Nicole Rucker became friends with Lydia Clarke and Reed Herrick at the DTLA Cheese stall before she landed at Grand Central Market in 2019. That date ring a bell? Yep, right at the start of the pandemic we all remember so well. Nicole and the others in the market all banded together, helping each other get through with masses of takeout. Now Fat and Flour is firmly installed at the market, complete with happy-pink columns and cases of Nicole’s signature offerings.
Read MoreFounded by Michael Washington, USAL curates experiences designed to connect participants back to nature and build community though a shared love of the outdoors. Their offerings range from rock climbing and foraging to dinner experiences like the meal shared at Kyna’s home.
“What we’re teaching is the human connection to nature,” Michael explained, “Before you get into the act of whatever the activity is… the guides that we work with are there to tell you their story of why they love to do it. It’s not just about getting to the top of the mountain.”
Read MoreThis past weekend we were lucky enough to be invited to the informal family meal of Andy Doubrava, lately Executive Chef of Rustic Canyon Wine Bar, and Tiff Ortiz, nomadic chef extraordinaire, at BH’s Leora Cafe. Andy and Tiff have created Slow Burn, a closed loop zero waste residency and upcoming tour that pretty much explodes the brick & mortar restaurant model and rethinks nothing less than our relationship to fine dining and food. Laura Klein and her chef husband, Leor Klein, are feeding the movers and shakers of UTA at Leora Café during the day, and plan to bewitch the rest of us at night.
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