The Brief

I didn’t grow up with Turkey Day playing a significant role in my family gatherings. We usually visited a restaurant like Guelagetza or a Chinese restaurant in the San Gabriel Valley.

Now, as an adult with my own family, Thanksgiving means more Friendsgiving celebrations, where folks within my social circle gather together to give thanks and break bread.

Of course, the idea of Friendsgiving isn’t new to the culture per se. Getting together with our social circles instead of our birth families has been widespread. I’d be remiss without mentioning the show Friends (RIP Matthew Perry), which helped popularize the idea of Friendsgiving and devoted nine episodes to the holiday over the entire series run.

Pop culture references aside, while I didn’t celebrate the traditional Thanksgiving, I feel I’ve excelled at making the celebration my own. I was instilled with a love of entertaining and an appreciation for a good dinner party, and as I attended a few “Friendsgiving” celebrations in recent years, I picked up a few tips on what works and what doesn’t.

The critical thing to remember is that the mood should always be fun and festive. Don’t worry so much about what’s on the table but about making your guests feel welcome. Creating the right vibe should always be the bottom line, and most importantly, enjoy yourself and try not to do it all by yourself.

Here's some more tips to make this your best (and most effortless) holiday with friends ever.

Prep early

1. Pick a date that works for you. No rule says you must have your Friendsgiving around Thanksgiving or even have it in November. Be flexible and set yourself free. Your friends will probably be grateful that you took the pressure off. 

2. Know your space. Think through the headcount before inviting guests. Be realistic about your area; don’t overdo it by inviting everyone you know.

3. Don’t have enough chairs? Consider renting tables and chairs if you have the space. Ideally, this order would be placed well ahead of time to beat the rush.

4. Google Sheets is your friend. Use Google Sheets to map everything out. The sooner you start this process, the better, so start now. Create a separate tab for friends to sign up for what dishes they want to bring and create a deadline. Also, have a separate space for friends to note if there are dietary restrictions.

You'll avoid the last-minute crowds when you shop early.

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5. Get as much of your shopping done early. Think about what can be purchased ahead of time. Consider ordering your groceries online for delivery or pick up, which most grocery stores do. It takes away from the sensory overload of shopping in the stores. Many stores, such as Trader Joe's, will also let you pre-order some of their bouquets ahead of time. 

Enlist help

6. Decide what the menu will be ahead of time. Coordinate with your party and decide in advance if the gathering will adhere to the traditional Thanksgiving menu or if folks can bring a non-traditional dish of their liking, which can also be fun. This prevents you from having seven desserts but no side dishes.

7. Everyone needs to bring something! From extra napkins to ice, which both always come in handy, or a side dish. Also, make sure everyone brings a beverage of their choice, alcoholic or non.

8. Stick to what you know. Ease the stress by sticking to dishes you’ve made before and you know your friends like. And when in doubt, go pre-made! Consider dishes that can be pre-ordered or pre-made (even the turkey). Plenty of restaurants and stores carry plenty of pre-made items.

9. Defrosting the bird: If you are doing a turkey, and it's frozen, give yourself plenty of time to defrost it. (The U.S. Department of Agriculture recommends doing this in the fridge for food safety reasons, allowing one full day for every 4-5 pounds of bird.)

10. When serving food, pick a method that works best. Decide if you want to serve the meal family-style or buffet-style? Then stage your space accordingly.

11. Make a playlist. Curate the vibes by picking out a playlist that will run the duration of your evening. (This can also be done well in advance.) 

Day of prep

12. Get beverages chilling first thing in the morning. You want to make sure beverages are at the desired temperature for when guests arrive. Also, make sure you have room for the beverages that people will bring, whether that's another cooler with ice, or space on a table for red wine.

Set the table early. Even the day before.

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13. Prep your tablescape beforehand, possibly even the night before. Setting the table ahead of time means one less thing to worry about

14. Preheat the oven. Key for cooking turkey at the right temperature but also to pop in appetizers at a moment's notice. 

The final countdown: Before guests arrive

No need for heavy apps. But a few easy bites are nice.

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15. Prepare any appetizers. Set out those chips, dips, and crudite plates for people to snack on as they arrive. 

