The Brief

Jessica Wang has experienced delay after delay for nearly two years as she tried to open Gu Grocery in Chinatown. Her father, a contractor, had told her it would take nine months.

Instead, she says, there have been issues with city permits, inspectors, inaccurate information, illness and wayward appliance installers which have pushed things back.

The community didn't take nearly as long. In two weeks, 134 donors contributed nearly $12,000 to keep Wang afloat. But money can't solve her problem — she still needs the city's approval to open the doors.

Wang signed the lease at the end of 2023, envisioning a Chinese-Taiwanese grocery store and community hub where seniors could use EBT to buy fresh tofu, where kids from nearby elementary schools could stop by after class, and where her mother, Peggy, could teach neighbors how to make their grandmother's dumplings.

Now, more than two years into a five-year lease, and nearly out of money after paying for permits, buildout, and rent on a space she can't operate, Wang launched a GoFundMe campaign a few weeks ago. The response showed the community believes in Gu Grocery and wants to see it succeed. But she's still waiting for at least seven final inspections by the city before she can open.

The story of Gu

The name "Gu" carries layered meaning: the character 菇 means "mushroom" in Chinese, a traditional symbol of prosperity, while the sound "gu" also means "auntie" in Mandarin — honoring intergenerational caretakers. Wang's mission for the space is to provide a place to purchase Chinese-Taiwanese pantry staples and prepared foods, and to host community workshops.

The communal aspect is central to Wang's vision of social entrepreneurship, not solely focused on profit. In addition to workshops, Gu Grocery plans to accept EBT and offer senior discounts for those on fixed incomes.

"I wanted a space where I could share knowledge and share culture and also just learn from the community," Wang said.

Ultimately, she hopes to convert the store into a worker-owned co-op.

Wang grew up in the San Gabriel Valley and worked as a pastry chef at San Francisco's State Bird Provisions before a pre-diabetic diagnosis at age 29 prompted her return to L.A. She began volunteering with API Forward Movement, a local nonprofit focused on health equity and food access in AAPI communities, and saw firsthand the need during COVID food distributions at L.A. State Historic Park.

Chinatown had lost its last two full-service grocery stores in 2019. Last fall, the neighborhood lost another: Yue Wa Market, a small produce shop that had served residents for 18 years before rising rent and pandemic losses forced it to shut its doors. The closures hit especially hard in a neighborhood where, according to American Community Survey data, half of the residents are low-income and one in five are seniors 65 and older — many of whom rely on walking to shop.

Jessica Wang (center, in black) and her mother Peggy (left, in white and red) smile while serving customers at a farmer's market pop-up for Gu Grocery.

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Daniel Nguyen

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Courtesy Gu Grocery

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Permitting woes

Much of bringing Gu Grocery to reality has been made possible by support from Wang's friends and family. Her father, Willie Wang, serves as her general contractor. When plans were submitted to the city in March 2024, he told her the buildout would take nine months if everything went smoothly.

Instead, she’s experienced delays from all directions, from slow bureaucracy, to issues with contractors. A hood installation contractor rescheduled multiple times, she said, then doubled his price the day before a rescheduled appointment. Drywall contractors said their workers had been detained by ICE and never returned.

The process hasn't just taken time — it's been expensive. One inspector approved a makeup air unit for the kitchen hood system, she said, only to have a senior inspector overturn the decision and order a complete replacement at nearly $6,000. Her father paid out of pocket — even as he was recovering from surgery he had in March 2025 to remove a cancerous lung growth.

"Who would have thought that something an inspector asked us to do would be completely overturned by another inspector?" Wang said. "That's just so wild."

LAist has reached out to the city's Department of Building Services for comment but has not heard back.

The financial toll

Wang estimates she's spent more than $200,000 so far — more than $100,000 on buildout and permits alone, plus a full year of rent on a space she can't operate, equipment, insurance and taxes.

She draws no income from Gu Grocery. To cover personal expenses, she teaches fermentation workshops through her other business, Picklé, though that work has been inconsistent lately. Her health insurance doubled this year. The GoFundMe money, she said, is a "rainy day fund" in case she needs it to pay future bills.

