Suite Life SoCal Fall 2022 Issue

16 THE SUITESPOT

Veg & Go Plant Based Fast Food

A Riverside SuiteSpot, Suite Life SoCal takes a look into Veg & Go Plant Based Fast Food restaurant and the secrets to its early success, and what the future holds for veganism—with a conversation with its co-founder and co-owner, Brandin Phu Phan.

STORY BY EDDIE TRUJILLO GRIJALVA

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SIP & Sonder: Where Coffee, Community, and Culture Connect

Since bursting onto the scene in 2017, Sip & Sonder has emerged as a pivotal anchoring business on Market Street in downtown Inglewood. A bustling coffee shop and roastery, the local gathering spot aims to be “where coffee, community, and culture truly connect.”

STORY BY ASHLEY YANCEY

CAFÉ PHOTOS BY JOSHUA BERRYMON

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Crowns Inglewood: The Hottest New Brewery in Town is Opening Early 2023

As Inglewood’s first and only Black-owned brewery, Crowns & Hops’ mission is to create family-friendly spaces that are community-centric with underserved communities of color in mind, driving diversity, economic growth and influencing inclusion. They are now ready to expand into unchartered territory with the opening of their brick-and-mortar Crowns Inglewood. A public brewhouse, Crowns Inglewood will be a 14,000 square-foot pub, tasting room, full-service restaurant, event space, and the ultimate social community hub that is set to open by early 2023.

STORY BY ASHLEY YANCEY

Kai’s Table: A Recipe for Life

Kai’s Table is classic comfort foods inspired by cultures and countries around the globe.

STORYBY LISAJ.BAXTER

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25 LIFE & STYLE

Food: Chef Reynolds’ Seat at the Table Dive into the southern goodness that is Chef Alisa Reynolds’ My Two Cents. The restaurant not only stands as a reminder of Reynolds’ accomplishments as a Black woman within the food industry, but further serves as a reminder that any and everyone deserves a seat at the table.

STORY BY KAMEA TAYLOR

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Art: The Artistic Side of Food

Food and the Arts have taken center stage as the world gets back in a groove after the pandemic and Suite Life So Cal is here to show you where you can go to have the best of both worlds as we feature some of the best-kept secrets of Food and Art Expos happening in Southern California.

STORY BY KEN CALVIN

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Travel: 7 Best Foods to Try in Greece

World-traveler and lifestyle blogger, Betty LaMarr of Life Is A Journey of Escapes shares with Suite Life SoCal her seven top picks to try while visiting Greece.

STORY BY BETTY LAMARR

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Health & Wellness: Being Vegan

As the Vegan philosophy continues to trend upward we take a quick look at what veganism is and why people seem to be flocking to it.

STORY BY EDDIE TRUJILLO GRIJALVA

Pets: The Raw and Fresh Pet Food Trend….Is it helping or hurting our furry Furry Family Members?

A look at the fresh, raw, and gourmet dog food fads. Are they safe for our pets…or is the traditional kibble and brand-name food the way to go? Two interviews with animal rights activist Andra Dakota and Ms. Carol Otjens R.V.T and former animal trainer at The San Diego Zoo. These well-informed women try to shed some light on these important questions.

STORY BY EDDIE TRUJILLO GRIJALVA

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43 E SUITE (ENTERTAINMENT)

The Artist Way: Balancing the DEI Composition in the Arts

“Until the lion learns how to write, every story will glorify the hunter.” - African Proverb

STORY

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BY

LISA J.

BAXTER

Lura’s Kitchen Gourmet Cookie Mixes Bring Back Homemade Flavor

family this upcoming holiday season.

STORY BY SHIRLEY HAWKINS

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63 SUITECAUSES

Gloria Davis: Celebrates 50 Years of Servicing Los Angeles Families at GCLA

Gloria Davis, Executive Director of Girls Club of Los Angeles, standing in the gap, sacrificing, and going the extra mile for the families in her care.

STORY BY MISCHA DUFFIE

PHOTOGRAPHY BY JOSHUA BERRYMON u64

Dr. Romeo Brooks: Mindful Consumption

SUITETALK

Veronica Hendrix: Flavor of Love

Comfort and luxury can coexist in all aspects of life. According to food journalist, author, and Food Network finalist Veronica Hendrix, this is how she approaches everything, especially food. She is the force behind the beloved blog Collard Greens and Caviar, a scrumptious digital playground of kitchen product recommendations, expert interviews, and comfort food recipes with simple but luxurious twists. Local Perspectives of the Global Palate: The Artistic Exploration of a Foodie’s First Love

Talking When Your Mouth is Full: What Sangha Social, Sweet Potato Soul, and Whetstone Radio Are Adding to Their Plates It can be tough navigating the complexities of the global palate and what it can offer When it comes to the culinary experiences we’d like to explore, these purveyors can help us traverse the unknown.

With distinct cultural and ethnic ties to food culture in countries beyond the USA, each of these Angelenos has a unique experience to share. By writing about these stories, they champion their communities and the rich heritage that has birthed these passions.

STORY BY ASHLEY YANCEY

STORY BY LISA J. BAXTER

Delectably Suite

Greetings and welcome to our Fall Issue where we celebrate our love with food and all that it means in our lives From nutrition to creative expression, food speaks to us and brings us together

New in this issue, we take a tour to visit some SuiteSpots around SoCal, where we see inspiring people that chose to believe in themselves and their passion for food to open a business and nd unique ways to create their niche.

As a close connection to food, we also highlight the Arts and how diversity, equity and inclusion have an impact.

As we plan issues ahead, we invite you to share your stories by emailing us at suitelifesocal@gmail.com. We want to hear from you. Also, stay in touch by following us on all social media @suitelifesocal.

There is much to check out. We know that you will nd something that speaks to you or just have an enjoyable time learning about how other people express their passions. Stay Suite!

Sarah

Sarah R. Harris Publisher-in-Chief

Suite Greetings

The Suite Life SoCal Foodie Issue is lled with stories that remind us of how food is central to every part of our life. From food and entertainment to pairing wine with food, our writers have uncovered the best of Southern California’s culinary cuisine.

As the holidays heat up, food is the central part of every holiday gathering, and Suite Life SoCal offers a guide to ensuring you have the tastiest of holidays. From sweet treats to meals to satisfy every palate, the Fall 2022 issue will not disappoint.

Be sure to check out the articles that highlight the various restaurants in Southern California. There are restaurants for vegans and the vegan-curious. There are menus that speak to all types of food connoisseurs. From the Imperial Valley, Riverside, and Kern County, our contributing writers have ensured your plate will be full and your palate satised wherever you travel in SoCal.

Enjoy the magazine cover to cover and if you have a business you’d like to advertise to one of our more than 50,000 readers, contact our Sales Manager Lance Washington at lwashington@suitelifesocal.com.

Suite Reading,

Angela

Angela Jackson, ABD, MS Managing Editor

@_angelarena @ajgrateful2be angelarenaandco.com

Lisa J. Baxter

Shirley Hawkins

Joshua Berrymon Kamea Taylor

Ken Calvin

Mischa Duffie

Eddie Trujillo Grijalva Ashley Yancey

Vegan Fast Food

Peace In Every Bite

Attention SoCal! Next time you nd yourself in Riverside, CA, down around 1201 University Avenue Ste. # 115, there’s an up-and-coming vegan fast food spot that everyone should check out, whether or not you live the vegan lifestyle yourself, Veg & Go Plant Based Fast Food, a 100% vegan restaurant, is redening how people view plant-based food. It’s a comfort food joint that sells a variety of burgers, hot dogs, veg rolls, cheesy fries, desserts, you name it. They even have a secret menu you can ask about or look for on Instagram.

Veg & Go was established by the young SoCal couple Brandin Phu Phan and Chloe Macrae in 2021, right in the middle of the pandemic. It would take prodigious amounts of grit and determination to pull off, but they did, and they did it well. During my rst conversation with Phan, I could tell that his passion for Veganism was a huge part of their early success. As a child of Vietnamese immigrants, this rstgeneration American knows the trials and tribulations of the immigrant’s story and is extremely driven, hard-working, and attentive to detail. Phan has been meat-free since the rst grade for over thirty years and strictly vegan for the past eight years.

Phan learned about the vegan restaurant business by working in and managing them since he was a teenager; he learned the business very thoroughly The food is not only delicious, but it is also very obviously beautiful as well. I asked Phan where this creativity came from; he responded:

STORY BY EDDIE T. GRIJALVA

“It comes from my imagination, my heart, and my soul…food is art.” Veg & Go is a very well-reviewed restaurant, ve stars across the board. With people saying: “The avor of their burgers was spot on.” “They validate parking and genuinely care about your experience.” “[Phan], in particular, was freaking rad…couldn’t believe how on top of everything he was and how quickly he worked. He really knew his stuff.”

I asked Phan what he thought the secret to their success was, and without hesitation, he replied: “Love. The secret ingredient is love and hard work…I pretend like every meal we prepare is for my own mother or a queen or king…sometimes I only get about four hours of sleep a night, but I wouldn't trade it for anything.” Phan also doled out a lot of credit for their success to his wife and his staff Phan noted: “It really depends on her as well. We are in this together; we are both equally Veg & Go.” It was also evident that Phan had created a team-oriented environment. “We consider our employees family,” Phan stated when describing his team. The team spirit was apparent when we spoke—Phan was standing out front talking with his staff and greeting his customers and business neighbors, just being a very present leader

Next, I asked Phan if he had any expansion plans. He said yes and added: “We are trying to lock down a spot by the end of next year…We need to add to the staff We’re trying to nd a good family-oriented team with good structure so we can expand.”

Finally, I inquired: So what does Veg & Go and its success say about the future of veganism? His passion for the vegan lifestyle went into hyperdrive with this one. “Veganism is becoming a thing!” he answered fervently. “I feel like it is the future…we noticed a change about ve years ago. The world overall is transitioning to veganism; today, a lot of (mainstream) fast food restaurants have a plant-based option…our way of thinking about food is evolving. We’re nding out we can live without killing…people are realizing if you want to eat for life, stay away from death because remember, we are what we eat!” +

Since bursting onto the scene in 2017, Sip & Sonder has emerged as a pivotal anchoring business on Market Street in downtown Inglewood. A bustling coffee shop and roastery, the local gathering spot aims to be “where coffee, community, and culture truly connect.”

