The Brief

Sitting directly next to downtown, Chinatown as we know it today was originally a mixed neighborhood of different immigrant communities, Asian but also Mexican and Italian. It became known as New Chinatown in the 1930s after residents of the original Chinatown were displaced due to the construction of Union Station.

These days the issue of displacement remains a concern. Walking around Chinatown, you get the sense that it’s an area rapidly changing, with old storefronts either sitting vacant or being torn down, and new highrise structures serving as a backdrop.

While many from Asian communities have moved to the suburbs, other low-income and elderly residents have stayed put, fighting for proper living conditions and access to grocery stores.

Food is often political and can serve as a vehicle for this systemic change, from encroaching chain restaurants like the Buffalo Wild Wings on Cesar Chavez Avenue to newer independent restaurants spaces such as Lokels Only, located in the Jia Apartments building, which serves as an incubator for local pop-up restaurants.

Grassroots organizations like the Chinatown Community for Equitable Development have been confronting these new businesses, holding them accountable to the community's needs.

Here at Cheap Fast Eats, we strive to accurately represent the neighborhoods we visit, so we’re featuring both old and new Chinatown restaurants to give you a sense of what it's like to dine in the area.

This is Cheap Fast Eats Chinatown.

Long Family Pastry

Chicken buns, zongzi, shumai, har gow, sesame seed balls, BBQ buns and egg tarts amongst other items from Long’s Family Pastry.

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While dim sum carts are becoming a thing of the past due to restrictions brought on by the pandemic, and while there are some traditional sit-down restaurants in the area, if you’re in a hurry, to-go dim sum is the way to go in Chinatown.

Long’s Family Pastry is a perfect example. When you enter the small indoor space, located on a quiet part of Spring Street, you’ll be welcomed by brightly-lit bakery cases packed with a variety of dim sum, plus pastries with fillings of everything from hot dogs to red bean paste.

At Long’s, the special chicken bun is a crowd favorite. Tearing into the bun, you’ll find a mixture of ground chicken, lap cheong (cured Chinese sausage), hard-boiled egg, and other mixed vegetables. A couple of the buns are more than enough to fill you up. If you want more variety, there’s the zongzi, advertised as a Chinese tamale, a sticky rice dumpling filled with lap cheong, peanuts, and different veggies wrapped in bamboo leaves. Digging through it with your fork almost feels like a treasure hunt.

You can also get your fill of shumai dumplings, taro, and turnip cakes to enjoy at home, the perfect parting gift to yourself for future dim sum cravings.

Pedestrians and customers outside of Long’s Family Pastry.

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My Dung Sandwich Shop

Pedestrians and customers outside of Bánh Mì Mỹ Dung.

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A banh mi sandwich is one of life’s many pleasures, with its crusty bread, fresh garnishes made of sweet-tasting carrots and daikon radish, and a protein combo of your liking. A good banh mi can be found in areas such as the San Gabriel Valley or Westminster in Orange County, known as Little Saigon. However, finding them in other parts of Los Angeles can sometimes be more challenging.

One under-the-radar gem is the tiny storefront of My Dung, located on Ord Street between Broadway and Spring Street. It doesn’t exactly scream neighborhood sandwich destination upon the first arrival. You’re greeted by fresh produce stacked outside the entrance, including bunches of bananas hanging from the outside awning. The same goes when entering what appears to be a corner store, but take a quick stroll to the back, and you’ll find a menu board with about eight different sandwiches for around $5 - $8.

Grab a seat inside or hang outside while you wait for sandwiches. When they call your number, unwrap your offerings and dig in. The perfect crusty roll, which maintains the same level of softness on the inside of the bun, envelopes the sandwich's contents, whether it be cold cuts, barbeque pork, or shredded tofu, with a helping of pâté slathered inside, plus carrot, daikon, cilantro, and cucumber providing that extra bit of roughage. The ultra-fresh ingredients, paired with the salty-savory cuts of meat creates a highly satisfying experience.

Brian De Los Santos and Gab Chabrán with sandwiches from Bánh Mì Mỹ Dung.

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Angry Egret Dinette

Customers sit outside at Angry Egret Dinette.

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Chef Wes Avila's cafe inside the Mandarin Plaza feels like an oasis off busy Broadway. Avila, originally of Guerilla Tacos, opened up Angry Egret Dinette in Oct. 2020 as a pandemic project where he could serve whatever food he could dream up, via a window in an open-air patio setting.

