THE EXCELLENCE OF EUROPEAN D.O. CAVA AND JAMÓN CONSORCIOSERRANO
Crafted in Spain, perfected by time
In a world that often prioritizes speed over substance, there remains proof that good things, and excellent taste, take time. D.O. Cava and Jamón ConsorcioSerrano are two such treasures, each representing a unique blend of Spanish tradition and taste created with time and perfected over centuries.
Cava has earned its place among the world’s finest sparkling wines, yet it remains wonderfully versatile. Whether paired with a simple salad, a casual meal or a celebratory toast, Cava brings a touch of elegance to every occasion. What makes Cava de Guarda Superior unique is that it is produced using the traditional method where secondary fermentation occurs in the bottle.
This meticulous process, lasting a minimum of 18 months, is carefully overseen by the D.O. Cava regulatory body, ensuring that each bottle upholds the highest standards of quality and authenticity. Made from organic vineyards that are over 10 years old, Cava de Guarda Superior reveals its craftsmanship with every pour. As the delicate, harmonious bubbles rise to the surface, you can truly appreciate the time and care it took to perfect them!
Similarly, Jamón ConsorcioSerrano is more than just a drycured ham. This exquisite product is made using traditional curing
methods which takes a minimum of 12 months to deliver a delicate and rich flavor. Each production is upheld to the rigorous standards of the Consorcio del Jamón Serrano Español, which ensures that every piece of Jamón ConsorcioSerrano bearing the seal is of exceptional quality. Like Cava, Jamón ConsorcioSerrano is not merely an accompaniment to festive tables; it is a versatile delight that can elevate everyday meals with its complex flavors and delicate texture.
Both Cava and Jamón ConsorcioSerrano are perfect examples of how time-honored craftsmanship, underpinned by the European Union’s commitment to quality and tradition, creates products that are unmatched in their category. They are not just crafted in Spain; they are perfected by time, offering a taste of excellence that is both accessible and extraordinary. Whether enjoyed on a special occasion or as part of your daily life, Cava and Jamón ConsorcioSerrano bring the best of Europe to your table.
Learn more on our website
“Action is the antidote to despair.” —Edward Abbey
Fire is believed to be at the foundation of human civilization and the very reason humans have an evolved brain. Cooking over fire not only makes food taste better, but it also increases the amount of energy that our bodies can extract from food, in turn saving us time and aiding in brain development.
But fire also has a devastating power. Beginning on January 7, we saw fire’s least-forgiving side as it decimated neighborhoods, businesses and people’s lives.
Those of us who weren’t evacuating were riveted to any available news source, with bags packed or lists made “just in case.” The footage was otherworldly; sleep was troubled if possible at all; fear and sorrow were palpable.
As the thousands of incredible first responders from all over the world gained hard-fought containment, the stories that emerged were gut-wrenching and cataclysmic. Even if it wasn’t your house that burned, you know somebody who lost everything. There are no six degrees of separation in fires like these. They impact us all.
In the aftermath of the fires, LA has shown its true depth of character as communities have come together to support each other. Local businesses (even some whose owners have lost their own homes) have donated food and made hundreds of meals and become donation centers and held fundraisers for their neighbors. It is our goal over the next several months to share with you some of those inspirational and noteworthy stories.
This issue comes to you a month later than planned, as we updated and revamped some of the content that had been ready to print on January 8. We asked the community to share images that they took to tell their stories (page 4) and then added enlightening information from the Theodore Payne Foundation on the native plants that need fire to germinate (page 14) and provided steps you can take to remedy your garden if it was touched by the toxic smoke (page 6).
We also encourage you to patronize the businesses in the fire-impacted regions to show your support. Restaurants historically operate on a razor-thin margin and many were just getting back on track following the pandemic. Right now, that extra 10- or 20-minute drive for you could make all the difference for a locally owned restaurant or café. On page 13 we suggest some other ways you can help.
Like you, we know that the long-term effects of these fires are unfathomable—and just beginning. The landscape of our county is forever changed. But like those native plants, beauty will rise from the ashes. And we will continue to look for it, even as we mourn the losses.
*15% of the proceeds from this issue have been donated to World Central Kitchen and to GoFundMe campaigns of local folks.
To donate or volunteer, here are some organizations that are helping locally:
Regarding Her • Sorella Collective • And Gather for Good • World Central Kitchen • Industry Only LA • Hunger Action • Mad Collective LA
OUR MISSION: Currently in its second year, Edible San Fernando Valley was founded to document and bring to life the interest in farm-to-table, organic and natural foods, and to acknowledge the people and communities who feed and sustain us. We want to inspire readers to support and celebrate the growers, producers, chefs, food and beverage artisans and other food professionals in our community.
Edible San Fernando Valley contributor Cyndi Bemel sent us images of the historic Pasadena Jewish Temple and Center (PJTC) after the Eaton Fire and says, “The flames had consumed everything, leaving behind only a few charred and tattered pieces of Judaica standing in defiance. Miraculously, the 13 Torah scrolls from the synagogues were saved, a small but powerful symbol of hope amidst the devastation. Seeing it all up close—the ashes beneath my feet, the scent clinging to my skin, the overwhelming loss in the air—was deeply shocking and heartbreaking. Even in the face of such destruction, it serves as a reminder of the unbreakable resilience of the Jewish people through the ages. PJTC was never just a building; it was a community. And this community will rise again and rebuild together.”
eat! Food Distribution program at Food Access LA operates eight farmers’ markets throughout LA. Isabel Thottam manages all of the food distribution to help those who cannot access the markets get organic, locally grown produce. She says, “We have been purchasing produce from farmers and donating the produce to community organizations and chefs/restaurants cooking meals for first responders. We’ve also donated to shelters, given groceries away to those displaced, and dropped fruit off at fire stations!”
Cyndi Bemel
Unforgettable Time
Jenna Homen (@jenna_paints) painted this mural (designed by Leah Ferrazanni) for the front window at Ferrazanni’s Pasta and Market. Ferrazanni’s was closed for a couple weeks to finish cleaning out the smoke damage but is now open and providing for the community.
Marcella Tyler Ketelhut contributed this image taken several years before the fires as representative of those born and raised in LA. She watched her childhood memories burn in the Palisades Fire.
Cyndi Bemel
Cyndi Bemel
Cyndi Bemel
Cyndi Bemel
Spring to Life Gardening gurus share post-wildfire tips
BY JENNIFER GAMMONS-MUJICA
Long after the fires are out, the ash that settles on the ground can still impact your garden. When you have an organic garden, the last thing you want is for plants to grow in soil laced with toxins from the ash. So what do you do?
Valerie Borel, UC Master Gardener program coordinator for Los Angeles County, recommends following appropriate safety precautions until all of the season’s produce has been harvested or disposed of. “If you live adjacent to or within a fire perimeter, you will most likely need to take more precautions for a longer period of time, as it’s hard to tell how long toxins will remain in the air and soil.”