It all started back in 2015 when co-owners Amanda-Jane Thomas and Shanita Nicholas relocated to LA from NYC in the hopes that their entrepreneurial aspirations could be fully realized in the City of Champions. Attorneys, by practice, the Ivy League grads were eager to make a difference and be a part of something bigger. Inglewood did not disappoint. After joining a local meetup group, it wasn’t long before both Thomas and Nicholas recognized the wealth of opportunity simmering just beneath the surface.

“[Sip & Sonder] was a response to the great amount of talent and creativity in the community, lack of outlets for expansive expression, and hurried gentrication that ultimately led to disgruntlement and displacement,” they shared with Essence. After taking over the meetup group, which ultimately evolved into the nonprot Sonder Impact, the duo began hosting pitch competitions and other community events, learning what was needed and desired in the area. After beginning construction on their agship building in 2017, by the end of the year, Sip & Sonder was open for business.

Upon entering the airy shop, you are immediately greeted by the rich scents of coffee wafting throughout as the rhythm of soulful music hums from the sound system. Bold mosaics and artwork adorn the walls, while cozy seating nooks are scattered

Sip & Sonder

Where Coffee, Community, and Culture Connect

STORY BY ASHLEY YANCY

CAFÉ PHOTOS BY JOSHUA BERRYMON

throughout. Your eyes settle as you notice various patrons hunched over their piping hot cups, quietly sipping, enjoying the vibe. “At our core, we are built on coffee, community, and culture,” Thomas said in the Building LA. “The whole point of it all is how are we keeping our nger on the pulse and having those moments that are meaningful to our community, that our community can identify with?”

The duo has invested much of their efforts beyond just Market Street. During the height of the pandemic, when price gouging and access to their coffee suppliers were running low, the two invested in a roastery to complete this production of their business on site. They also partnered directly with a coffee farming family in Rwanda. “There’s a storytelling aspect of the company, to share other cultures that are connected to this product and process,” explained Nicholas.

Today Sip & Sonder roasts all of their beans in-house, creating unique avor proles they ship worldwide. They have even branched into wholesale, counting the retail-giant Target.com as one of their customers. Late last year, their second location opened, across from the Disney Music Concert Hall in DTLA. “I love how they stay true to connect with community,” gushed Genisa Babb, a frequent visitor of the agship location. “It always feels warm and inviting, but they also have really great events that showcase different types of Black culture.”

Another key component to their community work includes Sonder Impact. “We’ve expanded beyond entrepreneurship to include well-being,” said Nicholas. “Keep it Run Hundred, founded by Buttah, a maverick in the south LA ecosystem, has been incredible.” When considering the impact of their highly respected pitch competitions, multi-million dollar skincare company Topicals comes to mind. “They won rst place at our pitch contest several years ago. They went on to complete their million-dollar seed round, and today I see them on billboards!”

Upon reection, the duo is visibly moved by the impact they are making. “We really understand the value of space. It’s the space to share your ideas, to get feedback, to network, to get customers, and to make friends.” +

CO-OWNERS SHANIT A NICHOLAS (l) & AMANDA-JANE THOMAS (r) | PHOTOS: SIP & SONDER

Crowns Inglewood

The Hottest New Brewery in Town is Opening Early 2023

STORY BY ASHLEY YANCY

hat would you say if I told you your dream partnership might be found on Tinder, just one fateful swipe away?

When it comes to Crowns & Hops, one of the craft brew industry’s most popular brands, founders Beny Ashburn and Teo Hunter rst got acquainted on the notorious dating app. While a romantic connection proved to be eeting, their business partnership has revealed itself to be a match made in beer-brewing heaven.

Back in 2013, when the founding duo met, Hunter began introducing Ashburn to the world of craft beer when they began visiting breweries. While they loved the tastings, unfortunately, they noticed a trend. “We would be the only Black people in the taproom,” states Hunter, the COO. It wasn’t long before they resolved to do something about it, and after several years of building their foundation, Crowns & Hops was born in 2018. As Inglewood’s rst and only Black-owned brewery, its mission is to create family-friendly spaces that are community-centric with underserved communities of color in mind, driving diversity, economic growth, and inuencing inclusion. With multiple beer proles released and an incredible brand inuence established, Ashburn and Hunter are ready to expand into unchartered territory with the opening of their brick-andmortar Crowns Inglewood.

A public brewhouse, Crowns Inglewood will be a 14,000square-foot pub, tasting room, full-service restaurant, event space, and the ultimate social gathering spot for the community Set to open by early 2023, it will be located near the heart of east Inglewood, the intersection of Manchester and Crenshaw “[I thought] Where could we drive the most impact and also preserve the culture that's existing inside of the City of Inglewood?” Ashburn reects. “When you step into Crowns Inglewood, we want it to be an experience where you really tap into all ve senses.” In addition to being a social hangout, the pub will also offer live music events, brewery tours, and community partnerships Hunter chimes in, “Crowns Inglewood will belong the city!”

In addition to preparing for Crowns Inglewood’s grand opening, Ashburn and Hunter are also launching Crowns & Hops newest Fall selections. First is Doptoberfest, “a traditional Märzen style for those who love German beer but don’t necessarily see themselves in German culture.” Immediately following is HBCU IPA, “an ode to the institutions that help frame Beny and myself and so many others,” shares Hunter Readily available throughout California and the greater Atlanta and NYC regions at hundreds of retailers, the rest of the country can get their hands on these tasty offerings through their online platform at the company’s website.

The two have come a long way since their early beginnings. During those early days, because it took so much time to manufacture the physical product, Ashburn and Hunter pivoted to focus on the lifestyle element of their brand to build and nurture community. They hosted beer tastings, encouraged social media engagement, and supported other in-

person events for several years before they sold a single can of beer That all changed with the launch of their 2019 crowdfunding campaign to launch the brand’s rst canned offering.

When they nally released their trademark 8 Trill Pilsner, they launched a community crowdfunding campaign with it. “The goal was to make sure people understood they can participate in what we're doing. This isn't something that's just landing on the community, but rather being cultivated within the community,” explains Hunter After raising those early were able to not only attract some dynamic investors partnerships, but they were able to invest in other Blackbreweries in the business as well. “We're not trying to be Black-owned brewing company you know about, which created the 8 Trill Pils Fund, our nonprot that grants to other Black-owned brewing companies,” explains. Ashburn nods her head in agreement. “We on racial equity And that's a plan for economic of us.” +

PHOTOS: CROWNS & HOPS

What do global cuisine, hookah, and 90s music have in common? Everything! At least that’s the case at Kai’s Table, one of DTLA’s newest Black-owned concept restaurants. Patrons can expect comfort foods inspired by cultures from around the world amid a modern yet chic aesthetic. The menu boasts a symphony of avors from Rasta Pasta—a crowd favorite—to jerk chicken, Jamaican oxtails, lobster mac n cheese, cranberry kale apple salad, and more. You can rent out the space for a private party, check out savory cocktails during happy hour or enjoy the varied avors of the

Hard work pays off no maer what.

hookah bar on the outside patio Sign up to become a VIP member, and you’ll receive updates on special events like their signature brunch and secret offers that will go straight to your inbox.

Kai’s Table is adding value to LA. Be it job creation, training, safe spaces, and standard-setting. “There are not many Black-owned restaurants in LA, and we must lead the way. Some people have a skewed view of Black people. I want to put the best image out there as far as a Black-owned restaurant. I’m seeking success, not perfection. I want us to just be successful at what we’re doing,” explains executive chef and owner Norman Kai Lee

The advent of Kai’s Table was spurred by the pandemic, lack of Black-owned restaurants in LA, social unrest, Black Lives Matter, and a simple vision to connect with others. “The whole purpose of Kai’s Table is to be inclusive. Different cultures and cuisines at one table together.” Lee has been in the restaurant business for over 17 years, so he’s not a novice in this food life. The Brooklyn native has paid his dues and worked his way up from sous chef to an accomplished restauranter who credits his success to a thirst for knowledge and a can’t stop won’t stop attitude. It’s that same sensibility that’s found him at the helm of some of NYC’s and LA’s most celebrated eateries and playing consultant to other chefs who want to turn their businesses around According to the National Restaurant Association, all restaurants have an estimated success rate of 20%. About 60% of restaurants fail in their rst year of operation, and 80% fail within ve years of opening. Though the stakes are high, it’s safe to say that Lee’s drive far outweighs the fear of failing.

By the time this goes to press, Lee and his team will be celebrating a couple of milestones. Two of his newest projects will be launching on the East Coast; Kai’s at Moe’s in Fort Greene, and his namesake restaurant and bar, Kai’s, will ofcially make its debut at the end of September Both restaurants will share the same aesthetic as LA, but will vary in culinary options. Menu items will range from grilled and BBQed foods and creative tapas to Cuban, Dominican, and Puerto Rican dishes with crafted cocktails, wines, and champagnes.

Lee is seeking investors to expand his brand and has his mind set on opening a restaurant in Mexico Ultimately, he plans to disrupt the hotel industry “What Black-owned restaurant have you heard of in a hotel? Where?” he challenges. “I want to start those conversations.”

Hard work, a vision for success, and a penchant for building brands that give us a chance to sit at one table sound like a recipe for success or, better yet…a recipe for life. +

It’s never a loss, it’s always a lesson.”

“

Chef Alisa Reynolds’

Seat at the Table

STORY BY KAMEA TAYLOR

Soul food for generations has fed and replenished the African diaspora for as long as our grandmothers’ mothers of the American South could remember By intermixing new and rened recipes whilst sustaining the traditionally perfected dishes that these families mastered, Black chefs have further propelled these cuisines into spaces made for and by us. One must also understand and remind themselves of the vitality of the hands and hearts of Black women who preserve such delicacies. As we nd and discover more carefully curated Black restaurants, it equips one to rid these historic dishes of their haunting stigmas and clichés, including the hands that make them. From such ndings, it’s safe to propose that Chef Alisa Reynolds’ My Two Cents embodies just that!

