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The Brief

The most important stories for you to know today
  • Exploring the art of Japanese food replica culture
    Multi colored sushi rolls and nigiri sushi are lined are beautifully in a grid pattern. You'd never tell that all this sushi is actually fake, created to look like the real thing.
    Is it the real thing?

    Topline:

    The worlds of food and art collide with the free exhibit, “Looks Delicious!” at Japan House in Hollywood, which runs through Jan. 25, 2026. In Japan, the practice of shokuhin sampuru (or “sample foods”) has been delighting diners for over a century. The handcrafted food models, renowned for their ultra-realistic quality, began as marketing tools and have since evolved into a uniquely Japanese art form.

    History: Shokuhin sampuru emerged in the 1920s as a way to introduce Japanese diners to Western-style dishes (yōshoku) available at department store dining halls in metropolitan areas like Tokyo, Kyoto and Osaka. Painted wax models cast from agar jelly molds enticed an unfamiliar audience to try the novel cuisine.

    Not to be missed: The centerpiece of the exhibit is a bounteous collection of specially commissioned food replicas from each of Japan’s 47 prefectures. The northernmost prefecture of Hokkaido is represented by ohaw soup, a dish of the Ainu indigenous people, while ogura toast topped with sweet red bean paste and a thick pat of butter highlights Aichi Prefecture.

    At the 49-year-old Little Tokyo restaurant Kouraku, potential diners can peruse a glass case lined with fake foods to preview what’s on the menu.

    The display of shokuhin sampuru, or “sample foods,” spans half the restaurant’s East 2nd Street storefront and features life-size replicas of its most popular dishes.

    A viscous brown gravy ladled atop the best-selling tenshin chahan ankake (shrimp omelette with pork fried rice) pools into a glossy moat, while the generously portioned mabo tofu includes heaps of delicate tofu cubes suspended from a serving spoon. The three-dimensional models look good enough to eat — and that’s exactly the point.

    A gorgeous red and white parfait in a sundae glass has layers of cream and strawberries, with spray paint tools bearing down from above.
    The artistic precision that goes into each replica.
    (
    Jérémie Souteyrat
    /
    Courtesy Japan House
    )

    New exhibit

    The tradition of shokuhin sampuru has been delighting Japanese diners and diasporic communities for over a century, and is the subject of a new exhibit at Japan House Los Angeles called “Looks Delicious!”

    The exhibition, which is free to attend until Jan. 25, 2026, is the first of its kind to explore Japan’s food replica culture in the U.S., and was previously on display at Japan House London.

    Eat with your eyes

    Located within the Ovation Hollywood complex, Japan House Los Angeles’ bi-level campus includes an event space, gallery, library, gift shop and Michelin-starred kaiseki restaurant, Uka.

    Looks Delicious! takes over the gallery, with seven distinct areas displaying different elements of shokuhin sampuru culture, from its origins, to its manufacturing and its adoption in restaurants and beyond.

    A metal plate contains a pile of juicy spaghetti covered with tomato sauce; in the center a fork has lifted a spiral of fake pasta.
    A pile of juicy spaghetti covered with tomato sauce. The catch? It's all fake.
    (
    Cathy Chaplin
    /
    LAist
    )

    Shokuhin sampuru first appeared in 1923 at one of Japan’s oldest department stores, Shirokiya, as a way to introduce Japanese diners to Western-style dishes (yōshoku) available in its dining hall.

    Painted wax models cast from agar jelly molds enticed an unfamiliar audience to try dishes like spaghetti and hamburgers. The success of Shirokiya’s food replicas led to its widespread usage by other department stores and eventually by restaurants across Japan.

    Today, well-made and prominently displayed food replicas continue to play an important role in bridging cultural and language barriers for international tourists visiting the country.

    A wide shot showing a room with a table which has dozens of dishes of food on it, all replicas. Two people, a man and a woman, are looking and pointing at the dishes.
    Looks Delicious! exhibition at Japan House London in 2024.
    (
    Jeremie Souteyrat
    /
    Courtesy Japan House
    )

    From old-school wax to modern plastic

    While wax food models were sufficient during shokuhin sampuru's earliest iterations, their limited range of textures and colors, as well as their sensitivity to heat and light, were improved upon with the introduction of silicon molds and synthetic resins in the 1970s.

