prime by the daily bruin
march 2009
the food issue
ucla student media publication
WHAT - Amtrak California’s new Westwood/
UCLA Thruway motorcoach connections to Pacific Surfliner® and San Joaquin ® trains make travel seamless, easy and fun. Here’s an opportunity to travel the coast to places like Santa Barbara, San Luis Obispo, or connect to Central Valley destinations including Fresno and Sacramento, as well as the San Francisco Bay Area.
WHY - It’s convenient, economical and a relaxing way to travel. The train is great for studying, sleeping, eating or spending time with friends.
WHEN - Amtrak California has four convenient
departures daily from UCLA at 6:35am, 9:45am, 12:15pm, and 2:20pm. Return trips arrive to UCLA at 2:55pm, 4:40pm, 7:10pm and 10:20pm.
HOW - Simply visit Amtrak.com for fare and schedule information. You can make reservations online, at a staffed station or call 1-800-USA-RAIL. Remember to reference discount code V363 to receive the 20% student discount for great savings. WHERE - Board your Thruway motorcoach at
592 Gayley Avenue at Strathmore Drive for your transfer to Van Nuys or Bakersfield stations to connect with your train.
����������������������������� THIS OFFER IS VALID FOR 20PCT OFF THE REGULAR (FULL) ADULT RAIL FARE. THIS OFFER IS VALID FOR SALE BETWEEN 01SEP08-18JUN09 AND VALID FOR TRAVEL BETWEEN 04SEP08- 21JUN09. RESERVATIONS ARE REQUIRED A MINIMUM OF (3) DAYS PRIOR TO TRAVEL. BLACKOUTS APPLY ON THE FOLLOWING DATES: 25-26NOV08, 29-30NOV08, 01DEC08, 19-21DEC08, 26-28DEC08, 03-04JAN09, 10APR09, 13APR09. THIS OFFER IS VALID FOR TRAVEL ON THE PACIFIC SURFLINERS, SAN JOAQUINS AND ASSOCIATED THRUWAY SERVICE INCLUDING MERCED TO YOSEMITE. ALL OTHER 7000-8999 THRUWAYS ARE EXCLUDED FOR TRAVEL. THIS OFFER IS VALID FOR STUDENTS ATTENDING THE FOLLOWING COLLEGES AND UNIVERSITIES: CALIFORNIA STATE UNIVERSITY (FRESNO AND BAKERSFIELD), FRESNO CITY COLLEGE, CALIFORNIA POLYTECHNICAL STATE UNIVERSITY, UNIVERSITY OF CALIFORNIA (MERCED, IRVINE, SANTA BARBARA AND LOS ANGELES), UNIVERSITY OF THE PACIFIC, UNIVERSITY OF SAN DIEGO, SAN DIEGO STATE UNIVERSITY AND SANTA BARBARA CITY COLLEGE. THIS OFFER IS VALID FOR COACH SEATS. UPGRADE TO BUSINESS CLASS IS ALLOWED UPON FULL PAYMENT OF APPLICABLE ACCOMMODATIONS CHARGES. STUDENTS MUST PRESENT A VALID STUDENT IDENTIFICATION CARD FROM ONE OF THE COLLEGES OR UNIVERSITIES STATED ABOVE WHEN PURCHASING TICKETS AND ON BOARD THE TRAIN. THIS DISCOUNT OFFER IS NOT VALID TOWARDS PURCHASE OF MULTI- RIDE TICKETS. THIS OFFER IS NOT VALID FOR PURCHASE THROUGH TRAVEL AGENTS. THIS OFFER IS SUBJECT TO ANY RESTRICTIONS, BLACKOUTS, AND REFUND RULES THAT APPLY TO THE TYPE OF FARE PURCHASED AND UPON WHICH THE DISCOUNT IS BASED. THIS OFFER IS NOT COMBINABLE WITH ANY OTHER DISCOUNT OFFER. FARES, ROUTES AND SCHEDULES ARE SUBJECT TO CHANGE WITHOUT NOTICE. OTHER RESTRICTIONS MAY APPLY. PLEASE REFER TO DISCOUNT CODE V363. AMTRAK, PACIFIC SURFLINER, AND SAN JOAQUINS ARE REGISTERED SERVICE MARKS OF THE NATIONAL RAILROAD PASSENGER CORPORATION.
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letter from the editor ometimes I hate living in Los Angeles. There are a lot of reasons: It’s impossible to get anywhere, parking is a nightmare, and some people are more pretentious than a National Public Radio roundtable discussion on the symbolism of “Donnie Darko.” (I can’t stop making movie references, I’m so sorry.) Despite all its flaws, it’s difficult to deny that there are only a few other cities in the world where one can eat so well. From the trendy to the authentic, we live in a city where dinner choices range from taco trucks parked on sidewalk curbs to Schezwan cuisine in Chinatown with no English on the menus. It’s rare to live in a place where there is a Jewish deli across the street from an Ethiopian restaurant, and we take for granted the range and diversity of the available cuisines in the city. Unfortunately, you aren’t going to read about any of those tasty choices, because we didn’t quite get around to covering them. But it’s important to acknowledge such places exist within our county, and it’s one of the few but outstanding reasons why people should feel fortunate to call themselves Angelenos, even if it’s temporary. In our defense, it’s not as if we didn’t want to feature all those neat eateries. As we continue to grow and continue to find our footing as part of the Daily Bruin, you may notice some minor changes in this issue – the inclusion of advertising, for example, and therefore less space for us to cover everything that we want to cover. But with the space and resources we did have, we went over the best burgers on the Westside, scoured Westwood for recession-based meal deals, chatted with a big-time food magazine editor and even dabbled a bit in the fine art of frozen yogurt toppings. We also explored the serious topic of L.A. food banks as a result of the economic downturn. Food is visual and fun to cover, but it also works well as a theme because food brings people together. One of the (few) universal and cherished parts of living on the Hill are the meals in the dining halls – sorry, residential restaurants – with friends, making stupid jokes, eating too much and sticking around talking until the workers force you to leave. There are few other comparable parts of the college experience that provide such a wide opportunity for authentic conversation: The only type of meaningful exchange with someone you meet at a party probably involves bodily fluids. (Oh wait, last month was the sex issue ... again, my deepest apologies.) Yeah, it’s easy to have a love-hate relationship with food – freshman 15, anyone? But in the end, food creates connections, creates memories and is a collective bonding experience that we all share as college students. Food is a lot like living in Los Angeles – it may not be great all the time, but if it weren’t there, it would be missed.
