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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Julie Leopo

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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.

California’s first-in-the-nation fast food council — created to give workers a voice on wages, safety and working conditions — has not met in over a year and has no chairperson.

Now the workers the council was built to protect, organized by the Service Employees International Union, are taking their concerns directly to the state, demanding that Gov. Gavin Newsom appoint a chairperson so the council can do its work, as required by law.

Luna Mondragon, who works at a Carl’s Jr. in Milpitas, told CalMatters through a translator that she started out as a cook but has done many other duties in her five years there. After she joined the fast food workers union, she said she began speaking up, especially when she started to experience aches and pains from her job. Since then, she said she has been retaliated against, including with fewer shifts.

“If we don’t have our health we can’t accomplish anything,” she said, her voice choked with emotion. “It’s so important for them to appoint a chair. We need the council.”

The council was created as part of a 2023 compromise that also set a $20 minimum wage for fast food workers. It has the power to set standards on wages, health, safety and working conditions — and to raise the minimum wage annually for hundreds of thousands of fast food workers at chains with 60 or more locations nationwide.

The council — composed of four members representing the businesses, four members representing labor and a chairperson who’s an “unaffiliated” member of the public — must, under state law, hold at least two meetings a year, though the law does not specify who should enforce this provision.

The council only held those meetings in 2024; last year it held two subcommittee meetings, the latest in February 2025. Shortly after, the council’s chairperson, Nick Hardeman, resigned when Newsom appointed him to a different state position. When reached by CalMatters, Hardeman said he did not want to speak on the record about a council he has not chaired in a while.

In 2022, the Legislature raised fast food workers’ minimum wage to $22 an hour. The industry fought back, gathering signatures to repeal the law. Workers across the state went on strike. In late 2023, the SEIU and the industry reached a last-minute compromise: Workers dropped a ballot fight in exchange for a $20 minimum wage and the establishment of the council. The SEIU-affiliated California Fast Food Workers Union launched the following year — lacking the collective bargaining rights of a traditional union but acting as an advocacy and membership group for workers.

Tara Gallegos, a spokesperson for the governor, would not answer questions about the council, instead referring CalMatters to the state’s Labor & Workforce Development Agency. Crystal Young, a spokesperson for the agency, confirmed that there is no chairperson and the council’s meetings are on hold. The council’s four-person staff continues to respond to inquiries and prepare for future meetings, she said.

On April 16, marking about two years since the council’s first meeting, workers delivered a 96-page book to the governor’s office, describing more than 100 complaints filed with CalOSHA, the state labor department and different city agencies since the council’s formation, alleging wage theft and poor working conditions. The union estimates there are about 630,000 fast food workers in the state, about 75% of whom are people of color and 20% of whom are immigrants.

“Employers feel newly empowered to threaten us with calling ICE when we ask questions about paid sick leave or [workers’ compensation] or report health and safety hazards,” Angelica Hernandez, a McDonald’s worker who is a member of the fast food council, said in the book.

Rich Reinis, a member of the council who represents employers and is a former franchise owner, said he has no knowledge of when meetings will resume and is waiting. In his view, the council should have been discussing “fire and ICE.” The phrase refers to the effects of last year’s L.A. County fires on the fast food industry and its workers, some of whom lost their homes, and what businesses and workers need to know about immigration enforcement.

Reinis also wants the council to order a study of the wage increase’s effects on prices and employment. Competing studies by UC Berkeley and UC Santa Cruz have reached opposite conclusions, and the question of affordability remains unresolved, he said.

A Los Angeles Times columnist who analyzed the competing studies concluded the debate over the wage's effects is likely to continue. Hernandez, the councilmember, rejected the industry's claims the wage increase has hurt business. “The sky didn’t fall on the California fast food industry,” she said.

The council is also required to submit a performance review to the Legislature every three years — a deadline approaching without a single full meeting in the past year. Before he resigned, Hardeman, the former chairperson, said it was hard for the council to reach decisions.

“The staff will have to write a report without having any meetings,” Reinis said. “How the hell are we supposed to do that?”

Chris Holden, the former California assemblymember who authored the law that raised the workers’ wages and created the council, told CalMatters the council was “groundbreaking” and “needs to address the challenges that were the genesis of the council in the first place.” He said he hopes the governor is doing his due diligence to identify a new chairperson.

“I want to tell [the governor] to finish the job he started,” Julieta Garcia, a cook at a Pizza Hut in Los Angeles, told CalMatters through a translator. “Leave a good legacy for this generation and the future generation, so you can be recognized as a leader who gave fast food workers a chance.”

Young, the Labor & Workforce Development Agency spokesperson who was speaking on the governor’s behalf, confirmed that Newsom’s office received the workers’ book.

The governor's office has not said when — or whether — Newsom plans to appoint a chairperson to the council.

This article was originally published on CalMatters and was republished under the Creative Commons Attribution-NonCommercial-NoDerivatives license.

Nearly 20 years after founding a successful environmental and safety consulting services company, Robin Thorne said she still gets checked for being a Black woman in the construction industry.