The type of cuisine that Avila serves at Angry Egret Dinette could be classified as many things, from "Alta California cuisine" to comfort food, but whatever it is, it's nothing short of mouthwatering. With a variety of influences from growing up in nearby Pico Rivera and working in fine dining restaurants, he serves up several sublime dishes he calls L.A.-style cuisine.

Owner/chef Wes Avila at Angry Egret Dinette.

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Order the egg sandwich for $8 with a pillowy pile of soft scrambled eggs, layered on both sides of an American cheese sandwich, on an ultra cushiony bolillo bread sourced from a bakery in East L.A.

For a couple of bucks more, try the McTorta, made with perfectly seasoned beef gyro, then topped with an over-easy fried egg, sealed on both sides with equal amounts of American cheese on one blissful bolillo. Don’t forget to douse your sando with their chile de árbol salsa, as fresh as it is fiery, especially if you’re looking for that extra spice.

The McTorta and Egg Sandwich at Angry Egret Dinette.

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Amboy Quality Meats & Delicious Burgers

The Amboy classic amongst the fancy and steakhouse classic burgers from Amboy Quality Meats and Delicious Burgers.

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The lively brasserie-esque storefront is owned and operated by Alvin Cailan, previously of Eggslut and, more recently, the popular YouTube series The Burger Show, co-hosted with George Motz. In the show, Cailan and Motz travel to remote cities throughout the country, trying different regional styles of burgers. This extensive research is put on full display at Amboy.

For around $10, you can get the Amboy classic, featuring a sesame seed bun, a smashed patty (for a little extra, you can add another patty), American cheese, grilled onions, and their signature burger sauce, Cailan’s take on something like In-N-Out’s. This sweet, creamy tanginess melts into the rest of the burger.

Meanwhile, the Steakhouse burger comes with their house steak sauce, a far cry from A1, with a robust taste that's equal parts sweet and umami perfectly complementing the rest of the burger. If you’re feeling extra special, opt for the Fancy Classic, made with melted provolone and aioli. Because you’re worth it.

Pedestrians and customers outside of Far East Plaza, where Amboy Quality Meats & Delicious Burgers.

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Perilla L.A.

Kimbap and the banchan rice combo from Perilla LA.

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Anyone who’s been to a Korean barbeque restaurant knows that one of the best things, aside from the glistening cuts of meat grilled in front of you, are the side dishes accompanying your meal.

Chef Jihee Kim, formerly of Rustic Canyon, has brought her specific spin to the style, creating a dining experience that solely focuses on the side dishes.

With offerings changing daily, based on what produce is readily available at the farmer's market, when we visited the banchan our choices included a soy sauce marinated okra with a slight char. It had a perfect flavor and texture in each bite, an interplay between the vegetable's saltiness and bitterness. Other choices include kimchi made with collard greens, a substantive and memorable taste, with aromatic spice and hearty leafy greens. Another favorite is the rolled egg, made with a rolled omelet with seaweed in its center, resulting in a cool refreshing sweet bite.

Pedestrians and customers outside of Perilla LA.

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California clocked its second-worst snowpack on record Wednesday, a potentially troubling signal ahead for fire season.

It’s an alarming end to a winter that saw abnormally dry conditions briefly wiped from California’s drought map in January, for the first time in a quarter-century.

Though precipitation to date has been near average, much of it fell as rain rather than snow. Then March’s record-breaking heat melted most of the snow that remains. The state’s major reservoirs are nevertheless brimming above historic averages and are flirting with capacity, and a smattering of snow, rain and thunderstorms are dousing last month’s heat wave.

But experts now warn that California’s case of the missing snowpack could herald an early fire season in the mountains.

On Wednesday, state engineers conducting the symbolic April 1 snowpack measurement at Phillips Station south of Lake Tahoe found no measurable snow in patches of white dotting the grassy field.

“I want to welcome you call to probably one of the quickest snow surveys we’ve had — maybe one where people could actually use an umbrella,” joked Karla Nemeth, director of the California Department of Water Resources. “We’re getting a lot of questions about are we heading into a hydrologic drought? The answer is, I don’t know.”

State data reports that California’s snowpack is closing out the season at an alarming 18% of average statewide, and an even more abysmal 6% of average in the northern mountains that feed California’s major reservoirs.

Only the extreme drought year of 2015 beat this year’s snowpack for the worst on record, measuring in at just 5% of average on April 1st, when the snow historically is at its deepest.