16. Pop some bottles. Open wine so there’s time to allow it to aerate.

17. Clear your space. Try to have your counter space accessible when guests bring their dishes, empty the dishwasher, and take out the trash.

When guests arrive...

18.  Hello, hello! Please do your best to introduce folks to everyone when they arrive. 

19. Assign guests a job. Share the workload by assigning tasks such as mixing drinks or helping with something in the kitchen. 

20. Start a game. Play a game with your guests to serve as an icebreaker. It can be a popular board game or something as simple as sharing a favorite Thanksgiving memory, anything to get people talking.

21. Background binge. Throw on a beloved Thanksgiving TV special in the background.

22. Don’t forget the kids. Have an area with some activities.

Serving dessert buffet style makes it easy on the host.

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The main event

23. Mix it up with assigned seats. I recently went to a dinner party, and the host assigned seats but didn't have couples sit next to each other, prompting some great conversation. 

24. The camera eats first. Take pictures of your food and guests; create memories.

Bonus:

25. Skip the hosting all together and head to a restaurant. Ha!

A federal judge has ordered Los Angeles to pay more than $1.8 million in attorneys’ fees and costs to the L.A. Alliance for Human Rights and other organizations that sued the city over what it deemed an inadequate response to the homelessness crisis.

The city is appealing the decision.

The details

L.A. Alliance is a group of business owners and residents who sued the city and county of Los Angeles in 2020 in an effort to push both governments to provide more shelter to unhoused people in the region.

The city of L.A. settled with the plaintiffs in 2022, and U.S. District Judge David O. Carter is overseeing the city’s progress in keeping up with the terms of that agreement. The judge found the city breached its agreement in multiple ways in a ruling last summer.

Specifically, the judge found that the city did not provide a plan for how it intends to create 12,915 shelter beds, as promised, by 2027. The court also found the city “flouted” its responsibilities by failing to provide accurate, comprehensive data when requested and did not provide evidence to support the numbers it was reporting, according to court documents.

In addition to $1.6 million in attorneys’ fees and $5,000 in costs to L.A. Alliance, Carter awarded about $200,000 in fees and $160 in costs to the Los Angeles Catholic Worker and Los Angeles Community Action Network.

The organizations are considered “intervenors” in the suit, representing people experiencing homelessness on Skid Row. Their attorneys include those from the Legal Aid Foundation of Los Angeles.

Why it matters

In his order, released Tuesday, Carter compared the recent award to the millions of taxpayer dollars city officials agreed to pay an outside law firm representing L.A. in the settlement.

Carter wrote in the order that the attorneys' fees and costs to L.A. Alliance and others “is reasonable, especially in light of the approximately $5.9 million that the City’s outside counsel is charging.”

LAist’s housing and homelessness coverage was cited several times in the order.

“It has fallen to plaintiff, intervenors, and journalists to point out the deficiencies in the city’s reporting,” Carter wrote, referring to data the city is required to report to the court as part of the settlement.

“Plaintiff and intervenors must be compensated for this,” he said.

The city’s response 

Attorneys representing the city filed a notice of appeal with the U.S. District Court in Los Angeles on Thursday.

L.A. City Attorney Hydee Feldstein-Soto’s office did not respond to LAist’s requests for comment by phone or email.

Shayla Myers, senior attorney with the Unhoused People's Justice Project at the Legal Aid Foundation of Los Angeles, told LAist the intervenors participated in the case without compensation “because it's incredibly important given what is at stake in these proceedings that unhoused folks have a voice.”

Matthew Umhofer, an attorney for L.A. Alliance, told LAist he’s thrilled the court is imposing accountability on the city, including sanctions for violating the settlement agreement. But Umhofer said he’s saddened that L.A. Alliance is going to have to keep fighting to hold the city to its promises.

“The obvious city strategy here is hire a big, good law firm to fight on absolutely every front in hopes that the plaintiffs, the intervenors or the court will ultimately give up trying to hold the city accountable,” he said.

What's next

The parties are scheduled to appear in federal court in downtown L.A. on Monday, when a hearing will resume to determine whether the judge will hold the city of Los Angeles in contempt of court.

Carter has said in documents that he’s concerned “the city has demonstrated a continuous pattern of delay” in meeting its obligations with court orders under the settlement and that the “delay continues to this day.”

