The Brief

How many ways can you cook an onion? Sure, you can chop and saute it… but how about roasting its skin until it turns black and then pulverizing it until it turns into a powder to be used as a seasoning?

That kind of thinking has led Lauren and Phil Pretty, the brother-and-sister owners of Heritage in Long Beach, to earn a Michelin Green Star for sustainable practices two years in a row, one of just 291 restaurants across the globe.

In the U.S., we throw away more than 30% of the food we buy, which translates into roughly 92 billion pounds of waste, according to the U.S. Department of Agriculture. Much of that ends up in landfills, producing significant amounts of greenhouse gases and exacerbating the climate emergency.

A good chunk of that waste comes from restaurants. This is why the efforts of a new crop of chefs and cooks, like the Pretty siblings, remain so essential to the future of fine dining.

The zero-waste philosophy 

Heritage is small restaurant housed in a craftsman-style home on 7th Street, one of Long Beach’s busiest thoroughfares. It has a quaint yet upscale feel, with a sleek modernist kitchen and dining area, feeling like you are in someone's dining room.

The exterior of Heritage Restaurant in Long Beach on Sept. 4, 2024.

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The Prettys, who grew up in Long Beach, base their kitchen on zero-waste principles. This means everything — from food to packaging — should be used, and nothing should be thrown away.

According to Phil Pretty, who’s been cooking professionally for 20 years, it’s all about creativity.

From left, siblings Lauren, 33, and Phillip, 44, Pretty, in their restaurant Heritage in Long Beach on Sept. 4, 2024.

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“We're taking one ingredient and manipulating it four to five different ways rather than having five different ingredients,” he said.

It’s allowed him and his team to evolve in their abilities as cooks. “We can now rely on less is more," he said. "There are generally only three things on the plate. But within those three things, there's a lot of depth in how we work and how it gets to the plate.”

What does zero waste look like on the plate? 

Using a tasting menu model, which runs $150 a person, gives the duo a certain level of control.

Pretty uses the example of a recent shipment of a pork set, which typically contains an array of cuts of meat. Part of that set goes towards their pork shoulder dish, which is roasted whole to ensure they don’t waste excess meat.

This is followed by pork belly that’s cured and smoked.

Cucamelon vines grow throughout the Heritage Farm in Long Beach . The cucumelon is used in their Kanpachi Crudo dish.

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The Souvide Beet with fermented plum, beet tops, beet jus, is one of the restaurant's most zero-waste dishes.

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Then, a batch of onions is chopped to make jam with the pork belly. A second batch of onions is cut in half and cooked using the sous vide method (immersion cooking), causing them to curve into themselves. Those act as casings, which are then stuffed with the jam.

The remainder of the onion pieces, the middle parts of the vegetable, are then cooked down with cream and blended to create a soubise, a classic French sauce used as a base for the rest of the dish.

That kind of inventive thinking plays into Heritage's bottom line. The average cost percentage for a fine-dining restaurant is usually around 35% of its overhead. However, food costs at Heritage “hover around 28-30%, well below the average,” Phil Pretty said.

Betting the farm

Heritage's sustainable footprint goes far beyond the restaurant. The Prettys also founded Heritage Farm, a small plot of land up the street from the restaurant. The land is used primarily for growing herbs in large quantities for the kitchen, along with a few spaces for seasonal crops such as 1,500-year-old cave beans, an heirloom bean native to the southwest of the U.S., and tomatoes, passion fruit, and figs.

“We just planted a third fig tree, so we now have fig leaf ice cream on the menu. We'll use all the leaves first, then the figs will come into season, and then we'll start using the figs as well,” Lauren Pretty said.

Executive Chef Philip Pretty preps a fig leaf ice cream.

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The Grilled Lamb Rack with leek, artichoke, foraged mushrooms and lamb sauce.

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For the siblings, working toward sustainability also means supporting the local economy.

“I like to keep the money in the city as much as possible, and I like to keep the money in the family as much as possible,” Phil Pretty said. “Our goal was always to cut out the middleman in any way, shape, or form.” They’ve hired a full-time driver (Lauren’s husband Thomas) who visits the local farmers’ markets and does local runs to cheesemonger Oh La Vache, along with another local dairy purveyor.

Creating a local supply chain means the restaurant isn’t dependent on larger suppliers, who often use huge semi-trucks to deliver their products. That’s the norm for many restaurants in the U.S. and leaves a significant carbon footprint, from exhaust fumes to a constant supply of single-use packaging.

Making cents

However, the zero-waste kitchen is only one aspect of how Heritage earned its Green Star. Shortly after opening, the city of Long Beach asked if Heritage was interested in participating in the Green Business Network program, which involves steps to help Heritage become Green Business Certified. The certification process is granted after following a series of recommendations from an outside consultant.

