The Brief

Pasadena’s legendary Rose Bowl Stadium is being renovated again as stewards of the 102-year-old venue work to improve the fan experience.

The Lasting Legacy Campaign, which works to maintain the venue, outlines eight projects scheduled between now and 2029. The biggest ones would add a field club to the south end zone, a wider videoboard to the north side of the stadium, and more legroom to the seats.

The new field club

The south end zone field club would include about 800 seats, giving fans the option to sit and watch the game, or hang out on the patio at field level.

“We're trying to really take what arguably is the worst seat in the venue currently, which is that end zone seat, and amplify it,” said Dedan Brozino, president of the Rose Bowl Legacy Foundation, during a conversation on AirTalk, LAist 89.3's daily news program.

A wider video board

The new video board would give the stadium the ability to show more than just instant replays. It’s part of the campaign’s effort to match the experience fans might get at other stadiums.

“The board is currently way too small to have an interactivity with fans that they expect, whether that’s a kiss cam, a fan cam, out of town scores,” Brozino said.

The new board will be wider, but not taller, protecting the San Gabriel Mountain view the Rose Bowl is famous for.

More legroom

Arguably the biggest change, the seating renovation, would add about five inches of legroom to the stadium’s historic — but cramped — seats.

“Essentially, we're going to do a lamination… over the historic concrete, which is fantastic because it'll protect the concrete,” Brozino said. “But also what that'll allow us to do is adjust the kick points in the depth of each row. So essentially every third row will get removed.”

The timeline

Three of the eight projects — refurbishing the stadium’s historic sign, adding rails to the first few rows in the student section, and replacing the sound system — are already done. Three more, including the field club, are slated to be finished by fall 2026.

The final two improvements, which would add more legroom to seats and a larger video board, may take a bit longer. The campaign still needs to raise an estimated $45 million to $50 million to fund both, and would have to work around the 2028 Olympics.

If you’re lucky, an LA Christmas means you’re unwrapping some incredible tamales.

And if you’re really savvy, you probably have your go-to tamal lady.

If you’re both, you probably already know about Yesenia Trujillo Carranza.

“December is tamales season,” Carranza tells The LA Local. “It’s much busier for me, but I love it. I love anyone who really gets joy from my tamales.”

Carranza has been feeding the Boyle Heights community hot tamales, champurrado and café de olla for 20 years.

“I have a lot of enthusiasm for feeding the community,” she said from her tamales cart, located across the road from Roosevelt High School at the intersection of South Fickett and Fourth streets.

Carranza makes her Guerrero-style corn-husk tamales fresh each day — preparing about 50 pounds of masa and offering sweet tamales, classic chicken, pork and queso con rajas.

The stand-out is definitely the tamales de pollo served with a vibrant green salsa that has just the perfect hit of spice to make you shout “It’s a Wonderful Life” this Christmas.

But Carranza isn’t alone on these streets.

Some of the best chefs and eateries in Los Angeles are elevating the portable masa meal to Michelin levels.

Don’t get us wrong, tamales like the ones Carranza and your favorite tamales lady sell do not need the glow up.

But these tamal makers offer a unique and adventurous take on the ancient masa masterpiece.

Komal

3655 S. Grand Ave., Los Angeles, CA 90007, Historic South Central

A tamal rojo from Komal.

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Marina Peña

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The LA Local

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Komal opened in September 2024 at Mercado La Paloma and immediately made headlines for being LA’s first craft molino, which basically means it makes some of the best masa this side of the border.

That masa excellence is on full display in their pretty and plump chuchito tamal, a staple on the menu. The chuchito is a ball of masa stuffed with pork and topped with roasted peppers, tomato sauce, and pickled vegetables.

“The chuchito is from Guatemala, and it represents my team. Most of the people who work with me in the kitchen are from Guatemala, so this dish is a way to represent them,” says Komal’s chef and co-owner, Fátima Juárez. “Without them, we truly wouldn’t be what we are today.”