The financial strain has touched her entire family. Her mother, who received a small inheritance when Wang's grandparents died, got scammed late last year trying to grow that money to help with the store. Targeted through online ads, she was convinced by an "investment tutor" based in Taiwan to hand over cash to a stranger in a parking lot.

"I didn't realize this would become part of what it's like to have aging parents in the age of technology," Wang said. "But it's scary how they get targeted."

Black sesame noodles from Gu Grocery's popup menu. Wang uses black sesame for higher nutritional value and plans to offer the dish as one of the prepared foods when the store opens.

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Aunty J

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Courtesy Gu Grocery

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Rice balls with house pickles from a Gu Grocery pop-up. Wang has been teaching fermentation and pickling workshops for 15 years and plans to serve pickles alongside all meals when the store opens.

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Aunty J.

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Courtesy Gu Grocery

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Addressing Chinatown's needs

Once Gu Grocery opens, it won't operate as a full-service market — there won't be a meat counter. Instead, it will function like a corner store with a focus on healthy prepared foods: butter mochi, sesame noodles and daily congee.

"Something that Chinatown has never had was prepared food that is EBT eligible," Wang said.

In 2020, Wang surveyed seniors through API Forward Movement's Tai Chi fitness program to understand their shopping habits following the closure of local grocery stores. Many told her they now ride the bus to Super King on San Fernando Road in Glendale, nearly 5 miles away, for produce deals, or rely on family members to drive them to 99 Ranch in Alhambra. Some grow their own food in gardening plots, Wang said, "but they can't produce everything they need."

Willie Wang (left), Jessica Wang (center), and Peggy Wang (right) pose inside Gu Grocery. The signs display the store's values in both English and Chinese — Willie's reads "body health" and Peggy's reads "mushroom auntie," playing on the dual meaning of "gu."

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Daniel Nguyen

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Courtesy Gu Grocery

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The community response

When she launched her Go FundMe in mid-April, she was overwhelmed by the response. "I have a hard time asking for help," said Wang. "So actually receiving help, it's very moving."

The donors range from former pop-up customers and friends to a range of assorted well-wishers — a musician who had her food once at an event, fellow food business owners, farmer's market regulars and even her insurance agent.

"The generosity is beyond my expectations," Wang said. "Some of these people only had my food once. People are showing their support truly in a personal way and really believing in the vision."

The GoFundMe money helps Wang stay "afloat for now," but she's had to rethink her opening strategy. She won't be able to afford full inventory when she opens. Instead, she plans a phased opening: prepared foods only, served through a takeout window, then using revenue to slowly stock shelves with the retail items she originally envisioned.

The community raised more than $14,000 in three weeks. After nearly two years of delays, Wang is still waiting for permits. She hopes to open by Father's Day — a week after her dad's birthday. But she's learned to expect the unexpected.

Many donors sent her direct messages saying simply: "We got this, Jess, we got you."

A jury found Duane “Keffe D” Davis guilty of orchestrating the 1996 killing of rap icon Tupac Shakur, marking the first conviction in a case that has gripped hip-hop fans for decades.

The 63-year-old Davis was convicted Monday of a single count of murder with a deadly weapon and could be sentenced to life in prison. The jury deliberated for less than 3 hours after a weekslong trial in Las Vegas.

After the verdict was read, Shakur's sister, Sekyiwa “Set” Shakur, cried and hugged the prosecutors. Also in the courtroom was Davis’ son, who covered his face with one hand.

Chief Deputy District Attorney Binu Palal told jurors in closing arguments that Davis acquired a gun and “went hunting” for Shakur and Death Row Records co-founder Marion “Suge” Knight after they beat up Davis’ nephew earlier that night.

Palal acknowledged that Davis’ accounts of the killing evolved over the years but argued those differences reflected Davis’ changing motivations and efforts to protect himself. One critical detail, he said, remained consistent: Davis repeatedly placed himself inside a white Cadillac from which the shots were fired.

The panel of 16 jurors, four of whom are alternates, heard testimony from 24 prosecution witnesses and three defense witnesses over nine days.

“The core facts remain. The material facts remain,” Palal said.