    Sturdier materials, coupled with skilled artisans dedicated to hand-painting foods in painstaking detail, transformed what was originally considered practical marketing tools into genuine works of hyper-realistic art.

    Beyond its functional purpose, shokuhin sampuru underscores the importance of hospitality and manufacturing within Japanese culture.

    “Of course, it had a business commercial intention, but it was part of the spirit to provide hospitality, to make people feel comfortable,” said Yuko Kaifu, president of Japan House Los Angeles, “and also attention to detail; we call it monozukuri.”

    Japan’s deeply rooted dedication and pride to craftsmanship, continuous improvement, and innovation are at the heart of shokuhin sampuru production.

    Even with the proliferation of food photos online and on social media today, many restaurants in Japan continue to commission shokuhin sampuru, providing photographs and frozen versions of dishes to manufacturers to ensure accuracy of the replicas.

    It can cost up to $10,000 to render an entire menu; however, more affordably priced generic food replicas are also available to restaurants for purchase.

    On the culinary map

    The centerpiece of the exhibit is a bounteous collection of specially commissioned food replicas from each of Japan’s 47 prefectures.

    The northernmost prefecture of Hokkaido is represented by ohaw soup, a dish of game or fish simmered with seasonal wild mountain vegetables, traditionally made by the Ainu indigenous people. The fish filets’ shiny skin and delicate scales look lifelike under the gallery’s overhead lights.

    In Aichi Prefecture, a replica of ogura toast consists of a plush slice of shoku-pan (Japanese white bread) daintily topped with sweet red bean paste and a thick pat of butter. Even simple mandarin oranges from Ehime Prefecture appear pristine, their skins supple and flesh appealingly juicy.

    The exhibit is organized in collaboration with the Iwasaki, a group of three companies founded in 1932 by Iwasaki Takizō that produces the bulk of Japan’s food replicas (approximately 70 percent of market share). The commissioned food replicas for the exhibit were made by Iwasaki.

    Rounding out Looks Delicious! are areas dedicated to celebrating Japanese confections (wagashi) and Edo-period snacks; an interactive build-your-own bento activity using an assortment of replica ingredients; and examples of shokuhin sampuru uses beyond restaurant marketing, including nutritional education.

  • Pasadena firm hired to relight bridge
    a bridge set against a sunset with a city in the background
    The Sixth Street Viaduct during the opening ceremony in July 2022.

    Topline:

    After copper wire theft left the Sixth Street Bridge in darkness for years, the city of Los Angeles has hired a Pasadena-based engineering firm to restore the lighting, a move aimed at improving safety for Boyle Heights and the surrounding neighborhoods.

    The backstory? Aging infrastructure, copper wire theft and delayed repairs led to nearly 2,000 streetlight service requests in Boyle Heights in 2024. Nearly seven miles of copper wire have been reported stolen from the Sixth Street Bridge.

    Read on ... for more on the history of the Sixth Street Bridge.

    After copper wire theft left the Sixth Street Bridge in darkness for years, the city of Los Angeles has hired a Pasadena-based engineering firm to restore the lighting, a move aimed at improving safety for Boyle Heights and the surrounding neighborhoods.

    City officials contracted Tetra Tech to relight the bridge, which has been plagued by copper wire theft since its opening in 2022. The outages have frustrated residents and commuters who use the bridge to walk, run, bike and drive between downtown LA and the Eastside.

    Aging infrastructure, copper wire theft and delayed repairs led to nearly 2,000 streetlight service requests in Boyle Heights in 2024. Nearly seven miles of copper wire have been reported stolen from the Sixth Street Bridge.

    Tetra Tech began working on the project’s design in January and is scheduled to restore the wiring to all lights along the bridge, including along roadways, barriers, ramps, stairways and arches before the 2028 Olympic and Paralympic Games come to Los Angeles that summer, according to a Feb. 18 news release from Councilmember Ysabel Jurado’s office.

    The firm – which was selected by the city’s Bureau of Engineering – will fortify the pull boxes, service cabinet and conduits to protect against copper wire theft. Tetra Tech will also install a security camera system to deter vandalism and theft.

    “When our streets are well-lit, our neighborhoods feel safer and more connected,” Jurado said in the news release. “The Sixth Street Bridge plays a vital role in connecting Angelenos between the Eastside and the heart of the City.”