Los Angeles County Master Gardeners are working with fire advisors from the University of California Ag & Natural Resources Division to adapt fire-recovery materials for the county. Residents can access these materials, which will provide science-based information on fire recovery, addressing soil and produce safety and fire-resistant landscape design, among other topics.
Until then, we encourage you to follow these top five tips from Julia Van Soelen Kim, food systems advisor for UC Cooperative Extension at North Bay, after researching food safety issues following the fires in Sonoma County.
1. Be Protected: Wear an N95 or P100 mask, long sleeves, pants and gloves. Remove them before entering your home, put them in a bag and wash immediately.
2. Be Ash Aware: If there is an extremely thick layer of ash (where you can no longer see green plants) remove all plants, bag them and throw them away. Vegetables and food with a thin layer of ash can be salvaged. Spray down the garden to initially clean the plants. After harvesting, gently rinse them outdoors to remove any remaining ash.
If you see little or no ash on your garden, personal protective equipment (PPE) is unnecessary except for gloves, to be cautious. But continue to wash the vegetables outdoors, and thoroughly wash them again indoors.
3. Be Clean: Scrub and clean all your vegetables with a solution of 10% vinegar to water. For fruits and vegetables like apples, peaches, avocados, etc., peel off the outside layer before eating.
4. Be Soil Savvy: If your garden is covered in a thick layer of ash, it’s highly recommended you remove the top six inches of soil, and add fresh organic soil or compost to your garden. Place contaminated soil directly into sealed bags and into the trash.
5. Be Testing: A soil test is highly recommended. Soil testing with a lab can run between $55 and $160 or more, depending on the lab and which tests are ordered. See the next page for our list of soil labs in and around Los Angeles County.
Soil Testing Labs In and Around Los Angeles County
California Laboratory Systems (soil, water, environmental): 3249 Fitzgerald Rd., Rancho Cordova; 800-638-7301; CaliforniaLab.com; info@californialab.com University Labs
Also an option and may be less expensive than commercial labs.
University of Massachusetts Amherst Soil and Plant Nutrient Testing Laboratory: Ag.umass.edu/Services/SoilPlant-Nutrient-Testing-Laboratory
Penn State University Environmental Soil Testing: AGSCI. psu.edu/AASL/Soil-Testing/Environmental
Even if you don’t plan on planting a garden until summer, it’s still a good idea to have your soil tested if it’s been exposed to ash, embers, smoke or heat, etc.
“If you live in an area where smoke and ash have impacted your landscape, give your garden and ornamentals time and space to heal—try not to rush in immediately to ‘fix’ everything,” Borel says. “If you need to remediate your soil, wait a season or two (or more) before planting. Wait to remove any dead branches on ornamentals. You may be surprised how well your plants rejuvenate on their own.”
Whether you are planting a new garden or cleaning up what is already growing, remember that a new season brings a chance to grow delicious organic fruits, vegetables and herbs for your home.
For additional information: Soil and Water Testing Guidelines for Home and Community Gardens (UCANR.edu/sites/UrbanAg/ files/315920.pdf).
Jennifer Gammons-Mujica, AKA Farmer Jen, is passionate about organic farming in urban spaces, locally grown food and healthy garden-to-table eating. She shares her knowledge with people of all ages through Farmer Jen Organics. To learn more, visit FarmerJenOranics.com
Soup-perb Bowlfuls
Caring is sharing with these homemade soups full of flavor and healthy ingredients
BY BAHAR MONA SOLASI | PHOTOS BY TAMI CHU
During this trying time, homemade soup is also a salve, perfect for delivering to a struggling family’s doorstep or having them over for a meal.
We tapped Bahar Mona Solasi, a registered dietitian nutritionist and owner of Concierge Nutrition in Encino, for some healthful recipes you can share with your family and neighbors. They’re a meal on their own or rounded out with bread and a salad. Even better, these recipes can easily be doubled or tripled to feed a whole crew.
Get Social with Soup!
With homes lost and the future so uncertain, one way to brighten spirits is to invite friends and neighbors over for a Soup Social afternoon or evening. Best practices are whatever works for you, but here are some logistical basics:
Location: To make it a regular thing, decide if you want to host regularly or share the hosting amongst other homes. Maybe it is an annual gathering, maybe monthly. Maybe your soups have themes. You decide!
Host Provides: Soup bowls, spoons, one or two soups, drinks and someplace to plug in Crock-Pots. Optionally, the host can provide some crusty bread or assign it to a trusted guest. (One idea is to purchase several bowls and spoons with co-hosts and keep them in a large basket/bin for easy transport to the different hosting locations.)
Guests*: When possible, each guest brings their own favorite soup including garnishes, (Crock-Pots are great for keeping soups warm), and a few to-go containers or jars in case of leftovers.
Note: It is recommended that each attendee provides a copy of (or link to) the recipe for others to snap a photo of in case they want to replicate it later.
*To help those displaced, invite guests who can provide soups and some who can’t. Provide recycleable takeout containers to provide nourishing meals that can be easily reheated.
Chicken Barley Soup
When it’s cold outside, warm up with a bowl of this Chicken and Barley Soup. It’s made with chicken breast, carrots, onions, celery and barley.
Serves 6
1 teaspoon olive oil
1 cup chopped carrots
1 cup chopped onions
½ cup chopped celery
2 cloves garlic, chopped
1½ pounds skinless, bone-in chicken breast (14 ounces cooked)
7 cups reduced-sodium chicken broth
¼ cup chopped parsley
2 bay leaves
⅔ cup dry Italian hulled barley
Freshly ground black pepper, to taste
Optional: Salt
Heat a large heavy pot or Dutch oven on medium heat. Add oil, carrots, onion, celery and garlic; stir. Cook until just fragrant.
Add chicken, broth, parsley and bay leaves; bring to a boil. Reduce heat to low and cover. Simmer until chicken and vegetables are tender, about 30 minutes. Remove chicken, shred or cut meat, discard bones; return chicken meat to the pot and add barley.
Adjust salt if needed and add freshly ground pepper. Simmer for an additional 30 minutes, or until barley is cooked. Discard bay leaves and serve.
Fun fact: Using purple carrots can change the color of the soup.
White Bean Turkey Chili
This delicious, creamy chili is made with canned white beans, ground turkey, aromatics and spices.
Makes 6 servings
Olive oil spray
1 small onion, chopped
2 garlic cloves, chopped
1½ pounds 93% lean ground turkey
3 (4-ounce) cans diced green chilis
¼ teaspoon kosher salt
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon chili powder, to your taste
¼ to 1 teaspoon crushed red pepper flakes, to your taste
½ bay leaf
2 (15.5-ounce) cans of cannellini or navy beans, drained and rinsed
1 cup chicken broth
¼ cup reduced-fat sour cream or Greek yogurt
Optional Toppings:
Shredded Monterey jack or pepper jack cheese
Diced avocado
Cilantro leaves
Sliced jalapeño
Greek yogurt or sour cream
Heat a large heavy pot or Dutch oven over medium heat. When hot, spray with oil. Add onions and garlic; sauté until soft, about 4 to 5 minutes.