Located in Mid-City, Los Angeles, California, Reynolds has created a restaurant that awlessly showcases Black Southern foods. Her goal was to create “conscious comfort food,” thus cultivating ideas of “evolved nostalgia…rooted in that part of your belly that makes you happy” and reminds one of those family traditions, “but then lightened up with modern techniques.”

The menu, which seems carefully assembled and curated by Chef Reynolds, has options for all! From shrimp and grits, mac and cheese, fried catsh, to vegan spaghetti, with sides ranging from braised greens, dirty red rice, to many gluten-free options one cannot deny you will leave beyond satised regardless of dietary needs.

She gives insight behind the inclusive menu, sharing, “What if there’s a vegan hipster that wants to eat with their grandmother from the south? Where can they go and eat together, you know? Such questions remain important; however, in actively seeking solutions for customers with or without dietary restrictions, they have the option to partake in this southern goodness or simply expand their palettes. She continues, “[Many believe] if it’s vegan, it tastes gross ” However, Reynold’s menu proves to rediscover and explore the Black traditions that take place when making, let alone reimagining, such tasty cuisines. By further promoting this inclusion, her menu provides something for everyone.

PHOTOS COUR TESY OF MY2CENTSLA.C OM

Although there is an eagerness to celebrate the destination of Reynolds' restaurant, we must also acknowledge the journey that accompanies the dreams and aspirations of Black bodies, particularly women within this industry. Within many sectors of the world, the exposure, gratitude, and upward mobility deserving of Black women chefs is often absent from their fruitful careers when concerning the perils of intersectionality Reynolds shares an experience at the beginning of her journey as an aspiring chef, as someone told her boldly, “You’re too old, you’re Black, you’re a woman. I wouldn’t do it.” She further conveys the pressures as a lead chef, admitting, “I’m constantly proving myself as a woman chef, as a woman boss, as a woman, period.”

However, this Black-owned establishment proves to set the standard and break that mold. From the atmosphere of My Two Cents to the palatable menu that upholds the longstanding traditions of Black cuisines, it is unmistakable that this restaurant is emblematic of the young Black girls that never thought such accomplishments were possible Though understated, Reynolds' response to such doubts – "I'm gonna do it" – encompasses the courage and activism it takes to advocate for yourself despite the setbacks of the world, and her restaurant is the result of that. My Two Cents proves the immeasurable ways Black chefs (men, women, and non-binary) can propel and contribute to the food industry and henceforth continue to carve out space for the aspiring chefs that come after them. Although Chef Alisa Reynolds isn't the rst, she denitely won't be the last! +

PHOTOS: MY2CENTLA.COM

The Artistic Side of food

STORY BY KEN CALVIN

For many, the love of art, and the opportunity to visit an abundance of unique exhibits in our beautiful region has been a regular occurrence until recent years when the pandemic forced special events to be nonexistent due to hundreds of locations having to close their doors. As what we would like to call "a normal life" returns, many galleries throughout Southern California are excited to open their doors after a couple of years of frustration. With a rejuvenated spirit and innovative ideas to spark the interest of art lovers, we nd an assortment of somewhat unusual exhibits featuring a avorful twist—

food

There are so many things that make life in SoCal "suite."

PHOTOS ON THIS PAGE: “AT THE TABLE” EXHIBIT AT THEARMORY CENTER FOR THE ARTS

Food Art Exhibits have exploded in recent years as several galleries have paired with various artists to create expos that combine the love of art and the love of food. One of the most popular and recent is the new exhibition called At the Table. The exhibit is a collection of LA artists' work who explored ways the pandemic challenged Angelenos to nd new ways to understand what's essential while evolving under new guidelines set forth by the state of California and the city of Los Angeles.

This group exhibition opened at the Armory Center for the Arts in Pasadena, CA, on June 29, 2022, and highlighted works inspired by or made with food items. From cultural connection to therapeutic benet, several artists chose to use this as an opportunity to dive into different ways everyday commodities have been revitalized in the food world. The exhibition consisted of art exhibits with the sole purpose of giving back. Some gallery attendees had the opportunity to participate in interactive workshops that allowed them to donate food to on-site community pantries.

When asked, "how does food become your passion?"

Artist "Yeu Nguyen" of Alhambra, featured at the July "At the Table" event, stated that food is the key to unlocking memories and emotions. Ngyuen expanded in an interview, saying, "Childhood moments spent helping your grandmother in the kitchen, the sublime smell of your favorite dish, and the last meal you shared with family before lockdown."

Nguyen will have workshops where visitors can create fabric dumplings, stuff them with written accounts of their feelings, and contribute them to her interactive sculptural work, "Emotional Dumplings." (LA Times). Their next “At the Table” exhibit will be Sunday, December 4, 2022, at Armory Center for the Arts, 145 N. Raymond Avenue, Pasadena, CA 91103.

Food takes center stage at other exhibits, especially at LA Plaza Cocina, a unique space that honors the history and diversity of Mexican cuisine. It displays and traces the history of Mexico's food and cooking culture from its indigenous roots

PHOTOS ABOVE: LA PLAZA COCINA

of the Mesoamerican era to its contemporary adaptations. Their exhibits explore the contribution of Mexican dishes to world cuisine and highlight the cooking styles of local Mexican chefs.

"The voices of Mexican and Mexican-American women abuelitas (grandmothers) are amplied in this exhibition, featuring a group of indigenous, mestiza, Mexican-American, and Afro-Mexican grandmothers. These women have cooked, preserved, and passed on Mexican food culture while creating communities and cultures unique to Southern California," states LA Plaza Cocina's website. They've also created a documentary lm that includes stories, family recipes, and dives deep into the abuela's relationship to Mexican cuisine, their birthplaces in Mexico, and the city of Los Angeles,

making this one of the main exhibits reecting the taste of Southern California. Besides, everyone knows California has the best Mexican food north of the border

The themes of identity, place and food culture are central to this exhibit as they explore a variety of dishes synonymous with the city of Angels: chiles en nogada, mole, tamales, pozole, mixiotes, enchiladas, and more, reecting the multitude of origins and culinary traditions of Mexican immigrant groups, and the grandmothers' everyday struggles as Mexican-American citizens. In addition to recipes, this exhibit allows attendees to learn more of the migration stories of the grandmothers who paved the way for some of our home's favorite meals that we all make today, whether you're of Mexican descent or not.

As you see, you've been missing out on plenty in the merged world of art and food. Some of these events happen annually, allowing creators and enthusiasts to combine their love for taste, literally and guratively It's an honor to share some of these hidden jewels with our Suite Life SoCal family Make sure to subscribe to keep up with the latest news in the ever-evolving Los Angeles food and art scene, and if you have some fresh ideas that merge food and art or know of some exhibits we forgot to mention, send us that info Who knows, perhaps you'll start the next uniquely artistic food journey we proud citizens of Los Angeles can enjoy Until next time, stay "Suite," ladies and gents. +

In addition to the Food and Art exhibits just highlighted, we've taken the time to list a few others that are taking place this fall in various areas:

Taste of Laguna Food & Musical Festival Festival of Arts, Laguna Beach, CA

Taste of Soul LA Crenshaw Blvd, Los Angeles, CA Wine & Succulent Workshop San Antonio Winery, Los Angeles, CA

Harvest Festival Fairplex, Pomona, CA

Best Foods to Try in Greece

Eating is a signicant aspect of the culture in Greece, which is tting given that it is a country that boasts a bounty of delectable and one-of-akind culinary specialties. When traveling around Greece, here are the seven best foods to try, which you shouldn't miss out on. Consequently, a trip to Greece without sampling some of the country's delicacies would have you missing out on a signicant portion of the nation's history and culture.

1. Moussaka

Moussaka is a casserole dish made with eggplant and ground beef, and it is covered with a layer of bechamel sauce that is rather thick and creamy. Potato or zucchini can be substituted for eggplant in this dish. Sometimes, with a tomato-based basis. It is cut into slices that are substantial and opulent to serve.

Additionally, it's commonly served as a lunch dish; nevertheless, you may nd moussaka on almost any menu at a tourist destination because it is such a popular dish. It is because moussaka is normally served during lunch.

As a result of the fact that most households and businesses have their very own signature recipe, you may encounter a great number of diverse iterations of this meal. It's usually a good idea to give something new more than one shot, especially if you haven't had success with it the rst time.

2. Pastitsio

Pasta is a dish that Greeks have prepared for ages. Since dried food can be stored for an extended time, pasta is an ideal staple food for feeding families after harsh winters Additionally, each region has its own or several traditional pasta dishes that remain a closely guarded secret.

Bechamel sauce and ground beef are the main ingredients of a baked pasta dish called pastitsio. Anyone can enjoy this delicious cuisine at any time of the year. When you order dinner in Greece, it will come with a salad of mixed greens seasoned with wine vinegar and olive oil.

3. Gyros

There is a good chance that you have already sampled a gyro or two before your visit to Greece. It is a pita sandwich that can be eaten with your hands and is popular worldwide. The most contentious aspect of this meal is undoubtedly its moniker. Which letter, j or y, do you speak it with? Regarding the gyro, the verdict is yet out.

You have your choice of beef, lamb, chicken, or pork when it comes to the meat that goes into your gyros when you place your order In Greece, it is typically served with french fries and vegetables stuffed within and a sour tzatziki sauce drizzled on top of the sandwich.

Gyros can be a low-cost and speedy meal when you are in a rush or do not wish to be seated at a restaurant for too long.

4. Dolmades

Grape leaves packed with Greek stufng are a popular dish not just in Greece but also in other Middle Eastern countries. You may create them independently in the comfort of your home kitchen. Dolma, often spelled dolmades, is the name of these classic bundles of grape leaves loaded with rice.

Dolmades are a delicious option for vegetarians and are a staple menu item in Greek restaurants around the globe. Grapevine leaves are used in their preparation, and the leaves are packed with rice avored with lemon, fresh herbs, and spices. They are wrapped up after being stuffed and then cooked until they are soft. Cabbage leaves are a suitable alternative to grapevine leaves in this recipe.

5. Courgette Balls (Kolokythokeftedes)

This vegetable appetizer will quickly become one of your go-to recipes, so don't forget to put it on your list of favorites. It is a very popular Cretan meze that can be found in most Greek restaurants, if not all of them.

