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Sponsored
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Photography is a passion, and I have had photos printed in \u003cem>National Geographic Traveler\u003c/em> and \u003cem>Travel + Leisure\u003c/em>.\r\n\r\nI contributed to a Williams-Sonoma cookbook: \u003ca href=\"http://www.williams-sonoma.com/products/cooking-from-the-farmers-market-cookbook/\">Cooking from the Farmers' Market\u003c/a>, which was released in February 2010.\r\n\r\nI live in San Francisco, California and can often be found at local farmers markets seeking out the best of what's in season and chatting with farmers.","avatar":"https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Jennifer Maiser | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jennifer-maiser"},"andrewsimmons":{"type":"authors","id":"5060","meta":{"index":"authors_1591205172","id":"5060","found":true},"name":"Andrew Simmons","firstName":"Andrew","lastName":"Simmons","slug":"andrewsimmons","email":"adlsimmons@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Andrew is from Louisville, Kentucky. He lives in San Francisco, plays music, works with kids, and writes for a variety of magazines and newspapers, including The Oakland Tribune, The Contra Costa County Times, Wine Enthusiast, The Onion, and Thrasher. Pro: hush puppies, green garlic, caramel ice cream, Japanese sweet potatoes, smelts, Larb Ped, beer, wine, cocktails, and assorted dumplings; con: milk, chips, and candy.","avatar":"https://secure.gravatar.com/avatar/42e85c65b8e2ff85837caa9418e48a7a?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Andrew Simmons | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/42e85c65b8e2ff85837caa9418e48a7a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/42e85c65b8e2ff85837caa9418e48a7a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/andrewsimmons"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_134003":{"type":"posts","id":"bayareabites_134003","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134003","score":null,"sort":[1560981457000]},"guestAuthors":[],"slug":"what-happens-when-a-hot-new-restaurant-transforms-an-established-old-neighborhood","title":"What Happens When A Hot New Restaurant Transforms An Established Old Neighborhood","publishDate":1560981457,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>NPR's Ari Shapiro speaks with Frank Shyong of the Los Angeles Times about how popular restaurants, and the clients they attract, are changing places like L.A.'s Chinatown.\u003c/p>\n\u003cp>In it, Shapiro asks the tough question: \"Is there a way for well-intentioned people to bring investment and foot traffic to a neighborhood with a long history without trampling on that history?\" \u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2019/06/20190619_atc_la_chinatown_gentrification.mp3\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/2019/06/19/734165376/what-happens-when-a-hot-new-restaurant-transforms-an-established-old-neighborhoo\">NPR.org\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"NPR's Ari Shapiro speaks with Frank Shyong of the Los Angeles Times about how popular restaurants, and the clients they attract, are changing places like L.A.'s Chinatown.","status":"publish","parent":0,"modified":1560981457,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":87},"headData":{"title":"What Happens When A Hot New Restaurant Transforms An Established Old Neighborhood | KQED","description":"NPR's Ari Shapiro speaks with Frank Shyong of the Los Angeles Times about how popular restaurants, and the clients they attract, are changing places like L.A.'s Chinatown.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"What Happens When A Hot New Restaurant Transforms An Established Old Neighborhood","datePublished":"2019-06-19T21:57:37.000Z","dateModified":"2019-06-19T21:57:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"134003 https://ww2.kqed.org/bayareabites/?p=134003","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/06/19/what-happens-when-a-hot-new-restaurant-transforms-an-established-old-neighborhood/","disqusTitle":"What Happens When A Hot New Restaurant Transforms An Established Old Neighborhood","nprByline":"Ari Shapiro, All Things Considered","nprStoryId":"734165376","nprApiLink":"http://api.npr.org/query?id=734165376&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/2019/06/19/734165376/what-happens-when-a-hot-new-restaurant-transforms-an-established-old-neighborhoo?ft=nprml&f=734165376","nprRetrievedStory":"1","nprPubDate":"Wed, 19 Jun 2019 17:29:00 -0400","nprStoryDate":"Wed, 19 Jun 2019 16:31:00 -0400","nprLastModifiedDate":"Wed, 19 Jun 2019 16:36:56 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2019/06/20190619_atc_la_chinatown_gentrification.mp3?orgId=1&topicId=1053&d=283&p=2&story=734165376&ft=nprml&f=734165376","nprAudioM3u":"http://api.npr.org/m3u/1734165377-a74b9c.m3u?orgId=1&topicId=1053&d=283&p=2&story=734165376&ft=nprml&f=734165376","audioTrackLength":284,"path":"/bayareabites/134003/what-happens-when-a-hot-new-restaurant-transforms-an-established-old-neighborhood","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2019/06/20190619_atc_la_chinatown_gentrification.mp3?orgId=1&topicId=1053&d=283&p=2&story=734165376&ft=nprml&f=734165376","parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>NPR's Ari Shapiro speaks with Frank Shyong of the Los Angeles Times about how popular restaurants, and the clients they attract, are changing places like L.A.'s Chinatown.\u003c/p>\n\u003cp>In it, Shapiro asks the tough question: \"Is there a way for well-intentioned people to bring investment and foot traffic to a neighborhood with a long history without trampling on that history?\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2019/06/20190619_atc_la_chinatown_gentrification.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/2019/06/19/734165376/what-happens-when-a-hot-new-restaurant-transforms-an-established-old-neighborhoo\">NPR.org\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134003/what-happens-when-a-hot-new-restaurant-transforms-an-established-old-neighborhood","authors":["byline_bayareabites_134003"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_10916","bayareabites_2035","bayareabites_1807","bayareabites_181","bayareabites_61"],"tags":["bayareabites_16435","bayareabites_182","bayareabites_16272"],"featImg":"bayareabites_134007","label":"bayareabites"},"bayareabites_115417":{"type":"posts","id":"bayareabites_115417","meta":{"index":"posts_1591205157","site":"bayareabites","id":"115417","score":null,"sort":[1487317334000]},"guestAuthors":[],"slug":"las-moves-to-protect-immigrant-street-food-vendors-come-with-a-catch","title":"L.A.'s Moves to Protect Immigrant Street-Food Vendors Come With a Catch","publishDate":1487317334,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>On a sidewalk in Los Angeles' bustling piñata district, Enrique is using tongs to dip long, rosy strips of pig skin into a vat of boiling oil. When they're blistering, crispy and slightly cool, he lays the \u003cem>chicharrones\u003c/em> on the table for hungry passersby. This is the taste of his native Mexico and it is delicious. But, technically, that \u003cem>chicharrón\u003c/em> is also illegal.\u003c/p>\n\u003cp>\"In the U.S., street vending is not criminalized in New York or Chicago. Only here,\" Enrique says. \"Why?\" He and other street vendors we spoke with for this story asked that we use only their first names because of recent raids that have led to the deportations of some people in the country illegally.\u003c/p>\n\u003cp>LA is the only major American city where it is against the law to sell food and merchandise on the sidewalk. Criminal charges are relatively rare — \u003ca href=\"https://economicrt.org/publication/sidewalk-stimulus/\" target=\"_blank\">of the 50,000 street vendors in LA, \u003c/a>just 22 were convicted of misdemeanors last year, according to the city attorney's office. Even so, President Trump's \u003ca href=\"https://www.whitehouse.gov/the-press-office/2017/01/25/executive-order-border-security-and-immigration-enforcement-improvements\" target=\"_blank\">executive order\u003c/a> to speed up the deportation of undocumented immigrants has pushed local elected officials to change the law.\u003c/p>\n\u003cfigure id=\"attachment_115419\" class=\"wp-caption aligncenter\" style=\"max-width: 1933px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477.jpg\" alt=\"Chicharrones, or pork rinds, fry in the piñata district in Los Angeles.\" width=\"1933\" height=\"1450\" class=\"size-full wp-image-115419\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477.jpg 1933w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-520x390.jpg 520w\" sizes=\"(max-width: 1933px) 100vw, 1933px\">\u003cfigcaption class=\"wp-caption-text\">Chicharrones, or pork rinds, fry in the piñata district in Los Angeles. \u003ccite>(Camellia Tse for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It does not make good economic or moral sense to criminalize Angelenos who are trying to make an honest living and support their families,\" says Mayor Eric Garcetti. \"Finding a pathway to regulate street vending is not just the right thing to do for vendors, it's also good for the public and our local tax base.\"\u003c/p>\n\u003cp>So, on Wednesday, the city council voted, 13-0, to change the law regulating street vending in Los Angeles. Street vending is not yet legalized in LA; it will take months to finalize a legal permit system for sidewalk vendors.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But the council fast-tracked one part of its proposal so that vendors with unpaid fines won't be charged with misdemeanor penalties. Mayor Garcetti is expected to sign it into law by the end of the week. Now, vendors who haven't paid their tickets won't face criminal charges, arrests or risk deportation for selling tacos, \u003cem>paletas\u003c/em> and bacon-wrapped hotdogs on the streets of Los Angeles.\u003c/p>\n\u003cp>The council's plan to overhaul the city's street-vending law is heartening to Mario, an ice cream vendor from Puebla, Mexico, who has been making and selling 32 different flavors in the piñata district for almost a decade. \"This will help us to pay rent, all the bills, to buy clothes and shoes for our children,\" he says.\u003c/p>\n\u003cp>Street vendors occasionally receive tickets for doing business on the sidewalk. Last year, across Los Angeles, the city collected $9,880 in fines. Individual citations range from $50 to over $1,000, according to Leadership for Urban Renewal Network, a community group that has been working for years to create a legal permit system for sidewalk vendors. This can be steep for vendors like Mario, who make about $75 a day selling food. Vendors can also get their equipment confiscated by police.\u003c/p>\n\u003cp>\"I have three children. I need to take care of them. Our rent is $1,300. All this costs money,\" says Mario.\u003c/p>\n\u003cp>But the devil is in the details. The city council's proposed street vending overhaul includes controversial changes. In commercial and industrial districts, for example, the new law would allow just two stationary vendors per block. In the piñata district, there are easily 100 vendors lining East Olympic Boulevard on the long block between Kohler and Merchant streets.\u003c/p>\n\u003cfigure id=\"attachment_115420\" class=\"wp-caption aligncenter\" style=\"max-width: 1952px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96.jpg\" alt=\"Merced is a vendor in the piñata district. She is worried that the city council's plan for a legal permitting system for sidewalk vendors, as proposed, will severely limit how many vendors can be on a given sidewalk, leaving many without a place to do business.\" width=\"1952\" height=\"1464\" class=\"size-full wp-image-115420\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96.jpg 1952w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-520x390.jpg 520w\" sizes=\"(max-width: 1952px) 100vw, 1952px\">\u003cfigcaption class=\"wp-caption-text\">Merced is a vendor in the piñata district. She is worried that the city council's plan for a legal permitting system for sidewalk vendors, as proposed, will severely limit how many vendors can be on a given sidewalk, leaving many without a place to do business. \u003ccite>(Camellia Tse for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Where will the other 98 go?\" asks Merced. She's selling sunglasses at the market for $5 a pair and is urging vendors to voice their concerns in subsequent public city council meetings. Perhaps the piñata district can be excluded from the two-vendor measure in the new law, she says.\u003c/p>\n\u003cp>Some LA communities don't want any vendors on their blocks. \"In Westwood, we have an abundance of food and retail and we would like ... to be able to opt out of a street vending program,\" says Andrew Thomas, executive director of the \u003ca href=\"http://www.thewestwoodvillage.com/\" target=\"_blank\">Westwood Village Improvement Association\u003c/a>.\u003c/p>\n\u003cp>Norm Langer, the owner of \u003ca href=\"http://www.langersdeli.com/\" target=\"_blank\">Langer's Deli\u003c/a>, one of the go-to spots for tourists and hungry Angelenos to get their pastrami fix, says there are already too many vendors working the block where his restaurant is located at Alvarado and 7th Street.\u003c/p>\n\u003cp>\"I am OK with the vendors as long as they do what the city council will propose, and that's two people on every city block,\" says Langer. \"But who is going to enforce all this? The city council says the permit fees will cover it. No, they won't. There are health department issues. There's no visible sign of sanitation. Some of these people are selling food and there's no place for them to wash their hands. They're grilling hot dogs with bacon and flies.\"\u003c/p>\n\u003cp>Nakul Mahendro doesn't want a hot dog stand to set up shop in front of his hip Indian restaurant, \u003ca href=\"https://www.badmaashla.com/\">Badmaash\u003c/a>, in downtown LA. But he is a big fan of street food and fears his favorite vendors down the pike will go out of business from high fees for health department and business permitting.\u003c/p>\n\u003cp>The licensing fees that vendors will have to pay will take time to hash out. \"It's important that we decriminalize street vending so that it can be regulated by the city and the health department. Just don't change anything about \u003ca href=\"https://www.yelp.com/biz/ave-26-taco-stand-los-angeles\" target=\"_blank\">Avenue 26 Tacos\u003c/a>,\" says Mahendro.\u003c/p>\n\u003cp>Councilman Joe Buscaino has been one of the lead local officials pushing to change the law. He is confident that all concerns from brick-and-mortar restaurants will be addressed when the permitting system is finalized.\u003c/p>\n\u003cp>\"Los Angeles is a diverse city, and it is difficult to create a one-size fits all solution, which is why this proposal allows community members to customize the regulations to fit their unique neighborhood,\" says Buscaino.\u003c/p>\n\u003cp>Meanwhile in the piñata district, tensions are high. Last week, 160 people were detained by immigration enforcement agents in Southern California, and Trump is expected to sign a new executive order related to immigration this week.