophic pollution in the waters off Palos Verdes.  The result is contaminated fish that affects consumers in Southern California.  Susan Klasing, an EPA toxicologist details just what fish we can eat and what we should avoid.  Ruth Reichl, of the now-defunct Gourmet Magazine, was inspired by her son when writing her latest cookbook.  It’s all about how we cook now.  She shares some of her favorite recipes.  Gustavo Arellano of the OC Weekly heads to Santa Ana for some Mexican food in the Michoacan style.  Plus, Amanda Buck of PieLab encourages us to share good conversation over a slice of pie.  And Laura Avery explores the fresh produce at the Santa Monica Farmers Market.