Your sense of taste will be hypnotized by the rich texture of this dish, which combines the salty and avorful feta cheese with a dab of fresh mint. To be considered authentic, kolokythokeftedes need a crunchy outside and a smooth, creamy interior.

6. Koulouria

The rst thing you will notice when you arrive in Greece may be koulouria, a typical Greek cuisine sold at street kiosks because there are many booths throughout the country.

You may easily grab one and take it with you as a snack while you go about your day, which is perfect for visitors. Most residents consume it in the morning before work. They have a avor comparable to that of a soft pretzel, except instead of salt, they are sprinkled with toasted sesame seeds and not salted.

BY BETTY LAMARR | PUBLISHER, LIFE IS A JOURNEY OF

7. Bougatsa

Bougatsa is a sweet pie formed by layering phyllo dough with a custard made of semolina. It is the sort of cuisine that has a nice avor in the morning, a savory avor in the evening, and is most enjoyable when savored with fond recollections.

If you purchase this pie from the roadside food court, you will also receive a sprinkling of powdered sugar and cinnamon on top. The essential component of bougatsa is a unique type of phyllo dough made from oily pastry, and the lling may be anything from meat to cheese to vegetables.

It is served hot, straight from the oven, after being cooked. Then it is sliced into pieces and placed onto your plate in the form of little yet tasty nibbles. As a classic Greek delicacy, bougatsa are often served with either sugar or powdered sugar mixed with cinnamon, depending on the lling used.

Don't Miss Out on the Best Food in Greece

Greece is well-known for several things, including its intriguing history, gorgeous islands, and great weather; it is also famous for having some of the most delicious food in the world.

Trying out the best food in Greece is a wonderful way to learn about the many Greek avors and the culture surrounding cuisine. +

ESCAPES

Life is a Journey of Escapes is a travel blog written by Betty LaMarr, a corporate refugee for women-over-50 who are accomplished in their careers and are now ready to make themselves a priority. Betty writes to inspire and encourage women to travel as a reward. You can find more information and sign-up at: lifeisajourneyofescapes.com

The Raw and Fresh

Pet

Trend…

Is it helping or hurting

We love our pets; they become our best friends, and we even consider them family They help us through the hard times, share in the good times, prevent us from being lonely and even bring considerable amounts of joy to our lives. In exchange, we want to care for them to the best of our ability This entails not only giving them our love and affection, and a safe place to live out their lives, but also food to sustain them—food that helps them live a long fullling life.

STORY BY EDDIE TRUJILLO GRIJALVA

Lately, there’s been a bit of a fresh or raw and even gourmet diet fad going on in the pet food industry And, depending on who you ask, it’s the best thing that could happen to our dogs and cats—or reap possible health trouble down the road. To nd out more, I spoke with two very knowledgeable women on the subject, one from each camp, and they agreed that both opinions are true. A fresh and raw diet can be the best thing for your pets and the worst. The key is doing your homework. Concerning dogs—type, breed, age, size, and individual health needs, dictate nutritional needs. Just like our own health needs, pet health is nuanced and complicated and should be taken very seriously

My rst conversation for this piece was with Andra Dakota, an animal rights activist who puts on free vaccination along with spay and neuter clinics for the less fortunate pet owners of Slab City, Imperial Valley, and also runs a 501(c)(3) nonprot dog rescue. Dakota is a proponent of dumping the kibble we feed our dogs—although, she isn’t saying all kibble is bad. In her own words: “There are responsible kibble manufacturers out there.” Though she points out: “Stay away from the kibbles that contain animal byproducts, they can contain anything from roadkill carcasses to feces.” It also contains

our furry family members?

tons of preservatives, and non-USDA-certied ingredients, including chemicals not safe for human or animal consumption.

Dakota pointed out that: “Dogs are carnivores, and the Dog and Cat food industry loads up their kibble with too much corn and grains.” Then she enlightened me that before dogs were domesticated as they hunted for meat, in the stomachs of their prey were undigested greens, which became vital to the K-9 diet. As they are now fully domesticated, we don’t think about these nuanced needs—like your dog eating grass, which is a sign that he or she is lacking certain minerals or vitamins in their diet. Though the answer to a problem like that is a visit to the vet, along with some simple research to nd out exactly what is ailing your pet. Rather than a drastic diet change that may do more harm than good, research and incremental changes are ideas promoted by both of these women.

Dakota recommends feeding dogs fresh tripe–which can be found at a butcher or ordered by the can over Amazon (she advised me it was less smelly this way). She also recommends feeding dogs steamed vegetables like cauliower, broccoli, zucchini, squash, and certain fruits. This would mimic the predigested greens in their natural prey before domestication.

The second woman I spoke with during my odyssey into pet health was Carol Otjens, a Registered Vet Tech (RVT) who has worked in the veterinary eld for 20 years and was a former animal trainer at the San Diego Zoo for 13 years. Otjens began our conversation with the idea that: “Animals have been domesticated to cohabitate with us, so their DNA has changed, they have different nutritional needs….raw diets are more specically proper to give to a wild animal, rather than a domestic.” She added: “We see a lot of metabolic disorders nowadays from raw diets…though the big name responsible companies have a lot of research and development into making their foods healthy for our pets.” They have spent the money, time, and brain power to gure this out for us all. This is benecial for pet owners since not everyone has all that time and money to put into their pet's diets. Otjens added: “I always worry about a raw or fresh diet because owners don’t know the nutritional needs of their animals…the general population just doesn’t know, so leave it to the experts: the people who have gone through years of education to become Vet Techs or veterinarians.”

Otjens impressed me when it came to knowing her dog food: “The raw diets, the fresh diets are very much a fad….and raw meat all the time will shut down a dog's kidneys.” In other words, do your due diligence, talk to vets, stay vigilant, and know your pet's allergies and ailments. Like Dakota agreed, there are good pet food companies out there who make kibble responsibly; this list was compiled by veterinarians and Vet Techs who have recommended these brands in real-life cases: Purina One, Science Diet, Iams, Eukanuba, Pro Plan. All are recommended by professionals, but it’s OK if you want to put in the time and money to give your dogs a ground turkey, egg, and chicken liver gourmet dinner every night. As long as you know your pet's nutritional needs and have done your homework on what your dogs can and can’t eat. +

Being egan

STORY BY EDDIE TRUJILLO GRIJALVA

Veganism.

Most of us in 2022 have heard of veganism, even if we cannot recite the exact denition. Being vegan today means you fall into at least one of four categories of the philosophy: ethical vegans, health vegans, environmental vegans, and religious vegans. Veganism means you're either in it for the animals, your health, the environment, or your spiritual beliefs, respectively Though it’s usually a mixture of some or all of the above.

Vegan philosophy does seem to be trending upwards during the last few years. This can be linked to a variety of reasons, e.g., the environmental movement, the health movement, the rise of PETA, and a higher awareness of cruelty to animals. Especially in our era’s factory-farm systems, which are undeniably cringe-worthy at the very least.

Today you see plant-based options everywhere, even in the biggest and mightiest fast-food chains. Though it isn’t a trend just for the sake of being a trend. People today have seen and realized that diabetes, heart disease, and other chronic illnesses are a problem in our society today, they’ve realized that deforestation and global warming are a problem, and they’ve realized that some of our farming and meat-harvesting techniques are a problem and just under twenty-million Americans alone have demonstrated they don’t want to be a part of it by transitioning to the vegan lifestyle to varying degrees.

Now there are pros and cons to veganism, just like anything else. Some of the health pros are obvious, like weight loss, better heart health, and lower risk of diabetes. Though there may also be some health cons which maybe aren’t so obvious. Vitamin deciencies can occur with a lower intake of B12 and D3. Iron deciencies can also be a problem and can lead to anemia. Vegans may also have trouble meeting protein needs along with zinc, iodine, calcium, and Omega-3. But there’s good news: all of these can be supplemented, so doing your research and consulting a nutritionist is highly advised before you make the complete transition to veganism.

Being vegan can be tricky, at rst, your stomach will notice the change. It can be a struggle of the will. Without the proper knowledge of what foods you’re allowed, you can feel very limited in your choices. But with the right knowledge in place, your food options seem to open back up, in so far as you know what new options are available to you and the right combinations of foods and supplements you can have to avoid the pitfalls of vitamin deciencies and that feeling of being deprived or limited.

Conversions to veganism can also have a positive effect on the environment helping us with many of our ecological struggles. For instance, less consumption of meat and dairy would lead to less livestock being kept by factory farms. That means less methane in the air and, as a result, would greatly assist our struggle against global warming. Less livestock would also be useful for the ght against deforestation and habitat loss in so far as you wouldn’t have to cut down more forest lands and convert them to grazing pasture and, in turn, would help our endangered and threatened species of the planet.

As you can see, veganism is far more than just a diet. It can assist us with a great many things we are struggling with today in the world. With issues that should be near and dear to all of our hearts. All of us require good health, all of us require a healthy planet, and we all long for spiritual well-being. Now I'm not saying we all must support every aspect of the philosophy, but at the very least, we should allow the philosophy a chance for the rewards far outweigh the sacrices. The benets of this philosophy could be ours for the taking if we only gave being vegan a chance. +

The avoidance of using animals or their products in food, clothing, or anything else that can be bought, sold, or used by people.

Green vegan avocado burger with roasted yellow peppers and pickled red cabbage

PHOTO BY MAGDALENA BUJAK | ADOBE STOCK

Christian Telesmar and Sydney A. Mason. Photo by Daniel Reichert.

Your exploration of Pulitzer Prize-winner August Wilson’s American Century Cycle at A Noise Within continues. Together, we’ve journeyed back to the turn of the century for the first play of the Cycle, Gem of the Ocean (2019-20 season), and to the 1940s for Seven Guitars (2021-22 season.) We now revisit Pittsburgh’s Hill District in the 1990s for the final play of the legendary playwright’s collection of one play for each decade of the 20th century.