\u003c/p>\n\u003cp>\"We came to the U.S. to succeed and live a better life. We don't want to bother anyone. We aren't committing crimes,\" says the \u003cem>chicharrón\u003c/em> man, Enrique. Choking back tears, he says: \"I've always agreed that those who commit crimes should be deported to their home countries. But people who haven't done anything? What have we done wrong?\"\u003c/p>\n\u003cp>\u003cem>Abbie Fentress Swanson is a journalist based in Los Angeles. She covers agriculture, food production, science, health and the environment.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"L.A. is the only major U.S. city where selling food on the sidewalk is illegal. President Trump's immigration policies have pushed the City Council to change the law. But the devil is in the details.","status":"publish","parent":0,"modified":1487355220,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1197},"headData":{"title":"L.A.'s Moves to Protect Immigrant Street-Food Vendors Come With a Catch | KQED","description":"L.A. is the only major U.S. city where selling food on the sidewalk is illegal. President Trump's immigration policies have pushed the City Council to change the law. But the devil is in the details.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"L.A.'s Moves to Protect Immigrant Street-Food Vendors Come With a Catch","datePublished":"2017-02-17T07:42:14.000Z","dateModified":"2017-02-17T18:13:40.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"115417 https://ww2.kqed.org/bayareabites/?p=115417","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/02/16/las-moves-to-protect-immigrant-street-food-vendors-come-with-a-catch/","disqusTitle":"L.A.'s Moves to Protect Immigrant Street-Food Vendors Come With a Catch","nprByline":"Abbie Fentress Swanson, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Camellia Tse for NPR","nprStoryId":"515257761","nprApiLink":"http://api.npr.org/query?id=515257761&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/02/16/515257761/las-moves-to-protect-immigrant-street-food-vendors-come-with-a-catch?ft=nprml&f=515257761","nprRetrievedStory":"1","nprPubDate":"Thu, 16 Feb 2017 11:49:00 -0500","nprStoryDate":"Thu, 16 Feb 2017 06:00:00 -0500","nprLastModifiedDate":"Thu, 16 Feb 2017 11:49:00 -0500","path":"/bayareabites/115417/las-moves-to-protect-immigrant-street-food-vendors-come-with-a-catch","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>On a sidewalk in Los Angeles' bustling piñata district, Enrique is using tongs to dip long, rosy strips of pig skin into a vat of boiling oil. When they're blistering, crispy and slightly cool, he lays the \u003cem>chicharrones\u003c/em> on the table for hungry passersby. This is the taste of his native Mexico and it is delicious. But, technically, that \u003cem>chicharrón\u003c/em> is also illegal.\u003c/p>\n\u003cp>\"In the U.S., street vending is not criminalized in New York or Chicago. Only here,\" Enrique says. \"Why?\" He and other street vendors we spoke with for this story asked that we use only their first names because of recent raids that have led to the deportations of some people in the country illegally.\u003c/p>\n\u003cp>LA is the only major American city where it is against the law to sell food and merchandise on the sidewalk. Criminal charges are relatively rare — \u003ca href=\"https://economicrt.org/publication/sidewalk-stimulus/\" target=\"_blank\">of the 50,000 street vendors in LA, \u003c/a>just 22 were convicted of misdemeanors last year, according to the city attorney's office. Even so, President Trump's \u003ca href=\"https://www.whitehouse.gov/the-press-office/2017/01/25/executive-order-border-security-and-immigration-enforcement-improvements\" target=\"_blank\">executive order\u003c/a> to speed up the deportation of undocumented immigrants has pushed local elected officials to change the law.\u003c/p>\n\u003cfigure id=\"attachment_115419\" class=\"wp-caption aligncenter\" style=\"max-width: 1933px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477.jpg\" alt=\"Chicharrones, or pork rinds, fry in the piñata district in Los Angeles.\" width=\"1933\" height=\"1450\" class=\"size-full wp-image-115419\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477.jpg 1933w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-520x390.jpg 520w\" sizes=\"(max-width: 1933px) 100vw, 1933px\">\u003cfigcaption class=\"wp-caption-text\">Chicharrones, or pork rinds, fry in the piñata district in Los Angeles. \u003ccite>(Camellia Tse for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It does not make good economic or moral sense to criminalize Angelenos who are trying to make an honest living and support their families,\" says Mayor Eric Garcetti. \"Finding a pathway to regulate street vending is not just the right thing to do for vendors, it's also good for the public and our local tax base.\"\u003c/p>\n\u003cp>So, on Wednesday, the city council voted, 13-0, to change the law regulating street vending in Los Angeles. Street vending is not yet legalized in LA; it will take months to finalize a legal permit system for sidewalk vendors.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the council fast-tracked one part of its proposal so that vendors with unpaid fines won't be charged with misdemeanor penalties. Mayor Garcetti is expected to sign it into law by the end of the week. Now, vendors who haven't paid their tickets won't face criminal charges, arrests or risk deportation for selling tacos, \u003cem>paletas\u003c/em> and bacon-wrapped hotdogs on the streets of Los Angeles.\u003c/p>\n\u003cp>The council's plan to overhaul the city's street-vending law is heartening to Mario, an ice cream vendor from Puebla, Mexico, who has been making and selling 32 different flavors in the piñata district for almost a decade. \"This will help us to pay rent, all the bills, to buy clothes and shoes for our children,\" he says.\u003c/p>\n\u003cp>Street vendors occasionally receive tickets for doing business on the sidewalk. Last year, across Los Angeles, the city collected $9,880 in fines. Individual citations range from $50 to over $1,000, according to Leadership for Urban Renewal Network, a community group that has been working for years to create a legal permit system for sidewalk vendors. This can be steep for vendors like Mario, who make about $75 a day selling food. Vendors can also get their equipment confiscated by police.\u003c/p>\n\u003cp>\"I have three children. I need to take care of them. Our rent is $1,300. All this costs money,\" says Mario.\u003c/p>\n\u003cp>But the devil is in the details. The city council's proposed street vending overhaul includes controversial changes. In commercial and industrial districts, for example, the new law would allow just two stationary vendors per block. In the piñata district, there are easily 100 vendors lining East Olympic Boulevard on the long block between Kohler and Merchant streets.\u003c/p>\n\u003cfigure id=\"attachment_115420\" class=\"wp-caption aligncenter\" style=\"max-width: 1952px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96.jpg\" alt=\"Merced is a vendor in the piñata district. She is worried that the city council's plan for a legal permitting system for sidewalk vendors, as proposed, will severely limit how many vendors can be on a given sidewalk, leaving many without a place to do business.\" width=\"1952\" height=\"1464\" class=\"size-full wp-image-115420\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96.jpg 1952w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-520x390.jpg 520w\" sizes=\"(max-width: 1952px) 100vw, 1952px\">\u003cfigcaption class=\"wp-caption-text\">Merced is a vendor in the piñata district. She is worried that the city council's plan for a legal permitting system for sidewalk vendors, as proposed, will severely limit how many vendors can be on a given sidewalk, leaving many without a place to do business. \u003ccite>(Camellia Tse for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Where will the other 98 go?\" asks Merced. She's selling sunglasses at the market for $5 a pair and is urging vendors to voice their concerns in subsequent public city council meetings. Perhaps the piñata district can be excluded from the two-vendor measure in the new law, she says.\u003c/p>\n\u003cp>Some LA communities don't want any vendors on their blocks. \"In Westwood, we have an abundance of food and retail and we would like ... to be able to opt out of a street vending program,\" says Andrew Thomas, executive director of the \u003ca href=\"http://www.thewestwoodvillage.com/\" target=\"_blank\">Westwood Village Improvement Association\u003c/a>.\u003c/p>\n\u003cp>Norm Langer, the owner of \u003ca href=\"http://www.langersdeli.com/\" target=\"_blank\">Langer's Deli\u003c/a>, one of the go-to spots for tourists and hungry Angelenos to get their pastrami fix, says there are already too many vendors working the block where his restaurant is located at Alvarado and 7th Street.\u003c/p>\n\u003cp>\"I am OK with the vendors as long as they do what the city council will propose, and that's two people on every city block,\" says Langer. \"But who is going to enforce all this? The city council says the permit fees will cover it. No, they won't. There are health department issues. There's no visible sign of sanitation. Some of these people are selling food and there's no place for them to wash their hands. They're grilling hot dogs with bacon and flies.\"\u003c/p>\n\u003cp>Nakul Mahendro doesn't want a hot dog stand to set up shop in front of his hip Indian restaurant, \u003ca href=\"https://www.badmaashla.com/\">Badmaash\u003c/a>, in downtown LA. But he is a big fan of street food and fears his favorite vendors down the pike will go out of business from high fees for health department and business permitting.\u003c/p>\n\u003cp>The licensing fees that vendors will have to pay will take time to hash out. \"It's important that we decriminalize street vending so that it can be regulated by the city and the health department. Just don't change anything about \u003ca href=\"https://www.yelp.com/biz/ave-26-taco-stand-los-angeles\" target=\"_blank\">Avenue 26 Tacos\u003c/a>,\" says Mahendro.\u003c/p>\n\u003cp>Councilman Joe Buscaino has been one of the lead local officials pushing to change the law. He is confident that all concerns from brick-and-mortar restaurants will be addressed when the permitting system is finalized.\u003c/p>\n\u003cp>\"Los Angeles is a diverse city, and it is difficult to create a one-size fits all solution, which is why this proposal allows community members to customize the regulations to fit their unique neighborhood,\" says Buscaino.\u003c/p>\n\u003cp>Meanwhile in the piñata district, tensions are high. Last week, 160 people were detained by immigration enforcement agents in Southern California, and Trump is expected to sign a new executive order related to immigration this week.\u003c/p>\n\u003cp>\"We came to the U.S. to succeed and live a better life. We don't want to bother anyone. We aren't committing crimes,\" says the \u003cem>chicharrón\u003c/em> man, Enrique. Choking back tears, he says: \"I've always agreed that those who commit crimes should be deported to their home countries. But people who haven't done anything? What have we done wrong?\"\u003c/p>\n\u003cp>\u003cem>Abbie Fentress Swanson is a journalist based in Los Angeles. She covers agriculture, food production, science, health and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/115417/las-moves-to-protect-immigrant-street-food-vendors-come-with-a-catch","authors":["byline_bayareabites_115417"],"categories":["bayareabites_10028","bayareabites_2035","bayareabites_181"],"tags":["bayareabites_452","bayareabites_182","bayareabites_15762","bayareabites_15697"],"featImg":"bayareabites_115418","label":"bayareabites"},"bayareabites_107956":{"type":"posts","id":"bayareabites_107956","meta":{"index":"posts_1591205157","site":"bayareabites","id":"107956","score":null,"sort":[1458776522000]},"guestAuthors":[],"slug":"tasting-los-angeles-jonathan-and-his-city-of-gold","title":"Tasting Los Angeles: Jonathan and his ‘City of Gold’","publishDate":1458776522,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>It begins with a writer staring at a blank screen. Fingers fidget. Then culinary poetry emerges. \u003cem>Los Angeles Times\u003c/em> food critic Jonathan Gold is writing about tacos (again). While his language makes your stomach speak and your mouth water, Gold is not just writing about tacos; he is writing about a way of being. In his prose he captures the philosophy of a new generation of chefs who are drawing from the traditions of their mixed-cultural backgrounds to make something fresh. Gold’s descriptions of disparate flavors and textures create a vividly spicy portrait of Los Angeles.\u003c/p>\n\u003cp>https://youtu.be/__2uT1cZWkY\u003c/p>\n\u003cp>“Everybody thinks they know what Los Angeles means,” Gold says early on in Laura Gabbert’s documentary \u003ca href=\"http://www.ifcfilms.com/films/city-of-gold\" target=\"_blank\">\u003cem>City of Gold\u003c/em>\u003c/a>, describing how visitors to the city believe the image of a sprawling, superficial wasteland that has endured for so long in the popular imagination. This is funny because Jonathan Gold, a native Angeleno who grew up in South Central L.A., has spent most of his adult life getting to know his home town — through his taste buds. The film takes the passenger seat as Gold roams the city’s streets in search of the perfect food. What they find together is a cultural vibrance that is based on diversity. \u003c/p>\n\u003cfigure id=\"attachment_107960\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/image001-800x1200.jpg\" alt=\"Jonathan Gold in Laura Gabbert’s CITY OF GOLD\" width=\"800\" height=\"1200\" class=\"size-medium wp-image-107960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/image001-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image001-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image001-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image001-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image001.jpg 1127w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jonathan Gold in Laura Gabbert’s CITY OF GOLD\u003c/figcaption>\u003c/figure>\n\u003cp>Los Angeles is described in the film as a post-modern creation. It didn’t develop as other cities did, from a specific center. Rather, in rhizomatic fashion, it is the product of many centers that spread and became joined. As such, L.A. has always had a stubborn defiance to definition, it is a collection of equally strong personalities all inhabiting the same body. And each personality is a great cook! \u003c/p>\n\u003cp>The film follows Gold from neighborhood to neighborhood (Little Ethiopia to Tehrangeles) uncovering the mom and pop joints where new immigrants serve the traditional foods of their homelands. Behind each is a story of street-level capitalism, of families risking everything to make it to and in America. Their ability to resist this country’s “melting pot” philosophy is what makes them strong. Contrary to current political debate, which reveals this idea’s endurance, what these immigrants offer, and this is what Gold seems in constant search of, is a celebration of their individuality. They bring literally to the table the secret ingredients of their family traditions. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the film, Gold says that it is not possible to know Burma by eating Burmese food, but I wonder if that is only partially true. We are porous beings, taking in the world through our mouths. Doesn’t the willingness to share and to participate in the sensual experience of eating have the power to connect distinct communities to one another? The film shows us so many hands preparing so many different kinds of food, how can we not reflect on the generosity that goes into nourishing one another? Gold says you can connect with strangers in a restaurant in a way that you cannot in other settings because of this shared experience. A restaurant is common ground; it is a place where our most basic needs are met.\u003c/p>\n\u003cfigure id=\"attachment_107962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Writing.jpg\" alt=\"Jonathan Gold in Laura Gabbert’s CITY OF GOLD\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-107962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Writing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Writing-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Writing-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Writing-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Writing-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Writing-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Writing-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jonathan Gold in Laura Gabbert’s CITY OF GOLD \u003ccite>(Jerry Henry)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Gold is the first food writer to be recognized with the Pulitzer Prize. His subject is food, but what he is really writing about is culture and connection. It’s true, he is on a never-ending search for the best taco, but when he finds it he shares the family history that went into its creation. Gold is trying to gain understanding through taste, sharing this quest with the rest of us and along the way explaining Los Angeles with food. \u003c/p>\n\u003cul>\n\u003cstrong>Screenings and Events:\u003c/strong>\n\u003cli>City of Gold opens in San Francisco at the \u003ca href=\"http://www.landmarktheatres.com/san-francisco/embarcadero-center-cinema/film-info/city-of-gold\" target=\"_blank\">Embarcadero Center Cinema\u003c/a> on Friday, March 25. Jonathan Gold and filmmaker Laura Gabbert will be on hand at the 7:05pm screenings March 25 and 26.\u003c/li>\n\u003cli>Gold and Gabbert will also be in conversation with the San Francisco Chronicle’s Jonathan Kauffman at \u003ca href=\"http://www.cuesa.org/event/2016/city-gold-conversation-jonathan-gold\" target=\"_blank\">CUESA’s classroom\u003c/a> tent in front the Ferry Building in San Francisco on Saturday, March 26 at noon.\u003c/li>\n\u003cli>Gold and Gabbert will do a Q&A after the screening Saturday, March 26, at 4:15pm at the \u003ca href=\"http://rafaelfilm.cafilm.org/city-of-gold/\" target=\"_blank\">Smith Rafael Film Center\u003c/a> in San Rafael. The film opens at this theater on Friday, March 25.\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"Laura Gabbert's documentary is a portrait of Los Angeles through food cleverly disguised as a profile of Pulitzer Prize-winning Los Angeles Times food critic Jonathan Gold.","status":"publish","parent":0,"modified":1458835176,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":752},"headData":{"title":"Tasting Los Angeles: Jonathan and his ‘City of Gold’ | KQED","description":"Laura Gabbert's documentary is a portrait of Los Angeles through food cleverly disguised as a profile of Pulitzer Prize-winning Los Angeles Times food critic Jonathan Gold.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Tasting Los Angeles: Jonathan and his ‘City of Gold’","datePublished":"2016-03-23T23:42:02.000Z","dateModified":"2016-03-24T15:59:36.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"107956 http://ww2.kqed.org/bayareabites/?p=107956","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/03/23/tasting-los-angeles-jonathan-and-his-city-of-gold/","disqusTitle":"Tasting Los Angeles: Jonathan and his ‘City of Gold’","path":"/bayareabites/107956/tasting-los-angeles-jonathan-and-his-city-of-gold","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It begins with a writer staring at a blank screen. Fingers fidget. Then culinary poetry emerges. \u003cem>Los Angeles Times\u003c/em> food critic Jonathan Gold is writing about tacos (again). While his language makes your stomach speak and your mouth water, Gold is not just writing about tacos; he is writing about a way of being. In his prose he captures the philosophy of a new generation of chefs who are drawing from the traditions of their mixed-cultural backgrounds to make something fresh. Gold’s descriptions of disparate flavors and textures create a vividly spicy portrait of Los Angeles.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/__2uT1cZWkY'\n title='//www.youtube.com/embed/__2uT1cZWkY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>“Everybody thinks they know what Los Angeles means,” Gold says early on in Laura Gabbert’s documentary \u003ca href=\"http://www.ifcfilms.com/films/city-of-gold\" target=\"_blank\">\u003cem>City of Gold\u003c/em>\u003c/a>, describing how visitors to the city believe the image of a sprawling, superficial wasteland that has endured for so long in the popular imagination. This is funny because Jonathan Gold, a native Angeleno who grew up in South Central L.A., has spent most of his adult life getting to know his home town — through his taste buds. The film takes the passenger seat as Gold roams the city’s streets in search of the perfect food. What they find together is a cultural vibrance that is based on diversity. \u003c/p>\n\u003cfigure id=\"attachment_107960\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/image001-800x1200.jpg\" alt=\"Jonathan Gold in Laura Gabbert’s CITY OF GOLD\" width=\"800\" height=\"1200\" class=\"size-medium wp-image-107960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/image001-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image001-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image001-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image001-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image001.jpg 1127w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jonathan Gold in Laura Gabbert’s CITY OF GOLD\u003c/figcaption>\u003c/figure>\n\u003cp>Los Angeles is described in the film as a post-modern creation. It didn’t develop as other cities did, from a specific center. Rather, in rhizomatic fashion, it is the product of many centers that spread and became joined. As such, L.A. has always had a stubborn defiance to definition, it is a collection of equally strong personalities all inhabiting the same body. And each personality is a great cook! \u003c/p>\n\u003cp>The film follows Gold from neighborhood to neighborhood (Little Ethiopia to Tehrangeles) uncovering the mom and pop joints where new immigrants serve the traditional foods of their homelands. Behind each is a story of street-level capitalism, of families risking everything to make it to and in America. Their ability to resist this country’s “melting pot” philosophy is what makes them strong. Contrary to current political debate, which reveals this idea’s endurance, what these immigrants offer, and this is what Gold seems in constant search of, is a celebration of their individuality. They bring literally to the table the secret ingredients of their family traditions. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the film, Gold says that it is not possible to know Burma by eating Burmese food, but I wonder if that is only partially true. We are porous beings, taking in the world through our mouths. Doesn’t the willingness to share and to participate in the sensual experience of eating have the power to connect distinct communities to one another? The film shows us so many hands preparing so many different kinds of food, how can we not reflect on the generosity that goes into nourishing one another? Gold says you can connect with strangers in a restaurant in a way that you cannot in other settings because of this shared experience. A restaurant is common ground; it is a place where our most basic needs are met.\u003c/p>\n\u003cfigure id=\"attachment_107962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Writing.jpg\" alt=\"Jonathan Gold in Laura Gabbert’s CITY OF GOLD\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-107962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Writing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Writing-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Writing-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Writing-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Writing-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Writing-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Writing-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jonathan Gold in Laura Gabbert’s CITY OF GOLD \u003ccite>(Jerry Henry)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Gold is the first food writer to be recognized with the Pulitzer Prize. His subject is food, but what he is really writing about is culture and connection. It’s true, he is on a never-ending search for the best taco, but when he finds it he shares the family history that went into its creation. Gold is trying to gain understanding through taste, sharing this quest with the rest of us and along the way explaining Los Angeles with food. \u003c/p>\n\u003cul>\n\u003cstrong>Screenings and Events:\u003c/strong>\n\u003cli>City of Gold opens in San Francisco at the \u003ca href=\"http://www.landmarktheatres.com/san-francisco/embarcadero-center-cinema/film-info/city-of-gold\" target=\"_blank\">Embarcadero Center Cinema\u003c/a> on Friday, March 25. Jonathan Gold and filmmaker Laura Gabbert will be on hand at the 7:05pm screenings March 25 and 26.\u003c/li>\n\u003cli>Gold and Gabbert will also be in conversation with the San Francisco Chronicle’s Jonathan Kauffman at \u003ca href=\"http://www.cuesa.org/event/2016/city-gold-conversation-jonathan-gold\" target=\"_blank\">CUESA’s classroom\u003c/a> tent in front the Ferry Building in San Francisco on Saturday, March 26 at noon.\u003c/li>\n\u003cli>Gold and Gabbert will do a Q&A after the screening Saturday, March 26, at 4:15pm at the \u003ca href=\"http://rafaelfilm.cafilm.org/city-of-gold/\" target=\"_blank\">Smith Rafael Film Center\u003c/a> in San Rafael. The film opens at this theater on Friday, March 25.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/107956/tasting-los-angeles-jonathan-and-his-city-of-gold","authors":["8"],"categories":["bayareabites_11028","bayareabites_2407","bayareabites_181","bayareabites_1593"],"tags":["bayareabites_15372","bayareabites_15371","bayareabites_15373","bayareabites_182"],"featImg":"bayareabites_107959","label":"bayareabites"},"bayareabites_78668":{"type":"posts","id":"bayareabites_78668","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78668","score":null,"sort":[1393518668000]},"guestAuthors":[],"slug":"sriracha-maker-given-more-time-to-contain-spicy-fumes","title":"Sriracha Maker Given More Time to Contain Spicy Fumes","publishDate":1393518668,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78669\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap558431719885-fa15ca3ba746e3fbdc3f7f474100769ca3611b0b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap558431719885-fa15ca3ba746e3fbdc3f7f474100769ca3611b0b.jpg\" alt=\"Sriracha chili sauce is produced at the Huy Fong Foods factory in Irwindale, Calif. Photo: Nick Ut/AP\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sriracha chili sauce is produced at the Huy Fong Foods factory in Irwindale, Calif. Photo: Nick Ut/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100211/karen-grigsby-bates\" target=\"_blank\">Karen Grigsby Bates\u003c/a>, \u003ca href=\"http://www.npr.org/2014/02/27/283307892/sriracha-maker-given-more-time-to-contain-spicy-fumes\" target=\"_blank\">NPR\u003c/a> (2/27/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2014/02/27/283307892/sriracha-maker-given-more-time-to-contain-spicy-fumes\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140227_me_sriracha_maker_given_more_time_to_contain_spicy_fumes.mp3\"] \u003c/p>\n\u003cp>The saga over the darling of the condiment world, Sriracha, continues.\u003c/p>\n\u003cp>The popular hot sauce in the rooster bottle is made by Huy Fong Foods in the Los Angeles suburb of Irwindale. The city has had to balance its need for business success against complaints from some residents about spicy fumes from the plant.\u003c/p>\n\u003cp>Wednesday night, after a contentious hearing, Irwindale's city council decided to give Huy Fong a bit more time to figure out how to contain those fumes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sriracha, the hot sauce for hipsters (and the rest of us) has gotten widespread national attention since some Irwindale residents complained. They say that when the red jalapenos that give the sauce its distinctive color are crushed, the fumes from the chiles become a big problem. Last fall, during grinding season, Yolanda Wested told CBS News she couldn't stay outside.\u003c/p>\n\u003cp>\"We had a bridal shower, we had to have the guests go inside, because they were choking, hacking, it was right in the throat,\" said Wested.\u003c/p>\n\u003cp>The people who have complained say in the 12-week period in which Huy Fong Foods grinds its fresh jalapenos, the air is downright dangerous. Young Whang is the proprietor of a liquor store right across from Huy Fong headquarters, and she doesn't agree.\u003c/p>\n\u003cp>\"I don't smell any,\" says Whang. \"I came to my customer, I ask her sometime — 'you smell any?' They say no.\"\u003c/p>\n\u003cp>But in a city with a population just under 1500, even a few complaints matter. Writer D.J. Waldie has spent several decades chronicling the evolution of Southern California's suburbs. He says Irwindale's size is a large part of why the local government is taking these complaints so seriously.\u003c/p>\n\u003cp>\"City councils, particularly in small communities, have a very small electorate, and they have to worry about the anger or uncertainty of just a few hundred people,\" says Waldie.\u003c/p>\n\u003cp>Maybe even fewer than that. The South Coast Air Quality Management District told NPR that while 61 complaints about Irwindale's eye-watering air had been received since October, 41 of those complaints came from only 4 addresses. Media manager Sam Atwood said agency personnel investigated most complaints, but could only trace the odor to Huy Fong on three days.\u003c/p>\n\u003cp>So: Revenue and the cachet of producing one of the world's most recognized condiments, or occasionally irritating the sensitivities of a few residents — what carries more weight?\u003c/p>\n\u003cfigure id=\"attachment_78670\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap925069027143-b10c36942935e919dd962565e67e43cc38910ec7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap925069027143-b10c36942935e919dd962565e67e43cc38910ec7.jpg\" alt=\"All heat and spice inside the Huy Fong Foods grinding rooms. Photo: Nick Ut/ASSOCIATED PRESS\" width=\"1448\" height=\"1087\" class=\"size-full wp-image-78670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All heat and spice inside the Huy Fong Foods grinding rooms. Photo: Nick Ut/ASSOCIATED PRESS\u003c/figcaption>\u003c/figure>\n\u003cp>\"Both have decent arguments, says Jody Armour, law professor at the University of Southern California. \"But that's what makes it a tough case in a lot of ways.\"\u003c/p>\n\u003cp>Armour says the Huy Fong clash with its neighbors represents two legitimate, competing interests. On the one hand, Armour points out, you have mostly-Latino neighbors who strive to maintain well-kept blocks and don't want to see — or smell — any slippage in standards.