Add turkey meat, breaking it up with a wooden spoon while cooking; cook until meat is white and cooked through, about 5 minutes.
Add diced green chilies, salt, cumin, oregano, chili powder and red pepper flakes; cook for 2 minutes. Purée 1 can of beans in a blender with ½ cup broth. Add purée, second can of beans, broth and bay leaf to the turkey meat; bring to a boil.
Cover and reduce heat to a simmer; cook about 30–35 minutes, or until thickened and flavors have melded. Stir the chili occasionally while cooking.
Stir in sour cream or yogurt and cook 4–5 minutes. Adjust seasonings and salt to taste.
To serve, ladle chili into individual bowls and add your favorite toppings.
Slow cooker directions: Follow above instructions through cooking the turkey, add the rest of the ingredients including pureed beans, reducing the broth to ¾ cup and transferring the chili to a slow cooker. Cook on low for 8 hours.
Instant Pot directions: Use a 4-quart Instant Pot. Cook onions, garlic and turkey, add rest of ingredients, reduce broth to ¾ cup; cook on high pressure for 25 minutes.
HARVEST MARKET
MEET BAHAR MONA SOLASI
Solasi is a registered dietitian nutritionist and owner of Concierge Nutrition in Encino. She has worked in several different settings, including hospitals, airlines and outpatient settings, helping many people with weight loss management programs and chronic diseases.
Her motto is “Let food be your medicine.” As a food lover, she strongly opposes depriving someone of their favorite food, she says. Her goal is to change someone’s eating habits gradually so they crave healthier food and adopt better lifestyle habits.
To learn more, visit Concierge-Nutrition.com.
Lebanese Lentil Soup
Make a big pot of this healthy, vegetarian (and vegan) soup. It’s made with green lentils, kale, sweet potato, ginger and lots of garlic and lemon. We like it garlicky, but if you’d prefer less simply reduce the amount to 2 to 3 cloves.
Editor’s Note: Cook the kale leaves with the vegetables if you prefer a softer texture.
Serves 4–6
½ pound dry green lentils, rinsed (about 1¼ cups)
1 (32-ounce) container vegetable broth (4 cups)
2½ cups water
3 cups lacinato kale, Swiss chard or any of your favorite greens
1 tablespoon butter or olive oil
½ bulb garlic, peeled and minced
¾ cup chopped cilantro (about 1 small bunch)
2 medium celery stalks, diced into ¼-inch pieces
1 large carrot, diced into ¼-inch pieces
1 medium sweet potato (5 ounces), peeled and diced into ¼-inch pieces
Optional: 1 tablespoon freshly grated ginger
½ teaspoon kosher salt
Juice of ½ lemon
Add lentils to a large pot or Dutch oven; add broth and water.
Bring to a boil, cover and simmer until tender, 30 minutes.
While the lentils cook, wash and cut kale leaves from stems. Cut stems into small pieces and leaves into medium-sized strips.
In a medium skillet, melt butter and add garlic; cook for less than 1 minute (you don’t want it to burn); add cilantro and mix until it softens. Immediately remove from heat (the cilantro should stay almost raw green); set aside.
Once lentils are soft, add celery, carrots, sweet potato, kale stems and ginger (if using); add more liquid, if needed. Cook vegetables until soft, about 15 minutes.
Add cilantro and garlic mixture, salt and lemon to pot; simmer for 2 to 3 minutes.
Remove from heat and add greens; cover pot for 10 minutes. Mix soup and serve.
TOP 10 WAYS TO SERVE THE RESTAURANT COMMUNITY IN FIRE IMPACTED AREAS AND BEYOND
Running a restaurant is not for the faint of heart, given high costs of operating, food and staffing, among other things. Adding a natural disaster to the mix can make survival even more daunting for restaurants. Same for other locally owned small businesses. Their success is important not just for us but for our whole community, and we can all help make it happen.
Here are some ideas to get started:
1. THINK LONG-TERM
After the fires, restaurants are striving to get back on track. This can take a while, so remember to keep supporting them in the months and years ahead.
2. THINK OUTSIDE THE RESTAURANT
The homes of the restaurant owners, their staff and their patrons may have been directly impacted by the fires. Show care and understanding to everyone you meet.
3. ORDER TAKEOUT OR DELIVERY
You don’t have to dine in the restaurant to support them.
4. BUY GIFT CARDS
This provides cash flow for the restaurant and shows them you have confidence in their future.
5. SHARE THE LOVE
Encourage your friends to frequent local restaurants and share your experiences in person or on social media. (Remember to tag Edible San Fernando Valley at @ediblesfvalley so we can amplify your message.)
6. SUPPORT FUNDRAISERS
Donate to local crowdfunding campaigns or disaster relief funds.
7. TIP GENEROUSLY
If you can afford it, add a generous tip for the staff. They may have been affected by the fires, too.
8. VOLUNTEER OR DONATE
If a restaurant is donating community meals, support them with a financial donation or offer to help.
9. CHECK ON EMPLOYEES
Check on your favorite restaurant staff to see how they’re doing. If you feel comfortable, you can offer personal support or connections to resources.
10. REMEMBER
Many other small, locally owned businesses are dealing with the impact of the fires. Use the suggestions above to support them as well.
Any gesture—large or small—can go a long way in helping our local restaurants, other small businesses and our community recover from the fires.
FROM ASHES, RECOVERY GROWS
In the aftermath of the devastating January fires that scorched too many parts of Los Angeles County, we think about fire’s role in our ecosystem. Fire has been part of Southern California for millions of years, but it has become more frequent in the past century due to climate change and our growing population.
Wildfires are our new reality. We are learning from scientists, researchers, firefighters and those with Traditional Ecological Knowledge about creating wildfire-resilient communities.
Tim Becker, director of horticulture at the Theodore Payne Foundation, walks us through why wildfires are an important part of the ecological recovery of a post-fire landscape.
We’re primarily focusing on native plants’ fire recovery. Invasive plants have their own recovery mechanisms, and when they thrive, they can heighten the area’s susceptibility to wildfires, floods and landslides. There are many invasive plants commonly seen in our area, including tree of heaven (Ailanthus altissima); giant reed grass (Arundo donax); ice plant (Carpobrotus edulis); black mustard and shortpod mustard (Rhamphospermum nigrum Hirschfeldia incana, Brassica tournefortii); and periwinkle (Vinca major).
FIRE POWER
Some native plants actually need fire to germinate and to renew vegetation.
Pyrophiles are plants that need fire to open their fruit or their cone or to unlock an internal dormancy mechanism. These plants can only germinate when chemicals within the smoke from burning plant material are released. Rain then assists the process by soaking the seeds.
Fires figuratively wipe the slate clean, so you’ll see a lot of annuals immediately after a fire. These plants grow, flower, get pollinated and set seed in one year, producing copious amounts of seeds and storing them in a seed bank for one to three years. The seeds will stay dormant until a fire comes through. Chaparral mallow (Malacothamnus fasciculatus), for example, needs this scarification— abrasion from the heat—to germinate.