“I think everyone's anticipating that it will be a long, busy fire season,” said Lenya Quinn-Davidson, director of the UC Division of Agriculture and Natural Resources Fire Network.

“Without a snowpack, and with an early spring, it just means that there’s much more time for something like that to happen.”

‘It’s pretty bizarre up here’ 

In the city of South Lake Tahoe, which survived the massive Caldor Fire in the fall of 2021 without losing any structures, fire chief Jim Drennan said his department is already ramping up prevention efforts.

“It's pretty bizarre up here right now. It really seems like June conditions more than March,” Drennan said. “People are already turning the sprinklers on for their lawns.”

Without more precipitation, an early spring may complicate prescribed burning efforts. But Drennan said fire agencies in the Tahoe basin can start mechanically clearing fuels from forest areas earlier than usual.

“That means we can get more work done,” he said.

It also means homeowners need to start hardening their homes now, said Martin Goldberg, battalion chief and fuels management officer for the Lake Valley Fire Protection District, which protects unincorporated communities in the Lake Tahoe Basin’s south shore.

Goldberg urges residents to scour their yards for burnable materials, create defensible space and reach out to local fire departments with questions. The risks are widespread — from firewood, wooden fences, gas cans, plants, pine needles — even lawn furniture stacked against a house.

“In years past, I wouldn't even think of raking and clearing until May,” Goldberg said. “But my yard's completely cleared of snowpack, and it has been for a couple weeks now.”

‘A haystack fire’

Battalion chief David Acuña, a spokesperson for Cal Fire, said fire season is shaped by more than just one year’s snowpack.

Climate change has been remaking California’s fire seasons into fire years. And California’s recent average to abundant water years have fueled what Acuña called “bumper crops of vegetation and brush.”

“Most of California is like a haystack. And if you’ve ever seen a haystack fire, they burn very intensely because there's layers of fuel,” Acuña said.

Like Quinn-Davidson, Acuña wasn’t ready to make specific predictions about fires to come.

But John Abatzoglou, a professor of climatology at UC Merced, said the temperatures and snowpack conditions this year offer a glimpse of California in the latter decades of this century, as fossil fuel use continues to drive global temperatures higher.

How this year’s fires will play out will depend on when, where and how wind, heat, fuel and ignitions combine. But it foreshadows the consequences of a warmer California for water and fire under climate change.

“This,” Abatzoglou said, “is yet another stress test for the future in the state.”

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

Thousands of immigrants who are lawfully in California are set to lose their food assistance benefits, known as CalFresh, starting this month.

The new restrictions stem from H.R. 1 — also known as the “Big Beautiful Bill” — which Congress passed last year.

The changes remove eligibility for certain noncitizens, including people with refugee status and victims of trafficking. It also applies to immigrants from Iraq and Afghanistan who have special immigrant visas for helping the U.S. government overseas.

 ”These are folks … many of whom have large families that we have a commitment to as a country because we welcomed them and invited them here to find a place of refuge,” said Cambria Tortorelli, president of the International Institute of Los Angeles, a refugee resettlement agency. “They’re authorized to work and they’ve been brought here by the U.S. government.”

The federal spending bill, H.R. 1, made sweeping cuts to social safety net programs, including food assistance and Medicaid. In signing the bill, President Donald Trump said the changes were delivering on his campaign promises of “America first.”

Officials estimate 23,000 people in Los Angeles County will be affected. The state estimates about 72,000 immigrants with lawful presence will be affected across California.

CalFresh is the state’s version of the federally funded Supplemental Nutrition Assistance Program, or SNAP. Undocumented immigrants have not been eligible to receive CalFresh benefits.

State officials say noncitizens who are currently receiving benefits will continue to get them until it’s time to renew their benefits — adding that people might be able to receive benefits again if their legal status changes to lawful permanent residents.

Who the changes apply to:

• Asylees
• Refugees
• Parolees (unless they are Cuban and Haitian entrants)
• Individuals with deportation or removal withheld
• Conditional entrants
• Victims of trafficking
• Battered noncitizens
• Iraqi or Afghan with special immigrant visas (SIV) who are not lawful permanent residents (LPR)
• Certain Afghan Nationals granted parole between July 31, 2021, and Sept. 30, 2023
• Certain Ukrainian Nationals granted parole between Feb. 24, 2022, and Sep. 30, 2024

Nearly every student in the California State University system has used artificial intelligence tools, but most don’t trust the results, are worried about how AI will affect their future job security and want more say in systemwide AI policy.