\u003c/p>\n\u003cp>\"Communities of color are concerned with being blighted,\" says Armour.\u003c/p>\n\u003cp>On the other side is David Tran, who came to the United States with nothing as a Vietnamese refugee. His entrepreneurial spark turned a taste of home into 60 million dollars in sales last year.\u003c/p>\n\u003cp>Filmmaker Griffin Hammond produced a documentary called Sriracha with David Tran's cooperation. While filming, Hammond visited the factory during grinding season. He says that while the smell inside the grinding room can be \"pretty unbearable,\" it is barely noticeable from outside.\u003c/p>\n\u003cp>\"Once I stepped outside the grinding room, I didn't smell it anymore,\" says Hammond. \"They have it nicely cordoned off. And every time I've stepped outside the factory, I've never smelled it.\"\u003c/p>\n\u003cp>Wednesday night, representatives from the Air Quality Management District read a letter at the city council meeting offering to work with Tran to \"suggest and evaluate\" ventilation designs that would resolve odor issues, so he and Irwindale can coexist peacefully.\u003c/p>\n\u003cp>Meanwhile, people in other cities, including some on the East Coast, have invited David Tran to move Huy Fong to their region. Filmmaker Griffin Hammond believes that's highly unlikely.\u003c/p>\n\u003cp>\"Of course they're not going to move to Philadelphia,\" says Hammond. \"There are no fields of red jalapenos in Pennsylvania.\"\u003c/p>\n\u003cp>Although they \u003cem>do\u003c/em> put Sriracha on cheese steaks... \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The L.A. suburb of Irwindale has had to balance its need for business success against complaints from residents about the plant's fumes. Huy Fong Foods makes the hot sauce in the rooster bottle.","status":"publish","parent":0,"modified":1393518668,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":772},"headData":{"title":"Sriracha Maker Given More Time to Contain Spicy Fumes | KQED","description":"The L.A. suburb of Irwindale has had to balance its need for business success against complaints from residents about the plant's fumes. Huy Fong Foods makes the hot sauce in the rooster bottle.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Sriracha Maker Given More Time to Contain Spicy Fumes","datePublished":"2014-02-27T16:31:08.000Z","dateModified":"2014-02-27T16:31:08.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"78668 http://blogs.kqed.org/bayareabites/?p=78668","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/27/sriracha-maker-given-more-time-to-contain-spicy-fumes/","disqusTitle":"Sriracha Maker Given More Time to Contain Spicy Fumes","nprByline":"Karen Grigsby Bates","nprStoryId":"283307892","nprApiLink":"http://api.npr.org/query?id=283307892&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/2014/02/27/283307892/sriracha-maker-given-more-time-to-contain-spicy-fumes?ft=3&f=283307892","nprRetrievedStory":"1","nprPubDate":"Thu, 27 Feb 2014 07:30:00 -0500","nprStoryDate":"Thu, 27 Feb 2014 05:00:00 -0500","nprLastModifiedDate":"Thu, 27 Feb 2014 10:12:26 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140227_me_sriracha_maker_given_more_time_to_contain_spicy_fumes.mp3?orgId=1&topicId=1006&ft=3&f=283307892","nprAudioM3u":"http://api.npr.org/m3u/1283307893-e8636f.m3u?orgId=1&topicId=1006&ft=3&f=283307892","path":"/bayareabites/78668/sriracha-maker-given-more-time-to-contain-spicy-fumes","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140227_me_sriracha_maker_given_more_time_to_contain_spicy_fumes.mp3?orgId=1&topicId=1006&ft=3&f=283307892","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78669\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap558431719885-fa15ca3ba746e3fbdc3f7f474100769ca3611b0b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap558431719885-fa15ca3ba746e3fbdc3f7f474100769ca3611b0b.jpg\" alt=\"Sriracha chili sauce is produced at the Huy Fong Foods factory in Irwindale, Calif. Photo: Nick Ut/AP\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sriracha chili sauce is produced at the Huy Fong Foods factory in Irwindale, Calif. Photo: Nick Ut/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100211/karen-grigsby-bates\" target=\"_blank\">Karen Grigsby Bates\u003c/a>, \u003ca href=\"http://www.npr.org/2014/02/27/283307892/sriracha-maker-given-more-time-to-contain-spicy-fumes\" target=\"_blank\">NPR\u003c/a> (2/27/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2014/02/27/283307892/sriracha-maker-given-more-time-to-contain-spicy-fumes\">Morning Edition\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140227_me_sriracha_maker_given_more_time_to_contain_spicy_fumes.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>The saga over the darling of the condiment world, Sriracha, continues.\u003c/p>\n\u003cp>The popular hot sauce in the rooster bottle is made by Huy Fong Foods in the Los Angeles suburb of Irwindale. The city has had to balance its need for business success against complaints from some residents about spicy fumes from the plant.\u003c/p>\n\u003cp>Wednesday night, after a contentious hearing, Irwindale's city council decided to give Huy Fong a bit more time to figure out how to contain those fumes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sriracha, the hot sauce for hipsters (and the rest of us) has gotten widespread national attention since some Irwindale residents complained. They say that when the red jalapenos that give the sauce its distinctive color are crushed, the fumes from the chiles become a big problem. Last fall, during grinding season, Yolanda Wested told CBS News she couldn't stay outside.\u003c/p>\n\u003cp>\"We had a bridal shower, we had to have the guests go inside, because they were choking, hacking, it was right in the throat,\" said Wested.\u003c/p>\n\u003cp>The people who have complained say in the 12-week period in which Huy Fong Foods grinds its fresh jalapenos, the air is downright dangerous. Young Whang is the proprietor of a liquor store right across from Huy Fong headquarters, and she doesn't agree.\u003c/p>\n\u003cp>\"I don't smell any,\" says Whang. \"I came to my customer, I ask her sometime — 'you smell any?' They say no.\"\u003c/p>\n\u003cp>But in a city with a population just under 1500, even a few complaints matter. Writer D.J. Waldie has spent several decades chronicling the evolution of Southern California's suburbs. He says Irwindale's size is a large part of why the local government is taking these complaints so seriously.\u003c/p>\n\u003cp>\"City councils, particularly in small communities, have a very small electorate, and they have to worry about the anger or uncertainty of just a few hundred people,\" says Waldie.\u003c/p>\n\u003cp>Maybe even fewer than that. The South Coast Air Quality Management District told NPR that while 61 complaints about Irwindale's eye-watering air had been received since October, 41 of those complaints came from only 4 addresses. Media manager Sam Atwood said agency personnel investigated most complaints, but could only trace the odor to Huy Fong on three days.\u003c/p>\n\u003cp>So: Revenue and the cachet of producing one of the world's most recognized condiments, or occasionally irritating the sensitivities of a few residents — what carries more weight?\u003c/p>\n\u003cfigure id=\"attachment_78670\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap925069027143-b10c36942935e919dd962565e67e43cc38910ec7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap925069027143-b10c36942935e919dd962565e67e43cc38910ec7.jpg\" alt=\"All heat and spice inside the Huy Fong Foods grinding rooms. Photo: Nick Ut/ASSOCIATED PRESS\" width=\"1448\" height=\"1087\" class=\"size-full wp-image-78670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All heat and spice inside the Huy Fong Foods grinding rooms. Photo: Nick Ut/ASSOCIATED PRESS\u003c/figcaption>\u003c/figure>\n\u003cp>\"Both have decent arguments, says Jody Armour, law professor at the University of Southern California. \"But that's what makes it a tough case in a lot of ways.\"\u003c/p>\n\u003cp>Armour says the Huy Fong clash with its neighbors represents two legitimate, competing interests. On the one hand, Armour points out, you have mostly-Latino neighbors who strive to maintain well-kept blocks and don't want to see — or smell — any slippage in standards.\u003c/p>\n\u003cp>\"Communities of color are concerned with being blighted,\" says Armour.\u003c/p>\n\u003cp>On the other side is David Tran, who came to the United States with nothing as a Vietnamese refugee. His entrepreneurial spark turned a taste of home into 60 million dollars in sales last year.\u003c/p>\n\u003cp>Filmmaker Griffin Hammond produced a documentary called Sriracha with David Tran's cooperation. While filming, Hammond visited the factory during grinding season. He says that while the smell inside the grinding room can be \"pretty unbearable,\" it is barely noticeable from outside.\u003c/p>\n\u003cp>\"Once I stepped outside the grinding room, I didn't smell it anymore,\" says Hammond. \"They have it nicely cordoned off. And every time I've stepped outside the factory, I've never smelled it.\"\u003c/p>\n\u003cp>Wednesday night, representatives from the Air Quality Management District read a letter at the city council meeting offering to work with Tran to \"suggest and evaluate\" ventilation designs that would resolve odor issues, so he and Irwindale can coexist peacefully.\u003c/p>\n\u003cp>Meanwhile, people in other cities, including some on the East Coast, have invited David Tran to move Huy Fong to their region. Filmmaker Griffin Hammond believes that's highly unlikely.\u003c/p>\n\u003cp>\"Of course they're not going to move to Philadelphia,\" says Hammond. \"There are no fields of red jalapenos in Pennsylvania.\"\u003c/p>\n\u003cp>Although they \u003cem>do\u003c/em> put Sriracha on cheese steaks... \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78668/sriracha-maker-given-more-time-to-contain-spicy-fumes","authors":["byline_bayareabites_78668"],"categories":["bayareabites_4084","bayareabites_10916","bayareabites_2035","bayareabites_34"],"tags":["bayareabites_182","bayareabites_8288","bayareabites_12800"],"featImg":"bayareabites_78672","label":"bayareabites"},"bayareabites_14132":{"type":"posts","id":"bayareabites_14132","meta":{"index":"posts_1591205157","site":"bayareabites","id":"14132","score":null,"sort":[1276021056000]},"guestAuthors":[],"slug":"moving-to-los-angeles","title":"Moving to Los Angeles","publishDate":1276021056,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/serranos-pizza.jpg\" alt=\"serranos pizza\" title=\"serranos pizza\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-14136\">In September, I'm moving to Los Angeles to go back to school. I'm not an L.A. person. I hate the Lakers, and I don't like driving. Huge, expansive, smog-clogged cities I can't wrap my head around make me want to stay home, not go out. That said, I'm warming up, doing my best. I'm fixing to buy a car and invest in less embarrassing sunglasses. A few days a week, I may even trade in my basketball high-tops for a wetsuit and a Costco surfboard. We'll see. I know Los Angeles is a special food city -- from Koreatown barbecue joints, to tamales at Grand Central Market, to Armenian chicken joint chains and Indian regional cuisine in Artesia. Immense, spread-out, far harder to make sense of, sort out, and \"get\" than San Francisco, a relatively tiny, practically universally food-obsessed, and media-rich place, Los Angeles poses challenges to a dedicated chaser of delicious things, particularly one accustomed to walking to his favorite restaurants. Still, if food doesn't get me out of the house, nothing will. I will be a hermit, confined to my desk, writing about whatever I see drifting past my window. I'm leaving San Francisco. I want to come back, I intend to, but I know, either way, its time for me to log a few years in a new setting. Perhaps doing so will make me appreciate this city even more. \u003c/p>\n\u003cp>There's nothing like leaving a place to make you want to make sure you know it before you go. For some people, that means tearing through favorite shops, haunting beloved beaches, and catching up with old friends. For me, that means eating. To that end, I've made a list of a few things I need to eat between now and September, dishes I associate with the eight years I've spent here. Importantly, I'm not eating in order to remember my favorite flavors (though I do that too). Instead, I'm trying to leave town only after taking stock of the time I've spent here, and for someone whose evolving eating habits keep time as well as any clock, keeping the hallmarks at the forefront of my mind simultaneously keep me connected to the people I've known and the places I've frequented. I'm not speaking of my favorite restaurants in San Francisco, the institutions, the destinations, the places I've gone to for special occasions. My fairly recent dinner at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a> looms infinitely larger as a meal than the countless times I, as a lunch-breaking paralegal, bought a salad at \u003ca href=\"http://www.focacciacatering.com/\">Foccacia\u003c/a> on Sacramento St., but the fact I ate at Foccacia so often means I do have a lot of time tied up there, a period of my life, really, several years during which I ate one of the establishment's salads nearly once a week. \u003c/p>\n\u003cp>Tasty as it is, \u003ca href=\"http://www.yelp.com/biz/ti-couz-san-francisco\">Ti Couz\u003c/a>'s Salade de Maree is similarly not one of the best things I've eaten in San Francisco. It is, however, one of the first things I ate when I arrived. In late 2002, my roommate, a friend from college, and I would go there for brunch, sit outside, drink Bloody Marys, and munch through massive bowls of rice, greens, capers, grape tomatoes, tiny soft scallops, baby shrimp, hard-boiled eggs, cauliflower, green beans, and strips of seared tuna. The dressing was light and lemony. Some people wake up with coffee; I prefer alcohol and acidity.\u003c/p>\n\u003cp>When I think of the pizza I have enjoyed here, \u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina \u003c/a> is tops, particularly a special pie with green garlic and speck they ran last Spring. Nonetheless, for every molten Panna and sweet, blistered Margherita I have downed at lovely lunches and dinners with friends and family, I've eaten a dozen slices without a hint of artisanal pretense at Serrano's. \u003ca href=\"http://www.serranospizza.com/\">Serrano's\u003c/a> sits on 21st, not far from Valencia. Until Fall of 2004, I lived a block away, on Valencia and 22nd, and during that time, the tiny take-out spot was my go-to: Long, floppy, free-form double-slices festooned with an infinitely customizable array of toppings and cooked to order. The routine -- stepping up, asking for a slice, and rattling off the toppings you want -- encourages ordering hubris -- say, extra garlic, spinach, barbecued chicken, corn, feta cheese...