“I've had situations where people, they don't even make eye contact, and then the male has to step back to say, 'She's running the show,'" she said.

Robin Thorne (in pink jacket) founded DemoChicks to help women of color land jobs in construction industries.

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Thorne runs CTI Environmental, a multi-million dollar company that was contracted by the Army Corps of Engineers to do debris removal after the L.A. fires.

She’s been an engineer for decades and knows fewer than one of four workers in architecture, construction and engineering industries who are women — and much fewer are women of color.

That proportion is low considering 47% of the U.S. labor force are women.

That's why she’s organized a “Women in STEM Signing Day” at Long Beach City College on Saturday, May 30. The event’s meant to create the type of excitement normally associated with young people signing up for college sports teams.

She wants younger women to tap into their drive to succeed

There were far fewer women in these jobs when Thorne was growing up in Philadelphia, but she didn’t let roadblocks, including those in her personal life — like being a single mom on public assistance — stop her.

DemoChicks helps give young women of color exposure to construction-related jobs.

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“When I thought about being an engineer, I didn't think about it being male-dominated. I just knew I wanted to be an engineer,” she said.

She added that some women do give up on similar dreams or fail to find the spark that allows them to see themselves doing these jobs. That’s why Thorne started DemoChicks seven years ago. She wants young women to see her and think “engineer,” as well as connect with women who are already working in these industries.

Mentorship, examples, and money

The organization is called DemoChicks because demolition is one of the jobs that keeps Thorne’s company busy. More women are entering architecture, construction and engineering jobs than before, but the percentage of women in each industry is still low:

15% in engineering
26% in architecture
11% in construction

These are mostly stable jobs with good entry-level wages, jobs such as safety coordinators, project managers, project engineers and construction managers.

Beyond giving teen girls IRL examples of women in construction industry jobs, DemoChicks supports their academic efforts, which often means helping them out meet college expenses. DemoChicks gave out $1,000 scholarships to eight women last year (35 applied).

A third generation Latina truck driver from South LA

One of those scholarship recipients in 2024 was Ana Terrazas. She recalled growing up in South L.A., not as a latch key kid, but as a truck cab kid.

Ana Terrazas as a teen at her mother's construction job. Terrazas now works for a large construction company as a project engineer.

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 ”My mother… was a truck driver,” Terrazas said, driving belly dump trailers on construction sites. Terrazas would help her mother change tires and lend a hand with any mechanical repairs. Her grandfather was a truck driver too.

“Since then I've always been obsessed with job sites, and also the superintendent, the one that would tell everybody where to go, how to do their job, and organize everything,” Terrazas said.

Two years ago she was working hard to finish her two majors — civil engineering and construction management — to earn her bachelor’s degree from Cal Poly Pomona. She applied for and was awarded a $1,500 scholarship from DemoChicks. That help, she said, had a big effect.

DemoChicks founder Robin Thorne, right, presents Ana Terrazas with a scholarship.

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Courtesy Ana Terrazas

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“I didn't have to take as many hours of work to be able to focus more on my studies and also in my internship during that time,” Terrazas said.

The internship, at Swinerton, a nationwide construction company that's more than 100 years old, turned into full time work as a project engineer.

Terrazas paid it forward earlier this year, inviting Thorne and a dozen DemoChicks to a Swinerton work site during Women in Construction Week. She urged the women to tap into their drive to succeed and lean on people like her for help.

“As long as they're driven and this is what they want, there shouldn't be a reason for them to not be able to get a job here,” Terrazas said.

With LACMA’s new David Geffen Galleries just steps away, it may be easy to forget that we have the richest Ice Age fossil site on Earth right here with the La Brea Tar Pits.

But the museum and research facilities at the tar pits are also scheduled for a multimillion dollar renovation.

Built in 1977, the George C. Page Museum at the tar pits has a special place in the hearts of Angelenos who’ve ever taken a field trip to see its massive mastodon skeletons or dire wolf skulls. Or have maybe shed a tear at the sculptures of the mammoth family in distress in the Lake Pit out front.

All that stuff is staying, museum educator Kay Lai told LAist, but new interactive exhibits will allow visitors to better understand the science that’s happening in their own backyard.

A rendering of the new outdoor amphitheater at the La Brea Tar Pits.

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Courtesy the Natural History Museums of Los Angeles County

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The transformation

“This museum, as beloved as it is, definitely needs that refresh,” Lai said. “And I’m really excited for the next generation of kids that gets to grow up and make new memories here with this new space.”

Lai said the museum refresh will include a new focus on Zed — the 80% complete Columbian mammoth found here — and other notable animals they’ve unearthed over the decades. The mammoth’s bones will be reassembled and Zed will “stand tall for the first time since the Ice Age,” according to the museum’s website.

“We’re able to focus on the very first saber-toothed cat fossils that we’ve ever discovered ... As well as some of our Ice Age survivors ... like Pebbles the Puma ... Pebbles would have been the ancestor of some of the mountain lions that still live in Los Angeles today, including P-22 that passed away a couple years ago,” Lai said.