The flavors feel like a heartfelt nod to traditional dishes found in Mexico City and Oaxaca. The tamales are made with Indigenous corn sourced directly from farmers in Mexico and nixtamalized on site.

“In general, the masa and its consistency make the tamal very light. It melts in your mouth, almost as if you were eating a savory or sweet cake. It’s not very dense; it’s juicy and has a lot of flavor,” Juarez says. “A big part of that has to do with how the masa is made, we don’t use lard; we use olive oil and grape-seed oil.”

For the holidays, Juárez has added some beautiful seasonal tamales. There’s a rojo that’s bursting at the seams with sweet corn and calabacitas, topped with a spicy red sauce. Komal also features a tamal verde with chicken and tomatillo sauce, along with a sweet tamal de leche made with oranges and strawberry jam.

Guelaguetza

3014 W. Olympic Blvd., Los Angeles, CA 90006, Koreatown

A mole tamal from Guelaguetza.

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Courtesy Guelaguetza

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A mole tamal from Guelaguetza. (Courtesy of the restaurant) Guelaguetza’s tamales are simply stunning to look at. Opening one is as close to unwrapping a Christmas present as it gets.

Founded by husband and wife Fernando Lopez and Maria Monterrubio in 1994, this ode to Oaxacan cuisine has become one of the most lauded restaurants in the country, thanks in large part to the late Pulitzer Prize-winning food critic Jonathan Gold, who once called Guelaguetza “the most accomplished Oaxacan restaurant in the United States.”

The tamales come carefully wrapped in a large banana leaf so that there is just enough of an opening to decorate the masa with the Lopez family’s legendary black mole. Inside, you will find a treasure of juicy chicken breast meat.

Lugya’h by Poncho’s Tlayudas

4301 W. Jefferson Blvd., Los Angeles, CA 90016, West Adams

Lugya’h by Poncho’s Tlayudas features a savory amarillo sauce.

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Erick Galindo

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The LA Local

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Lugya’h by Poncho’s Tlayudas features a savory amarillo sauce. (Photo by Erick Galindo / The LA Local) When the humble culinary genius Alfonso “Poncho” Martinez sunsetted his weekend pop-up Poncho’s Tlayudas for a six-day-a-week brick and mortar shop called Lugya’h inside the swanky Maydan Market, LA’s street food lovers both rejoiced and shed a tear. There was nothing like Friday nights feasting on Poncho’s tlayudas. But now we can get them all week long, and there are some added benefits like access to his beautiful Zapotec-inspired tamales.

“In the hills of Oaxaca, we wrap tamales with whatever kind of leaves we can find,” he tells The LA Local.

Lugya’h’s tamales are quite beautiful to look at, but they are also quite lovely to devour. They are turkey tamales wrapped in banana leaves and feature Poncho’s savory amarillo sauce, a blend of hot peppers, tomatoes and turkey broth.

A Tí

1498 Sunset Blvd., Los Angeles, CA 90026, Echo Park

A Tí serves a sweet dessert tamal.

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Erick Galindo

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The LA Local

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A Tí serves a sweet dessert tamal. (Photo by Erick Galindo / The LA Local) Chef Andrew Ponce says he opened his fine dining-style Mexican restaurant A Tí as a tribute to his father. “My father worked his whole life and still had time to make it to my little league games,” he explained. “So this is for him.”

Ponce admits he was never great at baseball, but he hit it out of the park with his dessert tamal. Ponce uses blue masa quebrada — a crumbly, more coarse masa from Kernel of Truth Organics — whipped butter and a blend of seasonal squash from the farmers market.

“It can be from kabocha green and red squash or red curry squash and honey nut squash,” Ponce tells The LA Local. “And I season it with piloncillo and warm spices.”

The sweet tamal is topped with soft whipped cream and a pecan crumble.

