Ben

N O V E M B E R 2 0 1 0|angeles| 1

GRANDCENTRALMARKET

Whereyou’refrom

STARTTRIGZ

EL MAC & RETNA

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N O V E M B E R 2 0 1 0|angeles|3

Contents

1 5 Editor’s LEttEr / Issue Number One 7 start / Drink 8 start / Food10 start / Architecture11 start / Celeb Interview

2 12-13 art dirEctor / Jeremy Ortega14-15 swag / Latest Necessities

3 17 FronticE 18-23 FEaturE / Grand Central Market

4 24-25 Fashion/BEauty / Seventh Letter26 FinaL PagE / the Grand Entrance

4|angeles|N O V E M B E R 2 0 1 0

Founder/BENJAMIN SuAREZeditor/M. REvELLIManaging editor/TONy pANARROassociate editor/JEREMy TAROAZAart director/CASEy REEDcurator/SERGIO AvILAcreative consultant/yOuR MOThERcreative director/pETE TOShgroup creative director/JuSTIN FRANCISCOphotography director/wILLIAM CEAstaFF photographer/TRAvIS FukuZAwA editorial assistant/JAyvAuGh NETTLESproduction assistants/NICk SARIANWebsite/NICk BARBER

contributing photo editors/vINCE pANARROcontributing Writers/CANAN LASECLAcontributing photographers/ALEx FELIx

advertising director/DJ TRIpOLIadvertising sales/DANIEL OwENad traFFicking /BENEDICT hu

Managing partners/DuSTIN SANDOvALpublisher/JOhN wILLIAMSassistant publisher /kOBE BRyANTcirculation executive/BILL MuRRAycirculation director/JASON wILLIAMSgeneral counsel/BILLy SANDERS

subscriptions/REALLy DONTkNOwMail order/ADRE JACkSONproduct sales Manager/ShANIquA JOhNSONproduct sales assistant /JEREMy ORTEGAproduct procurMent/DOLLy pARTONshipping/pETE TOShtechnical liaison/STEphEN kwAkhospitality/TIM LEONS

angeles is published byhigh speed productions, inc. (415) 882 3083

eMail to [email protected]

the pubisher would like to thank everyone who has furnished information and materials for this issue. unless otherwise stat-ed , artists featured in angeles magazine retain copyright to their works. every effort has been made to reach copyright owners on their representations. the publisher will be pleased to correct any mistaes or omissions in our next issue. ange-les welcomes editorial submissions; however, return postage must acompany all unsolicited manuscrpts, art, drawings, and photographic materials.

unconventional

“Angeles” is an original subculture magazine based out of the inner city of Los Angeles. Covering a wide range of topics and demographics including but not limited to art, music, fashion, skateboarding and photography. we stay true to our identity and aim to stimulate creativity and question.”


Founder/BENJAMIN SuAREZeditor/M. REvELLIManaging editor/TONy pANARROassociate editor/JEREMy TAROAZAart director/CASEy REEDcurator/SERGIO AvILAcreative consultant/yOuR MOThERcreative director/pETE TOShgroup creative director/JuSTIN FRANCISCOphotography director/wILLIAM CEAstaFF photographer/TRAvIS FukuZAwA editorial assistant/JAyvAuGh NETTLESproduction assistants/NICk SARIANWebsite/NICk BARBER

contributing photo editors/vINCE pANARROcontributing Writers/CANAN LASECLAcontributing photographers/ALEx FELIx

advertising director/DJ TRIpOLIadvertising sales/DANIEL OwENad traFFicking /BENEDICT hu

Managing partners/DuSTIN SANDOvALpublisher/JOhN wILLIAMSassistant publisher /kOBE BRyANTcirculation executive/BILL MuRRAycirculation director/JASON wILLIAMSgeneral counsel/BILLy SANDERS

subscriptions/REALLy DONTkNOwMail order/ADRE JACkSONproduct sales Manager/ShANIquA JOhNSONproduct sales assistant /JEREMy ORTEGAproduct procurMent/DOLLy pARTONshipping/pETE TOShtechnical liaison/STEphEN kwAkhospitality/TIM LEONS

angeles is published byhigh speed productions, inc. (415) 882 3083

eMail to [email protected]

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Sincerely,

Benjamin SuarezExecutive editor

Editor s

Letter'

issuE numBEr onE

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Health Concern

Jamarcus russell

oakland

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wiLL MAKE you sEE DoubLE, AND possibLy THE iCR.

elicit


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Titos tacos

1 hour wait is the norm

serving L.A. since 1952Nistempe pedi corpore, consed quo to blanimus mo cus re ius et quis ea dolupta sitaeprem. Nam, con rerum id et


unt aditas es diaspera

velless imusam quas aliquiam

volumquia num di cor reperessita.”

“

Get there early

bring the family

elicit


urban decay

The darkness and gloom

bring it to life

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Los angeles marathon

elicit

N O V E M B E R 2 0 1 0|angeles| 1 1

El mac&retnaPainting and instalations is their outlet in life

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it’s a sharktank in here, like i never

imagined. i’m counting down the

days now ”

“

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determinationPunctualitythick skin

& Luck

alex Pardeegreg simkins

shepard Faireychaka

artdirector


alex Parde:

Flesh Dimension


Materialism at its finestThe latest and freshest gear

swAG

sKyTopChad Muska’s new signature shoe by Supra.

Montana’s new non leak valve system paint.