Hugs and handshakes,
Edward Truong
prime Edward Truong [ prime editor ] Stephanie White [ prime art director ] Courtney Kan, Melanie Wong [ prime design assistants ] Emily Jaffe, Jessica Tan [ Design senior staff ] Kimberly Lajcik [ Photo Editor ] Michael Chen, Maya Sugarman, Tiffany Cheng [ Assistant photo editors ] Carolyn McGough, Kate Stanhope, Alene Tchekmedyian [ Senior staff writers ] Derek Liu, Jack Rosner [ Photo senior staff ] Christopher Wu [ Photo staff ] Raymond Moy [ Copy chief ] Carol Fan, Mary Kate Ham, Audrey Kuo, Kendall Lynes, Christina Robinette, Maggie Shine [ Copy deputies ] ________________________________________ Anthony Pesce [ Daily Bruin editor in chief ] Amber Bissell [ Daily Bruin managing editor ] Michael O’Connor [ General operations manager ] Christopher Bates [ MIS manager ] Amy Emmert [ Media adviser ] Arvli Ward [ Media director ] The Daily Bruin (ISSN 1080-5060) is published and copyrighted by the ASUCLA Communications Board. All rights are reserved. Reprinting of any material in this publication without the written permission of the Communications Board is strictly prohibited. The ASUCLA Communications Board fully supports the University of California’s policy on non-discrimination. The student media reserve the right to reject or modify advertising whose content discriminates on the basis of ancestry, color, national origin, race, religion, disability, age, sex or sexual orientation. The ASUCLA Communications Board has a media grievance procedure for resolving complaints against any of its publications. For a copy of the complete procedure, contact the publications office at 118 Kerckhoff Hall. All inserts that are printed in the Daily Bruin are independently paid publications and do not reflect the views of the Editorial Board or the staff. To request a reprint of any photo appearing in the
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contents march 2009
This is our third issue. We know you have been starving for more tasty content. Don’t worry, it’s low-fat, so eat up.
web digital munchies
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playlists study jams
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cheap eats six meals under $6
10
frozen yogurt topping taste test
12
chew
8
burgers
14
hoods
12
venice vacation
16
profile kristine kidd
22
in depth l.a. food banks
26
road trip laguna beach
28
14
fashion spring-break style
cover photo by jack rosner
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hot links We’ve all been there before: You skipped breakfast to get to class on time, and there’s still another 45 minutes before lecture ends. The sound of your stomach growling is louder than the sound of your professor’s voice. You know you’re supposed to use your laptop to take notes, but your thoughts keep drifting off to the world of Panda Bowls and Taco Tuesday. Visiting some food Web sites will be a good distraction from your hunger pangs, right? Don’t worry, we won’t judge.
Chowhound chow.com
Hungry Girl hungry-girl.com
The mecca for “foodies,” or self-proclaimed gourmet fanatics, Chowhound’s users chat – and sometimes argue – via message board over tasty topics such as the best pho in San Gabriel Valley, the best fried chicken in Orange County and where to find Ethiopian cuisine on the Westside. The Web site has message boards for different regions across the country, and it’s a good resource for learning the latest about new restaurants and niche cuisine, but it is also an intimidating place where a faux pas about foie gras could result in an awkward online experience.
Run by Lisa Lillien, Hungry Girl has daily tips and tricks about navigating the high seas of calories. Largely geared toward women participating in the Weight Watchers program, it contains a lot of handy information about how to avoid unhealthy foods and find alternatives to the temptations of fast food restaurants and vending machines. The content is motivational, useful and perhaps a bit too perky (there is heavy use of capital letters), but it’s interesting information for calorie counters and people trying to stick to their New Year’s resolutions.
Yelp yelp.com
Taquitos taquitos.net
Less intense than Chowhound, Yelp is more of a social networking site that allows its users to post reviews of the different restaurants, as well as clubs, bars and stores that they have visited. Like an interactive Zagat’s guide, it’s useful and accessible. The site is well-organized by category, which makes it easy to navigate. Its popularity is quickly growing with millions of reviews ranging from useful and insightful tips to angry, rambling rants.
The self-proclaimed “Crunchiest Site on the Interweb,” the Taquitos Web site is a database of the latest snack reviews, including potato chips, candy and international treats. Short and sweet, the reviews judge snacks based on taste and appearance and the categories range from “Scooby snacks” to “Bacon flavor snacks.” It’s fascinating to read up on the more obscure entries, ranging from octopus-f lavored chips to mayonnaise Ruff les.
edward truong photo by mike chen
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jams to cram to edward truong photo by michael chen
Pandora, the online radio station that picks songs off of user preferences, is great and all, but there’s nothing quite like creating your own playlist. A properly built playlist can be a wonderful artistic expression – think of it as a musical version of a status update on Facebook. Whether it’s played privately in the comfort of your iPod’s headphones or blasted in your room (which can also double as a passive-aggressive message to your roommate), nothing helps the quarter fly by like the right tunes. Here are some academic-themed playlists that may inspire yo u to m a ke yo u r ow n . “ I ove r s l e p t a n d o n l y h ave five minutes to make it to my midterm” mix
Pulling another all-nighter mix
Ragin’ at Club Powell mix
Daft Punk – “Harder, Better, Faster, Stronger”
Tag Team – “Whoomp! (There It Is)”
Britney Spears – “Oops! ... I Did It Again”
The Crystal Method – “Keep Hope Alive”
Lionel Richie – “All Night Long (All Night)”
Madonna – “4 Minutes”
Red Hot Chili Peppers – “Can’t Stop”
Cupid – “Cupid Shuffle”
Destiny’s Child – “Lose My Breath”
Blur – “Song 2”
Run-DMC – “It’s Tricky”
Van Halen – “Jump”
Fatboy Slim – “Wonderful Night”
Nelly – “Hot in Herre”
Cake – “The Distance”
KISS – “Rock and Roll All Nite”
Ludacris – “Rollout (My Business)”
Phoenix – “Run Run Run”
MGMT – “Time to Pretend”
Jay-Z and Linkin Park – “Numb/Encore”
Matchbox Twenty – “How Far We’ve Come”
David Bowie – “Let’s Dance”
T.I. – “Bring ’Em Out”
Chris Brown – “Run It!”
Barenaked Ladies – “Who Needs Sleep?”
Kris Kross – “Jump”
Muse – “Time is Running Out”
Tom Cochrane – “Life is a Highway”
Gwen Stefani feat. André 3000 – “Long Way to Go”
Ben Folds – “Late”
XTC – “Senses Working Overtime”
Christina Milian – “A.M. to P.M.”