Other plants are obligate seeders, meaning they need fire and the chemicals in smoke to germinate. These include giant flowered phacelia (Phacelia grandiflora), wild snapdragon (Antirrhinum sps.) and fire poppy (Papaver californicum).
The woody shrub blue manzanita, or bigberry manzanita, (Arctostaphylos glauca) is an obligate seeder. When the entire
plant is burned to the ground, it will not resprout. What you’ll see in a post-fire environment, however, is a lot of manzanita seedlings, particularly the bigberry and Santa Monica Mountains manzanita (Arctostaphylos glandulosa).
GOING UNDERGROUND
When a fire decimates the vegetation, plants that grow from bulbs or that have underground stems producing new plants (rhizomes) can survive due to their underground storage mechanisms.
Plants with thick rhizomatous root systems, deep enough in the ground that they don’t burn, will come back after their vegetation is cut back. Bulbs have an underground storage mechanism that completely disappears every summer, so they are secure. Other plants have a very thick woody root kind of crown, which allows them to resprout after their vegetation is gone.
Greenbark lilac (Ceanothus spinosus), toyon (Heteromeles arbutifolia), oaks (Quercus sps.), chamise (Adenostoma fasciculatum) and several chaparral shrubs come back because of a lignotuber (a woody swelling of the root crown) or burl (a rounded, woody swelling on a tree trunk or base). Lignotubers are packed
with starch and energy to help them produce new shoots. These plants have a massive root system, helping them to regrow quickly.
Because they still have the root system that was supporting a large 20- to 30-yearold shrub, they can grab hold of many nutrients released by the fire, such as all the potassium and phosphorus in the wood ash, and draw carbon into the soil.
Coast live oak (Quercus agrifolia) can resprout when nascent buds deep enough within the woody tissue are dormant through a fire.
ECOLOGICAL SUCCESSION
This is a process where a lot of fast-growing annuals or perennials rapidly dominate the area in the first year after a fire. That’s actually when you have the highest amount of biodiversity because you still have a lot of crown-sprouting shrubs, but you also have plants that are taking advantage of this sliver of time to dominate by reproducing and creating a huge seed bank.
You see that with annuals like the phacelia and the fire poppies, but you also see that
with perennials like chaparral mallow and pink morning glory vine (Calystegia macrostegia). These two plants dominate the environment through dense growth, which provides coverage with many ecological benefits. It prevents erosion and often protects slower-growing shrubs from herbivores and reduces sun exposure.
Underneath this vegetation, other plants will slowly make their way back to becoming the dominant species. Many of these will fade away as the larger woody shrubs come to overshadow them and out-compete them. During this time, they’re producing copious quantities of seeds and loading up their seed bank.
In Southern California chaparral systems, you would naturally see a fire every 30 to 40 years. As people encroach on wildlands and continually cause more and more fires, they are compromising plants’ abilities to regenerate because the plants aren’t able to mature and reproduce offspring.
So how can we as Californians best support the process of ecological recovery in a post-fire environment? The best approach is to do nothing; recovery will happen over
time. What you can do is simply appreciate the beauty in that transition.
For more fire-related plant restoration information, visit TheodorePayneFoundation.org.
Editor’s Note: This article is courtesy of the Theodore Payne Foundation.
Theodore Payne Foundation (TPF) is a Sun Valley–based nonprofit that inspires and educates Southern Californians about the beauty and ecological benefits of California native plants. Located on 22 acres of canyon land in the San Fernando Valley, the TPF headquarters includes a full-service nursery featuring native plants, seeds, nature-themed books and merchandise, alongside display gardens, wildland hiking trails, an art gallery, educational facilities and extensive plant production areas. It offers a wide range of public classes and garden tours and has many outreach and advocacy initiatives. TPF aims to make Southern California communities more beautiful, sustainable and environmentally friendly.
WILD ABOUT FORAGING
Deliciousness abounds, if you know where to look
WORDS BY BRENDA REES | PHOTOS BY PASCAL BAUDAR
As a child growing up in a small Belgium farming town, Pascal Baudar recalls gathering dandelions with his grandmother for a family meal. He also remembers the two of them running from the property owner, who didn’t like foragers.
Baudar’s grandmother boiled those dandelions to remove the bitterness and squeezed a bit of lemon for flavor. “Simple country food,” he says, his French accent still shining through.
Like other European elders, his grandmother had an innate knowledge of wild food, because knowing what to eat, when to eat it and how best to prepare it was often a matter of survival. After the world wars devastated communities, residents who ran out of food went back to what they called the weeds, he says. “That knowledge sustained them.”
Today Bauder is a well-known advocate for simple food and wild-food culinary traditions that have sustained people for countless generations and across cultures. His determination to live on—and with—the land has gained him a following with many who want to eat well and eat extremely local.
Baudar leads classes on wild plant foraging, fermentation and food preserving, many taking place in Sylmar. His classes on food preservation are hitting at the right time: Young people are eager to learn.
“There is new attention to these methods and a reaction to all the [junk] you get in the grocery stores,” he says. “People want more natural foods and then are fed up paying $10 to $20 for a jar of store-bought ferment when they can learn how to make it for two bucks.”
For almost a decade, Bauder has written about wild food cuisine, the techniques of brewing, fermentation and crafting vinegars.
“I like to do a lot of wild food fermentation projects; it’s not cooking but it is a large part of my cuisine,” he says. “My favorite thing to do is to create delicious side dishes featuring wild foods and using traditional food preservation techniques. I also make my own vinegars, beers and wines from wild plants.”
Currently, he’s researching his next book, on edible wild seeds and grains, which will be published in 2025. “I can collect locally here in Southern California about 200 grains and seeds that are edible,” he says. “Not one of them is available at any grocery store.”
Baudar now lives in Wrightwood, where his workshop is filled with the scent of an herbal forest as he grinds, freezes and soaks seeds, leaves, mushrooms and roots. When asked about his new obsession with weeds, Baudar walks outside and plucks a familiar
Pascal
foxtail grass with a seed head and long, curvy, sticky barbs.
“When you go hiking, this gets into your socks and can be really painful,” he says shaking the dried brown blade. “But guess what? If you are white, this is the food of your ancestors. Look at this. When you remove the outside, you get this piece of grain that is not really interesting, but when you boil it for 15 minutes, you get this lovely red color and something delicious.” Baudar says the most common foxtail found locally is wild barley, a staple that’s been eaten for centuries.
“The thing that I really love is to find a new narrative for all those plants that nobody wants and turn them into food,” he says. “And I love doing that because that’s the ultimate survival. These plants are everywhere.”
A SECOND EDUCATION
As a young man, Baudar wanted to study foraging, but “there was no school on the subject,” he says. “So I ended up doing the next best thing, which was art. I was a graphic designer for 25 years.”
(Art is still part of his life; Baudar’s handmade bowls, dishes and plates are crafted with wild materials and local clays.)
