After years of pushing to keep their kitchens afloat through the dark days of the COVID-19 pandemic and navigating the changes brought on by legislation, social movements and inflation, a growing number of restaurant owners and chefs are reimagining their lives.

Many closed up shop simply because their restaurants were no longer financially viable. Others burned out and yearned for some kind of work-life balance that is nearly impossible to achieve running your own restaurant. Some were done sacrificing family time and wanted to spend more time with their young children.

But no matter their reasons for leaving their businesses, one common denominator stood out among most of the chefs and restaurateurs we talked with: They say they’re much happier now.

Andrea Borgen Abdallah, Former Owner of Barcito in Downtown LA

In spring 2021, after months struggling to keep her Argentine-inspired restaurant Barcito open during the COVID-19 pandemic, Andrea Borgen Abdallah finally felt able to reopen for indoor dining. But she wasn’t excited about it. After years of running on adrenaline, she was running out of energy.

“I don’t love this restaurant anymore,” she thought to herself. After a nearly six-year run, Abdallah closed Barcito in June 2021.

She was feeling burned out even before the pandemic, which forced her to reevaluate her life. “I knew I didn’t want to go back to how things were before,” says Abdallah, 35, who until the restaurant shutdowns of 2020 didn’t have time to have dinner with her husband on a regular basis.

She’s now the director of community engagement for the Independent Restaurant Coalition, where she’s focused on ensuring that the group’s federal policy agenda reflects restaurant owners’ needs. “I want work-life balance to be achievable,” she says. “I want a career in restaurants to feel sustainable for everyone.”

For that to happen, she feels that the restaurant industry itself must change. “I realized I couldn’t fix [the industry] from the inside,” she says. “So now I’m focusing on the systemic issues that get in the way of that future.”

Spencer and Sabrina Bezaire, Former Owners of Eszett in Silver Lake

Spencer and Sabrina Bezaire opened the Silver Lake restaurant Eszett in December 2019, just a few months before the pandemic’s first closures. They’d envisioned a neighborhood wine bar with a super seasonal menu, but to survive during COVID they pivoted to sandwiches and other easy takeout items.

Spencer hoped to get back to his more chef-driven vision for Eszett, but customers were used to the fast-casual menu. At the same time, wages increased after the pandemic, adding to their financial difficulties. The final blow came when the restaurant’s landlord told the couple they could no longer use a portion of the parking lot for outdoor dining.

“It’s just hard to justify being at work for 12 to 14 hours a day,” Spencer says, “and also not make any money.” The Bezaires closed Eszett in January 2023. They sold everything they owned, including their house in Los Angeles, and moved to Orcas Island in Washington state.

But then they got a chance to open up a small restaurant of their own, Lone Pine Larder. Spencer said he couldn’t pass up the chance. They just finished remodeling the building and they’re close to opening up as a lunch deli with pantry items.

They’re keeping things simple with only one or two additional employees and hours limited to lunch four days a week, affording the couple some time away to enjoy the outdoors on the island. “I don’t know if it’s fate,” Spencer says, “or just really dumb.”

Shawn Pham, Former Chef-Owner of Simbal and Fiona

Shawn Pham and his friend and then-partner Nicole Rucker (currently of Fat & Flour) opened Fiona on Fairfax Avenue in the winter of 2018. The all-day bakery-restaurant showcased Rucker’s famous pies and Pham’s creative menu with Vietnamese beef stew, sweet potato pancakes and more. But it closed just nine months after its debut due to lack of consistent business, Pham and Rucker said.

Pham had previously made a name for himself when he opened Simbal in Little Tokyo, but despite a positive review from Jonathan Gold and others, Pham shuttered Simbal in 2017 after two years in business.

For the last three years Pham has been a private chef. “It’s a better life,” he says, “better work-life balance, better pay, better pretty much everything.”

Does he miss leading a restaurant kitchen? “What I don’t miss is with a restaurant, there are lots of ups and downs that are completely out of your control. I personally couldn’t take it, and I prefer not to go through it if I don’t have to.”

The difficulties, he says, are affecting the entire scene. “People are playing it safe. Why increase the risk of not making it by doing something different or pushing the boundaries when it’s hard enough as it is? What it means for diners is that it’s a little more monotonous, fewer choices, less new things.”

Pham says his much of his idealistic thinking is “out the window.” “If I opened a restaurant, I would just give people what they want. I would do Italian food. It’s the best food for a restaurant, customers accept it, they don’t question it, they’re happy to pay for it, no qualms about it.”

Kim Prince, Former Owner of Hotville Chicken

A Hotville Chicken restaurant was poised for success. Not only is Prince’s hometown of Nashville the birthplace of hot chicken, but Prince belongs to the family that invented the recipe in the 1930s. But the unfortunate opening date just four months before the COVID pandemic meant that it was an uphill battle from the start.

In December 2022, Prince made the difficult decision to close the restaurant. “You have to evolve,” Prince says. “I’m looking forward to what the Baldwin-Hills Crenshaw Plaza has to offer. I’m not going to cry about losing four walls because housing is going up and that’s something that the community needs.”

An existing partnership with friend Greg Dulan allowed Prince to quickly pivot to focus attention on the pair’s Dulanville food truck. “It’s been helpful to have the partnership and to lean on an established bricks-and-mortar to get the work done. Our food truck sustains itself and thankfully we’ve been able to roll about the city.”

In the year and a half since closing Hotville Chicken, Prince has dabbled in private cheffing, fried chicken demonstrations, culinary mentorships, meal subscription services and brand collaborations. But Prince still has a dream of opening an L.A. restaurant dedicated to her family’s hot chicken recipe.