Duffy – “Mercy”
Limp Bizkit – “Rollin’”
Salt-N-Pepa – “Push It”
Blink-182 – “Anthem, Pt. 2”
Daniel Bedingfield – “Gotta Get Thru This”
Remy Ma – “Whuteva”
Cyndi Lauper – “Time After Time”
Scissor Sisters – “Comfortably Numb”
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prime | march 2009 | 7
westwood eats
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Iso Fusion Cafe
972 Gayley Ave. Los Angeles, CA 90024 310-208-2354
1108 Gayley Ave. Los Angeles, CA 90025 310-824-1268
Toa sted bread w it h smoky pastrami, Italian dressing, tomato and lettuce is what makes this 8-inch sub delectable. Accompanied with fries and a drink, this meal is only $5, just right for a tasty lunch.
Iso offers Spicy Ramen for $5.95, a simple but scintillating meal with hot peppers and fish cakes. Sprinkled with green onions, the meal is not only refreshing but also looks beautiful.
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Bella Pita
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Tom my Taco of fers everything from burgers to burritos, with some offerings under $2. Their burgers are packed with the essentials: tomatoes, lettuce, onions and a juicy patty in the middle. Though simple, it’s enough to satisfy your appetite. 1
Roll Inn Sandwich
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970 Gayley Ave. Los Angeles, CA 90024 310-824-4114
Westwod Blvd.
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Tommy Taco
Weyburn Ave.
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Going out to eat is often seen as an unnecessary expense, especially when money is tight. But time is money, and it takes time to battle the crowds at Ralphs, get ingredients together, put out the grease fire you accidently star t when your mom calls, insist to the fire department that you were just trying to make mac and cheese, and hire a lawyer to defend you against arson charges. Save time and money by enjoying one of these six meals under $6.
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jennifer ta & edward truong photos by elaine hu & maya sugarman
Stan’s Donuts San Sai Japanese Grill
960 Gayley Ave. Los Angeles, CA 90024 310-209-1050
10948 Weyburn Ave. Los Angeles, CA 90024 310-208-8660
10904 Lindbrook Dr. Los Angeles, CA 90024 310-443-0610
Open late on weekends, Bella Pita offers delicious falafel fresh from the fryer for $4.50 (try saying that five times fast) and includes custom toppings from the salad bar, a tasty treat any time, day or night.
The ba ked goods offered at the Westwood classic technically aren’t meals, but considering each decadent treat has the caloric equivalent to a full meal, we’ll take what we can get. First-timers should try one of the peanut butter-filled donuts, provided they have dental insurance.
For $5.69, San Sai offers charbroiled teriyaki chicken with sesame seeds and green onions served over white or brown rice with a choice of one side salad. It’s a classic Asian meal that even Miley Cyrus would approve of.
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Do You Trip Like We Do?
So you’re spending your summer at home or stuck in school with an occasional weekend to Vegas or Havasu. That bites. Go Contiki and whitewater raft in Austria, hang in Amsterdam or party ‘til dawn in the Greek Islands! Raise the bar this summer and leave the same old behind. Travel Europe now.
Greek Island Hopping
European Discovery
14 Days from $128 per day London, Amsterdam, Munich, Innsbruck, Venice, Rome, Florence, Lucerne, Paris
14 Days from $141 per day Athens, Mykonos, Santorini www.contiki.com/island-hopping
Save
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on trips 6 days or longer!*
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Use our gift registry to knock some cost off your trip (we know you’re not daddy’s little Trojan!) Sign up now at contikiregistry.com *Mention promo code UCLA09 to redeem. New bookings only. Must book and pay in full by 4/6/09. Valid for departure ����������������������������������������������������������������������������������������������
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Save an additional $1OO! Contact your Contiki Campus Rep Vanessa at vanessaying@gmail.com to find out how. ���������������������������������������������� ������������������������������������������������������������������������������������������������ prime | march 2009 | 9
PAID ADVERTISEMENT
Yogurtland West L.A.
rei estrada photos by tiffany cheng
2130 Sawtelle Blvd. Los Angeles, CA 90025 www.yogurt-land.com 310-268-8388 It’s late, you’ve got midterms, and you’re dead tired. You need a pick-me-up. You need fro-yo. Refreshing, cold and creamy, frozen yogurt is the antidote for any bad mood. And if there’s one philosophy when it comes to “frogurt,” it’s that creativity counts, and it counts a lot. Most yogurt stands offer a handful of flavors at a time, and some, such as Yogurtland West L.A., have more than 70 flavors on rotation and dozens of different toppings, allowing for endless combinations. But with great power comes great responsibility, and every choice tells a story. Here’s what your yogurt says about you:
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Green tea: You probably just came back from morning yoga. There’s a high probability you are wearing spandex. Goes well with: Taro yogurt, red beans, mochi, inner peace Gummy worms or bears: You’re a kid at heart, which is a problem because like your parents keep reminding you, you’re an adult now, so grow up. Goes well with: Tart fruit yogurt, mango yogurt, your parents’ basement Chocolate yogurt, Reese’s cups, Oreos, brownies, Cocoa Puffs and Ghiradelli chocolate syrup: You should invest in insulin soon. Goes well with: Peanut butter yogurt, Reese’s cups, insulin Espresso yogurt: You really shouldn’t have waited until the night before to start your research paper and then taken the time to get fro-yo. Goes well with: Chocolate chips, almonds, chants of “I swear I’ll never procrastinate again” Cookies and cream yogurt and cookie dough: Forget about him; he was a jerk anyways. You can do so much better. Let’s go rent “Jerry Maguire” and throw on our pajamas. Goes well with: M&Ms, peanuts and not calling him up - seriously, it’s a bad idea.