Tamales La Güera

Southeast corner of Broadway and West Vernon Avenue in Historic South Central

The guajolota by Tamales La Güera.

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Kevin Martinez

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The LA Local

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The guajolota by Tamales La Güera. (Photo by Kevin Martinez / The LA Local) LA Local community engagement director Kevin Martinez swears by Elisa Chaparro Garcia’s guajolota — a hot tamal stuffed inside a bolillo, creating a thick tamal torta — because it’s the closest thing to a Mexico City tamal experience you can find in Los Angeles.

The combination creates a perfect balance between the melty ephemeralness of the tamal and the sweet stickiness of the bread. The tamales are served with pork, chicken, queso con rajas, strawberry, pineapple or mole.

“The bolillo allows the tamal to linger a little longer in the mouth,” Martinez explains. “It’s not too soggy, not too dry, creating the perfect bite.”

Tamales La Güera has been serving her Mexico City-style tamales in South Central for more than 20 years and has become so popular that she opened a second stand across the street.

La Flor de Yucatán

1800 Hoover St., Los Angeles, CA 90006, Pico Union

The colado from La Flor de Yucatán.

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Marina Peña

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The LA Local

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The colado from La Flor de Yucatán. (Photo by Marina Peña / The LA Local) This family-owned fixture in Pico Union specializes in Mayan-style, banana leaf tamales.

“Our tamales come from a family recipe from the Yucatán because that’s where our specialty is. We chose bits and pieces from aunts and uncles and made it our own,” says Annie Burgos, co-owner of the bakery.

La Flor de Yucatán has been in the neighborhood for more than 50 years, serving homestyle baked goods like hojaldra — a flaky, sugar-topped pastry with ham and cheese — and regional tamales.

Her parents, Antonio and Rosa Burgos, started the business after baking in their home kitchen in Pasadena in the late 1960s, with Antonio selling the goods door to door and from his vehicle.

“Yucatán is so far down in Mexico, so our tamales have more in common with those from Central America and the Caribbean,” Burgos says. “The consistency of the dough is different, the flavoring is different because you get some of the flavoring from the banana leaf itself, and the tamales tend to be moist.”

Today, they offer three classic Yucatecan tamales wrapped in banana leaves: the colado, a moist, fluffy tamal filled with chicken and pork; the tortiado, a hand-patted tamal with chicken and pork; and the dzotobichay, a chaya leaf tamal often filled with pepper jack cheese.

“My favorite would be the tortiado, but in all the pop-ups that we do, everywhere that we go, the one that reigns supreme is the colado,” Burgos says. “You can scoop into the colado, the other tamales you have to cut into.”

To those barreling through city streets: Your days of speeding are numbered.

Automatic speed cameras will start issuing tickets along Long Beach’s most nefarious roadways next year, in a bid to curb rising traffic fatalities and injuries.

This comes after the Long Beach City Council on Tuesday approved two plans that outline the locations for the cameras, explain their placement, chart the expected cost of the program and govern how data will be collected.

Officials expect to install the cameras in the spring and begin issuing warning citations for 60 days through the summer. Speeding drivers will begin receiving fines in the fall.

How will it work?

The 18 camera locations were chosen for their high rates of street racing, speeding and pedestrian collisions. Most locations are also in or near a school zone.

Cameras had to be placed within either a federally designated safety corridor, school zone or an area that has received calls for enforcement for four separate incidents within the last two years.

A screenshot from a City Council presentation shows the locations for speed cameras.

There is some overlap. Long Beach Boulevard, for example, will have cameras installed at three locations, each for different reasons: one between E. San Antonio Drive and 45th Street, due to being a high-injury network and a bustling truck route; another between Victoria and Market Street for its rampant street racing despite being a school zone; and a third one covering Artesia Boulevard to 70th Street, due to having the highest rate of street racing in the city. It is also a common route for trucks.

