The Brief

San Clemente will begin searching offshore from Dana Point to Camp Pendleton for some “Goldilocks” sand it can use to replenish its own shorelines — or risk losing its reputation as a beach destination.

What’s the problem?

Coastal erosion over the years has left some of the city’s beaches with only a narrow strip of sand — cutting off public access in some areas and threatening to interrupt the beach-front train service that connects Los Angeles County and San Diego County. Beach access is also a major reason why people visit San Clemente, fueling the local economy.

How we got here

San Clemente city leaders gave the green light last week to the group Coastal Frontiers Corporation to begin using a dredging tool — a bit like a lawnmower — to sweep the sea floor at various locations south of the city in a bid to find a perfect sand match.

Why does it need to be a perfect match? 

Sand that is too fine, for example, will just wash away. Sand grains that are too big won’t fill in the gaps as needed. But finding that “beach quality” sand is proving easier said than done.

When the project started in 2023, the city first used sand from Oceanside, but it was too rocky and ultimately deemed unsuitable, leading to the project being stalled. The city then went north to the Huntington Beach-Seal Beach area for sand, a distance that drove up costs.

So now, the city is on the lookout for sand closer to its own shores.

How much sand are we talking about? 

More than you can imagine. Under the U.S. Army Corps of Engineers’ sand replenishment project, every five years, around 200,000 cubic yards of sand will be deposited on a half-mile stretch of beach between T Street and Linda Lane. By the end of the 50-year project, around 2 million cubic yards of sand will have been deposited.

Why it matters

“If an adequate sand borrow site can be located closer to the receiving beaches, the environmental impacts of transporting the sand will be reduced and there will be significant savings in the transport costs,” city staff wrote in the accompanying staff report.

Mayor Steve Knoblock said during last week's City Council meeting that  ”by turning over every stone, we're doing our citizens a favor and the Coastal Commission's paying for this.”

Why it’s still a gamble

According to the group tasked with the investigation project, there is a risk of failure because the sand of Dana Point is a bit of a mystery.

“ I still think Dana Point is intriguing enough to look at, there's some risk involved there, and part of the reason it's intriguing to look at is there's not as much information as everywhere else,” Greg Hearon, an engineer with Coastal Frontiers Corporation, said at the council meeting.

Hearon cautioned that the dredging could reveal a “hard bottom on the sea bottom because there's no surveys for that,” he said.

But, if it yields beach quality sand, it could be a “gold mine,” as the mayor put it.

Want to get involved?

One of the best things you can do to hold officials accountable is pay attention.

Your city council, board of supervisors, school board and more all hold public meetings that anybody can attend. These are times you can talk to your elected officials directly and hear about the policies they’re voting on that affect your community.

• Read tips on how to get involved.
• San Clemente City Council meetings start at 5:30 p.m. on the first and third Tuesdays of each month. You can find more details here and you can watch here.

Despite the state’s redistricting efforts, California’s District 40 will likely be represented by a Republican congressperson. As of Thursday morning, Ken Calvert is about 15 percentage points ahead of Young Kim and both appear to make the November ballot in the race to represent the newly redrawn region.

Last year, California voters allowed the state to use new congressional maps for this year’s elections in response to the congressional redistricting in Texas powered by Republicans. Kim represented the old version of District 40.

California’s 40th District was originally made up mostly of Orange County cities. In the new maps, the district covers more communities in the Inland Empire, including Murrieta, Lake Elsinore and Menifee.

What do the early results say about the region?

Mike Moodian, a Chapman University lecturer and public policy analyst, said District 40 was always an uphill battle for Democrats because of registration numbers.

“The powers that be that drew those lines basically figured that … they would concede that more or less to a Republican, so that they could allow for comfortable margins. They could allow Democrats to pick up some seats elsewhere in the state,” Moodian told the LAist.

Moodian said Calvert’s significant lead ahead of Kim could be because more than half the District is Calvert’s old district.

The 40th was redrawn as a “Republican voter sink,” Christian Grose, USC professor of political science, told the LAist.

“I think it's the only Republican district remaining in all Southern California,” Grose said. “So, in some ways, it's not that surprising that two long-term impressive incumbents are fighting each other in the general.”

The person who comes in first in the primaries typically advances, but not always, Grose added.

“Kim will presumably try to get some of the Democratic and independent voters who didn't vote for either one of them,” Grose said. She might be better positioned for that.”

Is this a loss for Democrats?

Not quite, Moodian said. The two Republicans will now have to spend a significant amount of money to beat each other in November, he added.

“Obviously, local Democrats and Democrats in District 40 are certainly not excited about the fact that two Republicans have advanced, but to me this is what the statewide Democrats had in mind when they redrew the lines,” Moodian said. “This allows them to attempt to pick up more seats, and at the same time basically eliminate one Republican congressmember by having these two face off against each other.”

What do the candidates say?

In a statement, Calvert said Tuesday night’s early results show "that voters want an effective and consistent conservative who has been with President Trump from Day One.”