    Jurado – who pledged to look into fixing the Sixth Street Bridge lights when she was elected in 2024 – said the partnership with Tetra Tech “moves us one step closer to restoring one of the City’s most iconic landmarks as a safe, welcoming public space our communities deserve.”

    According to officials, the total contract value with Tetra Tech is $5.3 million, which includes work on the Sixth Street Bridge as well as the Sixth Street PARC project, which encompasses 12 acres of recreational space underneath and adjacent to the bridge.

    The PARC project will make way for sports fields, fitness equipment, event spaces and a performance stage. PARC’s grand opening is anticipated later this year.

    Because the work for the PARC project and the bridge is connected, the Board of Engineers recommended using the existing PARC contract with Tetra Tech to ensure completion ahead of the 2028 Games, officials said.

    The cost for the design work on the bridge alone is roughly $1 million.

    On Thursday, Jurado announced that her streetlight repair crew had restored lighting and strengthened infrastructure for more than 400 streetlights across her district, including Boyle Heights, Lincoln Heights, and El Sereno. Next, they plan to tackle repairs in downtown L.A.

  • Sponsored message
  • South Central staple provides jobs and security.
    a women in a large restaurant kitchen pulls a tray of pies from an oven
    27th Street Bakery co-owner Jeanette Bolden-Pickens removes sweet potato pies from the oven Feb. 12.

    Topline:

    For the last 70 years, the  27th Street Bakery hasn’t just been the go-to place for people who want to spend less time in the kitchen — it’s become a staple in South Central, providing jobs and security for people living in the neighborhood.

    The history: The bakery sits on Central Avenue, the focal point of Black Los Angeles between the 1930s and 1960s. As segregation laws were struck down, Black people in LA began to move elsewhere and took their businesses with them. The bakery, though, is still Black-owned and operating 70 years later.

    Read on ... for more on the local landmark.

    For the last 70 years, the  27th Street Bakery hasn’t just been the go-to place for people who want to spend less time in the kitchen — it’s become a staple in South Central, providing jobs and security for people living in the neighborhood.

    The bakery is Black-owned and in its third generation as a business. It’s co-owned by sisters Denise Cravin-Paschal and Olympic gold-medalist Jeanette Bolden-Pickens, as well as her husband Al Pickens.

    “My grandfather employed a lot of people around here as he was growing his business and so have we,” Cravin-Paschal told the LA Local. “They feel that this is a safe place to come. We have the respect of being here for 70 years and so we enjoy it.”

    The bakery sits on Central Avenue, the focal point of Black Los Angeles between the 1930s and 1960s. As segregation laws were struck down, Black people in LA began to move elsewhere and took their businesses with them. The bakery, though, is still Black-owned and operating 70 years later.

    Today it is considered the largest manufacturer of sweet potato pies on the West Coast, the bakery’s website states. Last year, the city and District 9 Councilmember Curren Price Jr. presented the bakery with a plaque that reads: “A Walk Down Central Avenue — A legacy of community: powered by the people and its places.”

    It hangs on the wall in the bakery’s lobby along with several other photos and recognitions they’ve received over the years.

    “Our goal is to keep this legacy alive and we’re celebrating 70 years of being here in business. We are so grateful to the community,” Bolden-Pickens said.

    In celebration of its anniversary, a sign in the bakery says it is offering one slice of sweet potato pie for 70 cents on Saturdays starting this weekend through Oct. 31.

    The bakery was a restaurant at first bringing Southern flavor to LA

    The bakery began as a restaurant in the 1930s on Central Avenue founded by Harry and Sadie Patterson, according to the family and Los Angeles Conservancy. Back then, Central Avenue was the epicenter of LA’s Black community and Patterson, who came from Shreveport, Louisiana, decided to bring his Southern recipes to life in Los Angeles.

    The restaurant later became a bakery in 1956, according to the bakery’s website. Patterson’s daughter Alberta Cravin and her son Gregory Spann took over the bakery in 1980. After Spann passed away, Cravin’s daughters — the sisters who are current owners — took over the family business. Five other relatives also help them out, Cravin-Paschal said.