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burgers to flip for B
urgers are one of life’s greatest pleasures. There is nothing more satisfying than a tender, juicy piece of beef. While we’ve heard all about the famous burgers at Father’s Office, the bar/restaurant is strictly 21-and-up, which disqualifies most UCL A students from indulging in its pat ties. But fear not: West Los Angeles offers a variety of ground beef, and prime went out to tr y to find the best. ben thaler & kate stanhope photos by maya sugarman
The Counter 2901 Ocean Park Blvd. Santa Monica, CA 90405 310-399-8383 thecounterburger.com Hands down the best burger in the area is found at The Counter – a small, retro spot at the south end of Santa Monica. If you can avoid the long lines, hamburger heaven awaits. The menu has a number of burger variations, but most customers opt for the “Build Your Own Burger” option. With “Build Your Own Burger,” you are given a clipboard where you mark the size of the burger (ranging from one-third-pound to one pound), the type
of cheese, a choice of 28 toppings (including premium items like fried eggs and honey-cured bacon), 18 sauces and three buns. The beef melted slowly and smoothly in my mouth with its texture awakening every taste bud. There was a pungent yet gentle flavor in every bite, and like Barney’s Burgers it combined juicy tenderness with lean healthiness. Every last inch of the burger is a new mouthwatering sensation, as if the burger was designed to elicit different reactions at various points of the meal. The Counter’s Web site boasts of over 312,120 possible burger combinations. To be fair, the higher price (approximately $9 for a one-thirdpound to $13 for a one-pound burger) and the long waits may turn some off from The Counter. But for special occasions, or nights where you really just need a good burger, The Counter is the place to go.
The Apple Pan 10801 W. Pico Blvd. Los Angeles, CA 90064 310-475-3585 This legendary burger stand right next to the Westside Pavilion failed to live up to its reputation. The famous hickory burger, drenched with hickory sauce and melted cheese, is very tasty. But it lacks the smooth marbled taste that a real good hamburger should have.
Barney’s Burgers 11660 San Vicente Blvd. Los Angeles, CA 90049 310-447-6000 barneyshamburgers.com Barney’s Burgers is a cozy neighborhood restaurant in the heart of Brentwood. Originally from the Bay Area, Barney’s Burgers brings diners gourmet meat at reasonable prices. The standard half-pound hamburger, something of a steal at $8.25, is impeccably made with a lightly toasted
Father’s Office 1018 Montana Ave. Santa Monica, CA 90403 310-736-2224 fathersoffice.com Only in Los Angeles (or maybe on Mars) can you find one of the best burgers around at a place that doesn’t serve ketchup. Yes, that red condiment so closely associated with a medium rare patty and fries on the side is on the few things Father’s Office does not carry, but with 29 varieties of beer on tap, their main focus is obviously on the drinks
Instead, it has t he d r y a nd sl ig ht ly overcooked taste of a chain restaurant burger. The bun was cheap and resembled Wonder Bread, and the formation of the burger was flimsy, as one wrong poke with the thumb caused it to crumble into pieces. In addition, the price ($7.50) for the burger’s size (which is less than an In-N-Out Double Double) doesn’t make The Apple Pan a bargain by any means. Ultimately, The Apple Pan is at the same level of In-N-Out, Fatburger or Johnny Rockets. It’s great for a fast food burger: tasty, fast and greasy, but far from one of Los Angeles’ best.
bun and a generous heap of toppings. The marks on the patty indicate a precisely crafted flame broil, revealing a tender pink juiciness in the middle. Despite the juiciness, the burger did not seem particularly greasy or fatty – indeed, the texture retained the fine balance of leanness and flavor. Barney’s goes far beyond the ordinary hamburger, offering 24 other choices, ranging from a Popeye burger (topped with spinach) to a North Beach burger (filled with cheddar cheese, artichoke hearts, and sautéed mushrooms). The fries, which include curly, sweet potato and steak cut, are also exceptional. And to top it off, the service is friendly and accommodating. It is clear the beef used is lean, clean and gourmet.
rather than the food. Luckily, ketchup is not necessary in most dining experiences at one of Father’s Office’s two locations (the original is in Santa Monica with a new spacious second location in Los Angeles). It would just ruin the perfectly balanced yet complex f lavors of this delectable dish. The Office Burger, as it is traditionally called, contains arugula, carmelized onions, bacon and gruyere along with a side of crispy frites with blue cheese dressing for dipping purposes. There are a number of downsides to this famous Westside haunt, such as the steep prices (The Office Burger costs $12), the strict 21-and-over rule and the limited space in the Santa Monica spot. However, the beers, the burger and, best yet, the combination of the two, make the endeavor well worth the effort.
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venturing in venice
Stroll down the Venice Beach boardwalk and you’ll see drunks with beer goggles and coin jars singing, psychic palm readers and tarot card enthusiasts and aspiring local artists. Where everything from old wooden fences and brick walls to human flesh and wrinkled palms serve as creative canvases, Venice Beach screams eccentricity. While only a 15 minute – 30 with traffic – car ride away from UCLA, the boundaries of Venice extend far beyond those of the homey district that is our backyard. We all know that there is no such thing as winter in L.A., so put on that bikini that’s been hiding in your closet. There’s nothing Venice hasn’t seen, so don’t worry and hit up the Pacific coast. Here are some quirky stops you should make along the way. alene tchekmedyian photos by kimberly lajcik
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Floyd’s 99 Barbershop 609 Lincoln Blvd. Venice, CA 90291 310-399-4888
It ain’t your traditional barber shop. Trade in the bow ties, white suits and afros for Mohawks, fauxhawks and tattoos. Recently opened last June, these barbers specialize in men’s hairdos. Women are, of course, welcome. While these barbers may have wild and crazy tops, we were assured that they will style a do “your boss would approve of.”
Baby Blue’s BBQ 444 Lincoln Blvd. Venice, CA 90291 310-396-7675
It’s always the hole-in-the-wall joints that crank out the tastiest grub. Dine in with friends: “The Beggars’ Banquet” serves up to 13 with 2 full racks each of Memphis-style ribs, baby back ribs, chicken, a pound of pulled pork, brisket and four sides – or “fixin’s,” as they call ‘em. The $3 side dishes include mac ‘n cheese, creamed spinach, collard greens, and chicken smoked rice. The desserts, which come in generous proportions, include banana pudding, key lime pie and peach betty. A young hipster staff offers excellent service that is fast and friendly. Take note of the exclusive decor, especially the “redneck wind chime,” which “chimes” with cans of Pabst Blue Ribbon.
Santino’s Tapas and Beer 3021 Lincoln Blvd. Santa Monica, CA 90405 310-392-5920
This eccentric Argentinean family-owned dive bar has furniture laced with beer and soda caps – a reminder of the 50 different brands of beer they carry – all crafted by owner Sergio Amata and manager Sebastian Bisval. The furniture is definitely not the only thing that’s homemade: the bar’s staples include fruity homemade Sangria and the hot-off-the-grill signature pizza. Go on Thursdays and Sundays to see live Argentinean and Brazilian bands bring music from the homeland.