Chris Pack, spokesperson for Young Kim, said in a statement, “Despite being outspent 10 to 1, we are confident that Congresswoman Kim will be advancing to the November election and that she’ll put an end to Ken Calvert’s 30-plus years of failing to deliver for the people of Southern California."

What’s next?

The two top candidates will likely face off in the November election. It could take days for results to finalize in California. Keep up to date with the Primary Election results here.

Los Angeles is in the midst of a pizza renaissance. Pizzaiolos across the city are slicing up unique takes on pies that pull from multiple influences — local, global, and everything in between, just like Los Angeles itself.

It's like that playlist you make for your friends — a little jazz, rock, hip-hop, country and pop. That's L.A.-style pizza. Because the region isn't beholden to any specific pizza standards, chefs can use all the best parts of what makes a great pie.

Which means I’m fully prepared to say that L.A. is currently making pizza better than any other city across the globe. Fighting talk, I know, but this is a hill I'm willing to die on.

With soccer fans from around the world descending on L.A. this summer, as well as passionate locals cheering on their favorite squad, there's a chance that many will work up an appetite. From the Eastside to Long Beach, the city is ready with inventive takes on crust and toppings, served up fresh to satisfy all your melty, cheesy cravings.

Westwood

Danny Boy's Famous Original

A spread of slices at Danny Boy's Famous Original in Westwood, including pepperoni, white with mushrooms, sausage, and cheese.

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Chef Daniel Holzman has been told he's doing it wrong. His New York-style pizza at Danny Boy's Famous Original — with locations in DTLA, Westwood, and Woodland Hills — relies on a four- to five-day fermentation, well beyond what's customary for the style. But the proof is in the slice: buttery, flaky, soft and chewy, with a crust that develops a complex structure most pizza makers never bother to chase. Don't sleep on the sausage and mozzarella slice, made with freshly ground in-house meat, you can taste with every bite.

Silver Lake / Los Feliz

Hot Tongue Pizza

The best of both worlds : a cheese slice with arrabbiata sauce and a vegan slice made with spicy crushed tomatoes, cashew mozzarella, red pepper, white onion, almond parmesan and fresh basil.

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You'll find the quasi-vegan pizzeria called Hot Tongue Pizza in Silver Lake. I use the term quasi because they started as vegan only and then added meat options later. Each slice costs around $6, but Hot Tongue also offers a great combo lunch option: two slices and a canned soda for $10.

If you're an omnivore like yours truly, you can go both ways. Get one vegan slice, such as their Arrabbiata with cashew mozzarella, spicy tomato sauce, roasted red peppers, white onion, basil and almond parmesan. It's saucy, sweet, and filled with fresh flavors. Then get their cheese slice, with grated parmesan cheese and mozzarella. The vast, sizable slices hit the spot with their chewy, sweet crust. If you're dining in, douse your pizza slices with Zab's Hot Sauce for a bit more sweet heat.

LaSorted's

A slice of pepperoni pizza amongst slices of burrata and cheese and Adriana from La Sorted's Pizza.

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Tommy Brockert was an L.A. event photographer when his then-girlfriend, now wife, gave him an Ooni pizza oven. That led him to enroll in a one-day pizza-making class, where he was hooked and began stumbling down the rabbit hole of crafting his own naturally leavened sourdough pizza crusts. When his income dried up at the start of the pandemic, he had the crazy idea of selling his homemade pizzas off the front porch of his home in Echo Park. It was so successful that he now runs his own pizza shop, LaSorted's, in Silver Lake, just down the road from where he used to sell his porch pizzas — with a second sit-down location in Chinatown.

A good place to start is the Mamba, prepared as a regular cheese slice or with pepperoni. Its name comes from the late Laker great Kobe Bryant, who once said he ate a pepperoni pizza before scoring 81 points in a single game in 2006. The Upside Down Mamba is perhaps the most texturally interesting pie on the menu — their cheese pizza flipped, with a three-cheese blend serving as its base, then topped thoroughly with tomato sauce, sprinkled with flaky sea salt, and Sicilian oregano. Think about how a producer takes a snippet of a song and creates a new song based on it. Brockert accomplishes something similar with his pizza — it's both specifically Los Angeles and distinctly his own.

Old Gold Tomato Pies

A tray of slices at Old Gold Tomato Pies in Los Feliz, including the Crab Rangoon slice, the Godson with burrata, and the Moral High Ground vegan option.

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Old Gold Tomato Pies feels like the older punk sibling who got really into the Grateful Dead — adorned with the kind of hippie-meets-hardcore energy that jives perfectly with its Los Feliz surroundings. The classic slice shop vibe is immediately welcoming, and the menu rewards the adventurous. The Crab Rangoon slice is the one to try. Premium lump crab from Indonesia — no imitation stuff here — tastes fresh and pairs well with a cream cheese topping for a rich dairy element. The party doesn't stop there: sweet chili sauce mingles with crispy wonton skins and fresh scallions in a combination that might sound like too much. But the Sicilian crust — light and airy on the inside, crispy on the outside — ties it all together and makes any apprehension about your choice go right out the window.