The interior of Heritage Restaurant feels as if you are in someone's dinning room.

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According to Lauren Pretty, passion fruit grows at the Heritage Farm in Long Beach without pesticides.

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Lauren Pretty said she started with an office at the restaurant, properly sorting the trash using two trash cans, one for recycling and one for landfill, and has become even more skilled since then.

From an operations perspective, she said, she looks at everything from on-site paper products to printer paper, toilet paper, and paper towels. The same goes for cleaning products used, such as soaps and cleaning products, using hydrogen peroxide instead of bleach.

“You have to use chemicals to clean the restaurant. We're just making sure that we're making good choices when it comes to products like that,” she explained.

Ultimately, “it’s about taking the time to make small changes that don't cost anything to make your business more environmentally friendly,” she said.

This story first appeared on The LA Local.

There’s a familiar shorthand history of the L.A. band Los Lobos: four working-class Chicano musicians in their early twenties — David Hidalgo, Conrad Lozano, Louie Pérez and Cesar Rosas — got together in 1973 and began playing traditional Mexican music. That’s the music they recorded for their first album, 1978’s “Los Lobos del Este de Los Angeles (Just Another Band From East L.A.).” 

A few years later, they moved on to the other music they grew up listening to — rock, R&B and blues. After adding saxophonist Steve Berlin and releasing two critically acclaimed albums in the mid-1980s, they were tapped to perform Ritchie Valens’ songs for the hit 1987 film, “La Bamba.” The soundtrack album topped the Billboard charts and catapulted the band to rock star status. 

But instead of continuing along that gilded path, they reverted to the traditional sounds — both in Spanish and English — that meant so much to them. Fifty-plus years after starting out, Los Lobos are still at it, and now a new documentary is digging deep into their ups and downs — and how they always stayed true to their East L.A. roots.

“Los Lobos: Native Sons” — co-directed by Doug Blush and Piero F. Giunti — had its world premiere on Sunday at the SXSW Film & TV Festival in Austin, Texas. The band was in attendance, proudly walking the red carpet in front of the historic Paramount Theatre. The film, which took 4 ½ years to complete, combines archival photos and film/video footage (17 boxes of material from Pérez alone), alongside contemporary interviews with the band members, their families and a host of admirers, including Linda Ronstadt, Rubén Blades, Dolores Huerta, Cheech Marin, Edward James Olmos, George Lopez and others.

“I thought the film was great,” said Pérez, speaking from his home a few days after the premiere. “There were tears, cheers … I was moved.”

The new documentary “Los Lobos: Native Sons” was 4 1/2 years in the making.

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Pérez said he was particularly touched by a part in the film when his wife talks about the song, “A Matter of Time,” off the band’s album, “How Will the Wolf Survive?” from 1984. Pérez noted that he and Hidalgo wrote the song about a Mexican migrant worker who has to part ways with his family:

In the film, Mary Pérez becomes emotional as she describes how the song was just as much about the band members leaving their families behind when they went on tour, the kids waking up to find their fathers gone.

“That song became our narrative,” Louie Pérez said in our interview. In the film, he bluntly states that the band “wouldn’t exist without the women in our lives.” Those women were the den mothers of the wolfpack, holding down the fort at home, accompanying the band on tour when possible, with some of the kids eventually jamming with their dads onstage.

Personal stories aside, the documentary also poetically frames the band’s — and the country’s — evolution over a half-century. “I saw the face of America change,” Pérez says in the film. “And that face is brown.”

Days after the premiere, Pérez reflected on the band’s journey. “All our success, all our hard work — we’re fortunate to be where we are considering where we came from.”

Los Lobos continue to perform after 53 years as a band.

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From Garfield High School to playing at weddings and quinceañeras to performing in the Obama White House and winning four Grammy Awards, Los Lobos has exemplified — indeed, helped define — what it means to be Mexican American.

“We set out to de-mystify what a Mexican was, what a Chicano was,” Pérez said. “We needed to let people know who we were.”

And that they did, and continue to do — for 53 years and counting. 

“At this point in my life,” said the 73-year-old Pérez, “I’ve never been more proud to be who I am.”

On Friday, K-pop's biggest group, BTS, released its highly anticipated new album, Arirang. It's the first project featuring all seven members of the boy band in nearly four years, following a hiatus for mandatory military service in South Korea.

Individual members — particularly Jimin and Jung Kook — have achieved significant solo success since then, but the return of BTS in full force signals a massive moment for the genre the group helped turn into a global powerhouse. In 2018, BTS' album Love Yourself: Tear became the first K-pop album to ever top the Billboard 200 chart. The band would go on to reach that milestone five more times in four years.