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add passion and stir food editor kristine kidd knows to follow her stomach melissa henderson photos by christopher woo & tiffany cheng
today!’” Kidd said. “She really pushed me.” Kidd made the call and was immediately given a mini-interview over the telephone. “They said, ‘Oh you should come right in,’ and that was, like, Wednesday, and I didn’t have any clothes and I didn’t have a resume, so I put them off until Monday,” Kidd said. She said she spent the weekend shopping for an outfit, learning how to type and studying the magazine. When she finally showed up for her interview, she was daunted by the fact that every food teacher and “foodie” in Los Angeles was already there. “But they were sent home, and I was sent upstairs!” Kidd said, smiling. Kidd cited her unconventional background as excellent training for her current job: She created her own recipes when cooking and wrote them down. And in order to share those recipes when teaching, she was forced to develop her communication skills. “She is very intuitive about the food industry and all the new trends,” said Marcia Lewis, a long-time Bon Appétit staffer who also writes the magazine’s “r.s.v.p.” column, which hunts down readers’ favorite restaurant recipes. While Kidd doesn’t do the actual interviewing or writing of the articles at Bon Appétit, her impact in that area is substantial, said Selma Morrow, an associate food editor at the magazine. “She chooses the people who write the food stories, so she has a strong influence on the content,” Morrow said. Kidd never planned to keep her job at Bon Appétit for longer than six months, seeing it only as a stepping stone to whatever came next, particularly since she hates sitting at a desk all day. “And that was 25 years ago!” she said. “It’s been challenging and interesting and intriguing. The food
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world is always changing, so there are always new things to learn about, and get interested in, and taste and cook.” Kidd advises aspiring culinary writers to cook and to eat as much as possible, stressing the importance of an all-encompassing fascination with food. She called that obsession with food and the willingness to dive in and soak up everything available on the topic essential ingredients to success in the culinary field. “Just write anywhere you can,” Kidd added. “A small, local paper, your school paper, just get yourself published until you’re ready to send queries to more national, better-known publications.” Kidd herself stays immersed in the culinary world; as food
Kristine Kidd never planned to get into the magazine business. “I got into food, is what I got into,” Kidd said. A tiny woman with a huge smile and a sparkling presence, Kidd took a circuitous path to her current position as food editor for Bon Appétit, the nationally acclaimed food magazine. Unlike most big names in the food world, Kidd never went to culinary school. Her father, Michael Kidd, an acclaimed Broadway and Hollywood choreographer, owned a Vermont country inn as a side business, which is where she learned to cook during high school and college. “If I wanted to ski, I had to help out,” Kidd said. She was put to work in the kitchen under the direction of the inn’s chef. She also sought the guidance of culinary h e av i e s , c o o k i n g VIDEO her way through the works of Julia Child Watch an interview with Kristine Kidd at and Craig Claiborne, prime.dailybruin.com. as well as the Time Life series, “Foods of the World.” Kidd’s first big test as a cook came as a bit of a surprise one year in college when she showed up for the Christmas holidays, the busiest season of the year. Her parents announced they were leaving for a business trip, and that the chef would be taking the week off as well. “My father said, ‘So you’re cooking,’ and I said, ‘Oh no, I’m not,’ and he said, ‘Oh yes, you are,’ and they left!” Her trial by fire led to a career as a professional restaurant chef, owning a catering company in Los Angeles, and teaching cooking, most notably at UCLA Extension in the early ’80s.
The common thread between her various jobs was the combination of being in the right place at the right time, having people in her life who pushed her to test her limits and being willing to leap into the unknown. “When I moved back to Los Angeles, a friend of my parents knew that I liked to cook and asked me to cater a party for them, and it went really well,” Kidd said, explaining what jump-started her first catering business. Then, when taking Indian cooking classes at UCLA Extension, she became friends with the teacher, Mukul Ram, who challenged her to start her own cooking class. “He called me up one day, and said, ‘In two days, all proposals for cooking classes need to be in – I think you should do it,’ and I said, ‘Oh, OK!’ and spent the next two days brainstorming ideas,” Kidd said. She was hired right away, and her first classes focused on soups and breads of the world, holiday baking and vegetarian cooking. Her most popular class was “Cooking for One and Two,” aimed at new cooks. Most of Kidd’s students were college kids, divorced dads or people who had simply moved away from home, and had no idea how to provide for themselves. “I just introduced them to the kitchen,” Kidd said, with a chuckle. The pay at UCLA Extension wasn’t great, but one perk was that teachers could take a free class each semester, and Kidd loved taking new classes. “I was taking a singing class, and it was great, because I couldn’t carry a tune, but the class made me think I could learn,” Kidd said. “That part failed.” But she did make a friend in the class who had recently graduated from UCLA in landscape design, and who regularly combed the job listings at the career office. “She called me up after, like, the second class, and said, ‘I was looking for a job for me, but I found a job for you! Bon Appétit is looking for an assistant food editor, and I think you should apply – I think you should apply
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editor, she creates a food concept each month, runs the farmers markets. “It’s a wonderful, sensual experience,” test kitchen in the Bon Appétit offices and oversees every Kidd said. recipe in the magazine, many of which she also writes. She said she first stumbled on farmWhile staffers do most of the actual test cooking, Kidd does get in the kitchen regularly. ers-market food by accident. “We test every recipe that we run in the magazine, and “I first went there to buy flowers – I, I run those tastings,” Kidd said. Twice a day, she and the the food editor of Bon Appétit!” Kidd other section editors attend tastings at the test kitchen, and said. “But what I discovered were everyone offers feedback. strawberries that tasted like straw“I decide what we’re going to do with the recipes, if they berries in my dreams.” need a little help, if they’re not good enough, if we need to Kidd also called herself a passionate retest them,” Kidd explained. “I make sure everything’s advocate of sustainable, organic produce absolutely delicious for our readers, and that (the recipes and cooking that minimizes damage to are) approachable as well.” the environment. Both Lewis and Morrow described Kidd’s working style “I see that in her own home,” Lewis said. “She as meticulous professionalism punctuated with bright is very much a supporter of sustainability, and moments of utter whimsy. that has definitely influenced the magazine.” “At Halloween time, she wears the craziest witch’s hat And while Kidd said she realizes organic and you’ve ever seen, with creatures dangling off it, and neck- specialty market produce can be a bit pricier than laces and silly socks,” said Lewis. “It just lifts everybody’s standard, grocery store fare, she believes in the spirits.” The author of several cook“People are more interested in good food books, including “Cookies & Biscotti,” “Risotto” and “Gifts now, be it delicious food or quick food.” from the Kitchen,” Kidd also Kristine Kidd | food editor, Bon Appétit represented Bon Appétit as a guest judge on the third season of the Food Network’s reality cooking series “The Next importance of supporting local agriculture. “Sometimes you have to stretch your budget a Food Network Star.” Kidd appreciates the entertainment aspect of reality little bit to make a difference in the world, and I cooking shows and said she thinks they help make food strongly believe that this is a place where you’re really voting with your dollar,” Kidd said. and cooking more accessible to the average American. But when it comes to her personal tastes, Kidd “People are more interested in good food now, be it delicious food or quick food, or just cooking their own food.” said she loves Indian, Italian and Mexican food, Kidd said. “I think reality cooking shows have really raised although when pressed, admitted she could not pick a single, favorite cuisine. the bar in America.” “I just love food!” Kidd said, and threw up her As far as ingredients are concerned, Kidd is a self-proclaimed addict of the more than 100 Los Angeles-area hands, laughing.