“There’s no limit,” Prince says. “I have so much faith. As long as the chickens are hatching, I’m gonna fry them and I’m gonna make Nashville hot chicken.”

Carlos Salgado Pauses Taco Maria After 10 Years

When the lease was up in July 2023, it seemed like a good time for Taco Maria owners Carlos and Emilie Salgado to take a pause. Taco Maria had spearheaded the Alta California cuisine movement, was named The Times’ 2018 Restaurant of the Year, earned a Michelin star and a James Beard Award nomination for Carlos. Ten years later, it was clear they had outgrown the 28-seat restaurant.

“In order for our work moving forward to match the quality, scale and innovation that Taco Maria represented,” Carlos says, “it was going to require more thoughtfulness.” The break has also given the couple more family time with their young kids.

“Spending time with my young son and my younger daughter has been the most edifying and transformative experience. I owe it to them and to myself to be very careful in choosing how I return to daily service in a restaurant,” says the chef.

While Salgado is enjoying his break, he says Taco Maria will be a restaurant again before too long. “I am so moved that Taco Maria had the impact that it did and that it inspired a lot of people,” Salgado says. “The work that I do next under the name Taco Maria has to be better, it has to be carefully considered, it has to be healthy, and we are going to take the appropriate time to envision what that means and imagine a beautiful continuation of the work that we were doing.” I sincerely hope you find this “Why These Five Former LA Restaurant Owners Left the Industry? Find Out Details” article helpful.

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The Break-In

Around 6:40 AM on Sunday morning, an unknown male suspect smashed a glass door and entered the Getty House. At the time, Mayor Bass and her family were home. The intruder set off an alarm system, alerting the residents and prompting Mayor Bass’s family to call the LAPD.

Police officers swiftly responded to the scene and managed to apprehend the suspect inside the home without further incident. The suspect had lacerated himself on the broken glass from the door he shattered to gain entry. No one in the Bass family was harmed during the break-in.

The Aftermath

The suspect has been identified by LAPD as 29-year-old Ephraim Matthew Hunter. He now faces charges of burglary and is being held on $100,000 bail. Further background checks show Hunter has a criminal history, including prior charges of kidnapping and attempted murder in Massachusetts in 2015. For those crimes, he had been convicted and sentenced to 5-7 years in prison before being released.

The motive behind this brazen home invasion remains unclear. LAPD Robbery and Homicide detectives are actively investigating the case. They will be working to determine why Hunter targeted the Mayor’s home and what his intentions were once inside.

Mayor Bass released a statement on Sunday saying, “This morning at about 6:40 AM, an intruder broke into Getty House through a window. Mayor Bass and her family were not injured and are safe. The Mayor is grateful to LAPD for responding and arresting the suspect.”

While this incident ended without physical harm, it has undoubtedly rattled Mayor Bass and her family. The violation of their home sanctuary being breached is traumatic. As Hunter broke in while the family was home, his intentions are worrying and raise safety concerns.

The Importance of the Getty House

This break-in holds significance beyond just the violation of a family home. The Getty House that was targeted serves as the official residence of whoever holds the Office of the Mayor of Los Angeles.

The grand estate was donated to the city in 1975 by Gordon Getty, son of oil tycoon J. Paul Getty. Since 1977, it has been used as the designated home for all Los Angeles mayors and their families during their time in office.

As the long-time home for the city’s mayors, the Getty House holds historical and symbolic importance in Los Angeles. An intrusion into this property is seen as an intrusion into the seat of the city’s power. It raises alarms over security concerns for Mayor Bass and the office she holds.

Mayor Bass’s Time in Office

Karen Bass was sworn in as the 43rd Mayor of Los Angeles on December 12th, 2022. She entered office with big promises around tackling the city’s homelessness crisis, rising crime rates, and economic issues around housing affordability and jobs.

Barely two months into her four-year term, this break-in at her residence has presented an early and scary challenge. It interrupts Mayor Bass’s nascent administration as she and the LAPD now also grapple with questions over safety and security.

This is also not the first property-related invasion Mayor Bass has dealt with in recent times. In late 2022, while she was still a U.S. House Representative running for mayor, her Baldwin Hills home was burglarized. Her mayoral campaign at the time pledged to make public safety and reducing home invasions a priority issue.

The break-in at the Getty House seems a troubling continuation of safety issues around her private residences. It highlights the challenges Mayor Bass faces in living up to campaign promises on deterring burglaries and the wider rise in crime rates seen recently around Los Angeles.

Ongoing Investigations

While the suspect is in custody, the LAPD emphasizes its Robbery and Homicide Division will continue investigating this case. The motivation and planning behind the attack require more scrutiny.

Police will be digging deeper into Hunter’s past and connections to ascertain why the Mayor’s home was singled out. They will also be looking into any information he provides during interrogations on whether he had an accomplice or outside aid.

The forensic evidence collected from the scene will also shed light on factors like Hunter’s movements in the house, his entry point, what specific tools or weapons he may have carried, and his intentions once inside.

All this evidence will allow the LAPD to paint a clearer picture of the sequence of events. Most importantly, it aids their understanding of why this home invasion occurred in the first place.

Ongoing Safety Evaluations

Beyond the LAPD’s investigations, Mayor Bass’s administration will also be reviewing safety protocols regarding Getty House and her personal security. As the city’s highest government officeholder, evaluations of the Mayor’s safety are routine. But the severity of this violation will spur renewed assessments.