There will be warnings you’re approaching a speed camera, said Public Works Director Josh Hickman. Signage will be posted within 500 feet of the pole-mounted devices with “Photo Enforced” in bold below, with other signage posted further back to allow drivers a chance to decelerate.

The only data collected will be a photograph of a driver’s rear license plate. Using that, Public Works employees will issue tickets to their registered owners, who could be a different person than the driver. Cameras will not photograph people’s faces, and license plate data will not be shared with any law enforcement.

Drivers will have time to adjust. Tickets issued in the first 60 days will come only with a warning. Afterwards, owners of any car speeding over 11 mph face a fine of $50, with a cost escalator up to $500 for those driving 100 mph.

Tickets can be paid, negotiated down as much as 80% based on income level or swapped for community service. Data is erased once the ticket is resolved.

The program will cost $835,000 in the first year, with an annual operating cost of about $1.6 million. Over the five-year period it’s expected to run, officials estimate it will cost a total of $8.9 million, covered wholly by citations issued.

Any additional profits from citations will be used to pay for traffic calming improvements, like speed bumps, flashing beacons and lane narrowing.

How’d we get here?

This comes two years after the city was approved to join a state pilot for speed cameras alongside six other cities. But so far, only one, San Francisco, has launched the program, while others continue to lag behind.

Since the bill authorizing the pilot was signed in October 2023, there have been more than 3,200 crashes in Long Beach — of those, more than 20% resulted from speeding, according to state collision data. Of the nearly 3,000 people injured in traffic collisions in 2024, speed was the leading factor in a quarter of the crashes.

According to a 2025 report released last week by the Southern California Association of Governments. The city from 2014 to 2024 saw more than 400 people killed and another 40,000 injured by collisions.

Long Beach’s 55 traffic fatal collisions this year have outpaced homicides and exceeded last year’s total of 36 killed in crashes.

Erin Hoops, with the pro-street-safety group Carlite Long Beach, said this has been “the deadliest year since before the 1990s.”

What’s next?

The pilot will be deemed a success if it can bring a 20% reduction in excessive speeding or repeat offenses at the chosen locations, officials said.

“I know there’s a lot of enthusiasm here, on the public side, the City Council side, I think the timing couldn’t be better,” said Mayor Rex Richardson. “The traffic safety, the incidents of vehicle fatalities have increased post-pandemic and also fluctuate wildly.”

Depending on the pilot’s success, council members said they plan to push California legislators to bring additional cameras to nearby state roads, including Pacific Coast Highway.

Recent legislation will allow Caltrans to install 35 cameras to ticket drivers speeding through construction and maintenance zones along PCH. Signed in October, it will run through 2032.

How does the public feel?

Despite the public concern over fatalities, the camera’s introduction was received with mixed results. Surveys that ran from October to November found 48% of respondents opposed the cameras, while 41% supported them. Ninety-five of the 98 responses received focused on the city’s impact report, though officials were scant on details of what was said in the responses.

No changes were made as a result of the public engagement, officials said.

Yes, our Northern California wine behemoth neighbors are usually top of mind as we shop for wines. But there are L.A. winemakers making magic locally, using grapes from Malibu's coastal hills, or century-old vines in Cucamonga, or small family vineyards in Agua Dulce.

It's more of a revival than an innovation, since L.A. was once the center of a booming wine industry. But after decades of disease, Prohibition, and suburban sprawl, by the 1950s, the bulk of production had moved north to Napa and Sonoma.

Today, in Chinatown, Highland Park, Moorpark and Redlands, winemakers offer tasting rooms where you can try a particular pour and see what you like. Or you can just go with recommendations, like our guide below. Either way, grab a bottle or two to share this holiday. Most of these wines are priced from $20 to $50, and you’re not only getting something festive — you’re also supporting local businesses.

Angeleno Wine Company (Chinatown)

This Chinatown tasting room is only open on Friday and the weekends — because on the other days it’s used to crush and bottle grapes grown in the SoCal region. "This entire area becomes our production space during the week," says Amy Luftig, who co-founded the company with Jasper Dickson.