Mid-City 

Apollonia's Pizza

Some of the best pizza you can find in L.A., and it's sold by the slice at Apollonia's Pizzeria on Wilshire Boulevard.

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Justin De Leon, owner and head pizza maker at Apollonia's Pizza, grew up on pizza. His first job was working at a pizza restaurant when he was 13. The modest menu might make you wonder if this is really some of the best pizza in Los Angeles. But you'll quickly understand why after your first bite — or encountering the long lines outside his standing-room-only, cash-only pizzeria off Wilshire Boulevard.

De Leon has been a lifelong student who has broken down pizza into its fundamental elements. If you ask what defines his pizza craft, he'll say his job is to "simplify it." Start with a traditional slice of De Leon's cheese pie. "I was looking for something thin, light, and crispy," De Leon said. Well, he found it. Next, try the square slice — notice the crispy, frico cheese crust that rises along the sides, giving it a 3-D effect. De Leon describes L.A.-style pizza as a mixture of various styles. In his own words, "To me, L.A. pizza is a mix of everything." Now with a second location on Crenshaw.

Northeast LA

Bub and Grandma's Pizza

Bub and Grandma’s Pizza in Northeast Los Angeles offers East Coast–style slices on sourdough crust with fresh toppings.

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The newest kid on the block on York Boulevard in Highland Park, Bub and Grandma's offers East Coast-style pizza on a sourdough crust that's thin, but don't let that fool you — it's airy and chewy with light char marks throughout. The pepperoni slice is the one to get, with perfectly cupped edges that create a level of synergy with the crust's char you won't soon forget. The meatball onion slice is a close second, with perfectly seasoned meat working harmoniously with caramelized white onions. Does this pizza have any business being this good? Either way, we're all better for it.

Wallflour Pizza

The $10 lunch special at Wallflour Pizza in Eagle Rock comes with a drink and and house salad.

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Brandon and Carolina Conaway started selling pizzas out of their backyard in Highland Park during the pandemic under the name Quarantine Pizza Co., drawing from their diverse backgrounds — Brandon is Asian and white, Carolina is Latina — to create inventive, sourdough-forward pies that developed a cult following on the pop-up circuit. Now brick-and-mortar for about a year on Colorado Boulevard in Eagle Rock, Wallflour is the next chapter. The naturally leavened, Neapolitan-inspired pies are the main event, but don't overlook the $10 lunch special — available daily from noon to 4 p.m. — which includes a focaccia square slice pepperoni and cheese options, a side of house salad, and a soda or sparkling water. And keep an eye on their seasonal specials, check their Instagram for before you go.

Secret Pizza

What happens when an East Coast transplant starts making pizza on the Eastside of L.A.? You get Secret Pizza, Sean Lango's New Jersey-style pizza, with a variety of options available daily.

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New Jersey-style pizza might be a product of the Garden State, but it's one of my favorite East Coast-style pies, New York or otherwise. Secret Pizza was founded by Sean Lango, who began cooking pizza out of his Hollywood apartment before opening his pizzeria in the foothills of Montecito Heights. He calls his pizza New Jersey-style because he's from there and wanted to protect himself from the wrath of purist New Yorkers, who weren't happy with outsiders laying claim to their turf. What makes his pizza so memorable? Its simplicity. The thin crust gives way to a stellar crispy underside, providing an excellent texture, topped off by a tangy sauce. Sure, you could add different toppings, but Lango's pie — crushed tomatoes, a small amount of mozzarella, topped with aged pecorino — is perfect as it is. Sometimes, when you rely on a good, uncomplicated formula, good things happen.

DTLA

Pizzeria Bianco

The red sauce and green sauce slices at Pizzeria Bianco are both bursting with flavor and textures.

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Chris Bianco's temple of pizza cookery, Pizzeria Bianco at The Row near downtown is always worth seeking out. Plus, you can't beat free two-hour parking. Grab either their red or green slice: the red slice showcases their all-killer, no-filler approach with only house cheese blend and tomato sauce. The green contains caciocavallo, a soft Italian cheese, parmesan, and spinach cream sauce. Both slices come in a signature pizza crust that's well-cooked with a tight pull on each bite.

Long Beach

Milana's New York Pizzeria

The Sheepshead Bay slice from Long Beach's Milana's always hits.

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I could not make a pizza list without mentioning one of my favorites in my hometown of Long Beach, Milana's The New York-style pie joint specializes in a series of East Coast-style pies, but the standout for me is the Sheepshead Bay, made with house-made meatballs topped with pillow-soft dollops of ricotta and sprinkled with bits of basil. This exceptionally piled slice features a great combination of flavors — the soft creaminess of the cheese, with just a hint of sharpness that perfectly cuts through the fattiness of the sliced meatballs, and both soft and crispy elements that defy categorization and drive the whole thing home.