According to Los Angeles Police Chief Michel Moore, while Getty House has existing security, the property’s design makes it challenging to fully secure. The LAPD may recommend changes to alarm systems, perimeter fences or barriers, lighting, home modifications, and security patrol procedures. Depending on findings, 24/7 assigned police protection could also be suggested.

On top of technological and manpower measures, Mayor Bass’s head of security detail will certainly be drilling down into all existing security policies and looking for gaps that need to be addressed. The safety of the Mayor and her family inside their own home is one of the most sensitive security priorities.

Conclusion

In the end, this break-in at the Getty House has raised some worrying implications about safety standards, security resources, the wider rise in burglaries, and the vulnerabilities of Mayor Bass specifically.

The violation of her family home comes very early in her administration and focuses intense scrutiny on these public safety issues. It also hints at the challenges Mayor Bass faces in living up to her campaign pledges around deterring exactly this kind of criminal incident in Los Angeles.

While the suspect is under arrest, the LAPD emphasizes its investigations are ongoing. Further revelations behind the motivation, planning, and specifics around this home invasion are still forthcoming.

In tandem, Mayor Bass’s office will prioritize evaluations and changes to security protocols regarding Getty House and her personal protection. The safety of the Los Angeles Mayor and the sanctity of the Getty House’s status as her official residence require renewed assurances.

The early days of Mayor Bass’s tenure now have this additional dimension of addressing safety standards and deterrence measures beyond her already full slate of policies around homelessness, crime, jobs, and housing affordability in the city. How her administration ultimately responds to this burglary incident will be telling. I sincerely hope you find this “Suspect broke into Los Angeles Mayor Karen Bass home- what is the story behind?” article helpful.

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As you search for the right pottery class, consider the type of instruction offered, the experience level it’s geared towards, if all supplies are provided, and whether pieces will be fired and glazed. With so many amazing options, you’re bound to find one that matches your artistic passions. Here are some of the best pottery classes Los Angeles has to offer:

Wheel Throwing 101 at Clay CA

This beginner wheel throwing class is perfect for anyone who wants to learn how to center and shape clay on a pottery wheel. Step-by-step guidance will take you through the full process from wedging the clay to trimming and finishing your pieces. Expert instructors provide plenty of hands-on help and feedback.

All supplies, including clay, tools, glazes, and firings are covered by studio fees. You get to take home several finished pieces like mugs, bowls, or vases. It’s a complete introduction to making pottery from start to finish.

Ceramics Workshop: Clay Date

For a fun, creative night out, this hand building and wheel throwing class lets you craft pottery under the stars at Blue Barn City Farm. Geared towards beginners, you’ll learn various techniques to create both functional and sculptural pieces to take home.

Taught by working artists, this laid back workshop offers guidance for first-timers or those looking to brush up on the basics. No experience is required, just a desire to work with clay and have fun. All materials are included with admission.

Pottery Classes at Claytivity Studio

With three Los Angeles locations in Burbank, Frogtown, and Sunset, Claytivity caters to both beginner and advanced students. From wheel throwing and hand building to slip casting and mold making, their classes cover a wide range of pottery skills.

Kids classes are also available for budding young ceramic artists. Along with instruction, they provide glazing and kiln firing services so you can pick up finished pieces. Whether you’re looking to learn or expand your existing skills, Claytivity offers an excellent creative experience.

Ceramic Workshops at Sooki Studio

Sooki Studio in Frogtown holds a variety of ceramic workshops perfect for different interests and ability levels. Their beginner-friendly sessions teach fundamentals in a relaxed setting while intermediate classes allow you to refine techniques.

Seasoned ceramic artists guide each small group class. And since they aim to be inclusive, anyone eager to work with clay is welcome, regardless of experience. Embark on a rewarding creative journey as you find community and expand your pottery skills at Sooki Studio.

Pottery Classes at Still Life Ceramics

Conveniently located downtown, Still Life Ceramics teaches wheel throwing and hand building to amateurs and professionals alike. Their experienced instructors cover all the basics in straightforward classes aimed at developing practical pottery techniques.

Beyond classes, they also sell ceramic supplies and provide gallery space for displaying local artists’ works. Still Life aspires to cultivate LA’s community of ceramic makers through education and exhibition opportunities.

Intermediate Wheel Throwing Course

Take your pottery abilities to the next level with this intensive four-week wheel throwing course. Well-suited to those with some prior experience, you’ll expand your knowledge of shapes and forms by creating various vessels and sculptural pieces.

Guidance is provided throughout to improve symmetry, wall thickness, and other advanced techniques. You’ll also apply glazes and have your completed works fired. After completing this class, you’ll feel confident taking on more complex pottery projects.

Ceramics Workshop: Hand Building

For those interested in techniques beyond the pottery wheel, this hand building class teaches how to craft ceramics without a wheel. Guidance is provided as you construct projects like jars, pitchers, and serving platters using methods like coiling, pinching, and slab rolling.

Hand building allows you to create unique asymmetrical and sculptural pieces not possible on a wheel. And since this class uses air-dry clay rather than a kiln, it’s also more accessible for beginners. Discover the creativity that comes from designing pottery by hand.

Slump Mold Casting Course

Reproduce identical ceramic pieces with this introductory slump mold casting class. Learn to craft plaster molds then form clay over them to duplicate smooth shapes like bowls, cups, and vases. It’s an easy way to maintain consistency across multiple pieces.

Over three weeks, you’ll gain experience preparing molds and guiding the clay to capture intricate designs. With open studio access outside class time, you can practice on your own schedule. Add slump mold making to your pottery repertoire.