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college cooking 101 Prime challenged Kristine Kidd, food editor of Bon Appétit magazine, to create tasty recipes that even college students with limited budgets – and culinary skills – could handle. Kidd gave four Bruins a cooking lesson to master the recipes featured below.
Curried tofu 4 servings
1 tablespoon olive oil 1 large onion, chopped 1 14-ounce container organic firm tofu, drained, cut into 3⁄4-inch pieces 1 heaping tablespoon Patak Hot Curry Paste or Patak Vindaloo Curry Paste 1 14.5-ounce can diced tomatoes with liquid (preferably Muir Glen organic) 1⁄2 large cauliflower, cut into about 3/4-inch florets water as needed brown jasmine rice Heat the oil in a large, non-stick skillet over medium-high heat. Add the onion and sauté until almost tender, about 5 minutes. Add the tofu, and sauté 1 to 2 minutes. Mix in the curry paste. Add the tomatoes with their liquid, cauliflower and enough water to almost cover the cauliflower. Gently boil until the cauliflower is tender, the sauce thickens slightly and the rice is ready, adding more water if the sauce thickens too much before the rice is ready, or boiling to thicken the sauce if necessary, about 20 minutes. Serve over rice.
Brown jasmine or basmati rice
VIDEO Watch Kidd’s cooking lesson online at prime.dailybruin.com.
Brown jasmine and basmati rice cook faster than other varieties of brown rice, making them more practical for weeknight cooking. They are known for their delicate, nutty flavor. These rices cook in about the same time as it takes to make the curried tofu. Start the rice and onion sauté for the curry at about the same time – that way, dinner is on the table in 40 minutes. 2 1⁄4 cups water Pinch of salt 1 1⁄2 cups brown jasmine or basmati rice Combine the water and salt in a small saucepan. Cover and bring to a boil. Add the rice, cover and return to a boil. Reduce the heat to medium-low and cook covered for 30 minutes. Turn off the heat and let stand covered five minutes. Fluff with a fork and serve.
ESSENTIAL EQUIPMENT: Four must-haves for every kitchen 1. A large, non-stick skillet, with a 12-inch or larger diameter. Never cook above medium-high heat with nonstick pans, or the material will start to break down, which is when things get dangerous. 2. A heavy-large saucepan – that is, a large saucepan with a heavy bottom. They distribute the heat really well. 3. A heavy-medium saucepan – a medium saucepan, also with a heavy bottom. 4. A good knife, preferably Santuko shape versus a chef’s knife. “It’s almost like a cross between a chef’s knife and a cleaver, so it’s much wider than a chef’s knife, but it still has a taper,” Kidd said. “What’s wonderful is the base is so fat that after you chop things, you can scoop them up onto the knife and then transport them. They just feel really good in your hand.”
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White bean, cabbage and andouille sausage soup 4 to 6 servings
2 tablespoons olive oil 2 large onions, quartered lengthwise, then thickly sliced crosswise 4 carrots, sliced crosswise 1 bunch small turnips (about 5), peeled, trimmed, quartered lengthwise, then thickly sliced crosswise 6 ounces fully-cooked sausages, such as chicken andouille, quartered and cut into 1⁄2-inch pieces 2 15-ounce cans cannelloni beans, with liquid 1 quart chicken broth (preferably organic) 2 cups water 1 8-ounce Yukon Gold potato, peeled, quartered lengthwise, then thickly sliced crosswise 1⁄2 small cabbage, halved again, cored and sliced (about 4 cups) Heat the oil in a heavy, large saucepan over medium-high heat. Add the onions, carrots and turnips, and cook until the onions are almost tender, stirring frequently, about 10 minutes. Add the sausages and sauté until aromatic, about two minutes. Add the beans with their liquid, broth, 2 cups water and potato. Bring to a boil, reduce the heat, cover partially and simmer until the potato is almost tender, about 10 minutes. Add the cabbage and simmer uncovered until the cabbage wilts, about 10 minutes. Season the soup to taste with salt and pepper.
Pasta with tomatoes, greens and sausage 4 servings
2 tablespoons olive oil 1⁄2 onion, chopped 1 garlic clove, flattened and peeled (optional) 2 fully-cooked sausages, chopped into 1/4- to 1/3-inch pieces Pinch of dried, crushed, red pepper 1 28-ounce can peeled tomatoes with basil, with juices 2 tablespoons dried oregano 1 small bunch greens, such as chard, kale or spinach, thinly sliced 1 14.5-oz package multigrain pasta such as Barilla Pasta Plus (spaghetti, penne or fusilli) pecorino romano, feta or parmesan cheese (to taste) Heat oil in heavy, large skillet over medium-high heat. Add onion and whole garlic clove and sauté until onion is tender, about 5 minutes. Add sausage and pepper flakes and cook until sausage browns, breaking up with back of fork, about 5 minutes. Discard garlic clove. Add tomatoes and oregano. Simmer until sauce thickens, breaking up tomatoes with spoon, about 12 minutes. Add greens, cook until wilted, about 4 minutes. Season to taste with salt and pepper. Meanwhile, cook pasta in large pot of boiling, salted water until just tender, but still firm to bite. Drain well. Add pasta to sauce and turn to coat. Transfer to plates and serve with cheese.
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a run on the food bank story & photos by audrey kuo
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O
n a cold Thursday morning in February, the line stretching
out of St. James’ Episcopal Church in Los Angeles’ Koreatown is replete with people looking not for spiritual nourishment but for food.