Since BTS' hiatus, K-pop has reached unprecedented heights in mainstream culture, largely thanks to groups like Blackpink, NewJeans, and of course, the artists behind Netflix's animated film KPop Demon Hunters (which led to the first-ever Grammy win for a K-pop song). But even during their time out of the spotlight, BTS' impact — and the promise of its return — has lingered over the genre.

"It's interesting to me because a lot of people are crediting 'Golden' and KPop Demon Hunters with bringing people into K-pop," Billboard journalist Tetris Kelly told NPR's Morning Edition. "But I don't think that the success of even 'Golden' would've happened if BTS didn't already push that door open for this kind of moment."

K-pop may have grown (and Westernized) during BTS' time away — but if the preliminary numbers for their comeback are any indication, pop culture (and their fervent fanbase, known as the "ARMY") has been eagerly awaiting the band's return. Here are just a few ways to measure how enormous the impact is expected to be:

ARIRANG album presales

In January, South Korean news outlets reported that presales for Arirang — advance orders ahead of the album's release — had likely surpassed 4 million copies within one week of the album being announced. In the U.S., BTS' last release, the 2022 compilation Proof, sold 314,000 copies in its first week. Arirang seems likely to eclipse that mark.

Concert in Seoul

On Saturday, BTS will perform a free concert in Seoul's Gwanghwamun Square. Although about 22,000 fans secured tickets to the show, authorities expect closer to a quarter of a million people to show up to the event. Billboard journalist Tetris Kelly told NPR's Morning Edition that the anticipated crowds have activated security concerns, leading authorities to seal off around 30 buildings in the surrounding areas. According to the BBC, ARMY members had already started gathering on Friday afternoon, and the city of Seoul had deployed thousands of police officers to monitor the area.

Luckily for fans around the world, Netflix will also be live-streaming the performance in 190 countries at 4 a.m. on Saturday. It will be the streaming giant's first time globally broadcasting a concert, and tens of millions of viewers are expected to watch. In interviews with the press, Brandon Riegg, Netflix's vice president of nonfiction series and sports, suggested the show could be part of a longer-term investment in South Korean culture.

"We have high expectations with this inaugural concert, but it certainly should signal a greater appetite that we have to work with other artists and labels throughout Korea and Asia in general," Riegg told Reuters.

On March 27, Netflix will also release a documentary about the making of Arirang and the band's blockbuster return.

Sold out tour

After Saturday's concert, BTS will keep the momentum going — first at an intimate performance hosted by Spotify in New York City, and then on a sold out global tour that kicks off in South Korea on April 9.

The Arirang tour, or at least this initial leg, which spans across multiple continents and more than 70 shows, will extend into the spring of 2027. Within just a few days of tickets going on sale, all of the North America, Europe and U.K. stadium dates sold out. The total number of tickets sold, according to Live Nation: close to 2.4 million. The first two dates of the tour will also be screened in movie theaters around the world. Bloomberg projects that BTS' tour could rival Taylor Swift's Eras Tour, which is the most successful tour of all time.
Copyright 2026 NPR

Curious gardeners have been noticing more grasshoppers — a lot more. And inquiring minds want to know why — and what can be done about these insects with a reputation for destruction.

" So what happens is the standard grasshopper that we think of can become a locust if the weather conditions are right," said Lynn Kimsey, a distinguished professor emerita at UC Davis who specializes in bugs.  "In a true outbreak, they would be, you know, crossing roads by the thousands."

We are nowhere approaching outbreak proportions in Southern California.

But Eric Middleton, an entomologist with UC Agriculture and Natural Resources who works in pest management, can answer the why.

Big shocker: It's the weather

"For a grasshopper population to grow, you need a wet winter or spring so there's a lot of vegetation growing," said Middleton, who is based in San Diego. "Then you need warm conditions, which allow the young grasshoppers to emerge."

Think back to the intense bouts of rain Los Angeles received over the last months, the green hillsides and recent heatwave — these are the exact conditions for a grasshopper explosion.

"It's the same thing that triggers locust outbreaks in the Middle East and North Africa, or North Dakota, places like this," Kimsey said. "It's pretty common."

Many species of grasshopper skip and scatter around Southern California. Probably the most common, Middleton said, is the gray bird grasshopper. They're 2 to 3 inches long, with larger wings, and  their populations start peaking around now.

Another common species is  the valley grasshopper, which is about an inch long.

What you should do? Less is more

Depending on the species' life cycle, both Middleton and Kimsey said they expect this overpopulation to taper off by summer.

"It's not going to be a permanent thing," Kimsey said. " Usually they become bird food or mammal food because everything likes to eat them."

If they pose a threat to your garden, don't go reaching for insecticides, the experts said.

 "Usually, they don't do a ton of damage to your garden," Middleton said.