Harmond Wilks, Pittsburgh’s first Black mayoral candidate, finds himself on the verge of the business breakthrough of a lifetime. The arrival of an unexpected visitor and surprising news leads Harmond to choose between his personal aspirations and his integrity. With humor and courage, Radio Golf challenges the steep price “progress” can exact upon the soul.

e Artist Way

Balancing the DEI Composition in the Arts

STORY BY LISA J. BAXTER

PHOTO: ADOBE STOCK

The arts are all around us. Whether experienced as the creator, the acionado, or the spectator; simple pleasures like watching a movie, taking a dance class, playing an instrument, writing a poem, painting a picture, or attending a theatrical production, become art. Dened as a very wide range of human practices of creative expression, storytelling, and cultural 1 participation, the arts emanate a power that has crossed centuries and borders, strengthened civilizations, and helped buoy the modern world. The arts have created a lexicon in which others can not only study but permit themselves to dream and create the seemingly unimaginable. As the 2022-2023 performance season launches, Suite Life SoCal, a concierge magazine, is committed to promoting the arts and the many contributions of Black and Brown artists from all disciplines while telling the stories that impacts them most.

e History

Our legacy and body of work cannot be denied. We can look at references from our ancestral heritage. We can take note of the opulent history of the Harlem Renaissance. We can revel in the albeit brief but powerful Black Arts Movement. The seeds that have been sown have cultivated legions of artists who’ve unapologetically paved the way for each generation to liberate themselves on their terms. Art is liberation.

“The Harlem Renaissance was a period of rich cross-disciplinary artistic and cultural activity among African Americans between the end of World War I (1917) and the onset of the Great Depression and lead up to World War II (the 1930s). Artists associated with the movement asserted pride in Black life and identity, a rising consciousness of inequality and discrimination, and interest in the rapidly changing modern world—many experiencing a 2 freedom of expression through the arts for the rst time.” In Patina Lee’s 2016 article, The History of the Black Arts Movement, she ascertains that, “Mainly the key roles were played by Black theaters and journals that began operating independently, if not differently, from the system established by the white society Besides its initial purpose as a home for performance, dance, music, and drama, the Black theater was used perpetually as a place for lectures, talks, lm screenings, meetings, and panel discussions. More importantly, it kept the spirit of a productive, activist cultural centre, as opposed to other theatres (Black or White), which were either vastly commercialized or restrictive, primarily focused on high art. Its main goal 3 was to expose, as [Amiri] Baraka had suggested in one of his essays from this period.”

And as we continue to expose ourselves to other parts of our rich history, we can also appreciate the culture we’ve created at home. Mark Bradford’s Art + Practice, Debbie Allen Dance Academy, Leimert Park Village, Lula Washington Dance Theatre, Crenshaw Dairy Mart, Central Avenue, The Watts Tower & Arts Center, Latino Theater Company (LTC), The Robey Theatre Company, CAAM (California African American Museum), White Hall Arts Academy, Band of Vices, Inner City Youth Orchestra of Los Angeles, the Museum of African American Art, and Destination Crenshaw are just some of the safe spaces in LA that have claimed their stake in the creative grounds of the community. These are the very places in which we can cultivate a deeper appreciation for our ancestors’ efforts and tell the stories our oppressors could not suppress.

“I want to see Black narratives. I want the story of Black Los Angeles told in ways it hasn’t been before and I want us to be proud of that. Our kids don’t know that of the 64 explorers that came to discover Los Angeles, 50 were of African descent. We’ve had a role in Greater Los Angeles from the beginning. And as we move forward, Destination Crenshaw is telling our stories and sharing our contributions to the world and we’re unapologetic about it. We’re building a district and want this area to become what Harlem is to [New York]. That would be iconic,” afrms Berlinda Fontenot-Jamerson, Chair of the Board of Directors, Destination Crenshaw

“Until the lion learns how to write, every story will glorify the hunter.” - African Proverb

BERLINDA FONTENOT-JAMERSON

e Climate

In the wake of COVID-19, George Floyd’s murder, and the civil unrest that followed, the world’s conscience was transformed if for but a moment. Black squares, rally cries of Black Lives Matter and the popularity of “wokeness” abounded. The pandemic hit everyone hard, and the arts sector was no different. Theaters shuttered, art showings canceled, productions stalled with no audience to perform in front of, and the spotlight was, for once, heavily trained on the institutional and systemic racism that has plagued us for centuries. Suddenly everyone wanted in on the work that Black-led organizations and artists have always been advocating for. Suddenly, everyone wanted to help us be seen. “White-centered museums are asking themselves what it means to center Black artists, BIPOC artists. CAAM has been doing that work for more than 40 years,” Cameron Shaw, CAAM 4 Director, shared in a New York Times magazine article.

Some of these acts were genuine, others performative, but notwithstanding, the show still had to go on. Many organizations and groups scrambled to form their own DEI plans. For example, in 2020, the Black Theater Coalition (BTC) launched its inaugural program under three main pillars: mobilize, implement, and transform The BTC promised to create more jobs through strategic partnerships, support recruitment efforts, generate key data and feature Black artists’ and executives’ work. This leads to their goal to increase work opportunities for Black theatre professionals by at least 500% by 2030.

e Call

The question remains, what can we do to protect the arts? Moreover, how do we encourage diversity, equity, and inclusion in the arts? Marketing and advertising consultant and arts advocate, Carol Hall maintains that “We must help

all the arts to survive and thrive, so that future generations will have the opportunity and places in which to create and present.” It’s as important to support the arts as it is to invest in them. We can do that by seeking out and supporting productions and initiatives that bring the arts to our communities, we can help the youth understand the beauty, depth, and relevancy in their lives through exposure to both history and in action. “We must gure out how we can get the [arts] to appeal to an [broader] audience – a younger one, how do we make it compelling, how do we encourage others to see its value. How do you tell people that [the arts] are a way to tell our stories and see ourselves," laments Fontenot-Jamerson.

As audiences and funding wane, we must remember that the arts are an invitation to build community and culture, and to remain in control of our narratives. It is a knowing, a constant awakening of something more And in this production of life, we are that more Telling our stories is taking back our power and that is a body of work we must continue to create. +

CAROL HALL

CAMERON SHAW

See website for source references.

PHOTO: JEREMY DAVID CREATIVE

PICTURED: Destination Crenshaw rendering showcasing community and design. By Perkins&Will

Arts & FALL 2022 SPOTLIGHTS Entertainment

TUESDAY, OCTOBER 25 | 7:00 - 8:30 PM

CAAM

In Conversation: Jon Gray, Pierre Serrao, Lester Walker, Osayi Endolyn, and Cari Champion

Celebrate the launch of the cookbook/manifesto Black Power Kitchen with creators Ghetto Gastro—the Bronx-born culinary collective that uses food as a platform to examine inclusion, race, and access.

caamuseum.org

OCTOBER 16–NOVEMBER 13

A Noise Within, Pasadena

Directed by Gregg T. Daniel

ANW’s exploration of Pulitzer Prize winner August Wilson’s American Century Cycle jumps from its first play (Gem of the Ocean) to its last, as a Black mayoral candidate on the verge of the business breakthrough of a lifetime must choose between his integrity and a revered historical site. With humor and courage Radio Golf challenges the steep price “progress” can exact upon the soul.

anoisewithin.org

The First Deep Breath

A

OCTOBER 12 - NOVEMBER 20

Latino Theater Company (LTC) West Coast Premiere of

(UN)DOCUMENTS

Written & Performed by Jesús I. Valles

Directed by Rudy Ramirez

With a single phrase, you can give up your country. With a single signature, you can tear a family apart. With a single word, you can learn to transform.

latinotheaterco.org

SATURDAY, OCTOBER 22 | 8:00 PM

SUNDAY, NOVEMBER 20 | 10:00 PM

The Robey Theatre Company Man's Favor Devil's Plan

by Kwik Jones

Directed by Julian White therobeytheatrecompany.org

Los Angeles, California, 1938, Mr. Avery's Hotel. A microcosm of a nation that has been steep in a vicious hypocritical quagmire so pervasive that it's become a reflection of the consciousness of a country. The owner is a victim of his own diabolical abuse and in denial of the consequences even though he is surrounded by them. Laddie, DD, and the rest in his employ navigate in a way that creates two worlds, one that allows them existence and the other that forces murderous results.

August Wilson’s RADIO GOLF

(California African American Museum)

JANUARY 31 - MARCH 5, 2023

Pastor Albert Jones and his family are proud leaders of the Mother Bethel Baptist Church and pillars of their community. Plans are being made for a special memorial service to honor their late daughter Diane on the sixth anniversary of her passing. But when Abdul-Malik, the eldest son whom Albert blames for her death, returns home from prison, the family’s veneer begins to crack as shocking revelations come to light.

ferocious new epic written by Lee Edward Colston II, The First Deep Breath chronicles the depths families will go to hide their skeletons from the outside world and each other

Written by Lee Edward Colston II

Geffen Playhouse geffenplayhouse.org

Directed by Steve H. Broadnax III

SATURDAY, NOVEMBER 5, 2022 Latino Theater Company (LTC)

2022 marks the 15th anniversary of the Latino Theater Company’s annual gala and LTC will celebrate its Quinceañera by acknowledging their artistic family and friends, giving gratitude to our donors and supporters, honoring our past and dreaming of the endless possibilities of the future.

The Los Angeles Theatre Center 514 S. Spring Street, Los Angeles, CA 90013

6 pm Cocktail Reception and Silent Auction

7 pm Award Ceremony

8 pm Dinner Reception and Entertainment latinotheaterco.org

SUNDAY, NOVEMBER 6 | 4:00 PM

ICYOLA (Inner City Youth Orchestra of Los Angeles) Holy Name of Jesus Catholic Church, Los Angeles, CA Season Opening Concert icyola.org

ICYOLA is the largest majority Black orchestra in America Founded in 2009, ICYOLA is a California 501(c)(3) nonprofit corporation that transforms the lives and minds of young people in Inner City Los Angeles through high quality music education.

