Downtown Living
LOS ANGELES
DOWNTOWN
NEWS Volume 38, Number 42
INSIDE
What’s next for Parker Center?
3
11-20 W W W. D O W N T O W N N E W S . C O M
October 19, 2009
More Than Just a Game In the Skid Row Basketball League, Quik and Sunshine Find A Family That Stands by Them, No Matter What by Ryan Vaillancourt staff writer
Urban Scrawl on the Dodgers.
4
Play 4th and Long Football and win prizes.
10
A new restaurant for First and Hope.
21
Dynamic dance at REDCAT.
22
Second of a Three-Part Series hey stand hand-in-hand, heads bowed, eyes closed, in a circle at the center of the mint-green basketball court in Gladys Park. They are here to play ball. But first, a prayer. “Dear Lord, thank you for this day, for this game,” says Sunshine, a 24-year-old cherry blonde and a recovering crack addict. She wears jeans, and a thin purple dress drapes over her swollen belly. She’s seven months pregnant. “Thank you, Lord, for bringing us together,” she continues, her voice quieting to a whisper. “We need you.” As Sunshine speaks, life in this normally busy park in the heart of Skid Row is suspended. The old men and women playing dominoes pause to respect the ritual. A stereo pounding rap music dies. Even a few children ambling around seem to recognize something serious is happening, and they stop too. The prayer circle is made up of about 35 people, mostly men. Among them is Sunshine’s man, who goes by the name of Quik. Their almost 2-year-old son, Boogie, unaware of the little brother on the way, waddles around the court. He stops at Quik’s feet and tugs impatiently at his sagging mesh shorts. Boogie doesn’t know that Quik is not his biological father. Nor do many of Quik’s friends on the see Basketball, page 7
T
The Road Crew Downtown-Based Company Drives the Gourmet Food Truck Trend by Richard Guzmán city editor
An intimate view of the Chandlers’ legacy.
23
24 CALENDAR LISTINGS 26 CLASSIFIEDS
photo by Gary Leonard
George “Quik” Hogan sold drugs and battled addiction until he found a familial community in the Skid Row 3-on-3 Streetball League. He is one of about 40 men who play basketball at Gladys Park every Saturday.
T
hese days in Los Angeles, it is virtually impossible to escape the gourmet food truck craze. But one question is usually left unasked amid the appearances of upscale barbecue, ice cream, hot dog, cupcake and other mobile kitchens: Where do they come from? The answer, at least for many of them, is Road Stoves, a company on Oak Street, near where the 110 and 10 freeways meet. Run by Josh Hiller and Morris Appel, Road Stoves is actually a spin-off of A La Carte Catering Inc., a business run by Appel’s father,
Herman Appel, that leases catering trucks. Last year, A La Carte outfitted the first of the newfangled mobile kitchens — the Kogi Korean barbecue truck. Like other catering truck companies, Road Stoves provides permits, insurance and maintenance, and leases the $120,000 trucks to operators. But they also offer eye-catching customization, help with marketing and even work with newcomers to keep ideas fresh and the food good. Road Stoves has received hundreds of food truck proposals, Appel said, the majority of which it rejects. Some were duplicate ideas of what is already on the streets, or trucks they
feel won’t deliver the type of quality cuisine that will ensure the trend outlasts the hype. “We had people that wanted to do noodles, but you can’t boil the noodles on the truck unless it’s the Top Ramen kind where you throw hot water on them, and for that you really don’t need a gourmet truck,” Appel said. Hiller added, “When someone comes to us and says, ‘I want to do exactly what so and so is doing,’ we don’t feel that’s the best way to enter the marketplace.” Following Kogi Road Stove clients include Nom Nom, which serves Vietnamese sand-
The Voice of Downtown Los Angeles
wiches, Baby’s Badass Burgers, easily recognizable for its hot pink paint job and provocatively dressed servers, Marked 5, which serves Asian minibite sandwiches, and Barbie’s Q and Skewers on Wheels, both of which are pretty self-explanatory. The food truck scene exploded late last year after the Kogi truck tapped into a young and computer-friendly foodie market by posting Twitter updates telling people where the trucks would be. The savvy marketing, along with the high-end yet affordable menu, made it stand out from the traditional taco trucks geared toward a blue-collar clientele. see Trucks, page 5