One of their key partnerships is with Alonso Family Vineyard in Agua Dulce, just 45 minutes from downtown. Owner Juan Alonso started the vineyard in 1995, growing French and Spanish varietals, ignoring everyone who said the region couldn't produce quality grapes. You can spot a mural of him in the Angeleno Wine Co. tasting room.

"Juan is the heart and soul of Angeleno," Dickson says. "The character of his vineyard is what shines through in our wines."

What to try:

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Courtesy Angeleno Wine Company

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• Alicante Bouschet, Alonso Family Vineyard or Galleano Vineyards ($35-40) - Alicante Bouschet is one of the few red grapes with red flesh inside, popular during Prohibition for its intensely dark color. Both versions of their alicante bouche are easy picks for holiday meals while also paying tribute to L.A. wine history.

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Brandon Killman

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LAist

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• Gold Line, orange wine, Alonso Family Vineyards ($35) Orange wine: it’s on all the hip menus. But what exactly is it? Orange wine is white wine made like red wine — white grapes fermented with their skins on (called "skin contact"), giving the wine an orange or amber color, more tannins, and bolder flavors. The Gold Line is one of the brightest and sweetest oranges I've tasted, perfect for those 80-degree winter days in SoCal. (And yes, it is named after the metro line).

• Bike Path, Alonso Family Vineyards($35) - Another Alonso Family Vineyard classic, and my personal favorite. As a red wine loyalist, I rarely reach for whites. But with chilled reds, I feel like I can have it with anything, even fish and chicken. It’s fresh and crisp while maintaining a body, perfect for lighter meals.

AJA Vineyards (Santa Monica)

If you find yourself in Santa Monica, skip the crowds at the pier and Ocean Ave sports bars, and head to AJA Vineyards tasting room. You may be greeted by the founders’ daughter, Amanda Rubin who can tell you about each wine with pride and enthusiasm.

Named for the originators of the winery Todd and Heather Greenbaum's three children, Alec, Jack, and Amanda, AJA Vineyards farms two acres in the Malibu hills and also sources grapes from up and down the Malibu Coast.

Tasting flights of five wines start at $35, and Rubin makes it clear: no wine expertise required. "We really want to create a welcoming space so that when people come through the door, they don't feel intimidated. They don't feel like they have to be an expert on wine."

What to try:

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Brandon Killman

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• 2022 Sauvignon Blanc, Eds’ Vineyards, Malibu ($37) Eds’ Vineyard, named for Amanda's grandfathers Edward and Edwin. Vibrant tropical fruit notes with perfect ripeness and acidity. Finished in neutral French oak, giving it deeper notes of smokey vanilla — an ideal fall white. For a brighter summer sipper, try the 2023 vintage.

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Brandon Killman

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LAist

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• 2019 FIVE Red Wine, Malibu ($65) Noted as Todd Greenbaum's favorite. A Bordeaux-inspired blend from their flagship vineyard in Malibu (Cabernet Sauvignon, Merlot, Malbec, Petit Verdot, Cabernet Franc). Rich and tannic, silky and warm. If you need a steak dinner wine, this is your pick

Cavaletti Vineyards (Moorpark)

Although Cavaletti Vineyards tasting room is in Moorpark in Ventura County, it's a staple in the L.A. wine scene — founder Patrick Kelley is a key part of the L.A. Vintners Association. They source grapes from unique, often overlooked vineyards primarily in Ventura, Los Angeles, and Santa Barbara Counties, focusing on organic farming and cool-climate sites near the coast or at high altitudes.

Co-winemaker Sterling Andrews describes one of their key sources, the Lopez Vineyard, as a hidden gem. Drive down the 210 freeway past Rancho Cucamonga: "You would never know," he says —100-year-old vines tucked behind commercial sprawl.