NOVEMBER 15 – DECEMBER 18 Mark Taper

NOVEMBER 17

Debbie Allen Dance Academy

at the Rhimes Performing Arts Center

A Night To Remember Gala

2022 gala with special guest, Ne-Yo, benefiting young artists and all of the arts and education programming at the Debbie Allen Dance Academy.

debbieallendanceacademy.com

By Lynn Nottage

Directed by Kate Whoriskey

A co-production with Goodman Theatre

Lynn Nottage Kate Whoriskey

In this electric, Tony Award®-nominated Best New Play from two-time Pulitzer Prize winner Lynn Nottage (Sweat), the West Coast premiere of Clyde’s is a new comedy that serves up the story of ordinary characters with big dreams. The formerly incarcerated staff of Clyde’s truck stop diner are looking to start their lives over in the kitchen under the pressure of the fiery rule of their owner In pursuit of the perfect sandwich, the chefs imagine a future they have been constantly told is out of reach. Deeply felt, quirky, and urgent, Clyde’s is a play that reminds us that “sometimes a hero is more than just a sandwich” (The New Yorker).

CLYDE'S centertheatregroup.org

DECEMBER 13, 2022 – JANUARY 1, 2023

Ahmanson Theatre

The Life and Times of The Temptations

Book by Dominique Morisseau Music & Lyrics from The Legendary Motown Catalog

Directed by Des McAnuff

Ain't Too Proud – The Life and Times of The Temptations is the electrifying, new smash-hit Broadway musical that follows The Temptations’ extraordinary journey from the streets of Detroit to the Rock & Roll Hall of Fame.

Ain't Too Proud — Choreographed by Sergio Trujillo centertheatregroup.org

The SuiteBiz of Fine Wine and Entrepreneurship

BY KEN CALVIN | PORTRAIT PHOTOS BY JOSHUA BERRYMON

What happens when a seasoned

company intersects with a community-centered senior executive? Pure magic When Georgia Zachary was promoted to senior director of the Boisset Collection not only did Zachary win—but her community gained access to a billion-dollar industry Boisset Collection is the US ofce of family-owned Boisset, La Famille des Grands Vins, France’s third largest wine group, and Burgundy’s largest wine producer It is only natural that Zachary, a seasoned professional, would pair with a seasoned company like Boisset.

Born in Los Angeles with parents from Belize, Zachary has been a trendsetter in the LA area for a couple of decades with an 26year management career at AT&T— highlighting sales and managing sports and VIP contacts. When asked what motivated her to seek her newest venture Zachary replied, “I know I’m not going to be at AT&T forever so I wanted to nd something where I can encourage and support people for becoming their own business owners, that’s how [the] Boisset Collection came into play.”

“Wine is a billion-dollar industry and enough of our people aren’t taking advantage of that,” Zachary declares. When elaborating on the excitement she has with her role at Boisset, Zachary stated, “I think it’s important cause we as a people don’t realize we are a large consumer of wine, but steer towards more lower quality wines due to not being educated on what good wine is.”

Having an abundance of knowledge in the realm of sales management has assisted with a smooth transition into the world of wine for Senior Director Zachary She is often looked to as one that empowers women and has an amazing following that she has used to build a foundation of consistency in everything she does and many women and men included in SoCal have followed her towards their newfound passion for pairing wines with their favorite meals, attending events, and supporting each other as they attend conferences that celebrate their love for the Grapes of the Gods, but this feature isn’t just about how Zachary assists women with drinking wine, it’s more about how she has inspired hundreds to become business owners while inspiring nancial literacy through partnerships.

STORY

A CONVERSATION WITH Boisset Collection Senior Director, Georgia Zachary

PRODUCT PHOTOS BY BOISSETCOLLECTION.COM

As a senior director of Boisset Collection, Zachary has 30 people on her team with goals of growing that number to 100 by the end of this year With three master’s degrees, she has used her experience in the city of Los Angeles to continue building for generations to come. Her 26 years of service with AT&T and 19 years in real estate puts her in the position to be a major inuence on women of color

With more than enterprising pursuits on her mind, Zachary started her nonprot, Good Vibes Women’s Business Roundtable, in 2021, which she refers to as the “Good ole Girl" network, as she strives to empower as many women in business as possible through networking and creating opportunities that may not have existed without her assistance. Her role in many instances is to set up her network for success through all her various platforms. She was also recently appointed to the board of directors for the California Science Center at Exposition Park by the Governor of California which is another example of how some of the most important people know who to call when it’s time to get results.

Zachary’s accomplishments have been well documented as she received the Presidential Volunteer Service award every year between 2012-2015 while also being named President of Women of AT&T as she advocated for women and children in the community No surprise to see her rise in the ranks by continuing to use her phenomenal leadership skills to expand the knowledge of wine lovers and the general community

It is indeed intriguing the way wine continues to evolve. Having icons like Zachary assisting with the process probably makes it much easier as she has her hand in a lot of what makes Southern California move from the female perspective.

Make sure to visit Boissetcollection.com to nd out all of the exciting ways they continue to enhance one of the oldest commodities known to man. Kudos to trendsetters like Georgia Zachary who continue to bring people of all cultures together by using the platforms that she has accessed during her life as a SoCal innovator. +

John Legend’s brand, LVE: Legend V is one of the popular lines available at Boisset Collection.

Lura’s Kitchen Gourmet Cookie Mixes

Brings Back Homemade Flavor

STORY BY SHIRLEY HAWKINS PHOTOS BY LURA’S KITCHEN

Munching on one of Lura Ball’ s tasty homemade cookies is like biting into a little piece of heaven. Asked why her cookies are so good, Ball, who has been cooking for over six decades, chuckled.

“I bake my cookies with plenty of love and care,” said Ball, the CEO of Lura’s Kitchen, maker of premium gourmet cookie mixes.

Her customers love her tasty cookie mixes and ock to her website to regularly order her products that never fail to melt in your mouth. “I love selling my cookie mixes. It brings joy and happiness, and it makes people feel special,” Ball said.

Cookie mixes include Tura Lura’s Chocolate Chip with Pecans, Langston’s No-Nonsense Chocolate Chip–both made with a secret blend of real vanilla and premium semi-dark chocolate chips–and Madear’s Old Fashioned Teacake.

“You just have to add eggs and butter,” said Ball, who learned how to bake from watching her mother as a child. “She was known for her carrot, chocolate mayonnaise cakes, and they were delicious.”

“The difference between my cookies and others is that I use all premium ingredients,” Ball said. “I use a special vanilla, and I use the best our, butter, and eggs, and the chocolate I use is responsibly sourced. All of my cookies are a twist on a traditional recipe or an original recipe. The pecans I use are top quality Pasa pecans, a premium pecan from Texas,” she said.

One of her most popular mixes is her tea cakes cookie mix.

“The history of the tea cake is very important in the Black community because they survived slavery and became a symbol of love,” said Ball, who has extensively researched the history of the tea cake.

“Black people used to have to make them for their “massas” for their afternoon tea, but it became a special treat at home. When Blacks migrated out of the South, they brought the tea cake with them, so tea cakes are full of love and nostalgia. It was a Southern sweet treat, and my company is the only one that does a dry mix for tea cakes,” she said.

Ball, a South Los Angeles resident who launched Lura’s Kitchen in 2019, was among the countless businesses that were severely affected by the pandemic.

“I started out with baked cookies, but then COVID came,” she said. Despite the setback, Ball pivoted during the crisis and was able to retool her business strategy.

She sought out a business coach at the South LA Business Source Center and streamlined her business to repackage her three most popular cookies into gourmet cookies 3ingredient dry mixes that bake in 30 minutes.

She entered a women-owned business competition for startups and small businesses held by the Vermont Slauson Economic Development Center (VSEDC). She won rst place, receiving a $10k Small Business CDFI Loan from VSEDC, which she utilized to upgrade her product packaging.

She also applied for a grant from the Local Initiative Support Corporation, a national nonprot organization that helps small businesses. She received a letter of congratulations from LISC stating that she is approved for the grant worth $250K.

“That funding will help me buy inventory and improve my home-based kitchen and purchase convection ovens,” she said, adding that she also wants to start offering her baked cookies in the near future.

“I did not want a brick-and-mortar store, so I decided to work with a co-packer who could replicate my recipes into a dough and bake my cookies so I could ship them out online.”

Ball said a woman-owned rm in Lincoln, Nebraska called Heartland Gourmet LLC packages her mixes. In addition, Ball’s cookies are sold on Amazon. “I’m part of the Amazon Black Business Accelerator that helps small Black businesses. I’ve been with the program for six months,” she said.

Ball is a rm believer in passing on the family business and employs three generations of her family Her sister, Shell, is the treasurer and Chief Morale Ofcer Her daughter, Elle, is the marketing and social media director; and her son, Langston, and niece, Janae, are board members Her granddaughter, Trinity, is their business’ TikTok coordinator

Ball’s ultimate goal is to expand her company and secure distribution deals with Gelson’s, Whole Foods, and Lassens. Plans also include targeting specialty stores, farmers markets, and gift shops. +

Gloria Davis, MA

EXECUTIVE DIRECTOR OF GCLA (GIRLS CLUB OF LOS ANGELES)

Celebrates 50 Years of Servicing Los Angeles Families

STORY BY MISCHA DUFFIE

PHOTOGRAPHY BY JOSHUA BERRYMON

Life has a beautiful way of preserving us, restoring us, and putting us on the path that serves our highest good. Somehow, while on this path, we shed the markings that would reduce us to what we’ve been through, and we are simultaneously shaped into beloved human beings t for service.

Gloria Davis, executive director of Girls Club of Los Angeles (GCLA), would be Exhibit A in this regard. Davis was raised by her mother, paternal grandparents, and seven aunts and uncles—all of whom were instrumental in instilling the importance of education and spirituality into her life. Living in the small rural town of Boligee, Alabama, Davis’ family knew that having one’s own mind and one’s own God was the best defense against racism’s vile nature.

Although a youngster during the 60s and 70s, Davis recalls the civil rights movement being in full effect. She recalls Dr Martin Luther King, Jr coming to town. She recalls the “White Only” and “Colored Only” signs dangling from doorposts and water fountains. And she remembers when her parents could not vote. Making sense of what she saw didn’t come easy at rst That is until her high school was integrated. White students left the schools but not before taking all the books and resources with them. It mattered not that Boligee was 85 percent African American Whites dominated. They were in charge.