\u003c/p>\n\u003cp>In 2004 -- or was it 2005 -- I played my first show in San Francisco, a mid-week affair at the \u003ca href=\"http://www.thehotelutahsaloon.com/\">Hotel Utah Saloon\u003c/a>. Over the next couple of years, I played the SoMa venue at least a half-dozen times. I liked -- and still like -- the bar's long, shiny bar, miniature balcony, and prow-like opening into the tiny music room, but a lot of what made playing the Utah so fun was having a bite before the show, specifically an excellent house-made veggie burger patty on a well-toasted bun with good, crispy fries. I associate the Utah's veggie burger with getting started playing music with my best friends in San Francisco, which makes it something to remember, even if I've had plenty of great real burgers on other occasions. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-vallarta-san-francisco\">Taqueria Vallarta\u003c/a> made me switch from burritos to tacos, at least on occasion. Vallarta's tacos are tiny, inexpensive, and greasy, topped with concentrated, grill-stewed meats and soft onion strips cooked down to their essence. The meats are arranged in pinwheels along the inside of a silver, bowl-like surface. They bleed into each other, cabeza tangled up with chicken, chorizo mussing up the pastor. Tellingly, I don't think I've ever eaten these tacos for lunch or dinner, but for the three years I left at the edge of Potrero Hill, near General Hospital, they were the only snack I had. \u003c/p>\n\u003cp>Like a lot of San Franciscans, I shop at farmer's markets, but I've never been devoted just out of a desire to obtain nice produce directly from farmers. A lot of why I love getting up early -- even before a morning basketball game -- to poke through the stalls at \u003ca href=\"http://sfgsa.org/index.aspx?page=1058\">Alemany\u003c/a> has to do with the ready-to-eat wares. Yes, Alemany's row of low-profile tents can't touch the Ferry Building's well-publicized armada of awnings, but the prices there are accordingly higher, the clientele less diverse, and the vibe generally tonier and less regular-feeling. When I started going to Alemany, I ate breakfast as I shopped. Usually -- still -- I buy a cold samosa from the Sukhi's stand, and gnaw at it as I rummage through bins for unpocked sweet potatoes and fresh-looking chard. It's never the most perfectly seasoned samosa I have eaten, but for me, it trumps any muffin in town. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I look back at this list I have just written and laugh. For someone who has dashed all over town to taste new things, my regular noshes don't stray far from where I've lived. I've been all over the Bay Area, but nearly all of my abodes have been in the Mission. Even as far as fairly inexpensive eats go, I've had great Thai at Lers Ros in the Tenderloin, amazing Lao in Oakland at \u003ca href=\"http://www.yelp.com/biz/vientian-cafe-oakland\">Vientian Cafe\u003c/a>, soup dumplings at \u003ca href=\"http://www.yanksing.com/home.php\">Yank Sing\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-king-san-francisco\">Shanghai Dumpling King\u003c/a> in the Richmond, a stunningly tasty torta ahogada at \u003ca href=\"http://tastingtable.com/entry_detail/sf/1550/The_best_torta_is_a_wet_one.htm\">Mi Barrio\u003c/a> in Fruitvale, and dosas at, well, \u003ca href=\"http://www.dosasf.com/\">Dosa\u003c/a>, but when it comes to making sense of what I associate with my time here, these five entries, mundane, largely forgettable, are the tastes that came to mind. Even if they don't reflect my favorites, they do reflect the person I've been -- busy, inclined to eat for convenience, often within a few strides of my apartment. When I started writing about food in 2008, I started eating better on a regular basis. The work hasn't been lucrative by any means, but I eat richly, which reminds me: That might be why I got into it in the first place.\u003c/p>\n\n","blocks":[],"excerpt":"There's nothing like leaving a place to make you want to make sure you know it before you go. For some people, that means tearing through favorite shops, haunting beloved beaches, and catching up with old friends. For me, that means eating. To that end, I've made a list of a few things I need to eat between now and September, dishes I associate with the eight years I've spent here. ","status":"publish","parent":0,"modified":1276021138,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":1351},"headData":{"title":"Moving to Los Angeles | KQED","description":"There's nothing like leaving a place to make you want to make sure you know it before you go. For some people, that means tearing through favorite shops, haunting beloved beaches, and catching up with old friends. For me, that means eating. To that end, I've made a list of a few things I need to eat between now and September, dishes I associate with the eight years I've spent here. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Moving to Los Angeles","datePublished":"2010-06-08T18:17:36.000Z","dateModified":"2010-06-08T18:18:58.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"14132 http://blogs.kqed.org/bayareabites/?p=14132","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/06/08/moving-to-los-angeles/","disqusTitle":"Moving to Los Angeles","path":"/bayareabites/14132/moving-to-los-angeles","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/serranos-pizza.jpg\" alt=\"serranos pizza\" title=\"serranos pizza\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-14136\">In September, I'm moving to Los Angeles to go back to school. I'm not an L.A. person. I hate the Lakers, and I don't like driving. Huge, expansive, smog-clogged cities I can't wrap my head around make me want to stay home, not go out. That said, I'm warming up, doing my best. I'm fixing to buy a car and invest in less embarrassing sunglasses. A few days a week, I may even trade in my basketball high-tops for a wetsuit and a Costco surfboard. We'll see. I know Los Angeles is a special food city -- from Koreatown barbecue joints, to tamales at Grand Central Market, to Armenian chicken joint chains and Indian regional cuisine in Artesia. Immense, spread-out, far harder to make sense of, sort out, and \"get\" than San Francisco, a relatively tiny, practically universally food-obsessed, and media-rich place, Los Angeles poses challenges to a dedicated chaser of delicious things, particularly one accustomed to walking to his favorite restaurants. Still, if food doesn't get me out of the house, nothing will. I will be a hermit, confined to my desk, writing about whatever I see drifting past my window. I'm leaving San Francisco. I want to come back, I intend to, but I know, either way, its time for me to log a few years in a new setting. Perhaps doing so will make me appreciate this city even more. \u003c/p>\n\u003cp>There's nothing like leaving a place to make you want to make sure you know it before you go. For some people, that means tearing through favorite shops, haunting beloved beaches, and catching up with old friends. For me, that means eating. To that end, I've made a list of a few things I need to eat between now and September, dishes I associate with the eight years I've spent here. Importantly, I'm not eating in order to remember my favorite flavors (though I do that too). Instead, I'm trying to leave town only after taking stock of the time I've spent here, and for someone whose evolving eating habits keep time as well as any clock, keeping the hallmarks at the forefront of my mind simultaneously keep me connected to the people I've known and the places I've frequented. I'm not speaking of my favorite restaurants in San Francisco, the institutions, the destinations, the places I've gone to for special occasions. My fairly recent dinner at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a> looms infinitely larger as a meal than the countless times I, as a lunch-breaking paralegal, bought a salad at \u003ca href=\"http://www.focacciacatering.com/\">Foccacia\u003c/a> on Sacramento St., but the fact I ate at Foccacia so often means I do have a lot of time tied up there, a period of my life, really, several years during which I ate one of the establishment's salads nearly once a week. \u003c/p>\n\u003cp>Tasty as it is, \u003ca href=\"http://www.yelp.com/biz/ti-couz-san-francisco\">Ti Couz\u003c/a>'s Salade de Maree is similarly not one of the best things I've eaten in San Francisco. It is, however, one of the first things I ate when I arrived. In late 2002, my roommate, a friend from college, and I would go there for brunch, sit outside, drink Bloody Marys, and munch through massive bowls of rice, greens, capers, grape tomatoes, tiny soft scallops, baby shrimp, hard-boiled eggs, cauliflower, green beans, and strips of seared tuna. The dressing was light and lemony. Some people wake up with coffee; I prefer alcohol and acidity.\u003c/p>\n\u003cp>When I think of the pizza I have enjoyed here, \u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina \u003c/a> is tops, particularly a special pie with green garlic and speck they ran last Spring. Nonetheless, for every molten Panna and sweet, blistered Margherita I have downed at lovely lunches and dinners with friends and family, I've eaten a dozen slices without a hint of artisanal pretense at Serrano's. \u003ca href=\"http://www.serranospizza.com/\">Serrano's\u003c/a> sits on 21st, not far from Valencia. Until Fall of 2004, I lived a block away, on Valencia and 22nd, and during that time, the tiny take-out spot was my go-to: Long, floppy, free-form double-slices festooned with an infinitely customizable array of toppings and cooked to order. The routine -- stepping up, asking for a slice, and rattling off the toppings you want -- encourages ordering hubris -- say, extra garlic, spinach, barbecued chicken, corn, feta cheese...\u003c/p>\n\u003cp>In 2004 -- or was it 2005 -- I played my first show in San Francisco, a mid-week affair at the \u003ca href=\"http://www.thehotelutahsaloon.com/\">Hotel Utah Saloon\u003c/a>. Over the next couple of years, I played the SoMa venue at least a half-dozen times. I liked -- and still like -- the bar's long, shiny bar, miniature balcony, and prow-like opening into the tiny music room, but a lot of what made playing the Utah so fun was having a bite before the show, specifically an excellent house-made veggie burger patty on a well-toasted bun with good, crispy fries. I associate the Utah's veggie burger with getting started playing music with my best friends in San Francisco, which makes it something to remember, even if I've had plenty of great real burgers on other occasions. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-vallarta-san-francisco\">Taqueria Vallarta\u003c/a> made me switch from burritos to tacos, at least on occasion. Vallarta's tacos are tiny, inexpensive, and greasy, topped with concentrated, grill-stewed meats and soft onion strips cooked down to their essence. The meats are arranged in pinwheels along the inside of a silver, bowl-like surface. They bleed into each other, cabeza tangled up with chicken, chorizo mussing up the pastor. Tellingly, I don't think I've ever eaten these tacos for lunch or dinner, but for the three years I left at the edge of Potrero Hill, near General Hospital, they were the only snack I had. \u003c/p>\n\u003cp>Like a lot of San Franciscans, I shop at farmer's markets, but I've never been devoted just out of a desire to obtain nice produce directly from farmers. A lot of why I love getting up early -- even before a morning basketball game -- to poke through the stalls at \u003ca href=\"http://sfgsa.org/index.aspx?page=1058\">Alemany\u003c/a> has to do with the ready-to-eat wares. Yes, Alemany's row of low-profile tents can't touch the Ferry Building's well-publicized armada of awnings, but the prices there are accordingly higher, the clientele less diverse, and the vibe generally tonier and less regular-feeling. When I started going to Alemany, I ate breakfast as I shopped. Usually -- still -- I buy a cold samosa from the Sukhi's stand, and gnaw at it as I rummage through bins for unpocked sweet potatoes and fresh-looking chard. It's never the most perfectly seasoned samosa I have eaten, but for me, it trumps any muffin in town. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I look back at this list I have just written and laugh. For someone who has dashed all over town to taste new things, my regular noshes don't stray far from where I've lived. I've been all over the Bay Area, but nearly all of my abodes have been in the Mission. Even as far as fairly inexpensive eats go, I've had great Thai at Lers Ros in the Tenderloin, amazing Lao in Oakland at \u003ca href=\"http://www.yelp.com/biz/vientian-cafe-oakland\">Vientian Cafe\u003c/a>, soup dumplings at \u003ca href=\"http://www.yanksing.com/home.php\">Yank Sing\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-king-san-francisco\">Shanghai Dumpling King\u003c/a> in the Richmond, a stunningly tasty torta ahogada at \u003ca href=\"http://tastingtable.com/entry_detail/sf/1550/The_best_torta_is_a_wet_one.htm\">Mi Barrio\u003c/a> in Fruitvale, and dosas at, well, \u003ca href=\"http://www.dosasf.com/\">Dosa\u003c/a>, but when it comes to making sense of what I associate with my time here, these five entries, mundane, largely forgettable, are the tastes that came to mind. Even if they don't reflect my favorites, they do reflect the person I've been -- busy, inclined to eat for convenience, often within a few strides of my apartment. When I started writing about food in 2008, I started eating better on a regular basis. The work hasn't been lucrative by any means, but I eat richly, which reminds me: That might be why I got into it in the first place.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/14132/moving-to-los-angeles","authors":["5060"],"categories":["bayareabites_109","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_3998","bayareabites_4190","bayareabites_4184","bayareabites_4186","bayareabites_182","bayareabites_4189","bayareabites_4181","bayareabites_14745","bayareabites_4185","bayareabites_4183","bayareabites_4187","bayareabites_4188","bayareabites_4182"],"label":"bayareabites"},"bayareabites_3519":{"type":"posts","id":"bayareabites_3519","meta":{"index":"posts_1591205157","site":"bayareabites","id":"3519","score":null,"sort":[1241543419000]},"guestAuthors":[],"slug":"the-garden-movie-the-life-death-of-a-community-garden-in-los-angeles","title":"The Garden: The Life & Death of a Community Garden in LA","publishDate":1241543419,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/Va6VaUIQSxU&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/Va6VaUIQSxU&hl=en&fs=1\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://www.blackvalleyfilms.com/\">The Garden\u003c/a> is a documentary film about the life and death of a community garden in Los Angeles. After the 1992 Rodney King riots which fractured the South Central Los Angeles community, the City of Los Angeles allotted a 14-acre piece of property to the community, allowing them to create farm plots for 347 families on the corner of 41st and Alameda (two miles from the location of \u003ca href=\"http://www.lifebeginsat30.com/jen/2007/10/the-tacos-that-.html\">my grandfather's restaurant\u003c/a>). The creation of this garden made it the largest community garden in the United States.\u003c/p>\n\u003cp>In 2003, after the garden had been in existence for eleven years, the City sold the property to Ralph Horowitz in a secret deal, and the new owner attempted to evict the farmers. The battle went back and forth for several years before the farm was bulldozed in a dramatic action in 2006. I am simplifying this story greatly -- it involves backroom deals, corruption, the promise of a soccer field, infighting among the farmers, inexplicable court decisions, celebrities helping to save the farm and a furious rant by the landowner who ultimately refused to sell the property to the farmers at any price.