What to try:

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Brandon Killman

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LAist

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• Lopez Vineyard Zinfandel, Rancho Cucamonga ($40) A great dessert-style wine, an entry-level class for those who skip the wine for dinner and save it for after a nice meal.

• Arianna Syrah, Ventura ($58) Named after owner Patrick Kelley's wife, and one that was recommended to me by Amanda Rubin from AJA. I had to give it a try. I took it to my family holiday party to share with a relative named Arianna who is married to a Josh. She was relieved to see her name on a bottle for a change, and delighted after tasting its deep fruit flavors.

Herrmann York Wine (Redlands)

Co-owner Garrett York and his brother Taylor started making wine in their garage with friend Dustin Hermann in 2020. "We learned by making mistakes rather than following advice," York says. "The lessons are more durable that way."

They practice minimal intervention winemaking, meaning they let the grapes do their thing — little to no additives, and trusting the fruit to become wine naturally. They source grapes from small, family-owned vineyards across SoCal, particularly the Inland Empire. "We believe the most exciting thing is allowing a place and variety to contribute something accidental and unique," York says.

These three wines below are included on their “Starchy Meal Deal”, discounted at $91 and curated to pair with your holiday meals.

What to try:

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Brandon Killman

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LAist

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• 2024 Il Burino ($28) White blend of Clairette, Grenache Blanc, and Fiano from across Southern California. York says it’s reminiscent of whites from the Roussillon region of France.

• 2024 Los Empleados ($28) Light red blend of Grenache Blanc, Grenache Noir, Zinfandel, and Barbera. Juicy and herby, great chilled or at room temperature.

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Brandon Killman

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LAist

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• 2023 Lopez Ranch Zinfandel ($33) - From the legendary Lopez Ranch in Cucamonga. Old vine, own-rooted, unirrigated, granite soils. Ripe but refined and sourced from a local legend.

Byron Blatty Wines (Highland Park)

Owner Mark Blatty brings Hollywood credentials to Highland Park winemaking — he's a producer for The Real Housewives franchise. I gifted the 2022 Rosé to my mom, an avid Bravo TV fan but not as much of an avid wine drinker like me. Tasting the wine with her, she described it as "lightweight" and "refreshing"— her kind of wine for a casual evening.

Blatty sources grapes from various family-owned, sustainably farmed vineyards throughout Los Angeles County, including sites in the Malibu Coast, Sierra Pelona Valley, and the high-elevation Leona Valley.

My personal favorite was the Tremor. The earthy scent on the nose had me intrigued immediately. "From the Antelope Valley, right up on the San Andreas Fault line — hence the name," said tasting room manager Al Amendola. "There tends to be more minerals in the soil."

What to try:

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Courtesy Byron Blatty Wines

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• 2022 Rosé, Alonso Vineyards, Sierra Pelona Valley ($40) Perfect for Bravo fans and casual wine drinkers alike.
• 2019 Tremor, Antelope Valley / Malibu Coast ($60) 55% Grenache, 35% Syrah, 10% Petit Verdot. Spicy, smooth, with an earthy scent right away. This is one I'm saving for a special evening.
• 2022 Evenfall, Smith & Swayze Vineyards, Antelope Valley ($60) One of the most drinkable reds I've tasted — smooth with full body flavors of dark cherry and raspberry. Pair it with a steak dinner.
  

The movie Love & Basketball turned 25 this year.

The L.A.-set romance starring Omar Epps and Sanaa Lathan was a hit when it came out in April of 2000. It’s now included in the National Film Registry and in the Criterion Collection. And this Saturday, the Academy Museum is hosting a special screening of the film to celebrate its 25th anniversary.

But the film almost didn’t get made.

The film’s writer-director Gina Prince-Bythewood says not only did every studio turn the film down, “ every production company turned it down on top of that. So I didn't even have a company to maybe believe in it and fight for it.”