Baudar was successful as a designer; he was also involved in the burgeoning world of virtual cities. He had companies in Pasadena, Munich and San Francisco, but with
Baudar has authored four bestselling books: Wildcrafted Vinegars (2022), Wildcrafted Fermentation (2020), The Wildcrafting Brewer (2018) and The New Wildcrafted Cuisine (2016).
the internet fallout in the late 1990s, he decided to return to that early love and get a second education.
“I spent the next three years learning from different people, botanists, Native people, survivalists and environmentalists, anyone who could teach me,” he says about the 400plus classes/workshops he attended.
Then, came the fateful year when Baudar tried to live on only wild plants, an experiment that left him often starving and hungry. “I could not get enough protein and fat,” he recalls. His epiphany: If I want to eat wild food, I need to get serious about food preservation.
Baudar enrolled in the University of California Master Food Preserver Program, and, instead of cucumbers and tomatoes, applied those traditional techniques to wild food. He estimates he uses about 40 different food preservation techniques and he enjoys demonstrating the nutritional possibilities at our feet. “Many comment after they eat [wild food] that they feel more energetic and less tired,” he says. “They are blown away by the flavor.”
To learn about upcoming workshops with Baudar, follow him on Instagram at @pascalbaudar or visit UrbanOutdoorSkills.com. His pottery is at PascalBaudarCeramics.com.
Brenda Rees is a writer living in Eagle Rock. Originally from Minnesota, she fondly remembers how Campbell’s Cream of Mushroom soup was a kitchen staple.
SIMPLE WILD GREENS
Recipe by Pascal Baudar | Photo by Tami Chu
In times past, spring’s wild greens were a vital source of vitamins after long winters. Traditional recipes for boiled or steamed wild greens are found in many cultures and often bring comfort and memories of home for those who grew up eating them. The Greek version is called horta; in Italy, it’s erbe cotte; and in Lebanon, it’s hindbeh biz zeit.
In Korea, there’s a version called namul, which I first tasted at a local store. It was made with cooked watercress, soy sauce, roasted sesame oil and sesame seeds. It inspired me to make the version below. I often skip the toasted sesame oil, add extra minced garlic and still enjoy the dish’s simplicity.
Serves 2
4 cups wild greens, washed and trimmed
1 tablespoon soy sauce
1 teaspoon toasted sesame oil (optional)
1 clove garlic, minced (or more as desired)
1 teaspoon toasted sesame seeds
Fire Update: We checked in with Pascal Baudar, who told us the fires wouldn’t have a great deal of impact on foraging. His greater concern was for those who lost homes and our lack of rain.
To blanch greens, bring a pot of water to a boil and add greens. For most greens, boil 1–2 minutes; dandelion leaves, boil 5–10 minutes, tasting along the way to adjust bitterness.
Drain and transfer to a bowl of ice water to stop cooking. Firmly squeeze excess water from greens. Chop greens into smaller pieces.
Mix soy sauce, sesame oil, minced garlic and sesame seeds in a small bowl. Toss greens in soy sauce mixture until evenly coated.
Transfer to a plate and garnish with extra sesame seeds, if desired.
WHICH GREENS TO EAT?
Illustrations by Ramiah Chu
Pascal Baudar likes the following greens for the recipe on page 18, but you should cook with whatever wild greens you find locally. As you experiment, keep in mind that many wild greens have strong flavors, so simple seasonings often work best.
Dandelion (Taraxacum officinale): Use the leaves. Note: Boil for 5 to 10 minutes to reduce bitterness.
Watercress (Nasturtium officinale). Make sure the water source is not polluted before you consume wild watercress.
leaves and young stems.
Miner’s lettuce (Claytonia perfoliata): Use leaves and stems.
Sow thistle (Sonchus spp.): Use young leaves, stems and roots.
mustard (Brassica nigra): Use the leaves.
Note: Like many of these plants, black mustard is nonnative and invasive. When you harvest invasives, you can create a delicious meal while helping to protect the environment.
urens): Wear gloves when gathering. Boiling removes the formic acid.
Black
Lamb’s quarters Chenopodium album): Use the
Chickweed (Stellaria media): Use leaves, stems and seeds.
Topanga Canyon Staycation
Farmers’ market and eatery pave the way
WORDS BY SARENE WALLACE | PHOTOS BY NICOLA BUCK AND TAMI CHU
When you’re in the mood to play hooky from work or chores— and who isn’t?—do it on a Friday so you can feed your spirit and your tummy at the Topanga Farmers Market and nearby Café on 27.
The rebooted farmers’ market started spring 2024 and is held on the Topanga Community Center grounds. It has between 40 and 45 food artisans amid some of the best views of any farmers’ market in the Valley. There’s also an alcove with seven or eight artisan clothing and jewelry vendors
“We look for vendors who use sustainably sourced organic ingredients and vendors who use biodegradable packaging—or as eco-friendly as possible while still being able to transport and keep food fresh,” say co-founders Kate Kimmel and Freddi Swanson, adding they take pride in supporting small businesses and farms that are family-, BIPOC- or female-owned.
Strolling through the market, you’ll find all the fixins’ for healthful, delicious meals with inspired items you won’t find in mainstream stores. I felt like I was in a special club lucky enough to access small
producers like ApotheCulture with its offerings from grain- and nutfree pancake mix to fire ciders (lacto-fermented, probiotic tonics).
And Häsi’s wild fermented sourdough with golden and blue marbled loaves. Made from organic, freshly milled grains, their color comes from heirloom turmeric and butterfly pea flower powder mixed into the dough.
Along the way, I sampled pickled vegetables from In a Pickle. (“The pickle lady,” Janet Song, taught a pickle workshop the day I visited.) And cilantro-mint sauce from Topanga Curry House, Nalwaya Foods’ cultured ghee and Dancing Crow Vineyards wines, among many other tempting offerings.
There are also farmers’ market staples including fresh produce, proteins and ready-to-eat meals.
Under the canopy of an old oak tree at the bottom of the hill, there are activities like guided movement experiences or children’s sing-alongs.
In the spring, there are plans to add more children’s programming and health and wellness workshops and classes.
“Our goal is to create a community gathering space where customers can feel at home and where they can have access to resources to live more sustainably,” say Kimmel and Swanson. “And a place where we can exchange ideas and engage with important environmental and social issues.”
Parking is limited, so you may find yourself hoofing it up the steep street to the market. Look at it this way: at least you’re getting a dose of cardio. Bring a cooler to protect your purchases as you head to Café on 27 for lunch.
Topanga Farmers Market
1440 N. Topanga Canyon Blvd., Topanga TopangaFarmersMarket.com
Fire Update: The Topanga Farmers Market reopened on Jan. 31 with many resources to support the community: The Community Brigade came to talk about their groundbreaking partnership with Los Angeles County Fire to bridge the resource gap between professional first responders and local communities during disasters, and to share information about their mission and training opportunities; shoppers could sign up for a home-hardening check. Healing practitioners were invited to create space for comfort and restoration with services like chair massages, reiki and other self-care offerings. Local businesses, nonprofits and community groups with services or information were gifted a free booth. And the farmers’ market partnered with World Central Kitchen to provide a free bag of fresh, local produce to anyone who was impacted by the fires.