Sculpture 101 Class

Let your creativity flow in this beginner sculpture class where you’ll learn methods like coil building and slab construction to shape free-standing ceramic pieces. Guidance is provided to teach fundamental techniques which you can then adapt to your own artistic vision.

In addition to instruction, all supplies and glazes are covered by class fees. Bring your imagination and leave with unique creations ready for display. It’s a fun introduction to sculpting with clay.

Visiting Artist Workshop with Jotham Hung

Study under internationally renowned potter Jotham Hung in this intermediate wheel throwing workshop. Explore his unique off-the-hump technique to center large masses of clay and pull elegant forms like vases and jars with flared openings.

You’ll also devote time to creating traditional Eastern-influenced pieces like chawan tea bowls which combine precision and spontaneity. This class will challenge your current skill level while providing inspiration to bring more creativity to the potter’s wheel.

Finding the Right Class

With the growth of artisan culture and specialty workshops, Los Angeles offers many high-quality pottery classes. As you evaluate your options, consider the skill level, areas of focus, available equipment, and whether finished pieces will be glazed and fired.

The classes above highlight some of the diversity found in LA’s ceramic arts education. From formal multi-week workshops to laid-back single-session experiences, there are so many ways to get involved with pottery. With expert guidance and welcoming environments catering to all comfort levels, you’re sure to thrive learning this tactile art form.

Immerse yourself in clay and unlock inner creativity through whichever class calls to you. Pottery provides a gratifying hands-on activity that lets you make functional art for personal use or gifting. No matter where your artistic journey may lead, LA’s pottery scene has a starting point perfect for you. I sincerely hope you find this “Best Pottery classes in los angeles in 2024” article helpful.

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Tacos al pastor are bursting with complex flavors from the marinade used to season the meat. The trompo method of cooking also gives the pork a unique taste and texture. When done right, the pork will be lightly charred on the outside while remaining juicy on the inside. Tacos al pastor make for a satisfying meal or snack any time of day.

While tacos al pastor likely originated in central Mexico, they have become popular across the country. You can find tacos al pastor being sold at street food carts, food trucks, and small taquerias or taco stands. They are an integral part of Mexican street food culture.

History and Origins

Tacos al pastor have their roots in shawarma, the famous Middle Eastern meat dish. This influence comes from Lebanese immigrants who brought shawarma to Mexico in the early 20th century. The traditional vertical rotisserie cooking method used for shawarma was adapted to pork instead of lamb, resulting in what we now know as tacos al pastor.

The name “al pastor” literally means “in the style of the shepherd” in Spanish. This is a reference to the rotisserie and vertical spit used to cook the meat, which somewhat resembles a shepherd’s staff.

Over time, tacos al pastor took on their own uniquely Mexican identity. The marinade, salsas, and way of serving the meat in corn tortillas differentiated them from their Middle Eastern cousin. They are now one of the most beloved and ubiquitous street foods in Mexico.

Key Ingredients

These are the key ingredients that go into authentic tacos al pastor:

Pork
The traditional meat used is pork shoulder or leg. It needs to have a decent amount of fat content to stay moist and flavorful during cooking.

Pineapple
Pineapple is added to the marinade and sauce. It gives tacos al pastor their signature sweet and sour taste.

Dried chilies
Ancho, guajillo, and chipotle chilies are used to make the vibrant red adobo marinade/sauce. This infuses the meat with smoky chili flavor.

Spices and aromatics
The marinade also contains spices like cumin, cloves, cinnamon, and oregano plus aromatics like garlic and onion.

Corn or flour tortillas
The sliced meat is wrapped in small soft corn or flour tortillas to make tacos. Corn tortillas are more traditional.

Onions and cilantro
Chopped raw white onion and cilantro add freshness and texture when topped on the tacos.

Salsas
Salsa verde, salsa roja, or other Mexican salsas can be added as extra flavor.

Limes
Lime wedges are squeezed over the tacos for some bright acidity to cut through the richer flavors.

Pineapple Tacos al Pastor Marinade Recipe

This marinade can be used to flavor pork before roasting tacos al pastor on a vertical rotisserie. It utilizes dried chilies, spices, garlic, onion, orange juice, pineapple, and more to create an intensely flavorful adobo sauce.

Ingredients

• 3 dried ancho chilies, stemmed and seeded
• 3 dried guajillo chilies, stemmed and seeded
• 1 chipotle chili canned in adobo sauce
• 1 cup pineapple juice
• 1⁄2 cup orange juice
• 1⁄4 white onion, roughly chopped
• 4 garlic cloves
• 1 teaspoon Mexican oregano
• 1 teaspoon ground cumin
• 1⁄2 teaspoon ground clove
• 1⁄2 teaspoon ground cinnamon
• 1 bay leaf
• Salt and pepper to taste
• 2 cups diced fresh pineapple

Instructions

1) Heat a skillet over medium heat. Fry the ancho, guajillo, and chipotle chilies for 1-2 minutes per side until softened and fragrant. Transfer to a bowl and cover with hot water. Allow to rehydrate for 20 minutes until fully softened.

2) Drain the rehydrated chilies and transfer to a blender. Add the pineapple juice, orange juice, onion, garlic, Mexican oregano, cumin, clove, cinnamon, and bay leaf. Blend until completely smooth, adding a splash of water if needed. Season to taste with salt and pepper.

3) Place the marinade into a large bowl. Stir in the diced fresh pineapple.

4) Slice pork shoulder or leg into 1⁄4 inch thick slices. Add the pork to the marinade, tossing to evenly coat. Cover and refrigerate for at least 2 hours up to overnight to marinate.