The prosecution said Monday evening that the state would dismiss the gang enhancement part of the charge due to witness logistics.

The decades-old case

The trial brought to a head a decades-old case that for years has drawn the attention of hip-hop fans and true crime experts alike. Shakur, who was considered one of the most influential rappers of all time, was in Las Vegas on Sept. 7, 1996, and stopped at a red light when a white Cadillac pulled up beside him, and shots were fired. He died six days later from his wounds. Knight was also wounded but survived.

For years, nobody had been charged in the rapper’s death until Davis began making public statements, saying he was in the Cadillac and gave the gun to others in the backseat. Davis described the shooting as an act of retaliation after Knight and Shakur’s entourage beat up Davis’ nephew hours before the shooting.

Under Nevada law, someone who helps another person commit murder can be convicted of the crime. Davis is the only person still alive among the four men prosecutors say were in the Cadillac. The man who prosecutors say originally gave the gun to Davis is also dead.

Prosecutor says Davis' statements didn't need to be corroborated

Palal told jurors that if they believed Davis' statements, they did not have to be independently corroborated with additional evidence.

Still, he pointed to the rivalry between the South Side Compton Crips and Mob Piru, the fight with Orlando “Baby Lane” Anderson and testimony that members of Shakur’s circle identified Anderson and Davis as suspects the night of the shooting. Witnesses had testified to the heated gang rivalry between the South Side Compton Crips and Mob Piru, which were associated with dueling record companies Bad Boy Records and Death Row Records.

“Who fired is not the question,” Palal said. Prosecutors haven't argued that Davis pulled the trigger, but instead that he was criminally responsible because he provided the gun and ordered the attack.

Palal also argued the shooting was premeditated, pointing to testimony and Davis’ accounts that the group searched for Shakur before spotting him on the road and making a U-turn. “It’s a plan, not an impulse,” Palal said.

Davis' own words are front and center

Palal held up Davis’ 2019 memoir, “Compton Street Legend,” and played an interview in which Davis encouraged people to buy it to get the “real truth.” Although the book contains a disclaimer saying some facts were changed, Palal argued that names, hotels and other details changed while the central account did not.

Palal also rejected the defense’s contention that Davis fabricated his accounts to make money. “It is an entirely different proposition to be profiting from a murder,” Palal said. “And that is what Mr. Davis is doing.”

Sanft also turned to his client’s memoir during his closing argument. While reading an excerpt, he said the N-word aloud, prompting people watching in an overflow courtroom to recoil and shake their heads.

In multiple interviews, Davis said he handed the gun to the back seat, but in others as well as in his book, Davis wouldn’t say who pulled the trigger.

In a rebuttal argument, prosecutor Marc DiGiacomo pointed to a scrapbook Davis kept containing articles about Shakur.

“This guy's scrapbooking his murder, for God's sake,” DiGiacomo told jurors.

The prosecution's witnesses included a gang expert who described Davis as the shot caller that younger gang members had to obey. Sanft asked jurors if there was any evidence that Davis had ever called the shots before or after the shooting.

During the trial, investigators said a Las Vegas hotel bill was found at Davis’ residence during a police search, but it wasn’t clear when it was dated — or where that evidence is currently located.

The case is nearly 30 years old, which has affected the kind of evidence presented in court. Prosecutors warned jurors that material collected in the ’90s is different from what law enforcement collects today, including hotel surveillance video from the night of the shooting.

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Landrum Jr. reported from Los Angeles. Associated Press journalist Rio Yamat contributed to this report from Las Vegas.

The large truck left Perris Monday morning to make a 70-mile delivery to Altadena. Its cargo: a nearly 500-square-foot modular home.

“The stork delivered our big baby today… it’s kind of like hope on wheels,” said Candice Kim, project director of the Altadena Builds Back Foundation.

It’s the first of a new, 14-unit rental complex reserved for low-income renters, like the ones who lost their homes when the original courtyard apartments on East Pine Street in West Altadena burned down.

Kim said the prefabricated aspect of construction is an important step in the process.

“The reason… our grantee chose modular, was that … it allowed us to create the rental housing much faster so we can get people back home faster,” Kim said.