*community supported agriculture allows you to get your weekly produce sourced from local family farms.
Use code ESFV25 for 25% off your first order Support local, eat delicious: Sign up for a CSA* farm box today!
CAFÉ ON 27
Café on 27 is perched on the edge of mountainous State Route 27 (AKA Topanga Canyon Boulevard). Unassuming from the street, it segues into multi-level shaded seating areas that serve up spectacular canyon views as you dine.
Whimsy flows like feng shui through the main floor with a parked motorcycle near a wall-mounted “complaints hotline” above an antique phone and a tangerine-colored mini vehicle that’s great for selfies.
Beyond that is a serious menu borrowing from Latin, Middle Eastern and American cuisine for inspiration. Organic items are used as much as possible, says owner Amir Rofougaran, who embodies Topanga Canyon’s down-to-earth vibe.
“I don’t advertise [the organic ingredients], I just let the [diner’s] body feel it,” he says.
Rofougaran calls himself the restaurant’s “design captain” (more on that later) and strives to create dishes with “gut balance” and a combination of the four basic tastes (sweet, salty, sour and bitter). He leaves out one of the four “for intrigue.” “Your body is looking for the fourth flavor,” he says.
Choose from a large selection of breakfast dishes, topped toasts, sandwiches, salads and soups. The lunch entrees are heartier, like an eight-ounce rib eye steak with mushroom sauce, or Butter Citrus Salmon Delight, an eight-ounce grilled Scottish salmon fillet marinated in lemon butter.
The Chinese Mountain Salad is a satisfying mound of cabbages, fried wonton, mandarin oranges, sliced almonds, teriyaki chicken and sesame dressing. It’s a gut-balanced dish of hot and cold, and soft and hard, says Rofougaran.
Pastrami Paradise Sandwich includes an organic, pasture-raised over-easy egg, jalapeño coin, Havarti cheese and a “secret sauce.” The accompanying french fries are fried in “gastronomically happy” avocado oil, one of the quality basics Rofougaran calls out on the menu.
The sandwich comes on sliced sourdough but can be ordered with gluten-free bread. Menu items with nuts or that are gluten-free, vegetarian or vegan are denoted, making it easier for diners with dietary restrictions.
Rofougaran did a stint at a San Francisco–based culinary school and studied biology and Eastern culinary history before embarking on Café on 27 in 2019. These elements are reflected in the menu and how the restaurant is run. It’s not organized in the traditional hierarchical structure; instead, there are teams with captains—hence Rofougaran as the design captain.
Because the teams meet daily and have a free flow of communication, the restaurant runs more smoothly and has a “pretty chill environment,” he says. It’s something Rofougaran is proud of.
“The idea is to come to work and you don’t feel you’re imprisoned for eight hours,” he says, introducing me to other captains, who rave about their work.
For all these reasons, it’s good to get outta Dodge for the day.
Café on 27
1861 N. Topanga Canyon Blvd., Topanga Cafe-27.com
Fire Update: The restaurant was evacuated during the Palisades Fire. It will be closed for construction until March 5, but it looks like it was undamaged!
THE SCV HUB OF ACTIVITY
Virtual Food Hall Is Very Real in Santa
Clarita Valley
WORDS BY NATALIE ARROYO CAMACHO
Tucked away in the heart of the Santa Clarita Valley, The SCV Hub—a virtual food hall and community dining space—is redefining how locals connect with gastronomy. Co-founded by Chris Collins and Scott Wesselhoff, The SCV Hub fosters a deep commitment to organic and locally sourced ingredients. But it also intentionally serves as a launchpad for small businesses. “We wanted to create something for the diners and people that want food, but also provide an opportunity for startups,” says Collins, adding that there are 18 commercial kitchen spaces. “Having a spot at The SCV Hub is a lot more economical than trying to build out even a small brick-and-mortar.”
As such, this innovative concept isn’t just about convenience. It’s also a testament to the power of solidarity and the shared love for fresh, wholesome eats. “Santa Clarita is a very tight-knit community, and everyone here believes in supporting local businesses,” Collins says.
It’s a virtual food hall because you order through an online platform and can pick up the freshly made food in the lobby or have it delivered. There are also dine-in options with indoor and patio seating.
by Tami Chu
Photo
Scott Wesselhoff (left) and Chris Collins (right) offer other small businesses their own kitchen and complete scheduling autonomy in a brick and mortar while giving customers a wide variety of food options in a single order at The SCV Hub.
This model offers entrepreneurs a more affordable way to thrive. The result? A curated mix of culinary curators, each bringing something unique to the table.
So you’ll find eateries like Blossoms Sweet Kitchen with its organic, plant-based menu; T.C.G. Dim Sum and Noodle House; Los Tacoholics; and Mississippi-Georgia Fried, specializing in Southern cooking, among others.
One of these curators is Alyssa Ortiz, co-founder of Los Coffeeholics, which is the only storefront at The SCV Hub. Los Coffeeholics is a Latina-owned business specializing in crafting Latin-inspired lattes and teas, like the horchata latte and mazapán latte. (For the record, you can also get caffeinated classics like an Americano or a cappuccino.)
“Every tenant is a small, independently owned business,” says Ortiz, describing The SCV Hub as a collaborative place. “ We’re all working hard and striving to see our businesses succeed.”
The coffee aficionado’s journey to finding the right ingredients reflects The SCV Hub’s broader ethos. Before opening Los Coffeeholics, Ortiz spent a year attending coffee events and tasting beans at local markets. “We wanted to make sure we were using products that aligned with our values,” Ortiz says. This attention to quality and sustainability mirrors the focus of other vendors at The SCV Hub.
In addition to supporting tenants like Ortiz, Collins and his team are actively pursuing partnerships with businesses that prioritize health-conscious, locally sourced menus. “There’s a growing demand for healthy food alternatives,” Collins says. In other words, The SCV Hub is committed to offering options that reflect the community’s ever-evolving tastes.
But Collins also aims to create a space where neighbors can gather and share meals. “It’s about giving people more reasons to stay and enjoy the experience,” says Collins, who adds that he hopes to transform the patio area into a beer garden offering local craft brews.
For Ortiz, being at The SCV Hub offers a chance to grow her business while building relationships with other vendors and customers. “ We’re able to create a welcoming environment where people can come enjoy their food and coffee together,” she says. This collective effort not only uplifts individual businesses but also enriches the Santa Clarita Valley’s food scene.
Even as it adapts to changing trends, Collins hopes to see The SCV Hub continue as a platform for local entrepreneurs. While he acknowledges the potential benefits of bringing in bigger names to attract foot traffic (think Wingstop or Buffalo Wild Wings), Collins’s focus remains on uplifting small businesses. “The priority is always on supporting local,” he emphasizes.
In case you’re still not sure what The SCV Hub has to offer, the experience promises more than just a meal. With new innovations in the works—like a group ordering system where offices can place and pay for individual orders for a single delivery—it’s clear that Collins designed The SCV Hub to meet modern needs without forgetting about core values.