\u003c/p>\n\u003cp>And interspersed between all of the drama to protect this property, we see a beautiful, peaceful garden where the families grow bananas, papayas, guavas, nopales, cilantro, and many other crops for their families. It's calm among the chaos that creates a perfect foil for this story.\u003c/p>\n\u003cp>I can't remember the last time I was so affected by a scene in a movie as I was watching the scene where the garden was destroyed after the final eviction notice was served. In front of the eyes of the farmers who had worked the land for 14 years, after innumerable fights, the garden was destroyed. Ralph Horowitz has not developed the land, and as of the time of movie publication it was still a vacant lot.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The community that developed around the garden is still going strong -- they are looking for land in the area, and have started an 80-acre farm in Bakersfield that sells to Southern California farmers markets, and provides a CSA for local customers.\u003c/p>\n\u003cp>I highly recommend seeing this film while it's in theaters, and I hope that it gets a wider release. The Garden is now playing at the \u003ca href=\"http://www.landmarktheatres.com/Market/SanFrancisco/SanFrancisco_Frameset.htm\">Landmark Lumiere\u003c/a> in San Francisco and the \u003ca href=\"http://www.rialtocinemas.com/index.php?location=elmwood\">Elmwood Theatre\u003c/a> in Berkeley.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Other resources:\u003cbr>\n\u003ca href=\"http://www.facebook.com/pages/The-Garden/15876368579?ref=mf\">The Garden on Facebook\u003c/a>\u003cbr>\n\u003ca href=\"http://www.huffingtonpost.com/marshall-fine/huffpost-interview-scott_b_194278.html\">Huffington Post interview with the Director\u003c/a>\u003cbr>\n\u003ca href=\"http://www.chicagotribune.com/news/la-ca-garden22-2009feb22,0,2011875.story\">Chicago Tribune profile\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"\u003ca href=\"http://www.blackvalleyfilms.com/\">The Garden\u003c/a> is a documentary film about the life and death of a community garden in Los Angeles. After the 1992 Rodney King riots which fractured the South Central Los Angeles community, the City of Los Angeles allotted a 14-acre piece of property to the community, allowing them to create farm plots for 347 families on the corner of 41st and Alameda (two miles from the location of \u003ca href=\"http://www.lifebeginsat30.com/jen/2007/10/the-tacos-that-.html\">my grandfather's restaurant\u003c/a>). The creation of this garden made it the largest community garden in the United States.\r\n","status":"publish","parent":0,"modified":1241543997,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":414},"headData":{"title":"The Garden: The Life & Death of a Community Garden in LA | KQED","description":"The Garden is a documentary film about the life and death of a community garden in Los Angeles. After the 1992 Rodney King riots which fractured the South Central Los Angeles community, the City of Los Angeles allotted a 14-acre piece of property to the community, allowing them to create farm plots for 347 families on the corner of 41st and Alameda (two miles from the location of my grandfather's restaurant). The creation of this garden made it the largest community garden in the United States.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Garden: The Life & Death of a Community Garden in LA","datePublished":"2009-05-05T17:10:19.000Z","dateModified":"2009-05-05T17:19:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"3519 http://blogs.kqed.org/bayareabites/?p=3519","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/05/05/the-garden-movie-the-life-death-of-a-community-garden-in-los-angeles/","disqusTitle":"The Garden: The Life & Death of a Community Garden in LA","path":"/bayareabites/3519/the-garden-movie-the-life-death-of-a-community-garden-in-los-angeles","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/Va6VaUIQSxU&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/Va6VaUIQSxU&hl=en&fs=1\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://www.blackvalleyfilms.com/\">The Garden\u003c/a> is a documentary film about the life and death of a community garden in Los Angeles. After the 1992 Rodney King riots which fractured the South Central Los Angeles community, the City of Los Angeles allotted a 14-acre piece of property to the community, allowing them to create farm plots for 347 families on the corner of 41st and Alameda (two miles from the location of \u003ca href=\"http://www.lifebeginsat30.com/jen/2007/10/the-tacos-that-.html\">my grandfather's restaurant\u003c/a>). The creation of this garden made it the largest community garden in the United States.\u003c/p>\n\u003cp>In 2003, after the garden had been in existence for eleven years, the City sold the property to Ralph Horowitz in a secret deal, and the new owner attempted to evict the farmers. The battle went back and forth for several years before the farm was bulldozed in a dramatic action in 2006. I am simplifying this story greatly -- it involves backroom deals, corruption, the promise of a soccer field, infighting among the farmers, inexplicable court decisions, celebrities helping to save the farm and a furious rant by the landowner who ultimately refused to sell the property to the farmers at any price.\u003c/p>\n\u003cp>And interspersed between all of the drama to protect this property, we see a beautiful, peaceful garden where the families grow bananas, papayas, guavas, nopales, cilantro, and many other crops for their families. It's calm among the chaos that creates a perfect foil for this story.\u003c/p>\n\u003cp>I can't remember the last time I was so affected by a scene in a movie as I was watching the scene where the garden was destroyed after the final eviction notice was served. In front of the eyes of the farmers who had worked the land for 14 years, after innumerable fights, the garden was destroyed. Ralph Horowitz has not developed the land, and as of the time of movie publication it was still a vacant lot.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The community that developed around the garden is still going strong -- they are looking for land in the area, and have started an 80-acre farm in Bakersfield that sells to Southern California farmers markets, and provides a CSA for local customers.\u003c/p>\n\u003cp>I highly recommend seeing this film while it's in theaters, and I hope that it gets a wider release. The Garden is now playing at the \u003ca href=\"http://www.landmarktheatres.com/Market/SanFrancisco/SanFrancisco_Frameset.htm\">Landmark Lumiere\u003c/a> in San Francisco and the \u003ca href=\"http://www.rialtocinemas.com/index.php?location=elmwood\">Elmwood Theatre\u003c/a> in Berkeley.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Other resources:\u003cbr>\n\u003ca href=\"http://www.facebook.com/pages/The-Garden/15876368579?ref=mf\">The Garden on Facebook\u003c/a>\u003cbr>\n\u003ca href=\"http://www.huffingtonpost.com/marshall-fine/huffpost-interview-scott_b_194278.html\">Huffington Post interview with the Director\u003c/a>\u003cbr>\n\u003ca href=\"http://www.chicagotribune.com/news/la-ca-garden22-2009feb22,0,2011875.story\">Chicago Tribune profile\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/3519/the-garden-movie-the-life-death-of-a-community-garden-in-los-angeles","authors":["5019"],"categories":["bayareabites_752","bayareabites_1874","bayareabites_2554","bayareabites_60","bayareabites_1593"],"tags":["bayareabites_2130","bayareabites_182","bayareabites_2129","bayareabites_2128"],"label":"bayareabites"},"bayareabites_1709":{"type":"posts","id":"bayareabites_1709","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1709","score":null,"sort":[1228853189000]},"guestAuthors":[],"slug":"tastes-graves-in-los-angeles-part-2","title":"Tastes + Graves in Los Angeles, Part 2","publishDate":1228853189,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I spent the Thanksgiving in Southern California with family, and on Friday we had a couple of out-of-towners who wanted to see Los Angeles. Mom and I put together a fun trip. It was by no means a comprehensive look at Los Angeles, but it provided the guests with an overview of things that we find interesting and tasty. Last week, \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/02/tastes-graves-in-los-angeles-part-1/\">I shared with you\u003c/a> part of our day including Westwood Cemetery, Milk Restaurant, and Grauman's Chinese Theatre. Today, I bring you the last part of that trip.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3077969502\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/johnny-ramon1.jpg\" alt=\"johnny ramon\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3077969502\"> Johnny Ramon Cenotaph\u003c/a>\u003c/p>\n\u003cp>Stop #4: \u003ca href=\"http://www.hollywoodforever.com/\">Hollywood Forever Cemetery\u003c/a>.\u003c/p>\n\u003cp>Anyone with an interest in Old Hollywood should check out this cemetery. We took an \u003ca href=\"http://www.cemeterytour.com/\">amazing tour\u003c/a> a couple months ago which really deepened my knowledge of Hollywood of the past. In the shadow of Paramount Studios, this is a great place to take tourists. Some of my favorite grave sites to visit at Hollywood Forever are Rudolph Valentino, Douglas Fairbanks and Mel Blanc (who has a headstone that says \"That's All Folks\"). There are also cenotaphs -- monuments erected to someone whose remains are elsewhere -- of several famous people including Jayne Mansfield, Hattie McDaniel and Johnny Ramon.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3077969942/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/potato-tacos1.jpg\" alt=\"potato tacos\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3077969942/\"> Potato Tacos\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Stop #5: \u003cstrong>El Atacor Restaurant #11\u003c/strong>.\u003c/p>\n\u003cp>I became interested El Atacor Restaurant last year after reading \u003ca href=\"http://www.laweekly.com/2006-07-20/eat-drink/home-of-the-porno-burrito/\">Jonathan Gold's review\u003c/a> of El Atacor's potato tacos. It's a small, thin taco that costs about seventy cents. We bought ten tacos for $6.99 and split them among five of us for a snack. I could see eating five or so for a meal, and I have seen men at the restaurant order ten for themselves. What makes this taco special is the attention that is paid to it. The potatoes are flavorful and seem to be mashed before being put into a tortilla and fried. While there is virtually no atmosphere, and the location can seem a little dicey to tourists, everything is forgotten once everyone takes their first bites of taco.\u003c/p>\n\u003cp>Stop #6: \u003cstrong>Mitsuwa Supermarket\u003c/strong>.\u003c/p>\n\u003cp>After a drive through downtown Los Angeles, and a trip back in time to see \u003ca href=\"http://www.lifebeginsat30.com/jen/2007/10/the-tacos-that-.html\">Bill's Taco House -- the restaurant that my grandfather used to own\u003c/a>, we were ready for a sit-down meal. Our intended destination was not open yet, so we wandered around Mitsuwa Supermarket in Torrance for a few minutes. Besides being the home of \u003ca href=\"http://www.lifebeginsat30.com/jen/2006/11/santouka_ramen_.html\">Santouka Ramen\u003c/a> which is absolutely my favorite ramen shop ever, Mitsuwa is a huge Japanese market that can be quite entertaining for tourists to visit. While mom and I did real shopping -- she bought sake and I bought soba noodles -- our guests gawked at the snack foods and the entertaining English translations.\u003c/p>\n\u003cp>Stop #7: \u003cstrong>Musha Restaurant\u003c/strong>.\u003c/p>\n\u003cp>Musha is a Southern California izakaya (a Japanese bar food restaurant with lots of beer and small plates) with outposts in Torrance and Santa Monica. It's crowded and smoky and noisy, and one of my favorite places in Southern California. I love taking guests here because it really provides another view on Japanese food. I've had great success taking people here who don't eat raw fish as most of the offerings are cooked. And it's a really great place to take vegetarians. The kitchen is willing to work with vegetarians on changing dishes, and there are automatically quite a few veggie dishes on the menu. This restaurant is a little out-of-the-box for some people, so I really like to take control with the menu, offering to order the first round of dishes and then letting guests find new dishes once they get comfortable. My favorite dishes at Musha are the tofu nuggets (which I mentioned in my \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/12/26/top-10-tastes-of-2006/\">Top Tastes of 2006\u003c/a>), any of the salads, and the tuna tataki. One guest suggested we order the cheese risotto and I was really glad that he did. Who would have thought that cheese risotto served in a Japanese restaurant could be great? When our Connecticut guest -- an avowed meat and potatoes eater -- loudly requested \"more tofu nuggets!\" I knew that we had achieved our goal of providing a fun and unusual Southern California experience.\u003c/p>\n\u003cp>\u003ca href=\"http://www.themilkshop.com/\">Milk Restaurant\u003c/a>\u003cbr>\n7290 Beverly Blvd. (at Pointsettia)\u003cbr>\nLos Angeles\u003cbr>\n323.939.6455\u003c/p>\n\u003cp>\u003cstrong>El Atacor Restaurant #11\u003c/strong>\u003cbr>\n2622 N. Figueroa (at Ave 26)\u003cbr>\nLos Angeles\u003cbr>\n323.342.0180\u003c/p>\n\u003cp>\u003ca href=\"http://www.mitsuwa.com/\">Mitsuwa Marketplace\u003c/a>\u003cbr>\nseveral locations in Southern California\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Musha Restaurant\u003c/strong>\u003cbr>\n1725 W. Carson St. (at Western)\u003cbr>\nTorrance\u003cbr>\n310.787.7344\u003c/p>\n\n","blocks":[],"excerpt":"I spent the Thanksgiving in Southern California with family, and on Friday we had a couple of out-of-towners who wanted to see Los Angeles. Mom and I put together a fun trip. It was by no means a comprehensive look at Los Angeles, but it provided the guests with an overview of things that we find interesting and tasty. Last week, \u003ca href=\"http://blogs.kqed.org/bayareabites/2008/12/02/tastes-graves-in-los-angeles-part-1/\">I shared with you\u003c/a> part of our day including Westwood Cemetery, Milk Restaurant, and Grauman's Chinese Theatre. Today, I bring you the last part of that trip.\r\n","status":"publish","parent":0,"modified":1228853189,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":738},"headData":{"title":"Tastes + Graves in Los Angeles, Part 2 | KQED","description":"I spent the Thanksgiving in Southern California with family, and on Friday we had a couple of out-of-towners who wanted to see Los Angeles. Mom and I put together a fun trip. It was by no means a comprehensive look at Los Angeles, but it provided the guests with an overview of things that we find interesting and tasty. Last week, I shared with you part of our day including Westwood Cemetery, Milk Restaurant, and Grauman's Chinese Theatre. Today, I bring you the last part of that trip.