5) Thread the marinated pork onto metal skewers. Cook on a vertical rotisserie or trompo at medium-high heat for 12-15 minutes. Slice into thin strips and serve in warm corn tortillas with desired toppings.

Traditional Trompo Recipe

This recipe explains how to make traditional tacos al pastor cooked on a vertical rotisserie or trompo. This imparts smoky, charred flavors you can’t replicate otherwise.

Ingredients

• 3 lbs pork shoulder or leg, sliced into 1⁄4 inch strips
• 1 recipe pineapple tacos al pastor marinade (previous recipe)
• 1 white onion, thinly sliced
• 2 pineapples, peeled, cored, and sliced into rounds
• Corn or flour tortillas
• Chopped onion and cilantro (for serving)
• Lime wedges (for serving)

Instructions

1. Slice the pork shoulder or leg with the grain into long, 1⁄4 inch thick slices. Place in a large bowl. Pour over the marinade, turning to coat the meat. Cover and refrigerate for 2-12 hours.
2. Thread the marinated pork slices accordion-style onto the vertical rotisserie, packing tightly together. Alternate with slices of onion and pineapple. Load from the bottom up.
3. Cook over medium-high heat for 15-20 minutes, rotating slowly. Use a knife to shave off the outermost cooked slices.
4. Warm the tortillas on a comal or skillet.
5. To serve: Place several slices of the cooked pork into the warm tortillas. Top with chopped raw onion and cilantro. Squeeze over lime juice. Add salsa if desired. Fold up and enjoy right away!

Tips for Making Perfect Tacos al Pastor

Here are some helpful tips to achieve flavorful, authentic tacos al pastor:

• Use bone-in pork shoulder or leg for more flavor and moisture
• Marinate the meat for at least 2 hours, or up to 24 hours
• Cook on a rotating vertical spit if possible to achieve charred bits
• Alternate with sliced pineapple and onions to baste the meat
• Use smaller corn tortillas that won’t overpower the fillings
• Chop the onion and cilantro finely so they don’t fall out
• Serve with sliced radish, lime wedges, and spicy salsa on the side

With these tasty recipes and proper techniques, you’ll be able to achieve amazing tacos al pastor with complex flavors and textures. This iconic Mexican street food is simple to recreate at home for a flavorful meal. The aroma of the chile-pineapple marinated pork roasting over an open flame is sure to wow any guests. I sincerely hope you find this “Mexico Iconic Street Food Tacos al Pastor-Recipes and Ingredients” article helpful.

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The indictment, unsealed Thursday in San Diego’s U.S. District Court, alleges the drug ring’s kingpin is Jesus Ruiz-Sandoval – a U.S. citizen who has been operating the sprawling narcotics enterprise from Tijuana after fleeing America years ago to evade a previous federal drug conviction.

“This office targets sophisticated international trafficking cells by hitting them where it hurts – their wallets,” said U.S. Attorney Tara K. McGrath in a statement. “Following the money takes you to the heart of a trafficking organization and this prosecution aims to drive a stake through it.”

The Alleged Cocaine Pipeline

According to goldrushcam.com, Ruiz-Sandoval oversaw the entire criminal supply chain stretching from cartel suppliers in Mexico up through distribution hubs across the Eastern United States:

1) Large multi-kilo quantities of cocaine were smuggled from Tijuana, across the border through San Diego vehicle crossings and stash houses, and into Los Angeles.

2) From LA, the narcotics were loaded onto commercial trucks contracted by the ring for transport across the country to distribution points along the East Coast.

3) After the cocaine was sold, bulk cash proceeds were packaged and returned via the same truck route back to LA before being stuffed into private vehicles driven through San Diego ports-of-entry and delivered to Ruiz in Tijuana, completing the drug-for-cash cycle.

To date, investigators have seized over $5 million in suspected drug money and 130+ kilos of cocaine connected to the conspiracy. Homeland Security Investigations (HSI) and other agencies provided extensive evidence detailing the global money trail through undercover stings, surveillance, and communication intercepts.

“One of the pillars of Homeland Security Investigations is to identify and dismantle international drug trafficking organizations who poison our communities,” said HSI Acting Special Agent in Charge Christopher Davis. “This indictment serves as a warning to those believing they can remain undetected – our message is clear. You will be found and you will be brought to justice.”

Cast of Alleged Co-Conspirators

In addition to the alleged ringleaders Ruiz-Sandoval and his top Mexico-based lieutenants John Joe Soto and Esteban Sinhue Mercado, all of whom remain fugitives, the indictment charges the following individuals for various roles in the trafficking conspiracy:

Brittany Mangrum (36, Van Nuys): Allegedly oversaw transportation and distribution of cocaine shipments once they arrived in the Los Angeles region.

Liliana Ruvalcaba-Gonzalez (25, Anaheim): Accused of assisting with narcotics transport and holding cocaine for later distribution to customers in LA and Orange County.

Yessenia Lazo (23, Los Angeles): Suspected of participating in the movement and sale of cocaine.

Ricardo Miranda-Beltran (57, Bakersfield): Charged with laundering portions of the cash proceeds back to Mexico. Has already been ordered detained pending trial after his recent arrest.

Edwin Rafael Hernandez (32, Pasadena): His alleged role involved facilitating the money laundering side of the operation.

Federal authorities say additional defendants played key supporting roles in laundering money, transporting drugs and cash across state lines, and overseeing regional distribution hubs around the country as part of the vast trafficking network.

An Ongoing Coordinated Effort

The extensive indictment is actually the second set of federal charges leveled against kingpin Ruiz-Sandoval’s cartel-connected enterprise in recent months. Just weeks prior, a grand jury in LA’s Central District also handed up an indictment related to a separate but similar cross-border cocaine and money laundering scheme he allegedly orchestrated.