    These days, the bakery is open Tuesday through Saturday each week and the bulk of their customers are other businesses. They serve nearly 300 vendors including convenience stores like 7-Eleven, Ralphs grocery stores, Smart & Final, ARCO gas stations, restaurants and other mom-and-pop stores. Louisiana Fried Chicken has been a customer since 1980, Cravin-Paschal said.

    An average delivery today is usually 45 dozen pies and they also ship orders out of state, Cravin-Paschal said.

    She also told The LA Local they have six full time employees and most of them have worked for the bakery at least 25 years.

    “I like working here, I like the people,” Maximina “Maxi” Rodriguez, a longtime employee, told The LA Local. After 32 years at the bakery, she said she plans to retire in June. “I’m going to miss it.”

    Rodriguez said working at the bakery is a family affair for her, too. Her sister, Guadalupe Garibaldi, has worked at the bakery for over 40 years and her niece, Yoselin Garibaldi, is now a cashier and driver.

    Patterson’s lessons inspired 3 generations to keep the business running

    For Bolden-Pickens and Cravin-Paschal, running the bakery is a labor of love. Both told The LA Local that their grandfather taught them to stay true to the fresh ingredients they use and not to cut corners.

    These lessons helped Bolden-Pickens in her life before taking over the family business. She won a gold medal as part of the U.S. 4×100 meter relay team in track and field during the 1984 Olympics.

    “What I learned from being an Olympian is that it takes a lot of hard work. I learned that from my grandfather,” she said.

    Bolden-Pickens said it hasn’t been easy running the business, but they’ve been able to stay afloat because of the lessons learned from their grandfather.

    “I remember during the pandemic, we actually had to go to the egg farm and stand in line for a couple of hours just to get the eggs that we needed,” Bolden-Pickens said. “We use the best spices. We make our own vanilla.”

    Cravin-Paschal said after the death of their brother Gregory Spann, who was the main baker for nearly two decades, they struggled for a few years to keep the recipe and taste consistent. But eventually they figured it out.

    “We had a little rough spot because we all know the recipes but you have to put it together (correctly),” Cravin-Paschal said. “Now we’re back to the original taste.”

  • Study finds increase in psychosis
    A person prepares a marijuana cigarette in New York City on April 20, 2024.
    A person prepares a marijuana cigarette in New York City on April 20, 2024.

    Topline:

    As marijuana use among teens has grown in the past decade, researchers have been trying to better understand the health risks of the drug. Now, a new longitudinal study finds that cannabis use among adolescents increases risks of being diagnosed with bipolar and psychotic disorders, as well as anxiety and depression, years later.

    What was the study: Researchers analyzed health data on 460,000 teenagers in the Kaiser Permanente Health System in Northern California. The teens were followed until they were 25 years old.

    What was the result: They found that the teens who reported using cannabis in the past year were at a higher risk of being diagnosed with several mental health conditions a few years later, compared to teens who didn't use cannabis.

    Read on ... for more on what the study found.

    As marijuana use among teens has grown in the past decade, researchers have been trying to better understand the health risks of the drug. Now, a new longitudinal study finds that cannabis use among adolescents increases risks of being diagnosed with bipolar and psychotic disorders, as well as anxiety and depression, years later.

    "This is very, very, very worrying," says psychiatrist Dr. Ryan Sultan at Columbia University, a cannabis researcher who wasn't involved in the new study published in the latest JAMA Health Forum.

    Strong study design

    Researchers analyzed health data on 460,000 teenagers in the Kaiser Permanente Health System in Northern California. The teens were followed until they were 25 years old. The data included annual screenings for substance use and any mental health diagnoses from the health records. Researchers excluded the adolescents who had symptoms of mental illnesses before using cannabis.

    "We looked at kids using cannabis before they had any evidence of these psychiatric conditions and then followed them to understand if they were more likely or less likely to develop them," says Dr. Lynn Silver, a pediatrician and researcher at the Public Health Institute, and an author of the new study.

    They found that the teens who reported using cannabis in the past year were at a higher risk of being diagnosed with several mental health conditions a few years later, compared to teens who didn't use cannabis.

    Teens who reported using cannabis had twice the risk of developing two serious mental illnesses: bipolar, which manifests as alternating episodes of depression and mania, and psychotic disorders, such as schizophrenia which involve a break with reality.