Gold Line

New 2011 snap backby the hundreds

snap back

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2011 David Neou signature watch.

The final hipstermust haveaccessory

eli Fixed gear

lomography

Vestal

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nestius apicta dis quam

Stray out from the compromise, film is back.


MiNiMALisMis A bEAuTiFuL

& l a z ything

18|angeles|N O V E M B E R 2 0 1 018|angeles|N O V E M B E R 2 0 1 0

f e AT u r e : G rand Cent ra l Marke t

Even on a weekday customers a r i ve ear l y to purchase the i r p roduce


I love going to markets. No matter which city I am visiting, I always want to see at least one of the local

markets. I can’t place exactly why I have this fascination with markets, because it existed even before I became very avid about cooking and ingredients. Maybe my love of food is what drew me, or maybe it is because a busy market is typically a loud and lovely mass of humanity – people from all walks of life brushing against each other and examining produce, speaking different languages, unified in the purpose to do what we all must – EAT.


grandC e N T r A Lm A r K e T


Bustling markets are varied these days, some with produce and wares from across the globe, some with plump fruits and veggies proudly carted and displayed by their local, hard-working farmers. The Grand Central Market in Los Angeles is a fascinating mixture of the two and has been serving Angelenos since 1917. Many of the neon signs scattered throughout the vast expanse of the market are historic, and the building itself once housed the office of Frank Lloyd wright. The inside of the building has adapted to various demands in its eighty year history, but the beautiful exterior facade of the building remains the same. Food – history

grand central market has

been serving angelenos since 1917

“

”

– architecture – I love this place. Grand Central is a traditional farmer’s market in the sense that stalls are rented and contain produce offerings from local area Farmers, but you will also find stalls offering meat, seafood, dried chiles, beans, spices, herbs, candies and ice cream. Scattered amidst these stalls are miniature restaurants churning out authentic cuisine from various parts of the globe. I am in danger of sensory overload as I wander through the maze of sights, sounds and delicious fragrances approaching from all directions, but my feet will always take me to Sarita’s pupuseria.

The hustle and bustle of Saritas Pupuseria hasn’t stopped since 1937 when this picture was taken.


hOLy pupuSA – this place is unbelievable. Forget about all of the other fine Salvadoran delicacies that are on display for your selection and devourment – let’s just focus on the gorgeous little pupusa – pupusas so amazing that there is a constant, jostling crowd, pushing and shoving and waving money around, yelling at the poor soul taking orders and trying to keep up. The line at Sarita’s is very interesting and diverse; many locals of all shapes, sizes, colors, as well as out of town visitors like me. My broken Spanish not only gives me a bit of street cred as I stand my ground in line but also allows me to understand that there are visitors on vacation from El Salvador

and other Latin American countries in line with me. Their hosts explain how they will experience a true taste of home, right here in the center of Los Angeles. Muchas Gracias, Saritas.

Anyway, after ordering you round the corner to the other crowd of people watching and waiting as pupusas are expertly prepared by the pretty ladies at the grill. I’m nose to the glass as I think how do they DO that? Little balls of corn masa dough are scooped up, folded into a mysterious little pocket, and stuffed with cheese (several to choose from – I go with queso loroco – Salvadoran specialty prepared with indigenous ”flowers”), beans

(creamy, earthy), chicharron (pork), or a mixture of all three (pupusas mixtas). The dough mixture is then magically patted into a little ball and flattened into a thick “pancake” a little smaller than a tortilla. The pupusa goes on to the grill, and you continue to wait – fascinated – impatient – stomach growling. The very talented women at the grill prepare these pupusas so quickly, so expertly, and then somehow remember the type of each pupusa on the grill.

Fresh produce is brought in daily to ensure the highest quality food for customers.


¬Ana maria’s ¬China Cafe ¬Corleone Pizza ¬Kabab and more ¬Jose Chiquito ¬maria’s fresh Seafood ¬ongpin express ¬roast to Go ¬Sarita’s Pupuseria ¬Tacos Tumbras A Tomas ¬hill Street Cafe ¬Bento yA Japanese Cuisine ¬hawaiian BBQ ¬Las morelianas

toP ratEd VEndors

Finally, FINALLy, your number is called (in Spanish – be prepared and study before you go), everyone around you sighs in disappointment, and you leap joyfully to the counter to take your ridiculously fresh pupusas. Each little pancake is topped with a pickled cabbage mixture that provides a fresh and crisp acidity to the dense pupusa, and the entire thing is best topped with the mild, bright orange salsa that is offered as traditional accompaniment. Forget that it is very unlikely that you will grab a coveted seat at the counter of Sarita’s – no matter. Simply find a seat in the surrounding area of the market, which will allow you to watch the interesting crowd around you and the mayhem at the pupuseria. Besides, it’s hard to think about much else when you are eating something this tasty, this sabrosito. The pupusa is pleasantly dense and chewy, the center


filled with a happy marriage of melty cheese, beans and pork. pupusa, cabbage and salsa together in one bite makes me very, very happy.

After my over-indulgence of Salvadoran goodness, I like to walk through the sawdust covered ”streets” of the market to purchase chili covered mangos and my favorite Mexican candies, made of sweet and spicy tamarind paste. Maybe I will get an ice cream or purchase

some dried New Mexico chiles for that recipe that I have been saving, but either way, I will be savoring the experience of this wonderful market and gleefully looking forward to my next chance to come back.

Written by: Food, Thruth and BeautyPhotography: Sandra Bennington



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