That’s according to results of a 2025 survey of more than 80,000 students enrolled at CSU’s 22 campuses, plus faculty and staff — the largest and most comprehensive study of how higher education students and instructors perceive artificial intelligence.

Nationwide, university faculty struggle to reconcile the learning benefits of AI — hailed as a “transformative tool” for providing tutoring and personalized support to students — and the risks that students will depend on AI agents to do their thinking for them and, very possibly, get the wrong information. Educators want a say in how and which AI tools are used. Students across the CSU system want to be included in those discussions.

Some professors teach students how to use AI and encourage students to use it, while others forbid its use in the classroom, said Katie Karroum, vice president of systemwide affairs for the Cal State Student Association, representing more than 470,000 students.

“Both of these things are allowed to coexist right now without a policy,” she said.

Karroum said that faculty practices are too varied and that what students need are consistent and transparent rules developed in collaboration with students. “There are going to be students who are graduating with AI literacy and some that graduate without AI literacy.”

In February 2025, the CSU system announced an initiative to adopt AI technologies and an agreement with OpenAI to make ChatGPT available throughout the system. The system-wide survey released Wednesday confirms that ChatGPT is the most used AI tool across CSUs. The system will also work with Adobe, Google, IBM, Intel, LinkedIn, Microsoft and NVIDIA.

Campus leaders say the survey and accompanying dashboard provide much needed data on how the system continues to integrate AI into instruction and assessment.

“We need to have data to make data-informed decisions instead of just going by anecdote,” said Elisa Sobo, a professor of anthropology at San Diego State who was involved in interpreting the survey’s findings. “We have data that show high use, but we also have high levels of concern, very valid concern, to help people be responsible when they use it.”

Faculty at San Diego State designed the survey, which received more than 94,000 responses from students, faculty and staff. Among all responding CSU students, 95% reported using an AI tool; 84% said they used ChatGPT and 82% worry that AI will negatively impact their future job security. Others worry that they won’t be competitive if they don’t understand AI well enough.

“Even though I don’t want to use it, I HAVE TO!” wrote a computer science major. “Because if I don’t, then I’ll be left behind, and that is the last thing someone would want in this stupid job market.”

Faculty are divided about the impact of AI on teaching and research. Just over 55% reported a positive benefit, while 52% said AI has had a negative impact so far.

San Diego State conducted its first campuswide survey in 2023 in response to complaints from students about inconsistent rules about AI use in courses, said James Frazee, vice president for information technology at the campus.

“Students are facing this patchwork of expectations even within the same course taught by different instructors,” Frazee said. In one introductory course, the professor might encourage students to use AI, but another professor teaching the same course might forbid it, he said. “It was a hot mess.”

In that 2023 survey, one student made this request: “Please just tell us what to do and be clear about it.”

Following that survey, the San Diego State Academic Senate approved guidelines for the use of generative AI in instruction and assessments. In 2025, the Senate made it mandatory that faculty include language about AI use in course syllabi.

“It doesn’t say what your disposition has to be, whether it’s pro or con,” Frazee said. “It just says you have to be clear about your expectations. Without the 2023 survey data, that never would have happened.”

According to the 2025 systemwide survey, only 68% of teaching faculty include language about AI use in their syllabi.

Sobo and other faculty who helped develop the 2025 survey hope other CSU campuses will find the data helpful in informing policies about AI use. The dashboard allows users to search for specific campus and discipline data and view student responses by demographic group.

The 2025 survey shows that first-generation students are more interested in formal AI training and that Black, Hispanic and Latino students are more interested than white students. At San Diego State, students are required to earn a micro-credential in AI use during their first year — another change that was made after the 2023 survey.

Students in this year’s survey said they want training that will be relevant to their careers. “I want to learn AI tools that are actually used in my industry, not just generic chatbots,” a mechanical engineering student responded. “Show me what engineers are actually doing with AI on the job.”

The California Faculty Association, which represents about 29,000 educators in the CSU system, said in a February statement that faculty should be included in future systemwide decisions about AI, including whether the contract with OpenAI should be renewed in July.

“CFA members continue to advocate for ethical and enforceable safeguards governing the use of artificial intelligence,” the CFA said in the statement, asking for “protections for using or refusing to use the technology, professional development resources to adapt pedagogy to incorporate the technology, and further protections for faculty intellectual property.”