    Now, only a small fraction — nearly 4,000 — of all teens in the study were diagnosed with each of these two disorders. Both bipolar and psychotic disorders are among the most serious and disabling of mental illnesses.

    "Those are the scarier conditions that we worry about," says Sultan.

    Silver points out these illnesses are expensive to treat and come at a high cost to society. The U.S. cannabis market is an industry with a value in the tens-of-billions — but the societal cost of schizophrenia has been calculated to be $350 billion a year.

    "And if we increase the number of people who develop that condition in a way that's preventable, that can wipe out the whole value of the cannabis market," Silver says.

    Depression and anxiety too

    The new study also found that the risk for more common conditions like depression and anxiety was also higher among cannabis users.

    "Depression alone went up by about a third," says Silver, "and anxiety went up by about a quarter."

    But the link between cannabis use and depression and anxiety got weaker for teens who were older when they used cannabis. "Which really shows the sensitivity of the younger child's brain to the effects of cannabis," says Silver. "The brain is still developing. The effects of cannabis on the receptors in the brain seem to have a significant impact on their neurological development and the risk for these mental health disorders."

    Silver hopes these findings will make teens more cautious about using the drug, which is not as safe as people perceive it to be.

    "With legalization, we've had a tremendous wave of this perception of cannabis as a safe, natural product to treat your stress with," she says. "That is simply not true."

    The new study is well designed and gets at "the chicken or the egg, order-of-operations question," says Sultan. There have been other past studies that have also found a link between cannabis use and mental health conditions, especially psychosis. But, those studies couldn't tell whether cannabis affected the likelihood of developing mental health symptoms or whether people with existing problems were more likely to use cannabis — perhaps to treat their symptoms.

    But by excluding teens who were already showing mental health symptoms, the new study suggests a causal link between cannabis use and later mental health diagnoses. Additional research is needed to understand the link fully.

    'Playing with fire'

    Sultan, the psychiatrist and researcher at Columbia University, says the study confirms what he's seeing in his clinic — more teens using cannabis who've developed new or worsening mental health symptoms.

    "It is most common around anxiety and depression, but it's also showing up in more severe conditions like bipolar disorder and psychosis," he says.

    He notes that mental health disorders are complex in origin. A host of risk factors, like genetics, environment, lifestyle and life experiences all play a role. And some young people are more at risk than others.

    "When someone has a psychotic episode in the context of cannabis or a manic episode in the context of cannabis, clinicians are going to say, 'Please do not do that again because you're you're you're playing with fire,'" he says.

    Because the more they use the drug, he says the more likely that their symptoms will worsen over time, making recovery harder.

    "What we're worried about [is if] you sort of get stuck in psychosis, it gets harder and harder to pull the person back," says Sultan. "Psychosis and severe mood disorders, particularly bipolar disorder are like seizures in your brain. They're sort of neurotoxic to your brain, and so it seems to be associated with a more rapid deterioration of the brain."

  • New bill aims to create accountability
    The silhouettes of two people riding electric bikes on a coastline near the ocean at sunset is depicted. There are clouds in the sky obscuring the sun.
    Teenagers ride electric motorcycles along the La Jolla coastline at sunset Dec. 27, 2025, in San Diego.

    Topline:

    A proposed bill in the California legislature would require certain electric bikes to register with the Department of Motor Vehicles and to carry license plates.

    Why does it matter?: This proposal would make it easier to identify people involved in dangerous incidents.

    Why now?: E-bike related injuries increased 18-fold between 2018 and 2023, according to data from the Statewide Integrated Traffic Records System.

    Read on for more details …

    Some electric bikes in California could soon require license plates under a proposed state bill aiming to address the rise in electric bike related injuries.

    AB 1942 or the E-bike Accountability Act, would apply exclusively to Class 2 and Class 3 electric bikes.

    Class 2 bikes can be operated without peddling until it reaches the speed of 20 mph.

    Class 3 bikes reach a max speed of 28 mph; motor assist could only kick in with peddling.

    The bill would also require owners to carry proof of ownership and would direct the Department of Motor Vehicles to establish a registration process. It was introduced by Assemblymember Rebecca Bauer-Kahan of Orinda in Contra Costa County earlier this month.

    E-bike injuries spiked 18-fold between 2018 and 2023, according to state traffic data.

    The bill may be heard in committee March 16.