Each business renting space in The SCV Hub has its own certified kitchen, but customers can order from any of them at a single kiosk (or online) in one order.
All in all, The SCV Hub proves that you don’t have to sacrifice convenience for quality—or vice versa. With its focus on organic ingredients, locally owned kitchens and an inclusive approach to dining, The SCV Hub is more than a virtual food hall. It’s a celebration of the Santa Clarita Valley’s spirit.
If you’re interested in renting a kitchen at The SCV Hub, visit TheSFVHub.com/work-with-us.
The SCV Hub
23460 Cinema Dr., Valencia TheSCVHub.com
Natalie Arroyo Camacho is a freelance lifestyle writer and former associate lifestyle writer at Well+Good. As a wordsmith and first-generation Mexican American from the San Fernando Valley, she’s passionate about sharing diverse stories that resonate with people.
Fire Update: We checked in with Chris Collins and learned that, fortunately, none of their tenants were affected by the fires. While there were some evacuations for employees, no major losses were suffered.
Los Coffeeholics and Los Tacoholics hosted a fundraiser where they donated 50% of their sales for the day to help fire victims. The SCV Hub matched their donations.
Keto Sweets, who does farmers’ markets and other types of festivals, also donated proceeds to fire victims.
by
Photo
Tami Chu
Fine Dining Grows Within The Arbour Pasadena restaurant serves up California-centric menu
WORDS BY VICTORIA THOMAS | PHOTOS BY TAMI CHU
The world is changing and along with it our approach to cooking and eating. For the past seven years, Chef Ian Gresik has wielded the whisk at The Arbour, which he co-owns with his wife, Nancy. The Pasadena restaurant’s menu is shaped by locality whenever possible. “That’s great when it’s possible, except when it’s not,” he says.
He cares more, he says, about the integrity of what he serves than its ZIP Code of origin. First and foremost, “ We have to support the independents, the remaining small sources who still actually forage and grow the unusual. If we don’t, the market will shrink, and there will be fewer and fewer choices out there. As chefs, we have buying power and we drive the market, so it’s up to us to buy ethically.”
The Arbour features wild-caught proteins whenever possible, free-range chicken and grass-fed beef, and leans heavily into organic selections. The menu is abundant in regional coastal references: California Caesar salad, prickly pear jam served with warm bread pudding, soy hollandaise on seared raw yellowfin tuna, and baby bok choy dished up alongside Mediterranean sea bass.
Careful thought guides Gresik, who is pragmatic to the point of being blunt. “The pandemic changed everything, and I don’t see recovery in most areas. Boutique farmers lost their customers, and the huge grocery store chains just stepped right in to pick up the slack,” he says.
“ Without demand, there’s no way to keep the complexity and diversity happening.”
In search of the increasingly rare, each week the chef sends buyers to the Wednesday morning Santa Monica Farmers’ Market, citing this iconic street happening as a holdout against industrial commoditization.
“Because the big corporate marketplace has taken over, we have to be willing to branch out. We need a wider range,” he says, explaining why not everything in his kitchen is locally cultivated. He cites chanterelle mushrooms as an example. “Now we source them from the Pacific Northwest—Washington State and
Housed in a beautifully appointed historic building, The Arbour’s co-owner, classicly trained Chef Ian Gresik, (left) brings unique local and seasonal flavors to Pasadena’s South Lake Avenue. Pictured above is a butternut squash agnolotti with ricotta cheese, aged Parmesan cheese and brown butter foam and a roasted chestnut and onion soup with fresh nutmeg.
Oregon—to keep it economical. We know how much our customers love them and look forward to them. But if buying from a hyperlocal source means doubling the price of the dish, we won’t do it.”
A similar reasoning defines what may be The Arbour’s most radical dish: Lobster Risotto, which supports a pound of Maine lobster meat complemented by tomatoes, beans, shallots and aged Parmesan cheese. The massively clawed East Coast lobster is generally found to be juicier and more delicately flavored than the clawless Pacific lobster (which, in scientific terms, is technically not lobster at all but is still enjoyed by many).
But that isn’t why the Maine lobster rules here. It’s because Pacific lobsters are exported en masse to China, making them substantially more expensive in the U.S. than their heftier East Coast competitors. Bottom line: The cost is less than half to schlep the crustaceans cross-country than paying for a local product with international interest.
Changes in the menu, Gresik says, often upset people. “This is a different kind of pushback to cooking seasonally,” he says. “As Americans—and especially as Californians—we are so used to having everything we want, all the time.”
He explains that his soup selections change at least four times a year, reflecting what’s just been picked. “Our proteins stay pretty constant, but we do give them seasonal nuance with how we garnish, and special sides that reflect the changes in what’s good at the moment.”
Part of the challenge, he says, is educating the customer. “ We prefer not to serve Chilean sea bass or tilapia, even though they’re popular and great sellers,” he says. “They’re overfished, for one, and because of their habits, especially when they are raised in tanks.” He’s referring to the fact that these bigmouthed bottom-feeders are often used in overcrowded fisheries to clean the water. They do this by eating fish waste, including their own.
He’s also not a fan of another favorite: broccoli, because “it’s 100% a manmade vegetable. People think of it as healthy, but we prefer to serve its wilder cousin, rapini.”
The chef welcomes shifts in the menu, whether they reflect the turn of the calendar wheel or a change in supplier. “After a few months of eating something, I get tired of it,” he says. “I am sure that our hunter-gatherer ancestors never had this problem.”
Among his current favorites are Duo of Duck with roasted breast and confit leg, parsnip purée, baby turnips, spinach and peppercorn sauce. He’s especially fond of the finish on the bird, which he describes as “more medium, versus crispy, well-done Peking duck.”
“Conscious cooking and eating is treating food as medicine. The entire process contributes to the experience. What you eat can heal you or hinder you. And who you eat with matters, too.”
The Arbour 527 S. Lake Ave. Pasadena TheArbourPasadena.com
Victoria Thomas is a Southern California culture journalist with a passion for adventurous, artisanal ethnic food. Her writing explores art forms in all media, especially those she can eat.
Fire
Update: We checked in with Chef Ian Gresik, who told us they were affected by the fires but not as much as those who lost a home or are still not back in their homes. Business dropped off during the fires and has remained slower than typical. Part of this was due to conventions being canceled, fewer tourists visiting and diners having a feeling akin to survivor guilt. The restaurant stayed open and became a place for people to grieve and tell their stories, he said.
BULK UP re_ grocery makes organic, zero-waste shopping easy
WORDS AND PHOTOS BY MATTHEW HAYDEN
Aquiet grocery revolution is bubbling up locally as households seek sustainable alternatives to today’s wanton and wasteful grocery shopping experience, but few stores offer solutions.
re_ grocery is an exception.
“ We are the only refill grocery store in Los Angeles,” says Joseph Macrino, the store’s co-founder.
An organic, zero-waste store with locations in Studio City, Mar Vista and Highland Park, re_ grocery is prompting shoppers to reimagine how they think about waste, consumption and environmental responsibility.