Given the overlapping illicit activities outlined in both cases, prosecutors plan to pursue the two indictments on a “coordinated fashion” against the common players to maximum effect. By leveling multiple felony charges and increased potential penalties, authorities hope to exert far more legal leverage incentivizing cooperation from lower-level accomplices against cartel leadership.

“Homeland Security Investigations is committed to an intensified focus on investigating transnational criminal organizations engaged in the trafficking of illicit drugs across the United States,” said acting Special Agent in Charge Davis.

With huge sums of dirty cash and narcotics seized as evidence, federal agencies still expect many more indictments to follow as they work to completely dismantle the organization’s stateside operations and distribution networks.

A Relentless Federal Crackdown

The joint investigation providing the basis for these federal charges underscores the intense multi-agency coordination increasingly being utilized to combat the ever-escalating threats posed by sophisticated global cartels and their American affiliates.

In addition to Homeland Security Investigations taking the lead, the indictments resulted from collaboration between the U.S. Attorney’s Office, Customs and Border Protection, the LAPD’s elite anti-cartel squad, and even local municipal police forces like Hawthorne PD.

“This unified approach promotes public safety, reduces the flow of illegal drugs and laundered funds, and strengthens the resilience of communities against these threats,” touted CBP’s Sidney K. Aki, emphasizing the collective commitment toward dismantling criminal enterprises at the highest levels.

The charges were officially brought as part of the Organized Crime Drug Enforcement Task Forces (OCDETF) program, a coordinated national strategy marshaling law enforcement’s combined resources against narco-trafficking through intelligence-driven, prosecutor-led, multi-agency task forces.

With allegations of cartel-connected cocaine pipelines, cash smuggling across international borders, and a vast American distribution network supporting their operations, these latest indictments certainly check all the boxes prioritized under OCDETF’s targeting protocols.

As authorities continue unraveling the full scope of this criminal cabal, communities across SoCal no doubt sleep a bit easier knowing key hubs and operatives within the syndicate are already being systematically knocked out one by one. Their national impact may have been widespread, but this cocaine empire’s reign of terror was headquartered in our own backyards – until law enforcement took aim. I sincerely hope you find this “LA and OC Men Charged in Global Drug Trafficking Operation-Find Out Details” article helpful.

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This new ordinance makes it easier for the over 50,000 sidewalk vendors and home cooks in L.A. County to obtain permits to “make safe and regulated food for the public,” according to a county news release. In addition, the nearly $600 permit application fee will be waived for the first 1,000 eligible MEHKO applicants.

Huge Potential for Underrepresented Groups

According to County Supervisor Holly J. Mitchell, who introduced the motion last year, sidewalk vendors and home cooks “are part of the cultural and culinary fabric of our neighborhoods.” They are often the primary source of affordable, quality food in many neighborhoods. The ordinance also provides an opportunity for families to earn a steady income.

A statewide survey by the nonprofit COOK Alliance found that 84% of sidewalk vendors and home cooks in California’s “informal economy” are women. In addition, 48% identify as Black, Latinx, or multiracial.

“MEHKOs represent an important economic vehicle for entrepreneurial County residents – especially women, immigrants, and communities of color – to create new opportunities in the formal economy,” said Supervisor Hilda L. Solis.

In other words, the ordinance levels the playing field and makes it possible for historically underrepresented groups to legally participate in the food industry. This can provide a significant financial boost to immigrant and minority communities in L.A. County.

Benefits to Residents and Businesses

Advocates say MEHKOs benefit both residents and brick-and-mortar food establishments in L.A. County. For residents, easier permitting means more options for affordable, culturally diverse cuisine from home cooks and vendors in their own neighborhoods.

For existing food businesses, the ordinance creates fair competition by requiring home cooks and vendors to meet the same health, safety, and transparency standards. All MEHKO vendors must pass a health inspection and food safety certification course. Their kitchens, menus, and prices must also be transparent to consumers.

With these guardrails in place, MEHKOs can complement — rather than undermine — established restaurants and food trucks. Some brick-and-mortar eateries may even partner with home cooks on delivery or takeout.

Support for Undocumented Entrepreneurs

The ordinance is especially meaningful for L.A. County’s undocumented immigrant community. Without access to driver’s licenses, loans, or business licenses, undocumented residents face major obstacles to owning and operating food establishments legally.

MEHKOs eliminate some of these barriers. Permits are administered by the health department, not the state or county. This gives undocumented immigrants a way to legally prepare and sell food from home kitchens or sidewalk carts.

For many, it means no longer having to operate “underground” or risk fines for lacking permits. It provides an avenue into the formal economy.

Booming Street Vendor Scene

California has a long, rich history of street food vendors. But Los Angeles County has witnessed an explosion in recent years — becoming a street food mecca on par with cities like Portland, New York, and Austin.

The pandemic fueled L.A.’s sidewalk food scene even further. With more people staying in their neighborhoods, street carts and trucks offered a safe outdoor dining option. Home cooks with more time on their hands took up food vending to replace lost income.

By making permits more accessible, L.A. County’s ordinance ensures this booming scene continues legally and safely. It empowers more Angelenos to showcase their cultural cuisine and earn income through food vending.

What MEHKOs Allow Vendors to Sell

The MEHKO ordinance allows home cooks to prepare “non-potentially hazardous foods” from home kitchens. This includes baked goods, jam, popcorn, coffee, and many traditional cultural foods. They can then sell items directly to consumers from home or at community events.