Unsettled by what she saw, Davis developed an inclination toward social justice early. Discrimination and inequity shaped her. It gave her purpose. Before long, the little Black girl, whose humble beginnings included living on a farm, heeded her family’s advice to attend college, and off to Talladega College she went. While pursuing her undergraduate degree, Davis experienced obstacles. One of which was becoming pregnant during her senior year.

Undeterred, full of condence, and backed by a family whose love had no conditions, Davis felt there was something big out in the world for her to do This feeling resulted in the twenty-one-year-old new mother migrating from the South to California with her one-year-old daughter and staying with her two uncles until she could get herself together

The something big Davis felt calling her would ultimately be actualized in the work she was drawn to once she got her footing in California. First, she served as a mental health educator with Kedren Mental Health, educating parents about nutrition, prevention of child abuse, and neglect. Then Davis fullled her desire to work with children by serving as a preschool teacher at a nonprot in Watts. She was fortunate enough to have mentors and co-workers who adopted her into their families. Next, under the advisement of a former supervisor, she became a kindergarten teacher Davis also furthered her education at National University, where she earned her master’s degree.

Each job, each endeavor, and each relationship played an integral role in pushing Davis toward her destiny at the Girls Club of Los Angeles. For it was through attending a United Way training program for Black leaders while working in Watts that she met colleagues serving on the board. Subsequently, she was invited to join them as a board member

Not long after Davis joined the twenty-two-year-old organization's board, the founding executive director stepped down. Eventually, but not immediately, the board decided the time had come to put a new executive director in place. Davis was asked to apply Twenty-eight years later, Davis still sits at the helm.

An organization that historically only served girls, one of Davis’ rst orders of business as executive director was to open their services up to boys and adults. From there, Davis led the charge to expand services to the community by acquiring their sprawling daycare center and school, located at 2057 W. Century Boulevard in Los Angeles. With a mission to demonstrate respect and build on the value of family by providing wrap-around services, case management, crisis care, and family support, GCLA adopted a holistic approach to meeting the community’s needs.

Over one thousand children and youth come through the doors of GCLA annually From a community outreach perspective, another seventeen thousand children and youth

are served annually GCLA was forced to pivot and provide another level of care for their families during the pandemic. This care included and still includes meals, COVID testing, and PPE. Food distribution increased from two hundred families a week to eight hundred families a week. And because of the way Black and Brown communities were being left behind during the onset of COVID, GCLA became one of thirty nonprots that joined forces to form the Community Response System of South Los Angeles. “Look out for our own” was the mission of the group that met twice a month on Zoom to address everything from food insecurity to housing.

Given GCLA’s history with alliances, the decision to team up with the Community Response System of South Los Angeles was easy Since its inception, most of, if not all, of the services GCLA has provided were made possible by incredible partnerships with organizations that include Crystal Stairs and Partners for Children of South Los Angeles. In addition to funding from philanthropic allies such as the California Community Foundation, Liberty Hill and Jewish Community Foundation Los Angeles and the State Department of Education and Social Service, GCLA also has partner companies that donate everything from new clothing to new shoes to jewelry

With this year marking the 50th Anniversary of GCLA, I asked about the secret to their longevity as a nonprot; Davis

explained: “The secret to our longevity is having a fantastic team of staff and volunteers who believe in our mission. I applaud our staff for their commitment to community.” She continued, “The key to these fty years is being reliable, consistent, and doing what you say you’re going to do. That builds trust. We keep our word. We listen to the community. We adapt to a changing society.”

Up next for GCLA is a name change to more accurately reect who they are now, a gala celebration to highlight their accomplishments, and a series of open houses to showcase their services/ programs. Beyond the next year, Davis’ dream for GCLA is a safe, nurturing, state-of-the-art children, youth, and family facility with all the bells and whistles—classrooms with the latest technology, playgrounds, a basketball court, a dry cleaner, a small grocery store, and housing. Thankful is Davis for a dynamic board that trusts her leadership and believes in her big dream.

It is abundantly clear to me that just as Davis’ family stood in the gap, sacriced, and went the extra mile for her, she has tapped into her calling to stand in the gap, sacrice, and go the extra mile for the families in her care. +

Romeo Brooks Dr.

Mindful Consumption

STORY BY KAMEA TAYLOR PHOTOS COURTESY OF DR. ROMEO BROOKS

Naturopathy involves using alternative medicine that is often branded as “noninvasive” and boosts self-healing. Besides promoting organic healing, such methods birth the “abundance of energy,” and henceforth the “abundance of health,” as condently declared by Dr. Romeo Brooks.

Studying to become a Herbalist, Iridologist, and Natural Hygienist and earning a Ph.D. in Naturopathic Medicine, Dr Brooks' passion for wholeness, health, and holistic healing expanded his promotion of conscious eating and living.

Brooks’ business in Inglewood, California, Roots Nutrition & Fitness, currently grants access to his wellness and health-inducing consultations to potential customers, including his products that declared to "get to the root of the problem." He boldly points out, "Most people eat for avor and taste or to feed the belly, that's just what we do We don't eat to feed a hundred trillion cells." Considering everything, his professional guidance surrounding healthy dietary and exercise habits thinks of food beyond simple fulllment, but as restorative fuel. In the eyes and intelligence of Dr Brooks, food is, therefore, the medicine that can heal and mend the body

We often limit food to its nutritional value to sustain life and growth; however, for Roots Nutrition & Fitness, it signies much more. It's about the desire to live healthier and happier and henceforth eliminating the foods that promote inammation, such as sugar, alcohol, highly processed foods, and foods that one is intolerant of Regarding such shifts in lifestyles, Dr Brooks conrms his products, such as the Power Metabolizer, Power Green, and Power Food, can ultimately remove toxins, feed your cells the vital nutrients it needs, and so on.

More specically, he explains the benets of the Power Cleanser and shares how the overconsumption of cooked foods can cause interferences within the body. He states, "When we eat cooked food, it can create obstructions, occlusions, blockages, adhesions, encumbrances, and [therefore] constipates the body on a cellular level. It [then] causes a problem in the body [from] high blood pressure, diabetes, heart disease, cancer, [to] obesity. And if you don’t move this waste, you have a problem." Regarding such health concerns, the Power Cleanser also shows to remove these obstructions as he elaborates, "It's not just what you eat, but you are what you don't eliminate, and if it's not eliminated, it's accumulated." Ultimately Brooks' products further propel conceptions of food and mindful consumption as the true power of medicine and fuel.

This said, “fuel,” involves the consumption of non-articial goods free of chemical preservatives and additives, thus indicating the consumption of organic, "raw

alkaline fruits and vegetables" to juxtapose the far greater percentages of "cooked foods" that are consumed. This then ensures that food acts as a "way to assist the body," rather than "working against it," as Dr Brooks claries. By focusing on your body at the “cellular level" and "ingesting more alkaline foods," the body will [begin to] heal itself." When advising his peers and customers on health challenges from diabetes, constipation, and so forth, Brooks desires to inform his peers that "it's not just about the external, but the internal."

In addition, he explores this conception of constipation, applying not only to the colon but the lungs, heart, brain, and eyes which often leads to disease and disabilities. He starts, "So what do you do,” as he asks rhetorically, yet quickly continues, “If you think about it, your health is a demonstration of the fuel that you consume and your body’s response to that fuel. So what do you consume?" Such a question merely challenges one to think deeply and intuitively about the foods consumed and the replenishment of the body He concludes, "Your cells are you, so the real question is when will you start acting like it?” +

Preparing food is a great way to get people together. It’s a great convener. The food that you cook is a demonstration of your love. Food is love.”

@collardgreensandcaviar

Flavor Love of

STORY BY LISA J. BAXTER | PHOTOGRAPHY BY JOSHUA BERRYMON

Comfort and luxury can coexist in all aspects of life. According to food journalist, author, and Food Network nalist Veronica Hendrix, this is how she approaches everything, especially food. She is the force behind the beloved blog, Collard Greens and Caviar, a scrumptious digital playground of kitchen product recommendations, expert interviews, and comfort food recipes with simple but luxurious twists. You’ll nd avors for every season, globally inspired dishes, pastry delights, and savory sips that would whet anyone’s appetite and maximize their kitchen prowess. Her radio podcast, Cooking with Collard Greens and Caviar (94.7 FM The Wave), is an ode to her blog with snippets of reimagined fare, historical facts, and pro tips on ingredients and supplies needed to cook fearlessly. “Collard Greens and Caviar is the way we live our lives or want to live our lives. The name is reective of where I’ve come to be,” she afrms.

The blog resulted from over ten years of writing an opinion column for the Los Angeles Sentinel newspaper entitled Veronica’s View She wrote on topics ranging from social and political issues to life experiences, all while holding down a day job with the City of Los Angeles. During her tenure at the newspaper, she was approached by the publishers, the Bakewell Family, and the late Brenda MarshMitchell to be the project manager and co-writer of the Taste of Soul Cookbook. Created in honor of the highly popular LA event, Taste of Soul Family Food Festival, the book celebrated the stories of the chefs and people that have participated and helped to shape the culinary culture.

Hendrix acknowledges that sharing these historical narratives, dabbling in food design, and learning about the world of culinary production are the genesis of her current trajectory and mindset. After the book was published in 2013, she decided to strike out on her own, and in 2017 she penned Collard Greens and Caviar Pop up eRecipe Book Volume 1. This ultimately paved the way for the blog’s launch in 2020. “Food is my passion. Writing is my passion. Putting

those two things together is what I should be doing in life, and it took all these years to gure it out!”

Fast forward to 2022, and you’ll nd Hendrix in a season of reinvention with a foray into culinary school. Seeking to further explore the world of food and spirits, she’s put the blog and podcast on hiatus. It is an experience that has proved to be both amazing and daunting all at once. “There is a lack of women in the food space In kitchens [of restaurants], most of the executive chefs are males, and women seem to struggle to get the recognition they deserve. Also, as a food writer, there are not many of us. I can’t tell you how many times I’ve lobbied different publications to write for them and have not gotten a lot of love. Women are deciding to start their own platforms… we’re nding new ways to present our content and persona.”