It offers patrons a wide range of products from fresh produce to oils and spices to hand soap, but for many, practicing an eco-friendly lifestyle is no small task.
Macrino understood this barrier to entry could be hard to cross, so he dared to challenge the traditional shopping paradigm by making sustainability easier.
“If it’s not convenient, if it’s not more affordable, it’s just not worth it to [shoppers] to go the extra little bit, to bring their own containers and, you know, not go to Trader Joe’s or Whole Foods,” he says.
Since re_ grocery’s start in 2020, the team has worked continually to make restocking as simple as possible. All customers need to do is weigh their containers on the tare station at the front, write the product code on the tag and fill up. If you don’t bring your own containers, the store offers 100% post-consumer recycled paper bags and reusable glass jars for purchase.
re_ grocery has grown into a thriving business, but it began with a modest vision inspired by a co-op in San Francisco called Rainbow Grocery.
After moving to Los Angeles, Macrino and his then-wife, Lauren, were shocked by the lack of grocery stores that allowed refills, and the closest alternatives missed the mark because they did not allow customers to bring their own containers.
So the pair decided to start their own store.
“It was just, like, ‘You know what? I want this thing to exist. It doesn’t exist. Let’s make it happen,’” Macrino says. “And so we raised the money… and just went for it.”
Starting a business is challenging enough, but starting a business during a global pandemic is an extraordinary accomplishment. Despite construction delays and health department restrictions, a line of masked shoppers still stretched down the sidewalk on opening day.
Co-founder Joseph Macrino (pictured above) couldn’t find a place to shop where he could refill his own containers so he started one. re_ grocery prompts customers to Re-use, Re-cycle and Reimagine their relationship to waste and the environment.
While it took time and persistence on the part of Macrino and his team, they eventually got re_ grocery to the place where it was meant to be. (This includes launching a pop-up shop at local farmers’ markets, unlocking nationwide shipping and enlisting business-to-business office snack programs.)
“It’s pretty surreal, to be honest,” he says. “I’m grateful that people have been so supportive of what we’re trying to do because I think people that do come in and are regulars, they really understand how massive the impact can actually be.”
Vicki Kirschenbaum, a member of the Sustainable Burbank Commission and a re_ grocery regular, echoes this sentiment.
“It’s like a miracle,” she says. “I can have the products I like and not feel guilty about it. I’m doing something better for me and for the environment.”
The stores maintain rigorous standards for health, cleanliness and sustainability, buying in bulk and partnering with nonprofits to make sure the little waste that they accumulate gets recycled.
Most products are dried goods with a shelf life that typically lasts over a year.
For perishable items like fresh produce, the store sources weekly from the Santa Monica Farmers’ Market. The produce is free of stickers and plastic packaging, as you would expect. They aim to source produce without rubber bands or twisty ties, but this isn’t always possible.
“It’s like a miracle. I can have the products I like and not feel guilty about it. I’m doing something better for me and for the environment.”
— Vicki Kirschenbaum, a re_ grocery regular
Additionally, re_ grocery has developed custom airtight bins that hold a hidden silica packet to reduce moisture and combat spoilage, which keeps food from going to waste.
On Tuesdays, they even offer produce and flowers at half price.
In an effort to make zero-waste shopping more accessible and to extend their reach, re_ grocery launched a nationwide shipping program using 100% cellulose-based, backyard-compostable packaging that decomposes in six to eight weeks.
They’re also developing snack racks, which are mini bulk bin setups for corporate offices and an alternative to vending machines.
With plans to open another location in Central or East LA, re_ grocery is proving that sustainable shopping can be both practical and appealing. Macrino plans to eventually open 10 re_ grocery stores in the LA area.
By making zero-waste convenient, modern and even enjoyable, Macrino and his team are transforming environmental consciousness, one bulk bin at a time.
“It takes a little prep, and a little foresight,” Macrino says. “But once you get into it, once you start by getting that jar, it’s kind of hard to go back.”
re_ grocery Studio City: 12142 Ventura Blvd. re_ grocery Highland Park: 5046 York Blvd. re_ grocery Mar Vista: 12928 Venice Blvd. regrocery.co
Matthew Hayden is a Los Angeles–based writer who believes in telling stories that serve as a catalyst for sustainable and lasting progress. While at the Arizona Daily Sun, he managed an arts and entertainment publication where he wrote about all sorts of things, including the local restaurant scene.
Fire Update: We were happy to hear that the stores and staff were out of harm’s way. To support the community, they partnered with the Echo Park Trash Club to organize community cleanup events and will continue to hold them until the cities of Los Angeles and Pasadena complete cleanup efforts.
FARMERS’ MARKET GUIDE
FOR SAN FERNANDO VALLEY, SANTA CLARITA AND PASADENA
This list was updated February 2025 but details do change and some markets may be affected by recent fires. Please contact the markets for the latest information.
If you know of another farmers’ market that is not listed, please let us know at info@ediblesfvalley.com
Farmers’ markets are an excellent way to support small local vendors. Some vendors at these markets have been affected by the fires. Our power to help is in where we spend our hard-earned dollars.
SATURDAY
19 Agoura Hills Farmers’ Market at Whizin Market Square
34 Porter Ranch Farmers’ Market Sunday 9am–2pm In the Kaiser Permanente Lot 20000 Rinaldi St., Porter Ranch @ccfminc
35 Santa Clarita Certified Farmers’ Market
Sunday 8am–noon
College of the Canyons Parking Lot 5 Valencia Blvd. & Rockwell Canyon Rd. Santa Clarita Vccfm.org
36 Studio City Farmers’ Market Sunday 8am–1pm Ventura Pl., Studio City StudioCityFarmersMarket.com
37 Toluca Lake Farmers’ Market
Sunday 9:30am–2:30pm Wells Fargo Lot 10225 Riverside Dr., North Hollywood TolucaLakeFarmersMarket.org
38 Westlake Village Farmers’ Market
Sunday 10am–2pm 2797 Agoura Rd., Westlake Village Rawinspiration.org
CSAs, Farm Stands & Special Markets
39 Forneris Farms (Seasonal: Check for open times) 15200 Rinaldi St., Mission Hills FornerisFarms.com
40 Sanchez Produce 16230 Sierra Hwy., Santa Clarita @Sanchezproduce Cash only
41 Tapia Bros. Farm Stand (Closed Jan. and Feb.)
5251 Havenhurst Ave., Encino @tapiabrosfarm
South Central Farmers CSA
Various pickup and delivery options
SCFCoop.SouthCentralFarmers.com
Good Box Organics
Various pickup and delivery options
GoodBoxOrganics.com
EAT from Food Access LA CSA.Farmigo.com/join/foodaccesslosangeles
KIDS! for
by Ramiah Chu
Can you color the different types of kale correctly?
Illustrations
Raised With Care®
All natural pork, beef and lamb raised sustainably and humanely by a community of more than 600 independent family farmers and ranchers to produce the highest quality meat.