People living in shelters and on the street wait for “quick bags” – plastic bags filled with juice, bread, snack bars and single-serving foods such as pop-top cans of Vienna sausages and tuna. Those with access to stoves and microwaves pick up bags of canned goods, several-pound sacks of pasta and grains, and – when it’s available – frozen meat. “Well, I guess you can see it’s a long line. It’s probably getting worse before it gets better,” said Perry, a 52-year-old from Chicago who asked that his last name be withheld. Perry, who stays in a sober-living house downtown, said he works as much as possible, though the economic downturn has increased competition for the odd jobs he works. He has stopped counting how many years he has been visiting food pantries. Just as the demand for day labor jobs has gone up, he said, so have the number of people in line at the pantries he frequents. “I’m noticing an increase in everything, a lot of people seeking food and shelter.” • • • Nationwide, the economic downturn has pushed more and more people into “ food insecurity,” which the Department of Agriculture defines as “limited or uncertain availability of nutritionally adequate and safe foods or limited or uncertain ability to acquire acceptable foods in socially acceptable ways.” In December 2008, Feeding America (formerly the Second Harvest Food Bank), the largest nongovernmental hunger relief program in the United States, reported a 30 percent increase in demand. In September of last year, the Los Angeles Regional Foodbank reported a 41 percent increase in demand from food pantries over the previous 12 months. L.A. Regional Foodbank Communications Manager Darren Hoffman said demands have
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of the senior centers that provide hot food have seen increased enrollment as well.” Even if the nationwide bailout efforts begin alleviating the escalating unemployment rates and soaring cost of food in the United States, the effects of the current economic situation will continue. “Any time we see any sort of recession in the economy, we see a little lag time with people getting off food aid,” Hoffman explained. “So we’re preparing for at least six months for this high level of demand. This could go all year; we don’t know.” But as pantries and food programs have asked for more and more food, the food bank has also been stepping up its requests. In 2008, the food bank brought in “Any time we see any sort of about 20 percent more food than recession in the economy, in 2007, distributing 39 million pounds of food, including just we see a little lag time with u nder 8 mi l l ion pou nds of people getting off food aid.” produce. DARREN HOFFMAN | L.A. Regional Foodbank This year, Hof fman said, the bank is looking at a target Each charity is then incorporated into the of about 45 million pounds of food. A farm bank’s rationing system and can order goods bill passed in May 2008 has been helpful in from the bank’s online inventory, deciding increasing produce donations and commodities for themselves what supplies would best serve from the Department of Agriculture. Hoffman said the food bank has been lucky to them. The agencies are limited by their “max factor,” secure more produce from Central California. the amount allowed for each service for a given “We incur a little more cost dealing with the time period; a food shelter that serves 40 families perishable product, but the good thing is it’s gets less than a soup kitchen that feeds 3,000, extremely nutritious.” • • • Hoffman said. Most food banks, including the L.A. Regional “We have to increase our max factor; there’s Foodbank, build their stores with multiple been an increased demand everywhere. “Most of the people are going through food approaches, collecting donations from food pantries. We’ve seen some increase in the on-site drives, in-kind support from national retailers programs such as soup kitchens,” he said. “Some and wholesalers, grants and endowments, and continued to rise since then. “It hasn’t gotten any better, that’s for sure,” he said. “We’re expecting it to remain at this level at least for the next six months.” The L.A. Regional Foodbank, a partner with Feeding America, distributes food to almost 900 charitable organizations throughout Los Angeles County, including food pantries, afterschool programs, Boys and Girls Clubs, battered women’s shelters and senior citizen centers. Any nonprofit agency with a food program can apply to receive supplies from the food bank. Agencies that serve prepared food must undergo a food-handling certification course before they can receive goods from the bank.
Volunteers assemble bags of canned and dry goods at the Los Angeles Regional Foodbank.
individuals’ wallets. Food banks can also negotiate low prices and pay a few cents per pound for “seconds,” produce that would otherwise go to canning and juicing instead of direct consumer sales. The multiple approaches used to secure food, however, mean that the ripple effects of the economic downturn can also hurt food banks on several fronts. Along with the dramatic increases in food prices, other factors have also hit food banks struggling to meet greater need. The L.A. Regional Foodbank has its own fleet of trucks, which allows the agency to deliver food to smaller charities and ship produce within a few days – but it also means high fuel costs have chipped away at annual budgets. And as the stock market has taken a dive, many agencies have cut back on their endowments and grants, while others simply have no money left to give. But as the economy continues to threaten fa mi lies’ budgets, some agencies are reconsidering how they give back – Hoffman said that some agencies who currently support arts foundations are shifting charitable funds to basic needs such as food relief. Grocery companies’ financial concerns have also impacted in-kind donations. In the past several years, national chains have increased their efforts to track products so they can more accurately meet the exact demands of their communities. That means less overrun for food banks, which used to survive on the excess food that grocery stores were unable to sell before the food hit its expiration date. In those situations, stores gladly ship out overrun and enjoy tax write-offs. • • •
As more and more L.A. residents seek food assistance, pantries are matching food banks’ efforts with their own campaigns to solicit donations. St. James’ Episcopal Church, located two blocks west of the Wilshire and Western Metro stop, distributes bags filled with products from the L.A. Regional Foodbank, food drives and the pantry’s own purchases. T h e p a nt r y u s e s f u n d s d o n a t e d b y congregation members and Hope-Net, an interfaith network that works to eliminate hunger and homelessness in Los Angeles. Those who visit the pantry are limited to one bag each month; volunteers check names against a large Rolodex of index cards before the visitors can accept a bag. Emily Maverick, who has been working at the pantry with her husband, Andy, for 13 years, said the limits are regrettable but necessary. “We would run out of food in a week if we didn’t do that,” she said. St. James’ started its food distribution efforts 25 years ago. “We found that the groceries were throwing away cheese when it expired,” Maverick said. “And we knew there were poor people who could use it.” That Thursday morning, Maverick handed bags to parents with children, older women with limited English skills, homeless individuals and others looking for a little help to get back on their feet. For those who had access to full kitchens, she reached into one of the pantry’s many freezers to supplement the plastic bag of canned and dry goods with a bag of frozen sausage patties. The sausages were a draw for Maria Dimitriou, who said she has been to the pantry every month since Thanksgiving last year.
