Up until a few weeks ago, Chef Timothy Abell had never cooked anything in a food truck. Several days ago, Abell and his wife, Heather, debuted their Flatiron Truck to a hungry crowd lined up in front of Bolt Barbers Monkey House on Melrose in West Hollywood. By building their menu around locally farmed produce and ingredients inspired by the diversity of Southern California, the Flatiron Truck takes the “farm to table” movement one step further: to the streets. more ›

Devotees of organic and vegan cuisine will have a new temple at which to worship starting tomorrow, when the long-awaited San Francisco export Café Gratitude opens up its doors on Larchmont to welcome conscious eaters into their fold. more ›

Students, faculty, and staff at the University of Southern California have dirt-y dreams and vegetable visions for their campus, and for all of Los Angeles. A panel convened yesterday to discuss "The Politics of Food," and how to grow and use food in the local community, reports the Daily Trojan. Among the goals of USC's food service are to implement "tray-less dining," and source more food locally. more ›

For Chef Nicholas Shipp, you don't overthink your food. Rather, keep it simple and have fun, he says. Inside his newest venture in Santa Monica, with 28-foot exposed ceilings, The Upperwest carries a relaxed vibe with a touch of New York (think TriCeBa) that nicely complements Shipp's high quality (yet fun) dishes. more ›

Quirky, colorful, handmade, and Unique-ly Los Angeles. more ›

Gentlemen--and ladies--if there's one thing I learned from the evenings I spent with the Chicks With Knives, it's that they want you to know there is absolutely nothing to be afraid of. Yes, they wield sharp cutting tools...but they only use them for good, not evil. And when I say good, I mean good tasting. That's because Chicks With Knives is actually a duo of chefs, Rachael Narins and Suzanne Griswold, and the name of their monthly supper club that focuses on S.O.L.E. food. more ›

Organic-focused local restaurant chain Tender Greens has announced they will open their fourth location tomorrow at Sunset and Vine in Hollywood. The eatery is built upon a philosophy of serving comfort food in a congenial atmosphere and practicing ecological and community awareness by sourcing their food from local growers and vendors; most of their produce comes from a family farm in Oxnard. more ›

Last night, the President and First Lady welcomed guests to the White House's first state dinner of the Obama administration, and the event was occasion to show off the bounty harvested from their garden. On the menu were items like "potato and eggplant salad with White House-grown arugula, and entrees that included roasted potato dumplings with tomato chutney, chick peas and okra, or a meal of green curry prawns," according to TreeHugger. more ›

As a kid, mom's toast was always a staple, but I never salivated for it when I woke up. Even though I fought the carb-conscious craze, breakfast took a turn with less bread consumption as age took its toll. Supermarket-bought bread was always handy to have around, for sandwiches and whatnot, but other than that, it sat in the refrigerator for months at a time. more ›

The folks at DineLA take us on a quick look at the close-to-home vibe of Locali, the convenience store in Franklin Village that emphasizes consumer consciousness, locally-sourced products and ingredients, the spirit of community and environmentalism. Soon after they opened in January we were happy to report they carry vegan condoms, and with the mobile food trend and summer temps on the rise, we're even more happy they've put their unique frozen treats-mobile, the Icycle, on the street. more ›