Sidewalk cart and truck vendors can prepare the same items. They can also cook certain hot foods to order if they pass additional safety requirements.

Foods still prohibited for MEHKO vendors include raw meat, fish, and shellfish. Home kitchens and carts lack capacity to store and cook them safely. These limitations protect public health while opening doors for vendors to legally operate.

Steps to Getting an MEHKO Permit

Here are the basic steps L.A. home cooks and vendors must complete to get approved for an MEHKO permit:

1. Complete a food safety certification course
2. Pass a health inspection
3. Label all foods with name, address, ingredients, allergens, etc.
4. Submit required documents (application, commissary agreement, etc.)
5. Pay fee (waived for first 1,000 vendors)

Once approved, permits must be renewed annually. Vendors must also continue meeting safety, transparency, and labeling requirements.

With far fewer barriers than business licenses or commercial kitchens, MEHKO makes formal vending possible for thousands more L.A. entrepreneurs. This empowers immigrant, minority, and underserved communities to share cultural food and earn income legally.

The New Norm for Street Food Cities

Many major U.S. cities have already passed similar policies, including San Diego, San Francisco, Oakland, and Sacramento. These ordinances formalize and legitimize street vending while opening economic opportunities.

With the passage of MEHKO, Los Angeles County joins the new norm for street food-loving metropolitan regions. The ordinance cements L.A.’s status as a hub for diverse, authentic mobile cuisine.

Most importantly, it brings financial stability and dignity to the vendors who have long fed the city’s neighborhoods, often while living in poverty or fear of deportation. MEHKOs offer a formal voice to these informal food heroes.

The Taste of L.A. to Come

From Oaxacan moles to Salvadoran pupusas, Brazilian cheese bread to Chinese dumplings, L.A. County’s incredible range of cultural food will soon emerge from more home kitchens. Hungry Angelenos can expect more of these previously “underground” foods sold legally at neighborhood street carts.

While health and safety standards remain paramount, the ordinance grants home cooks creativity in the foods they sell. By giving more cooks a pathway to formal vending, MEHKO promises to make L.A. streets an even greater global food destination.

The diverse cuisine sold legally by MEHKO vendors will reflect the cultural fabric of L.A. better than ever. These microenterprise food operations will help write the next chapter in the region’s rich culinary history. I sincerely hope you find this “How L.A County New Ordinance Could boost Street food vendors? Find Out Here” article helpful.

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What is Crème Brûlée?

Crème brûlée, which translates to “burnt cream”, is made by gently cooking egg yolks, cream and sugar into a luscious custard, which is then chilled and finally topped with a crisp layer of burnt sugar. This thin sugary shell contrasts deliciously with the smooth, creamy custard underneath. The flavor is sweet and subtly vanilla, with the burnt sugar adding lovely caramelized notes.

The History of Crème Brûlée

While custards and puddings have been around for centuries, crème brûlée as we know it today traces its roots back to 17th century France. The story goes that crème brûlée was created by accident when a French chef left custards cooking too long. However, the chef discovered that the skin which had formed from the longer cooking time added exceptional flavor. The caramelized top layer became a defining feature of crème brûlée.

The dessert became popular in French cafes and high society events over the next few centuries. It remains beloved today as an elegant finale to special occasion meals.

Essential Tips for Making Crème Brûlée

Crème brûlée requires care and attention during preparation for ideal results. Follow these top tips:

• Scald the cream first: Heating the cream helps the custard set properly. Bring it just to a simmer then let it cool.
• Cook gently: Bake the custard slowly in a water bath at low heat – this creates a silky texture.
• Don’t overbake: The custard should still jiggle slightly when done to prevent curdling or overcooking.
• Cool and chill completely before caramelizing: This allows the custard to set fully so the brûlée top stays crisp after cooling.
• Choose the right dish: Shallow ramekins work perfectly for brûlées – they help the custard cook evenly.
• Caramelize patiently: Moving the kitchen torch slowly over the sugar creates an even, delicate crunchy top.

Mastering these tips will help you achieve show-stopping crème brûlées. Now let’s get to the full recipe!

Ingredients You’ll Need

Custard:

• 2 cups heavy cream
• 1 vanilla bean, split lengthwise
• 1⁄2 cup white sugar
• 6 large egg yolks
• 1⁄4 teaspoon salt

Burnt Sugar Topping:

• 2-4 tablespoons white sugar (depending on number of ramekins)

You’ll also need:

• 4-6 ramekins
• Baking dish larger than ramekins
• Kitchen torch

Step-By-Step Crème Brûlée Recipe

Follow these simple steps for perfect vanilla crème brûlées.

Prep the ramekins:

1. Position a rack in middle of oven. Heat oven to 300°F. Arrange 4-6 ramekins in a baking dish large enough to hold them without touching.

Make the crème brûlée custard:

2. Pour cream into a saucepan. Use tip of a knife to scrape seeds from vanilla bean into cream. Add split vanilla pod too. Heat over medium just until simmering. Remove from heat and let stand 15 minutes.
3. In a large bowl, whisk sugar, egg yolks and salt until blended. Slowly whisk in warm cream until smooth. Strain through a fine mesh sieve into a large measuring cup or pitcher.
4. Divide evenly among ramekins – they should be almost full. Carefully pour hot water into baking dish to come halfway up sides of ramekins.
5. Bake 35-40 minutes until centers jiggle slightly when ramekins are tapped. The cream should be just set – it will firm up after chilling.

Chill:

6. Carefully remove ramekins from water bath. Cool completely on a wire rack. Cover with plastic wrap and refrigerate at least 4 hours or overnight until chilled through.