“ I was getting feedback like, ‘It's too soft,’ [and] ‘Nobody wants to see this,’” Prince-Bythewood says. “It was tough.”

The “too soft” criticism came with some unhelpful suggestions. Like, “Can you add scenes in it, like [in] Soul Food where the woman is chasing her husband with a knife?” Prince-Bythewood says, “It's like, ‘No, that's not this film.’”

At at time when Boys n the Hood and Menace II Society were in the zeitgeist, Prince-Bythewood says,  ”Hollywood is so myopic, and that's all they see of Black life. [...] This was not recognizable to too many in the industry. And so for them, this is ‘soft’ as opposed to no, this is our lives. This is real life.”

As the rejections continued to come in, Prince-Bythewood kept a list on her refrigerator of all the studios, crossing each one out with every new “no.” Two days after she’d made it through the entire list came “a miracle” — the Sundance Directors Lab called with an invite. After a table read of her script at the lab caught the attention of filmmaker Spike Lee’s company, “they were like, ‘We wanna do this.’”

But despite that green light, the challenges kept coming.

The basketball of it all

When it came to the search for the lead character, Monica, “ I knew that I had to find an actor who could ball,” Prince-Bythewood says, “I knew the ball couldn't be whack [because] I didn't wanna set women's sports back years. So actors came in and they did the acting audition, and then if they got past that, then they had to meet me on the court.”

Sanaa Lathan came in, “knocked out the audition, [had] great, amazing chemistry with Omar,” but had “never picked up a ball in her life, and I was like, ‘I can't do this.’”

After a search for another actor who could match Lathan’s performance and play basketball came up short, Prince-Bythewood had to make a decision.

“ I really thought about it and said finally, it's a love story set in the basketball world and realized you can fake a jump shot, but you can't fake a closeup, so go with the actor.”

Lathan trained with a coach for three months, and throughout the production as well, and ultimately she only needed a double for two shots of the entire film.

SUB: Setting the film in L.A. and making it feel authentic

Prince-Bythewood had played track at UCLA, where she also went to film school, and first wanted to set Love & Basketball at her alma mater, but UCLA said no.

“So I went to my big rival” — USC — and “they just welcomed us with open arms, which was amazing because I knew I didn't want to make up a college. That's when films feel fake.”

When it came to the final scene, where Monica is playing in the WNBA, that was all real too — with the Los Angeles Sparks playing at The Forum, the legendary Lisa Leslie on the court and Magic Johnson the stands.

The ratings board

Another hurdle was achieving a PG-13 rating, which was Prince-Bythewood’s agreement with the studio, New Line Cinema.

There is one sex scene in the film, which has been lauded for portraying a request for consent and the use of a condom, but it almost earned the film an R rating.

“I had to go back to the ratings board three times to get a PG-13 because of that scene,” Prince-Bythewood says. “Their feedback on why they were giving me an R is because they said it felt too real.”

“I was like, ‘I mean, that's what filmmaking is.’ I think it's good filmmaking if you feel that it's real.”

So Prince-Bythewood stood her ground: “There was no nudity, no grinding. It's just a love scene and it’s a young woman's first time and I wanted to play the reality of that, and show how it could be done the right way."

Could the movie be made today?

As difficult as it was to get Love & Basketball made in the late 90s, would trying to get it made in today’s Hollywood — with the greater value placed on films based on existing intellectual property and big-budget sequels — be even harder?

“I think about that,” Prince-Bythewood says. “ It scares me to death that I don't know that it would get made today.”

While it might get made by a streaming service,  ”a theatrical [release?] No. I don't think it'd get made today, though I'd like to think I'd fight in the same way I did to finally get it made. But the industry has shifted dramatically.”

Add to that the fact that, “ the makeup of those in power has not changed over my 30 year career,” Prince-Bythewood says, “You greenlight what's familiar to you, you greenlight what you believe the industry wants. That silences a whole lot of voices, and unfortunately a lot of voices like mine.”