A lottery will be held in October to decide who the units will be offered to. The developer has created a “Pine Notification List” people can sign up for.

Rebuilding is moving forward in Altadena as the public and residents weigh in with concerns about whether the area’s mixed economic and racially diverse character is gone for good.

This project’s backers say the delivery of the first unit in this development for low-income Altadena residents is an important part of the effort to keep the area open to people with modest means, as it was before the fires.

“If we have private developers come in, the concern is that rents will no longer be affordable,” Kim said, “and that could change the character of our community.”

How it came together

The owner of the property had managed it for years. After the Eaton Fire, she decided to sell it, but wanted the future building to remain for low-income residents. Eventually, the owner talked to Beacon Housing at an Eaton Fire Collaborative meeting.

One of the modular homes that will make up 14 housing units for low income residents at an Altadena complex.

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Pavel Molokanov

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Courtesy Beacon Housing

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Eventually, the Altadena Builds Back Foundation helped put together nearly $6 million for the project, some of it from $72 million received in donations by the Pasadena Community Foundation after the Eaton Fire, and the other part from area philanthropist Molly Munger, who graduated from nearby John Muir High School.

Many questions remain about the direction of Altadena’s rebuilding efforts. The state eased density limits at the same time that insurance payments continue to vex people whose homes were destroyed.

Former Altadena renters also continue to struggle. A survey conducted last year by the Eaton Fire Collaborative found that 72% of renters are still in need of housing. That survey also found that the fires destroyed the homes of more than two-thirds of Altadena renters.

Nutrition services workers file into the kitchen at Valley High School in Santa Ana from as early as 6 a.m. to start prepping for the breakfast and lunch hours.

For the last five years, the Santa Ana Unified School District initiated a scratch-cooking program, meaning the kitchens have pivoted from majority individually wrapped lunches to homestyle cooked dishes.

As the program rolls out, the menu has evolved. This school year, Santa Ana Unified high school students are served chilaquiles, birria, carnitas, fettuccine alfredo, and so much more.

“We try to focus initially on the demographic of our community, and we want to give them items that they have heard of or are familiar with, at least to start out,” said Jonathan Park, chef at Santa Ana Unified School District. “That way we can really see whether the scratch cooking is working.”

Park works with nutrition specialists on building out a well-balanced menu each month and gives each school detailed instructions on rolling out those meals.

“A lot of the time our staff isn't used to that type of cooking,” Park said. “Cooking now has really been part of their job. Every day they're prepping something, or they're cooking something from a raw state.”

Why it matters

Valley High School serves more than 1,000 students a day at lunchtime, Visoso said. With youth homelessness and hunger on the rise in Orange County and beyond, Visoso said she wants to make sure students are eating well, but also that they’re eating enough.

Students who don’t want a meal are encouraged to take one anyway and leave it at the share station for someone else to pick up. Food is very rarely left at those share stations, she added.

Josh Goddard, director of nutrition services for the Santa Ana Unified School District, said funding for school nutrition is generally limited.

“We get about $6 per lunch. We get about $4 per breakfast,” Goddard said. “That's got to cover everything from the food that goes into the plate to the people that put that plate together, and then all the other little miscellaneous things that are needed to get the food where it needs to go.”

And the scratch-cooking program is not where he wants it to be, yet, he added.

“We're not going to be satisfied until every single student feels proud of what they pick up; they feel like they're seen on the menus. They feel like their voices matter. Every single student needs to feel that way,” Goddard said. “We have a lot of work to do, and gratefully, the Santa Ana Unified School District has prioritized that, and will continue to do that.”

Jonathan Park, chef at Santa Ana Unified School District, prepares a batch of spaghetti noodles for lunch. Santa Ana Unified high schools have prioritized freshly made breakfast and lunch meals.

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Destiny Torres

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LAist

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How it works 

Designing the menu means trying to give kids what they want to eat with dishes or ingredients they're familiar with, but also incorporating new foods. Each menu includes 20 food options for breakfast and lunch.