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Tastes + Graves in Los Angeles, Part 2","datePublished":"2008-12-09T20:06:29.000Z","dateModified":"2008-12-09T20:06:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1709 http://blogs.kqed.org/bayareabites/2008/12/09/tastes-graves-in-los-angeles-part-2/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/12/09/tastes-graves-in-los-angeles-part-2/","disqusTitle":"Tastes + Graves in Los Angeles, Part 2","path":"/bayareabites/1709/tastes-graves-in-los-angeles-part-2","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I spent the Thanksgiving in Southern California with family, and on Friday we had a couple of out-of-towners who wanted to see Los Angeles. Mom and I put together a fun trip. It was by no means a comprehensive look at Los Angeles, but it provided the guests with an overview of things that we find interesting and tasty. Last week, \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/02/tastes-graves-in-los-angeles-part-1/\">I shared with you\u003c/a> part of our day including Westwood Cemetery, Milk Restaurant, and Grauman's Chinese Theatre. Today, I bring you the last part of that trip.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3077969502\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/johnny-ramon1.jpg\" alt=\"johnny ramon\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3077969502\"> Johnny Ramon Cenotaph\u003c/a>\u003c/p>\n\u003cp>Stop #4: \u003ca href=\"http://www.hollywoodforever.com/\">Hollywood Forever Cemetery\u003c/a>.\u003c/p>\n\u003cp>Anyone with an interest in Old Hollywood should check out this cemetery. We took an \u003ca href=\"http://www.cemeterytour.com/\">amazing tour\u003c/a> a couple months ago which really deepened my knowledge of Hollywood of the past. In the shadow of Paramount Studios, this is a great place to take tourists. Some of my favorite grave sites to visit at Hollywood Forever are Rudolph Valentino, Douglas Fairbanks and Mel Blanc (who has a headstone that says \"That's All Folks\"). There are also cenotaphs -- monuments erected to someone whose remains are elsewhere -- of several famous people including Jayne Mansfield, Hattie McDaniel and Johnny Ramon.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3077969942/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/potato-tacos1.jpg\" alt=\"potato tacos\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3077969942/\"> Potato Tacos\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Stop #5: \u003cstrong>El Atacor Restaurant #11\u003c/strong>.\u003c/p>\n\u003cp>I became interested El Atacor Restaurant last year after reading \u003ca href=\"http://www.laweekly.com/2006-07-20/eat-drink/home-of-the-porno-burrito/\">Jonathan Gold's review\u003c/a> of El Atacor's potato tacos. It's a small, thin taco that costs about seventy cents. We bought ten tacos for $6.99 and split them among five of us for a snack. I could see eating five or so for a meal, and I have seen men at the restaurant order ten for themselves. What makes this taco special is the attention that is paid to it. The potatoes are flavorful and seem to be mashed before being put into a tortilla and fried. While there is virtually no atmosphere, and the location can seem a little dicey to tourists, everything is forgotten once everyone takes their first bites of taco.\u003c/p>\n\u003cp>Stop #6: \u003cstrong>Mitsuwa Supermarket\u003c/strong>.\u003c/p>\n\u003cp>After a drive through downtown Los Angeles, and a trip back in time to see \u003ca href=\"http://www.lifebeginsat30.com/jen/2007/10/the-tacos-that-.html\">Bill's Taco House -- the restaurant that my grandfather used to own\u003c/a>, we were ready for a sit-down meal. Our intended destination was not open yet, so we wandered around Mitsuwa Supermarket in Torrance for a few minutes. Besides being the home of \u003ca href=\"http://www.lifebeginsat30.com/jen/2006/11/santouka_ramen_.html\">Santouka Ramen\u003c/a> which is absolutely my favorite ramen shop ever, Mitsuwa is a huge Japanese market that can be quite entertaining for tourists to visit. While mom and I did real shopping -- she bought sake and I bought soba noodles -- our guests gawked at the snack foods and the entertaining English translations.\u003c/p>\n\u003cp>Stop #7: \u003cstrong>Musha Restaurant\u003c/strong>.\u003c/p>\n\u003cp>Musha is a Southern California izakaya (a Japanese bar food restaurant with lots of beer and small plates) with outposts in Torrance and Santa Monica. It's crowded and smoky and noisy, and one of my favorite places in Southern California. I love taking guests here because it really provides another view on Japanese food. I've had great success taking people here who don't eat raw fish as most of the offerings are cooked. And it's a really great place to take vegetarians. The kitchen is willing to work with vegetarians on changing dishes, and there are automatically quite a few veggie dishes on the menu. This restaurant is a little out-of-the-box for some people, so I really like to take control with the menu, offering to order the first round of dishes and then letting guests find new dishes once they get comfortable. My favorite dishes at Musha are the tofu nuggets (which I mentioned in my \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/12/26/top-10-tastes-of-2006/\">Top Tastes of 2006\u003c/a>), any of the salads, and the tuna tataki. One guest suggested we order the cheese risotto and I was really glad that he did. Who would have thought that cheese risotto served in a Japanese restaurant could be great? When our Connecticut guest -- an avowed meat and potatoes eater -- loudly requested \"more tofu nuggets!\" I knew that we had achieved our goal of providing a fun and unusual Southern California experience.\u003c/p>\n\u003cp>\u003ca href=\"http://www.themilkshop.com/\">Milk Restaurant\u003c/a>\u003cbr>\n7290 Beverly Blvd. (at Pointsettia)\u003cbr>\nLos Angeles\u003cbr>\n323.939.6455\u003c/p>\n\u003cp>\u003cstrong>El Atacor Restaurant #11\u003c/strong>\u003cbr>\n2622 N. Figueroa (at Ave 26)\u003cbr>\nLos Angeles\u003cbr>\n323.342.0180\u003c/p>\n\u003cp>\u003ca href=\"http://www.mitsuwa.com/\">Mitsuwa Marketplace\u003c/a>\u003cbr>\nseveral locations in Southern California\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Musha Restaurant\u003c/strong>\u003cbr>\n1725 W. Carson St. (at Western)\u003cbr>\nTorrance\u003cbr>\n310.787.7344\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1709/tastes-graves-in-los-angeles-part-2","authors":["5019"],"categories":["bayareabites_1807"],"tags":["bayareabites_1635","bayareabites_1634","bayareabites_1636","bayareabites_182"],"label":"bayareabites"},"bayareabites_1707":{"type":"posts","id":"bayareabites_1707","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1707","score":null,"sort":[1228243664000]},"guestAuthors":[],"slug":"tastes-graves-in-los-angeles-part-1","title":"Tastes + Graves in Los Angeles, Part 1","publishDate":1228243664,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3077138169\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/housemade-icecreambar1.jpg\" alt=\"photo by Jennifer Maiser\" align=\"left\">\u003c/a>I grew up in Southern California. I lived there until I was 25, and inherited most of my food prowess from my mother. She is great at seeking out hole-in-the-wall restaurants with divine food, and we had very few bad meals during my childhood. After moving to San Francisco, my food obsessions became a little more focused, and I often have a list of new places that I'd like to try in Los Angeles. Combine my careful research with mom's, and we spend most of our time tasting our way through my days in Southern California.\u003c/p>\n\u003cp>Small tangent here, but our family has another...hobby...that you may find strange. We love to check out old cemeteries. We appreciate the history that can be found in cemeteries and, of late, have become quite enamored of a cemetery in Los Angeles where many, many movie stars are buried: \u003ca href=\"http://www.hollywoodforever.com/Hollywood/\">Hollywood Forever\u003c/a>. The history of this cemetery would take more time than I have right now, but I truly believe it should be on the \"must see\" list for anyone visiting Los Angeles.\u003c/p>\n\u003cp>I spent the holiday weekend in Southern California with family, and on Friday we had a couple of out-of-towners who wanted to see Los Angeles. Mom and I put together a fun trip. It was by no means a comprehensive look at Los Angeles, but it provided the guests with an overview of things that we find interesting and tasty.\u003c/p>\n\u003cp>Stop #1: \u003ca href=\"http://en.wikipedia.org/wiki/Westwood_Village_Memorial_Park_Cemetery\">Westwood Cemetery\u003c/a>.\u003c/p>\n\u003cp>This tiny cemetery in Westwood is one of my favorites. I used to work at the building next door, and we would eat lunch in the cemetery among the graves of Marilyn Monroe, Natalie Wood, Dominique Dunne, and others. New tenants include Merv Griffin, Rodney Dangerfield, Jack Lemmon, and Peggy Lee. Though our guests found it initially strange that we would be visiting cemeteries, this first stop chipped through their pre-conceptions and they were ready for the rest of the day.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Stop #2: \u003ca href=\"http://www.themilkshop.com/\">Milk Restaurant\u003c/a>.\u003c/p>\n\u003cp>After a drive through Beverly Hills and some of the Westside, we stopped at Milk for a sweet treat. I learned about Milk last year through an interview on \u003ca href=\"http://www.kcrw.com/etc/programs/gf\">Good Food\u003c/a>. Bret Thompson, the owner, is making handmade sweet treats such as ice cream bon bons, drumsticks, red velvet cake, cookies and sorbets. I have only been here for sweets -- they are delicious and worth a stop. The crew ordered a drumstick, a root beer float, some ice creams and an ice cream bar as our first tastes of the day. It's fun to take out-of-towners here -- the restaurant is right next to CBS studios and has the vibe of the entertainment industry. Even if you don't recognize stars, you will hear lots of conversations about scripts, pilots, shows and other stars. \u003c/p>\n\u003cp>Stop #3: \u003ca href=\"http://en.wikipedia.org/wiki/Grauman%27s_Chinese_Theatre\">Grauman's Chinese Theatre\u003c/a>.\u003c/p>\n\u003cp>A quick stop at Grauman's Chinese Theatre was necessary to see the kitschy part of Los Angeles. We stayed a very short time until one guest said, \"I get it, this is kind of like taking tourists to Fisherman's Wharf, isn't it.\" An apt analogy, as locals never tour through Mann's Chinese Theatre, but tourists always want to see it. After watching tourists laying down next to George Clooney's handprints, we quickly left.\u003c/p>\n\u003cp>Next week, I will tell you about the rest of our Los Angeles Tour. It includes potato tacos, and one of my favorite Japanese meals in Southern California.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.themilkshop.com/\">Milk Restaurant\u003c/a>\u003cbr>\n7290 Beverly Blvd. (at Pointsettia) [ \u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=milk+restaurant+los+angeles&sll=37.0625,-95.677068&sspn=57.249013,82.792969&ie=UTF8&ll=34.02421,-118.254776&spn=0.474623,0.64682&z=11&iwloc=B\">Map\u003c/a> ]\u003cbr>\nLos Angeles, CA 90036\u003cbr>\n323.939.6455\u003c/p>\n\n","blocks":[],"excerpt":"I grew up in Southern California. I lived there until I was 25, and inherited most of my food prowess from my mother. She is great at seeking out hole-in-the-wall restaurants with divine food, and we had very few bad meals during my childhood. After moving to San Francisco, my food obsessions became a little more focused, and I often have a list of new places that I'd like to try in Los Angeles. Combine my careful research with mom's, and we spend most of our time tasting our way through my days in Southern California.\r\n","status":"publish","parent":0,"modified":1228243664,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":602},"headData":{"title":"Tastes + Graves in Los Angeles, Part 1 | KQED","description":"I grew up in Southern California. I lived there until I was 25, and inherited most of my food prowess from my mother. She is great at seeking out hole-in-the-wall restaurants with divine food, and we had very few bad meals during my childhood. After moving to San Francisco, my food obsessions became a little more focused, and I often have a list of new places that I'd like to try in Los Angeles. Combine my careful research with mom's, and we spend most of our time tasting our way through my days in Southern California.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Tastes + Graves in Los Angeles, Part 1","datePublished":"2008-12-02T18:47:44.000Z","dateModified":"2008-12-02T18:47:44.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1707 http://blogs.kqed.org/bayareabites/2008/12/02/tastes-graves-in-los-angeles-part-1/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/12/02/tastes-graves-in-los-angeles-part-1/","disqusTitle":"Tastes + Graves in Los Angeles, Part 1","path":"/bayareabites/1707/tastes-graves-in-los-angeles-part-1","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3077138169\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/housemade-icecreambar1.jpg\" alt=\"photo by Jennifer Maiser\" align=\"left\">\u003c/a>I grew up in Southern California. I lived there until I was 25, and inherited most of my food prowess from my mother. She is great at seeking out hole-in-the-wall restaurants with divine food, and we had very few bad meals during my childhood. After moving to San Francisco, my food obsessions became a little more focused, and I often have a list of new places that I'd like to try in Los Angeles. Combine my careful research with mom's, and we spend most of our time tasting our way through my days in Southern California.\u003c/p>\n\u003cp>Small tangent here, but our family has another...hobby...that you may find strange. We love to check out old cemeteries. We appreciate the history that can be found in cemeteries and, of late, have become quite enamored of a cemetery in Los Angeles where many, many movie stars are buried: \u003ca href=\"http://www.hollywoodforever.com/Hollywood/\">Hollywood Forever\u003c/a>. The history of this cemetery would take more time than I have right now, but I truly believe it should be on the \"must see\" list for anyone visiting Los Angeles.\u003c/p>\n\u003cp>I spent the holiday weekend in Southern California with family, and on Friday we had a couple of out-of-towners who wanted to see Los Angeles. Mom and I put together a fun trip. It was by no means a comprehensive look at Los Angeles, but it provided the guests with an overview of things that we find interesting and tasty.\u003c/p>\n\u003cp>Stop #1: \u003ca href=\"http://en.wikipedia.org/wiki/Westwood_Village_Memorial_Park_Cemetery\">Westwood Cemetery\u003c/a>.\u003c/p>\n\u003cp>This tiny cemetery in Westwood is one of my favorites. I used to work at the building next door, and we would eat lunch in the cemetery among the graves of Marilyn Monroe, Natalie Wood, Dominique Dunne, and others. New tenants include Merv Griffin, Rodney Dangerfield, Jack Lemmon, and Peggy Lee. Though our guests found it initially strange that we would be visiting cemeteries, this first stop chipped through their pre-conceptions and they were ready for the rest of the day.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Stop #2: \u003ca href=\"http://www.themilkshop.com/\">Milk Restaurant\u003c/a>.