Every January, the open-air downtown food fair reopens after its winter break and announces new additions to its carefully selected group of regular vendors.

This year’s new vendor class demonstrates the resilience of L.A.'s independent food scene, ranging from a Grammy-nominated producer's Persian-influenced pizza to Southern fried fish celebrating Black American culinary traditions, to an LAist 2025 Tournament of Cheeseburger heavyweight contender.

The reopening also marks the start of Smorgasburg LA's 10th anniversary year, and will feature 41 returning vendors, who've helped build the regular event into a fun, family-friendly opportunity to try new, often cutting-edge food you may not be familiar with.

Doors open from 10 a.m. to 4 p.m. at DTLA’s The Row, with free entry and free parking for the first two hours.

A new year

General manager Zach Brooks said this is his favorite time of year. "We add the new vendors at the beginning of the new year, everyone's excited."

Vendors apply through Smorgasburg's website, and the team meets with every applicant to taste their food before acceptance. Brooks said it's not a vetting process like "Shark Tank" but rather a matter of seeing if it's a good fit. Competition remains fierce, with many more applicants than available spots.

"I think it's just a testament to L.A. and the resilience of people who love this business and have a passion for it, and are going to continue to persevere and start their businesses and want to be out there selling food," Brooks said.

Here are a few highlights:

Viral orange chicken sandwich 

Long Beach-based Terrible Burger becomes Smorgasburg's new permanent burger vendor after standout appearances at LAist's Tournament of Cheeseburgers and the market's rotating Smorgasburger Stand. The smashburger pop-up, run by husband-and-wife team Nicole and Ryan Ramirez, specializes in burgers that draw from pop culture and global influences. They've made waves with a Korean barbecue burger topped with bulgogi barbecue sauce and a viral orange chicken sandwich, previously available only at their Tuesday night residency at Long Beach's Midnight Oil, making its L.A. debut Sunday.

Terrible Burger's viral orange chicken sandwich makes its LA debut at Smorgasburg after being available only in Long Beach.

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"We have been big Smorgasburg fans for a really long time before we even started Terrible Burger. We would go to Smorgasburg on dates, just eat and hang out. And it was just always a little dream of, "oh, what if we ever sold food here?" Nicole Ramirez said.

Crispy fried snapper and thick-cut fries 

Orange County-based Hot Grease, run by Asha Starks, is among four vendors graduating from residencies to permanent status. The Southern fried fish pop-up celebrates Black American history through food that honors Starks' family heritage.

"Folks often forget that there are Black folks in Orange County. My family came to Orange County during the second wave of the Great Migration, and they settled in Santa Ana... my food is very cultural. And the story, I feel like, is just as important to highlight," Starks said.

Hot Grease's crispy buttermilk fried snapper with thick-cut fries and "Ill Dill" tartar sauce.

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Courtesy Hot Grease

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Hot Grease serves crispy buttermilk fried snapper with thick-cut fries and small-batch sauces like "Ill Dill" tartar. Honoring the fish fry's history as a site of mutual aid, Starks directs 3% of sales to the Potlikker Line, Hot Grease's reproductive justice mutual aid fund. For January, she's added fish and grits, black-eyed peas and collard greens.

Pizza with a Persian twist

Mamani Pizza brings studio-born energy to Smorgasburg LA with pies featuring Persian-inspired creativity.

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Courtesy Mamani Pizza

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Mamani Pizza, from the Grammy-nominated producer Farsi, part of the music production team Wallis Lane, started making Neapolitan-style pizzas at his West L.A. recording studio a year ago. What began as late-night pies for friends and artists became an underground hit. Most pizzas are traditional, but Farsi adds Persian touches like The Mamani, topped with ground wagyu koobideh, roasted Anaheim chilis, Persian herbs and pomegranate molasses.

Other new vendors

Banana Mama - Asian-inspired pudding
Barranco's Yogurt - Oaxacan fruit yogurt
Franzl's Franks - Austrian sausages
Melnificent Wingz - Gourmet chicken wings
Piruchi - Peruvian street food
RuRu's Golden Tea - Karak chai
Stick Talk - vegan corn dogs
SouuLA - Taiwanese breakfast concept
Unreal Poke - Hawaiian poke
Zindrew Dumpling Shop - Spicy wontons