It was a good try, but Mooi, the raw vegan restaurant in Echo Park, closed up shop last month. Now a quick change-over is taking place at the Sunset Boulevard spot, in preparation for a new vegan bistro and dessert spot, says Echo Park Now. "The owners of Millie’s are teaming up with vegan ice cream company KindKreme to open a combo restaurant, Sage Vegan Organic Bistro and KindKreme desserts," which means you can chow down on "vegan comfort food," and finish it off with dessert. more ›

We've been looking forward to the opening day of KindKreme in the Cahuenga Pass for almost an entire year now, and the wait is finally over. The first vegan ice cream parlor in Los Angeles is in their soft opening phase, and Saturday, May 15th they'll celebrate the sweet occasion with their grand opening. more ›

Only three weeks old tonight, the Yamashiro Garden Market is a great opportunity to pick up produce and other locally-sourced edibles, nosh a little (hello, Bulgarini Gelato cart!), and take in a pretty staggering city view. We hit up this new market, which is run by the non-profit L.A. City Farm, last Thursday (before Daylight Savings Time, as the velvety black skies in our photos attest) and had the chance to talk to some of the vendors, and grub on the fusion tacos from Yamashiro's own market stand. more ›

The Sacramento Bee has put together a nice A-thru-Z list of new state laws in 2010 (also a fancy poster to go along with it). We won't list all of them here, but here are a handful of the ones that we found interesting: more ›

LAist Featured Photos contributor 护士黑鹰 eats this for breakfast and describes her simple dish: "XXXL blackberries (Ralph's) swimming in plain, Greek-style, full-fat organic yogurt (WF), and a generous tablespoon of clover honey from the farmer's market." Breakfast? That sounds good now! more ›

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Artist and forager Nancy Klehm will be holding the last of her highly unique cooking classes at Echo Park gallery/performance space Machine Project this Monday, March 10th, from 6-9pm. There are still a few spots left (tickets cost $85 for members, $95 for non-members), so head on over to the website to sign up for a lesson on making your own fermented fruits and vinegars. Fruit wine sounds like a fantastic way to take advantage of Southern California's many urban fruit trees! more ›