So try catching them by hand or using temporary netting.

" This too shall pass," he added.

Alternatively, Kimsey said, they make a killer snack.

"They really are quite tasty. I highly recommend it," she said. "Like French fries, especially if you fry them."

What sounds come to mind when you think of the rainforest? There's a good chance it's the singing of gibbons, primates with powerful vocalizations that can travel 2 miles.

Turns out, in Santa Clarita of all places, there's one of the largest populations of these long-armed primates in the United States.

Less than 10 miles off the 14 Freeway, down a bumpy dirt road, the Gibbon Conservation Center takes up about 5 acres of land speckled with trees.

The place is home to 41 gibbons of five different species. These tailless primates are known as lesser apes and they have arms that are one-and-a-half times longer than their legs. They can leap dozens of feet in the wild.

I visited recently to meet director Gabriella Skollar and hopefully catch the gibbons in concert. Originally from Hungary, Skollar came here as a volunteer in 2005 and has remained ever since. Now she lives on the site, caring for the animals.

“When I started working with Gibbons, I just felt like they are very emotional," Skollar said. "I see them hugging a lot. They are holding hands. And I also learned how rare they are, so I just kind of connected with them... They are very fragile and sensitive and mischievous."

Gabriella Skollar, director of the Gibbon Conservation Center in Santa Clarita.

What kinds of things can these intelligent animals get up to? Skollar said stealing glasses, trying to get into pockets and scrolling through pictures on her phone, believe it or not.

Skollar introduced me to a family of critically endangered gibbons whose numbers have dwindled to about 1,000 in the wild in places like Vietnam and China. Some have fluffy white cheeks that give away their name: Northern White Cheeked Gibbons. They got a snack of blueberries, the mom tossing them up and down in her hand while her nine-month-old baby clung to her.

The grounds here are lovingly-kept with vintage metal chairs and benches for hanging out with these primates. Inside the cages there are gibbons with bushy white eyebrows, hairdos that flip up over their ears and bulbous throat sacks that give them a couple extra chins.

So how did they all end up here? Skollar said the center was founded by her late teacher, self-taught primatologist Alan Mootnick.

“When Alan started in 1976, he had a small place in Chatsworth... and he had a couple Gibbons... And neighbors started to complain about the vocalizations. So he moved here in the 80s," Skollar said. "He ended up here because there was no one here and the center kind of needs to have a buffer from neighbors because their vocalizations can be heard from up to 2 miles away."

One of the gibbon friends at the Gibbon Conservation Center.

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Hunting, poaching and deforestation are hurting gibbon populations around the world. Of 20 species, only one isn’t endangered. The center’s mission is to promote the conservation, study and care of gibbons through public education and habitat preservation.

And Skollar isn’t alone in that work. A small team of dedicated staff and volunteers keep this place running, like Jodi Kleier, who was popping pieces of steamed sweet potatoes into the mouth of a hungry gibbon.

“I think it’s their personalities and how different and unique they all are is what I really like about gibbons,” she said.

The gibbons eat six to eight times a day to mimic their foraging behaviors in the wild. Sophia Paden was hard at work in the kitchen, surrounded by sketches and paintings of gibbons on the walls.

“So we are preparing what we call the afternoon feeds for the Gibbons. So we’ve got the apples preparing, we’re going to do some banana leaves and some mango pieces,” Padden said.

Besides eating, though, there’s maybe one thing that gibbons seem to love even more.

“From day one, I was just fascinated with their song,” Skollar said. “It’s just incredibly powerful and emotional.”

Skollar studies gibbon vocalizations and said the main function of their song is to mark their territory and tell their neighbors that this is their home. Adult males and females will sing a duet, with their offspring often chiming in. I was hoping to catch one of their daily performances that start at sunrise, but was snubbed at first.

Skollar showed me how to kickstart the concert: we made a guttural grunting sound that can signal its time to sing. And then...

The gibbons’ singing is so powerful, it felt like the hairs on my arms stood up, a cacophony you can feel in your chest.

“People have different feelings about it. Some people start tearing up when they hear it. Other people, they want to join in, they jump up and down,” Skollar said.

Over the past two decades here, Skollar said she’s cared for some gibbons who died in her care.

“They all were trying to sing until their last day. And you could tell that it was hard for them,” she recalled.

She remembered one of her gibbon friends from over the years who died from cancer.

“At the end we had to climb up to her to feed her, to her sleeping box. But every morning, she would open the sleeping box and stick her head out and just sing along with her daughters,” Skollar said.

If you’d like to hear the gibbons sing for yourself, the Gibbon Conservation Center offers a guided tour at 10 a.m. Saturdays and Sundays. Reservations are required.

More info at the Gibbon Conservation Center website.