“My son, he’s, like, a growing teenager. He in a gallon jug, thin it out with water, and that’ll wants to eat up everything,” she said. “He loves last me all week.” Schell occasionally volunteers at the soup the sausage patties, and this is the only place they kitchen in St. James’ on Friday nights, working a have it. He loves them, so I come,” she said. Dimitriou, a mother of three, works evenings full shift before also taking part in the meal. and lives just a few blocks from St. James’. She tries to make it out to “It’s just thinking about how each of the pantries within walking not to overdo it, and how to distance to pick up food for her son and her two daughters, one 11, the make things last. I’ll get by.” other 6 months old. JOSEPH SCHELL | Pantry volunteer Even with two incomes, making ends meet is hard, Dimitriou said. That morning, about 80 people showed up The rising cost of living in the city has forced her between 8 and 9 a.m. to pick up a bag. Two to seek extra assistance. days earlier, there were 120 visitors, only about “It’s hard, it really is,” she said. Even the volunteers at the pantry are not 20 of which picked up quick bags – indicating that hunger is a lurking threat not just for the immune from hunger. Joseph Schell, a man in his mid-20s, arrived homeless and people living in shelters, but for with the other helpers around 7 a.m., an hour families across L.A. County who are struggling against rising costs and disappearing jobs. before the pantry opened, to help sort food. • • • “I volunteer at the pantry, but I also take In Los Angeles, the demand for food only home bags,” he said. “You can take home some continues to grow. The L.A. Regional Foodbank extra goods, too. “It’s a good way to help myself out but also is working to both increase the amount of donations it brings in and to expand the number help the community.” Schell is staying with a friend who doesn’t of people served by the network of food pantries have a microwave or oven, so he does most of across the county. Hoffman said that in spite of increased his cooking – simple meals like beans and rice demand from established programs, the bank – in a crock pot. “I eat a lot of sandwiches and lunch meat. is trying to recruit in new areas, especially underrepresented areas in the San Fernando Other than that, a lot of cold food.” He said he has been working to get back on and San Gabriel valleys. “We’re only really reaching about half of the his feet and that managing his food situation people in the county who are in need of food takes planning. “It’s just thinking about how not to overdo it, assistance,” he said. “We’re up on food donations, so that’s good. and how to make things last. I’ll get by. “Like this,” Schell said, indicating a 46-ounce A lot of people are still donating, and we’re can of grape juice from concentrate. “I’ll pour it aggressively seeking new sources of food.”
The food pantry at St. James’ Episcopal Church is open twice weekly.
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aguna Matata
Departed: Westwood at 4 p.m. on Friday Arrived: Laguna Beach at 5:57 p.m. Duration of journey to Laguna Beach: 1 hour, 57 minutes with traffic Duration of journey back to Westwood: 1 hour, 11 minutes Number of songs on iPod: 27
If you have a friend who lives in Orange County, a trip to Laguna Beach, even for just one weekend, can feel like a mini-vacation from UCLA. Laguna Beach is popularly known as an artists’ colony, where the galleries are plentiful, small boutiques thrive and businesses abut the beautiful waters of the Pacific Ocean. Along just a mile of Pacific Coast Highway, a whole weekend’s worth of fun is to be found. story and photos by carolyn mcgough
Friday Arrive in Laguna Beach around 6 p.m. Park along PCH and take a stroll along the Laguna Beach shore, not far from the intersection of Laguna Avenue and South Coast Highway, and pass the well-known Laguna Beach lifeguard stand. People-watch on the beach, then grab dinner and a drink at a local hot spot like Hennessey’s Tavern and Upstairs Lounge. After dinner, watch the sunset. Hennessey’s Tavern and Upstairs Lounge 213 Ocean Ave. Laguna Beach, CA 92651 949-494-2743
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Saturday Play a game of basketball with friends at the sea-side court that sits not far from the Laguna Beach lifeguard stand. Walk down PCH and stop in at boutiques and small shops. Grab lunch at Gina’s Pizza, well-known for some of the best pizza and Italian food to be found in Laguna Beach. Gina’s Pizza & Pastaria 1100 S. Coast Highway #104 Laguna Beach, CA 92651 949-494-4342 Explore the shops and galleries along PCH, including the Ruth Mayer Fine Art Gallery and the Candy Baron. At the Candy Baron, customers can enjoy a never-ending supply of salt-water taffy, licorice and gummies, along with other sugary treats. The Candy Baron 231 Forest Ave. Laguna Beach, CA 92651 949-497-7508
The Ruth Mayer Gallery boasts some of the finest artistry in Laguna, which can be purchased or simply gazed upon by windowshoppers. Ruth Mayer Gallery 380 S. Coast Highway Laguna Beach, CA 92651 949-494-8185 Visit some of the other beaches along PCH, including Dana Point and 10th Street, which can be simply reached by driving south along the highway. Relax and tan on the beach among Laguna Beach natives and visitors alike. Grab dinner at one of the plentiful diners around PCH, and follow it up with gelato from Gelato Paradiso. Gelato Paradiso 448 S. Coast Highway Laguna Beach, CA 92651 949-464-9255
Sunday Grab coffee and a treat at Laguna Beach’s famed Laguna Coffee Company. Laguna Coffee Company 1050 S. Coast Highway #B Laguna Beach, CA 92651 949-494-6901 Challenge friends to a game of volleyball on the sandy beach. Enjoy your last few hours in Laguna before heading back to UCLA by strolling once more along the sandy coast.
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spring break fashion aly holmes, salima koroma and tricia ro photo by christopher wu models: dionna chambers, natalie yost, tony russo
This time of year means one very important thing to the college population – spring break. As the flowers bloom and the skies clear up, students prepare themselves for a crazy week of partying, tanning and maybe even a hookup or two. Dressing for break usually means pulling out the board shor ts and bikinis, but swimwear isn’t exactly the classiest choice if you want to go to dinner at a nice restaurant. Here are a few tips on how you can keep it chic: ladies look fresh | choose light and bright colors to catch a potential suitor’s eye | flowy dresses are versatile | wear them and look cute while you’re walking down the Promenade or on a date at Ketchup | don’t end your day at the beach | throw a cute cover-up over your bikini, and hit the shopping malls at night
guys simple is sexy | you can never go wrong with polos and button-ups | planning to chill with your pals at sunny Santa Monica Pier? – stay cool under a fedora | dress according to occasion | solid-colored shorts are date-worthy | save your plaid ones for the beach
Dame 725 Broadway Santa Monica, CA 90401 310-394-2402 Brat 1938 14th St. Santa Monica, CA 90405 310-452-2480 Active Ride Shop 1083 & 1087 Broxton Ave. Los Angeles, CA 90024 310-943-4575
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