Add the burnt sugar topping:

7. Uncover ramekins. Evenly sprinkle 1-2 tsp sugar over top of each custard. Tilt and tap each ramekin to distribute sugar evenly.
8. Ignite a kitchen torch and wave the flame slowly over the layer of sugar until melted and caramelized to a dark amber color. Rotate ramekins to ensure even caramelization. Let cool 3 minutes before serving.

Serving Suggestions

Enjoy your crème brûlées by scooping spoonfuls through the crispy burnt sugar topping to reach the smooth custard. Here are some tasty ways to serve them:

• Fresh berries make a lovely accompaniment. Scatter raspberries, blueberries or strawberries around the ramekins.
• For an elegant dessert, serve with shortbread cookies or delicate French langues de chat.
• For a chocolate version, sprinkle a pinch of cocoa powder or grated bittersweet chocolate over the caramelized sugar before serving.
• Garnish with fresh mint leaves or edible flowers for a restaurant-worthy presentation.

Storing and Reheating Tips

Properly stored crème brûlées will keep for 2-3 days tightly covered in the fridge. To serve after storing:

• Let chilled crème brûlées stand at room temperature for 10 minutes before re-caramelizing the top layer with more sugar and a kitchen torch.
• They can also be served cold straight from the fridge. The topping will be less crisp but the custard remains lush.
• To reheat, bake in a 300°F oven for 10 minutes. Then cool 5 minutes before topping with sugar and torching again.

The Perfect Finish to Any Meal

With its simple yet elegant contrast of textures and flavors, crème brûlée is a dessert that always impresses. Now that you know the secrets behind making it successfully at home, you can treat your guests to these classically delicious crème brûlées. Their creamy interiors encased in crisp burnt sugar shells are sure to provide the perfect sweet finale to a great meal. I sincerely hope you like reading this “How to Make Crème Brûlée In 2024-Recipe and Ingredients” article.

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Shelter Worker Mauled by Dog

Leslie Corea, a kennel supervisor at the Harbor shelter, recounted the traumatic incident to the Los Angeles Times on Saturday. Corea stated she was removing a dog from its kennel to show it to an animal rescue group when the canine suddenly “flipped out” and ferociously attacked her leg.

The longtime shelter employee was rushed to Harbor UCLA Medical Center where she underwent emergency surgery to treat the vicious bite wounds. Shelter staff and volunteers were said to be “devastated” over the violent attack on their co-worker.

“L.A. Animal Services has already launched an investigation into this incident,” stated department spokesperson Megan Ignacio, confirming the “severe” mauling that left the city worker with “serious injuries.”

Overcrowding Crisis in LA Shelters

The incident comes amid a worsening crisis of overcrowding and squalid conditions plaguing Los Angeles’ network of municipal animal shelters. Just hours after the mauling, L.A. Animal Services sent an urgent public plea decrying critically “challenging conditions resulting from overcrowding” that are causing dogs to “suffer physically and mentally.”

According to the department, Los Angeles’ shelters have a safe capacity to house around 800 dogs at any given time. However, there are currently over 1,500 dogs being cared for across the city’s facilities, with nearly 50 new arrivals each day.

Euthanasia Rates Spike

The dire overcrowding has overwhelmed staffing and space constraints, forcing the department to euthanize dogs at an alarming rate. Animal Services euthanized 102 dogs in April alone, a 44% spike compared to the same period last year.

In the email issued Friday evening, department General Manager Staycee Dains stated bluntly that “the crisis has put staff, volunteers and animals in harm’s way and we will continue to prioritize making this system safer for all involved.”

Calls for Increased Funding

Officials and animal welfare advocates have sounded the alarm about the increasingly hazardous conditions in city shelters. During recent budget negotiations, they urged Mayor Karen Bass to significantly increase funding to hire more staff and expand shelter capacity.

However, the City Council maintained relatively flat funding levels for Animal Services in the $12.8 billion budget approved for the upcoming fiscal year starting July 1st. This shortfall prompted criticism from council member Eunisses Hernandez, who chairs the committee overseeing animal issues.

“The state of the city’s animal shelters remains completely unacceptable,” Hernandez stated following news of Friday’s attack. “It is urgent that we take immediate steps to address the crisis in our shelters to protect the safety and wellbeing of both the animals in our care and their caretakers.”

Overcrowding Heightens Risks

Overcrowding in animal shelters can create an incredibly stressful environment that puts both humans and pets at elevated risk of injury or illness. Confined dogs may become agitated and lash out aggressively, especially when being handled or approached.

Lack of adequate staffing means individual dogs may not receive proper care, enrichment, and socialization to mitigate psychological distress from prolonged kennel confinement. This can exacerbate anxious, fearful, or reactive behaviors.

Limited facilities also make it more difficult to properly separate, evaluate, and manage dogs with known behavioral issues that could pose a safety threat to the public or shelter personnel.

Addressing the Root Causes

While the investigation aims to uncover more specifics, this latest incident appears to crystalize the consequences of Los Angeles’ animal overpopulation crisis. If overcrowding persists, experts warn scenarios of aggression and violent attacks on staff and volunteers could proliferate.

The challenge now falls on city leaders to decisively address the root causes through increased funding, shelter capacity expansions, robust spay/neuter initiatives, and policies that reduce the inflow of animals into the overburdened system. Failing to do so could put more lives at risk on both ends of the leash. I sincerely hope you find this “Los Angeles City Employee Savagely Mauled by Dog at Harbor Animal Shelter – Get the Details Now” article helpful.

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