Then there’s the fish bowl: you know, the fossil lab with windows where you can watch researchers at work?

An even better fish bowl

“So we’ll still have the fish bowl, but it’s going to be much more interactive and there’ll be much more discussion of what’s going on inside the fossil lab,” said Regan Dunn, assistant deputy director and curator at the new Samuel Oschin Global Center for Ice Age Research.

A digital rendering of the new fish bowl at the Samuel Oschin Global Center for Ice Age Research.

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Courtesy the Natural History Museums of Los Angeles County

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Dunn explained that the area where they store their collections of fossils and other specimens is getting major updates too.

“Super valuable, millions of specimens, will be in upgraded systems where there’s climate control. There’ll be enclosed cabinets and be under much better maintenance. And also allow for much more research to happen,” she said.

The La Brea Tar Pits are still very much an active paleontological research site. Dunn said any time a hole goes in the ground in the Hancock Park area, a new discovery is made.

With new outdoor classrooms and a 1-kilometer pedestrian pathway that will take visitors past excavation sites, the idea is to make the research going on here more visible to the public.

Your last chance to visit the tar pits before its two-year transformation is July 6.

A digital rendering showing the aerial view of the updated La Brea Tar Pits grounds.

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Courtesy the Natural History Museums of Los Angeles County

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This story was originally published by CalMatters. Sign up for their newsletters.

In the face of the nation's highest gas prices, California lawmakers approved a bill to ease restrictions on E85 conversion kits — devices that let conventional gasoline cars run on a cheaper, mostly ethanol fuel blend.

Assembly Bill 2046, dubbed the “Access to Affordable Gas Act” by its author, Assemblymember Rhodesia Ransom, a Stockton Democrat, advanced through the Assembly on a 59-0 vote with no debate or opposition.

The measure is the latest example of Sacramento lawmakers scrambling to respond to gas costs that have soared amid the Iran-Israel war, which has rattled global oil markets and pushed California pump prices above $6 a gallon. It now heads to the California state Senate and would need Gov. Gavin Newsom’s approval before it becomes law.

“Californians consistently pay more at the pump than drivers from other states, and gas prices are once again climbing across the state,” Ransom said on the Assembly floor Thursday. “For commuters and working families, [the proposal] offers a practical way to save money.”

If approved in its current form, the measure would exempt manufacturers of E85 converter kits from an approval process by the state’s primary climate regulator, the California Air Resources Board, which requires companies to demonstrate the devices do not increase a vehicle's emissions. The bill would leave in place a separate federal certification process run by the Environmental Protection Agency.

“Members in Sacramento are looking for ways to try to reduce costs — or appear to reduce costs of driving — and so this is a way to do that,” said Aaron Smith, a UC Berkeley economist and fuels expert.

The converter kits, which cost between $800 to $1,250, according to a legislative analysis of the bill, would let drivers convert their cars to run on both gasoline and E85 fuel.

E85 is a blend of up to 85% ethanol and 15% gasoline; the share of ethanol typically is between 55% and 85%, said Smith, the Berkeley expert.

Jeff Wilkerson, government affairs manager for Pearson Fuels, the largest E85 fuel provider in the state and a bill supporter, said E85 — much of which is made from Midwest corn — is largely insulated from overseas oil shocks that drive California gas prices. The ethanol blend has sold for $2 or more less per gallon than gasoline during recent price spikes.

While E85 is typically priced lower than gasoline and can reduce petroleum dependence and carbon emissions, it delivers 20% to 30% fewer miles per gallon, according to the air board, meaning drivers only save money when E85 is priced at least 20% to 30% below gasoline.

About 1.3 million vehicles in California can currently use the fuel, which is sold at about 640 stations statewide — just 3% of the state’s more than 15,000 fuel pumps, according to the bill analysis.

Ransom said more E85 pumps would be built if the state loosened restrictions and encouraged demand for the fuel blend. She stressed that her bill would present E85 as an alternative.

“For some people, it may not be a wise choice, but at least now it’s going to be a choice,” she said.

Environmentally, the fuel is rated cleaner than regular gasoline by California's Low Carbon Fuel Standard. But that rating has critics. Smith, the Berkeley economist, said the benefits of ethanol are likely overstated. Official numbers likely understate emissions from land use as rising corn demand for ethanol pushes farmers to clear forested land.

The state’s own certification record offers a cautionary tale. Lindsay Buckley, a spokesperson for the board, said the agency has received only five applications from companies for E85 conversion kits since 2008 and that none has cleared the certification process, which is designed to ensure modified vehicles still meet their original emissions standards. Supporters of the proposal argue the board moves slowly and its regulations are burdensome.

But loosening that standard carries its own risk, cautioned Aaron Kurz, senior consultant on the Assembly Transportation Committee, especially now.

As the federal government has stripped scientific expertise from regulatory decisions, he wrote in his analysis, “this committee should consider if the state should cede authority over an inherently scientific process and set a precedent for transferring approval authority to the federal government.”