\u003c/p>\n\u003cp>After a drive through Beverly Hills and some of the Westside, we stopped at Milk for a sweet treat. I learned about Milk last year through an interview on \u003ca href=\"http://www.kcrw.com/etc/programs/gf\">Good Food\u003c/a>. Bret Thompson, the owner, is making handmade sweet treats such as ice cream bon bons, drumsticks, red velvet cake, cookies and sorbets. I have only been here for sweets -- they are delicious and worth a stop. The crew ordered a drumstick, a root beer float, some ice creams and an ice cream bar as our first tastes of the day. It's fun to take out-of-towners here -- the restaurant is right next to CBS studios and has the vibe of the entertainment industry. Even if you don't recognize stars, you will hear lots of conversations about scripts, pilots, shows and other stars. \u003c/p>\n\u003cp>Stop #3: \u003ca href=\"http://en.wikipedia.org/wiki/Grauman%27s_Chinese_Theatre\">Grauman's Chinese Theatre\u003c/a>.\u003c/p>\n\u003cp>A quick stop at Grauman's Chinese Theatre was necessary to see the kitschy part of Los Angeles. We stayed a very short time until one guest said, \"I get it, this is kind of like taking tourists to Fisherman's Wharf, isn't it.\" An apt analogy, as locals never tour through Mann's Chinese Theatre, but tourists always want to see it. After watching tourists laying down next to George Clooney's handprints, we quickly left.\u003c/p>\n\u003cp>Next week, I will tell you about the rest of our Los Angeles Tour. It includes potato tacos, and one of my favorite Japanese meals in Southern California.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.themilkshop.com/\">Milk Restaurant\u003c/a>\u003cbr>\n7290 Beverly Blvd. (at Pointsettia) [ \u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=milk+restaurant+los+angeles&sll=37.0625,-95.677068&sspn=57.249013,82.792969&ie=UTF8&ll=34.02421,-118.254776&spn=0.474623,0.64682&z=11&iwloc=B\">Map\u003c/a> ]\u003cbr>\nLos Angeles, CA 90036\u003cbr>\n323.939.6455\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1707/tastes-graves-in-los-angeles-part-1","authors":["5019"],"categories":["bayareabites_1653","bayareabites_61"],"tags":["bayareabites_1620","bayareabites_312","bayareabites_182","bayareabites_1621"],"label":"bayareabites"},"bayareabites_588":{"type":"posts","id":"bayareabites_588","meta":{"index":"posts_1591205157","site":"bayareabites","id":"588","score":null,"sort":[1177271280000]},"guestAuthors":[],"slug":"el-paisa-taco-truck","title":"El Paisa Taco Truck","publishDate":1177271280,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg>\u003c/p>\n\u003cp>I'm still in mourning for the afterhour taco stand that was once wedged in front of Taqueria Vallarta. Huddled outside, bundled against the night air and only slightly buzzed, I've enjoyed many a midnight snack. At first, I alternated my orders, enjoying beef and pork, grilled and fried, sausage and offal. Eventually, though, the tender suadero owned me completely.\u003c/p>\n\u003cp>I know, I know. A 49 on the health inspector's score card justifies, in the modern logic of cleanliness and public safety, the shuttering of a restaurant. I only wish they'd let the taco cart stick around. Bereft, a friend and I recently wandered up and down 24th Street, sniffing the air for potential rebound consolation. We were in luck. A few doors down from our old taco love, inside a tiny space that was a butcher shop by day, an impromptu taqueria had been set up to serve the swing shift. A thin haze of smoke drifted from the shop, and once inside, we realized that three card tables and a portable grill were the only capital investments in this brand new micro-business. No fire extinguisher or ventilation hood in sight. No menu, no music, no English, and no smiles. Still, the minimalist approach was more than justified by the perfectly charred beef. We returned a few nights later but were disppointed to find only a dark, properly locked-up butcher shop.\u003c/p>\n\u003cp>For all its bragging about being a culinary capital, San Francisco is woefully behind the curve when it comes to good street eats. The occasional downtown hot dog stand and farmers' market tamale stalls are just not enough for this hungry girl. Where I come from, you can't walk twenty feet without someone grilling or steaming or frying or stacking or stirring something good to eat al fresco, but here in America, fast food ordered through a squawk box from your car is apparently safer for you.\u003c/p>\n\u003cp>Fortunately, immigrants from lands of good food persist in their attempts to share their treats. Whispers of \"you want tamales?\" from parked minivans have lured me to steaming bundles of masa joy, while contraband rice cakes reach me through trusted intermediaries. In between such priceless finds, though, it's the taco truck that assuages my need for street food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Returning from a hiking trip in Big Sur one weekend, my hubby and I were craving some filling, warming soup. With San Jose just a few miles in front of us, we plotted a minor detour from 101 around Capital Expressway up Senter Avenue to one of my favorite Vietnamese restaurants on this side of the Pacific. But before we got very far north on Senter, one stoplight to be exact, we saw a line snaking its way from a shining, white taco truck all across a parking lot to the curb on the corner. Hubby's quick reflexes pulled us right up next to Paisa Taqueria, our quest for pho and bun rieu immediately forgotten.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>The best way to identify a good taco truck: a long line even in the middle of the afternoon.\u003c/i>\u003c/p>\n\u003cp>Now, this wasn't your normal taco truck. This was a special tricked-out version that boasted large, squeaky clear display windows through which you could watch women patting and pressing corn tortillas to order. A trompo of glistening pork spun invitingly at the other end of the truck. A few feet away was the grill station: what normally served as a hot dog cart was lined with glowing, hardwood charcoal from Mexico. The salsa station included the usual fresh and cooked salsas, lime wedges, crisp radishes, and a delightfully creamy guacamole-style sauce. Large jars of agua frescas sparkled in the sun.\u003c/p>\n\u003cp>The taco truck was already passing all my usual tests, but when a patrol car rolled up into the parking lot behind us and then two cops strutted toward the line, I knew for sure. We were in for some good food. (And yes, the cops got to cut straight to the front.)\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Non-stop tortilla production line.\u003c/i> \u003c/p>\n\u003cp>Fornuately, the wait wasn't as long as my empty stomach feared it'd be. I ordered my usual suadera and carnitas, and then decided to try one of their mulitas, a sandwich of two grilled tortillas and melted fresh cheese. I had barely ladled and stacked my numerous cups of salsa when our food appeared in the window. Like everyone else, we scurried back to our car to eat. The tacos were exactly the way I like them: small and simple. A light sprinkling of chopped onion and cilantro were the only gilding on the meat, while the freshly made tortillas had that perfect balance of softness and toothsomeness. Gone were the soggy pile of beans; the limp, torn, stale tortillas; and the massive, messy hump of filling found in far too many so-called taquerias.\u003c/p>\n\u003cp>I'm not sure how often I'll get down to San Jose for a plate of tacos, even ones as good El Paisa's. I guess that means more midnight strolls sniffing the air and praying for benevolance from the street food gods.\u003c/p>\n\u003cp>\u003cstrong>MORE TACO LOVE\u003c/strong>\u003c/p>\n\u003cp>--Learn lots about tacos, including the Lebanese \"sheep herder\" roots of al pastor and the difference between lard-cooked carnitas, steamed cabeza, and luscious suadero at this informative \u003ca href=\"http://www.mexconnect.com/mex_/recipes/puebla/kgtacos1.html\">\u003cstrong>guide to Mexican street tacos\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>-- Spanish speakers can brush up on their taco knowledge while ingesting a bit of taco history at Mexico's official \u003ca href=\"http://www.diadeltaco.com.mx/tacopedia.html\">\u003cstrong>Taco Day site\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>-- Anyone heading to LA should definitely compile a list of taco trucks from the impressively well-researched \u003ca href=\"http://tacohunt.blogspot.com/\">\u003cstrong>Taco Hunt\u003c/strong>\u003c/a> blog.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1177271280,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":942},"headData":{"title":"El Paisa Taco Truck | KQED","description":"I'm still in mourning for the afterhour taco stand that was once wedged in front of Taqueria Vallarta. Huddled outside, bundled against the night air and only slightly buzzed, I've enjoyed many a midnight snack. At first, I alternated my orders, enjoying beef and pork, grilled and fried, sausage and offal. Eventually, though, the tender","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"El Paisa Taco Truck","datePublished":"2007-04-22T19:48:00.000Z","dateModified":"2007-04-22T19:48:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"588 http://blogs.kqed.org/bayareabites/2007/04/22/el-paisa-taco-truck/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/04/22/el-paisa-taco-truck/","disqusTitle":"El Paisa Taco Truck","path":"/bayareabites/588/el-paisa-taco-truck","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg>\u003c/p>\n\u003cp>I'm still in mourning for the afterhour taco stand that was once wedged in front of Taqueria Vallarta. Huddled outside, bundled against the night air and only slightly buzzed, I've enjoyed many a midnight snack. At first, I alternated my orders, enjoying beef and pork, grilled and fried, sausage and offal. Eventually, though, the tender suadero owned me completely.\u003c/p>\n\u003cp>I know, I know. A 49 on the health inspector's score card justifies, in the modern logic of cleanliness and public safety, the shuttering of a restaurant. I only wish they'd let the taco cart stick around. Bereft, a friend and I recently wandered up and down 24th Street, sniffing the air for potential rebound consolation. We were in luck. A few doors down from our old taco love, inside a tiny space that was a butcher shop by day, an impromptu taqueria had been set up to serve the swing shift. A thin haze of smoke drifted from the shop, and once inside, we realized that three card tables and a portable grill were the only capital investments in this brand new micro-business. No fire extinguisher or ventilation hood in sight. No menu, no music, no English, and no smiles. Still, the minimalist approach was more than justified by the perfectly charred beef. We returned a few nights later but were disppointed to find only a dark, properly locked-up butcher shop.\u003c/p>\n\u003cp>For all its bragging about being a culinary capital, San Francisco is woefully behind the curve when it comes to good street eats. The occasional downtown hot dog stand and farmers' market tamale stalls are just not enough for this hungry girl. Where I come from, you can't walk twenty feet without someone grilling or steaming or frying or stacking or stirring something good to eat al fresco, but here in America, fast food ordered through a squawk box from your car is apparently safer for you.\u003c/p>\n\u003cp>Fortunately, immigrants from lands of good food persist in their attempts to share their treats. Whispers of \"you want tamales?\" from parked minivans have lured me to steaming bundles of masa joy, while contraband rice cakes reach me through trusted intermediaries. In between such priceless finds, though, it's the taco truck that assuages my need for street food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Returning from a hiking trip in Big Sur one weekend, my hubby and I were craving some filling, warming soup. With San Jose just a few miles in front of us, we plotted a minor detour from 101 around Capital Expressway up Senter Avenue to one of my favorite Vietnamese restaurants on this side of the Pacific. But before we got very far north on Senter, one stoplight to be exact, we saw a line snaking its way from a shining, white taco truck all across a parking lot to the curb on the corner. Hubby's quick reflexes pulled us right up next to Paisa Taqueria, our quest for pho and bun rieu immediately forgotten.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>The best way to identify a good taco truck: a long line even in the middle of the afternoon.\u003c/i>\u003c/p>\n\u003cp>Now, this wasn't your normal taco truck. This was a special tricked-out version that boasted large, squeaky clear display windows through which you could watch women patting and pressing corn tortillas to order. A trompo of glistening pork spun invitingly at the other end of the truck. A few feet away was the grill station: what normally served as a hot dog cart was lined with glowing, hardwood charcoal from Mexico. The salsa station included the usual fresh and cooked salsas, lime wedges, crisp radishes, and a delightfully creamy guacamole-style sauce. Large jars of agua frescas sparkled in the sun.\u003c/p>\n\u003cp>The taco truck was already passing all my usual tests, but when a patrol car rolled up into the parking lot behind us and then two cops strutted toward the line, I knew for sure. We were in for some good food. (And yes, the cops got to cut straight to the front.)\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Non-stop tortilla production line.\u003c/i> \u003c/p>\n\u003cp>Fornuately, the wait wasn't as long as my empty stomach feared it'd be. I ordered my usual suadera and carnitas, and then decided to try one of their mulitas, a sandwich of two grilled tortillas and melted fresh cheese. I had barely ladled and stacked my numerous cups of salsa when our food appeared in the window. Like everyone else, we scurried back to our car to eat. The tacos were exactly the way I like them: small and simple. A light sprinkling of chopped onion and cilantro were the only gilding on the meat, while the freshly made tortillas had that perfect balance of softness and toothsomeness. Gone were the soggy pile of beans; the limp, torn, stale tortillas; and the massive, messy hump of filling found in far too many so-called taquerias.\u003c/p>\n\u003cp>I'm not sure how often I'll get down to San Jose for a plate of tacos, even ones as good El Paisa's. I guess that means more midnight strolls sniffing the air and praying for benevolance from the street food gods.\u003c/p>\n\u003cp>\u003cstrong>MORE TACO LOVE\u003c/strong>\u003c/p>\n\u003cp>--Learn lots about tacos, including the Lebanese \"sheep herder\" roots of al pastor and the difference between lard-cooked carnitas, steamed cabeza, and luscious suadero at this informative \u003ca href=\"http://www.mexconnect.com/mex_/recipes/puebla/kgtacos1.html\">\u003cstrong>guide to Mexican street tacos\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>-- Spanish speakers can brush up on their taco knowledge while ingesting a bit of taco history at Mexico's official \u003ca href=\"http://www.diadeltaco.com.mx/tacopedia.html\">\u003cstrong>Taco Day site\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>-- Anyone heading to LA should definitely compile a list of taco trucks from the impressively well-researched \u003ca href=\"http://tacohunt.blogspot.com/\">\u003cstrong>Taco Hunt\u003c/strong>\u003c/a> blog.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/588/el-paisa-taco-truck","authors":["5018"],"tags":["bayareabites_182","bayareabites_180","bayareabites_14749","bayareabites_183","bayareabites_67"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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