Luckily for us, Hendrix’s philosophy on food is as warm and relatable as her persona exudes. “Preparing food is a great way to get people together. It’s a great convener. The food that you cook is a demonstration of your love. Food is love.” She encourages her followers to take a basic cooking class, spend time with the cooks in their lives, and experiment. “There is a fearlessness in food exploration and preparation right now People are not afraid to try unique combinations and mashups that are outside their comfort

A beautiful and delicious yellow split pea soup made with Back Burner Vegetable Broth. Photo: collardgreensandcaviar.com

zone.” She maintains that having basic spices, a moderately stocked pantry, and cooking supplies at the ready is key to escaping the anxiety many may feel while in the kitchen. And for the ladies out there who are dating, she asserts t h a t “ T h e r e i s n o t h i n g m o r e heartwarming, sentimental, and brave than a woman who decides to cook for a man.”

A pro at adding feathers to her cap, she continues to expand her repertoire as a food coach, recipe and product developer, and food writer. After she graduates from culinary school, she plans to relaunch the blog, podcast, and her line of spice rubs, Bromont Avenue Foods. Her work as a Culinary Engagement Strategist will continue to position her as a celebrated food inuencer, product ambassador, judge, and thought leader whose mission is to engage and inspire people to get back in the kitchen and cook for themselves.

Honor yourself with a lovely meal, make it a Collard Greens and Caviar experience, and know that somewhere Hendrix will be dishing out yummy food in one of her favorite dinner bowls and, as always… serving it with love.

To nd delectable delights or to read past posts from her blog, visit collardgreensandcaviar.com

Talking When Your Mouth is Full

What Sangha Social + Sweet Potato Soul + Whetstone Radio are adding to their plates.

STORY BY ASHLEY YANCEY

Proudly for women only, Sangha Social Club is a curated exploration into the alchemy of both culinary experiences and community building. Founded in Los Angeles in late 2021 by a diverse collective of friends with a passion for food and culture, they carefully curated a guest list for their inaugural dinner in the hopes that magnetic energy and tantalizing small plates could help inspire impactful conversation and community among the group. Pronounced sung-ha, Sangha is a Sanskrit word that translates to "community.” With this guiding tenet, Sangha Social Club was born.

Finding inspiration from seasonal ingredients, as well as various memes and historic photographs of women of color indulging in luxury, helps guide the seasonal palette they explore at each dinner “Rihanna walking in a Balenciaga fur with a glass of wine. Celia Cruz smiling over a birthday cake. Chef Edna Lewis being elegant in the kitchen. Nina Simone swaddled in sheets having breakfast in bed… this is what we’re inspired by.”

Spearheaded by marketing executive and head chef Whitney McGowan, the meals are curated around seasonal offerings and natural markers, such as a solstice or equinox. After creating an exciting, layered menu, McGowan employs the rest of the Sangha team. Rinchen Lama, a production executive, leads production and shares design duties with photographer Natalia Vieira. In addition, Vieria manages the custom musical showcase in collaboration with SOMSIREN. Famed mixologist Amy Koffsky leads beverages and partnerships, while Nereya Otieno rounds out the collective as the sous chef and content writer.

With an emphasis on building community among womxn, the collective believes that one dinner at a time can help bridge the gap between various outlooks, perspectives, and approaches to life. Held quarterly, the next gathering is scheduled for Fall 2022 in Los Angeles.

Social Club

@sweetpotatosoul sweetpotatosoul.com

You ’ re not truly living in Southern California until you ’ ve experimented with any variation of the cleaner-eating aesthetic that is pervasive throughout the region. Chef Jenne Claiborne, a Georgia transplant to the LA area, is one of the changemakers who has helped usher in this lifestyle change. By sharing avorful vegan recipes and other wellness tips, she hopes to encourage other people of color to embrace the lifestyle.

As an observer of ahimsa, an ancient Indian principle of nonviolence that applies to all living beings, Chef Claiborne prioritizes not only a vegan diet but also shares common allergen substitutes and avoids processed vegan alternatives. One of her most popular recipes, West African Peanut Stew, is nut-free. Another recipe, Vegan Crab Cakes, employs a unique twist with Hearts of Palm and chickpeas to replicate the meaty crab texture.

“A lot of people still believe that you have to really go out of your way to make it taste good. Where in reality, the spices and avors that we use for all sorts of cooking are plant-based, right? So it's not like you're seasoning your food with animal products; you're usually seasoning your food with plant-based products, to begin with. So I think it's important to recognize that plants have so much avor and deliciousness on their own.”

As she is sure to call out on her blog, “Even my hardcore crab cakeloving family in Maryland loves this recipe!” You can check out these recipes, and more, in her cookbook, Sweet Potato Soul:100 Easy Vegan Recipes for the Southern Flavors of Smoke, Sugar, Spice, and Soul.

In addition to her blog, Claiborne also hosts a highly successful YouTube channel, where nearly 700,000 subscribers eagerly await her easily accessible plant-based recipes. This multimedia brand and powerhouse has leveraged her success and expanded into the “Mommy” blogger space with the birth of her daughter in 2019.

“

By now, most of us are familiar with the 2021 Netix documentary, High on the Hog: How African American Cuisine Transformed America. Narrated by Stephen Sattereld, the noteworthy Chef, sommelier, and writer, the docu-series has helped redene American soul food by tracing its roots across centuries and landscapes spanning Africa to Texas.

Aside from revealing just how impactful the African American inuence has been on American cuisine, High on the Hog has also helped amplify Whetstone Media and Radio, a California-based magazine and media company dedicated to food origins and culture around the world. Co-founded by Sattereld and including a team of global creatives representing over 80 countries, Whetstone’s Radio Collective brings us a distinctive series of original podcasts focused on global foodways.

Whetstone Radio’s narrative-based audio stories are shared through the lens of food anthropology Empathetic in origin, with cinematic sound and intimate, curiosity-minded conversation, this is a podcast collective that stands apart from the crowd. By tuning in, you can learn more about any number of topics, including the ght to preserve Indigenous foodways, exploring the diversity of agave and history of mezcal, and how a single ingredient can take on many wondrous forms when exploring how sustainable crops are used in similar climate zones around the world.

Local Perspectives of the Global Palate

The Artistic Exploration of a Foodie’s First Love

STORY BY ASHLEY YANCEY

Natalia Pereira

Downtown Los Angeles has a bustling, award-winning, restaurant scene that has managed to capitalize on the avors and customs from nearly every corner of the globe. This includes the buzzy Brazilian restaurant Woodspoon, founded by the James Beard nominated chef and artist Natalia Pereira. Inspired by the African, European, and Indian inuences specic to the region of Minas Gerais, Brazil, where she is from, Woodspoon is a MICHELIN Bib Gourmand-awarded restaurant that is a powerful ode to the chef’s home country and the memories she holds dear to her heart.

During the height of the pandemic, when restaurants were shut down, she published a hybrid memoir-cookbook, Abundancia: My Life in Pictures, that serves as a compilation of her life’s events covering everything from her early beginnings as an orphan in Minas Gerais to her global travels and nally ending with her grassroots movement, “A Bite for Peace.” Stories of recipes, poetry, and photography are woven together to create a colorful tapestry full of texture and depth, all uniquely her own.

Although Pereira originally moved to the United States to pursue dentistry, she quickly found herself cooking for local families. This passion ultimately morphed into her opening her own restaurant more than 15 years ago While very proud of all the recognition and accolades the downtown destination has received over the years, the chef is intentional about how she translates her love for her native Brazil. Pereira communicates these strong cultural ties through not only her cooking but her writing and artwork as well, where all employ her unique form of artistic ministry and expression.

Matthew Kang

la.eater.com

Patricia Escárcega

patriciaescarcega.rocks

Patricia Escárcega made history in 2019 when she was hired by the LA Times as a food critic, lling an institutional gap as the rst critic of color in the newspaper’s 140-year history Having grown up in

EaterLA has long been heralded as one of Los Angeles’ top-rated and most trusted food websites in the region. Covering everything from “Where to Dine Solo” to “How to Eat Through LA in 24 Hours,” Food & Wine has long since declared it “required reading.” Since 2014 Korean-American Matthew Kang has been at the helm, serving as both the editor and ofcial Korean barbecue acionado of the critically acclaimed site.

There is no shortage of articles written by Kang, who has seemingly covered every nook and cranny of Los Angeles and its surrounding cities. In addition, he also hosts “K-Town,” a YouTube show for Eater, all about Korean food in not only Los Angeles but the United States as a whole. Kang’s videos are as informative as they are entertaining, where he educates you on a myriad of topics such as why Korean barbeque is better in the US than Korea (“You cannot get as good quality of meat there”) and the best way to enjoy a Korean seafood feast (“[it must feature] every critter under the ocean”). Finally, he even travels to South Korea to share the complexities and differences between North Korean vs. South Korean cuisine.

Ultimately, Kang has proven himself to be an essential voice to not only the local Los Angeles foodie scene but also an advocate for Korean culture.

Riverside, CA, and Phoenix, AZ, Escárcega spent much of her life immersed in her community’s culinary scene and couldn’t help but notice the lack of representation in print media. She spent the next two years working tirelessly to highlight and amplify Latino cuisine and culture, spanning Los Angeles, Orange County, and Riverside counties.

“I was very cognizant of what restaurants were covered by local newspapers and what restaurants weren’t being covered,” she told the Los Angeles Review of Books. “And what wasn’t being covered were the places where my family ate… And I wanted to write about those more quotidian restaurants and what they can mean to a family and a community.”

Despite the challenges Escárcega faced working in a White-dominated space at the LA Times, she was caught off guard in 2020 when she learned of a gross pay disparity that left her earning only a fraction of what her colleagues were paid. As she shared via Twitter, “The letter [from the LA Times] says I deserve to make only two-thirds of what my co-critic is paid –even though we have the exact same job responsibilities – because I do not bring prestige to the paper….”

After six months of very public pleas, including ling a pay discrimination claim, Escárcega made the difcult decision to leave. In the year since she has been hard at work on a podcast covering pay equity’s impact on Latinas in the United States. Despite her short-lived tenure at the paper, Escárcega continues to be a leading voice in the local SoCal scene, highlighting the culinary culture’s wins, losses, trends, and community ties. Learn more and join the conversation by following her on social media.

@holynopales @piescarcega

@mattatouille

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