“We're able to give them something different, and from there we keep trial and error. We constantly just improve the menu as we go,” Park said. “It's constantly just building off of what the kids like.”

When a new lunch menu drops, Cafeteria Supervisor Janet Visoso told LAist she studies it meticulously.

“I tend to print everything, read it to myself, reread it, rewrite it. That's just the way I learn,” Visoso said. “I don't get bored of my job. I'm excited, and I take it as a challenge.”

Visoso said when she started in nutrition services 12 years ago, the district offered a lot of individually wrapped items.

“Most of the stuff was hot dogs, pizza, hamburgers, and we all love that, but to get scratch cooking and why it counts more is because we feed them a labor of love, and they are actually enjoying what they're eating,” she said.

What do students think? 

The quality and health of the school lunches has improved, Alfonso Guttierez, a senior at Valley High, told LAist.

“Honestly, the previous year was different, and it’s been a big difference,” Guittierez added. “I like it very much.”

Edith Marin, a senior at Valley High School, said she feels extra appreciative of school lunches knowing that staff worked hard to cook them from scratch. For her and her group of friends, birria ramen was a big hit even with Southern California’s heat wave.

“Food cooked hot is just better,” Marin said. “Not all refrigerated food is as healthy, I think.”

Officials said it’s sometimes surprising what the students do and don’t enjoy. For example, when fish tacos and chile verde were added to the menu, staff thought they’d be instant hits — they weren’t.

“We had raw fish filets that we battered and we oven-fried until crispy. We had the slaw. We had the pico de gallo on the tortilla, and we thought that would be a hit,” Park said. “It didn't go so well.”

If you’re heading to Big Bear Lake to beat the heat — keep people and pets out of the water.

Officials have confirmed harmful algal blooms throughout the lake that are showing up as discolored water with a green sheen, scum and floating algae.

The blooms can produce potent toxins that could cause you and your furry friends to get sick.

Marisa Van Dyke, a senior environmental scientist with the State Water Resources Control Board, told LAist these conditions in California’s lakes and streams are primarily caused by tiny bacteria that grow into big, flower patch-like blooms.

“When you inadvertently swallow some of that water, it can contain those toxins,” she said. “It can be quite severe and cause you to need to have some hospitalization or even visit an animal veterinarian to get treatment."

What you need to know

People are being urged to avoid swimming, eating shellfish from the lake and drinking or cooking the water. Officials said boiling or filtering the water won't make it safe.

For anglers on the lake, Van Dyke recommends rinsing the fish off before handling and only eating the filets.

Dogs and children are especially vulnerable to exposure because they’re more likely to swallow water while playing and swimming, according to the State Water Resources Control Board.

Do not let pets in Big Bear Lake or near scum along the shore.

The harmful algal blooms in Big Bear Lake.

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Courtesy State Water Resources Control Board

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“If [the water] looks a little bit more green … and there's a little bit more growth of something that looks kind of like a plant but not quite, there might be a harmful algal bloom occurring,” Van Dyke said. “So keep an eye on children and pets so that they don't get in contact with that material.”

If you do have to dip your toes in, rinse yourself, your family and your furry friends with clean water after. Van Dyke also recommends drying off and changing into a pair of clothes as an extra precautionary measure.

You can learn more about healthy water habits here.

What to watch for

If you come into contact with harmful algal blooms and start showing symptoms such as eye irritation, rash, headache and vomiting — contact your doctor right away. It could also cause neurological effects, Van Dyke noted.

For dogs, the symptoms can include loss of energy and appetite, diarrhea, seizures and vomiting. You should reach out to a vet immediately if they start showing any signs.

People are asked to report any potentially related illness to state officials here.

Where is it safe to swim

Warning signs have been posted around Big Bear Lake, but when in doubt, stay out.

It’s prime time for harmful algal blooms in California. They’re most common between late May through October, although they can pop up year round, according to officials.

Van Dyke said research has shown that in the last decade, harmful algal blooms have been showing up more in lakes and reservoirs.

“There's many things that are driving that, including climate change,” she said. “So it's not just the warmer temperatures, but also less precipitation.”

California has a harmful algal bloom map that shows if any outbreaks have been reported in the area.