Dozens of wild Pokémon have taken up residence on streets, amidst forests and atop mountains throughout Google Maps.
To catch ’em all, grab your Poké Ball and the newest version of Google Maps for iPhone or Android. Then tap the search bar, “press start,” and begin your quest.
And, follow Google Maps on Google+, Facebook or Twitter for hints and tips for the most dedicated trainers.
Pasadena Earth and Arts Festival
PASADENA EARTH AND ARTS FESTIVAL IS MAY 3
The City of Pasadena and Armory Center for the Arts invites you to its 12th annual celebration of the Earth and the Arts!
Free all-ages event in Old Pasadena… Live music from local bands, dancing and an interactive drum circle… Kids and parents get creative with art workshops… Eco-friendly exhibitors will display and sell green products and services… Sample tasty treats from popular local restaurants and a “Sustainable Beer Garden”… Try something new!
Go Metro and receive a FREE tote bag! For more details, click here. Metro provides Bus and Rail transportation to Memorial Park Station till 2AM on Fridays and Saturdays. For your best route or more info, visit the Metro Trip Planner or call (323) Go Metro or (323.466.3876).
MISTRESS OF CEREMONIES:
Comedian, Author and KPCC Radio Commentator…
Sandra Tsing Loh
OUTDOOR MAIN STAGE
11:15 AM The Subs: Classic Rock Band
12:15 AM Ballet Folklorico Sol y Luna: Ballet Folklorico Sol y Luna is a traditional Mexican community based dance group located in the beautiful Valley of San Gabriel, California.
1:15 PM Drumtime: Drumtime is a unique and highly effective combination of musical education, physical activity, creativity and community building; it is designed to offer children and teens hand-on experiences in healthy mind and body concepts.
2:15 PM Danza Yankuikuitl (New Fire Aztec Dancers): Danza Yankuikuitl is an indigenous Mexican dance group dedicated to preserving and teaching Aztec dance for the purpose of building friendship and understanding.
3:15 PM Blackwater Jukebox: LA band who have combined their love of roots music with a modern flair and taste for adventure, transforming traditional music into a savage new beast – darker and more danceable.
4:15 PM Bizzart: is an amalgam of contradictory and cohesive elements, a mishmash of sounds that treat the ears to both the good and the bad, the brainchild of DJ Arthur Arellanes.
ARMORY INDOOR STAGE
12:30 AM Kan Zaman: volunteer musicians, singers and staff from diverse backgrounds performing a unique, pure and quality traditional Arabic music.
1:30 PM Robert Hilton: designs, builds, and plays unique musical instruments. His instruments are often sculptural in nature, but music is the ultimate goal.
2:30 PM Clair Mills: has focused her energy on developing interactive music and story time for children. Her performances included: interactive storytelling with puppets, stories with costumes for older children. She engages children in activities to entertain, educate and inspire spontaneous creativity and joy.
3:30 PM Artichoke: Local band from Highland Park established in 1998, charming high-energy set for kids and families.
Sarkis Mazmanian – Say Hello to Your Little Friends: How Gut Bacteria Can Be Harnessed as Novel Therapies for Disease
Microbes dominate as the most abundant life form on Earth, occupying almost every terrestrial, aquatic and biological ecosystem on our planet. Humans are no exception. Throughout our lives, we provide residence to symbiotic bacteria, known as the microbiome, on virtually all environmentally exposed surfaces. The vast majority of these microbes are harbored in the gastrointestinal tract where bacteria can outnumber human cells by 10-fold (thus, we are all 90% bacteria on a cellular level!). Many vital host functions are provided by the microbiome, including the synthesis of vitamins, digestion of complex polysaccharides and resistance to infectious agents. Millions of years of co-evolution have inextricably linked the health of mammals to their microbiomes. Therefore, uncovering the evolutionary basis of host-bacterial mutualism represents untapped possibilities to advance our understanding of fundamental aspects of human biology.
Over the past several years, our laboratory has been interested in the connections between gut bacteria and the immune system. Particularly, our work has discovered how the microbiome promotes beneficial immune responses that prevent and treat disorders such as inflammatory bowel disease (IBD) and multiple sclerosis (MS) in animal models. More recently, we have become interested in applying concepts learned from our research of the immune system to link gut bacteria to the nervous system. Along these lines, we have exciting new evidence that the microbiome affects autism in mice, and that specific probiotics provide benefits for behavioral and non-behavioral symptoms of this enigmatic disease. The Watson lecture will explore the fascinating connections between gut bacteria and the two organ systems that are ‘educated’ by environmental cues throughout life, the immune and nervous systems, and describe revolutionary approaches to uncover potentially novel therapies for complex human diseases.
Presented by: Caltech Committee on Institute Programs
Personalized Education 150,000 Students at a Time: Opportunities in Online Learning
Saturday, April 12
Sign in / Continental Breakfast: 8:00 a.m.
Program: 9:00 – 11:15 a.m.
Coffee & Networking with Speakers:
11:15 – 12:00p.m.
$40 Advance* / $50 Door; $10 Full-time students w/ ID (Caltech Students – Free)
Education has, in many ways, changed very little for 1,000 years. However, suddenly new delivery formats are springing up: from on-demand video education for individuals, to 150,000 person at a time “MOOC” classes. This month the Caltech forum will explore how education is changing rapidly, both in startups and in traditional institutions. Where are the lines between “formal” education and “informal education” and “entertainment” now? What will be the role of the traditional universities in this market? Will they be customers for new content? Competitors? What are the technology gaps and content pain points now? What is working well? Where are the entrepreneurial opportunities? Come to the Forum to hear a wide spectrum of experiences in this rapidly-growing space. (Click on speaker name for bio).
Review Presentations S. George Djorgovski
Professor of Astronomy, Caltech
The Obsolescence of Academia and How to Reinvent It
The Entrepreneur’s View
Director, Business Development
Client Events, LearningTimes, LLC
Learning in Virtual Worlds
VP Business Development
Deezmaker 3D Printers
Core Adjunct Faculty
Dean, Career Technical Education
Pasadena City College
When is Online Alone Not Enough?
North East Trees 2014 Earth Day Fest! Now accepting artist and environmental non-profit applications from those who would like to participate.
Join local artists who will be displaying and selling their latest work, along with environmental organizations and sponsors for a FUNdraiser at the Los Angeles River & Gardens to benefit North East Trees. Live music by BullFish and Candice Courtney & David Kowal, craft beer, wine, fresh organic lemonade, activities for kids, a massage / reflexology and tarot area, raffle prizes and more… free admission, free parking. 570 W. Ave. 26 (between Figueroa and San Fernando Road), Los Angeles 90065
NET 2014 Earth Day Fest
SUNDAY, MAY 4 • 11 am – 5 pm
Los Angeles River Center & Gardens
570 W. Ave 26 • Los Angeles, CA 90065
(between Figueroa and San Fernando Rd)
FREE ADMISSION • FREE ON-SITE PARKING
PLUS 100 FREE TREES AVAILABLE TO CITY OF LA HOMEOWNERS
as part of the Mayor’s 1 Million Tree Initiative – see below
Come to the Earth Day fest, where local artists, environmental organizations and sponsors will be exhibiting and selling at this FUNdraiser for North East Trees. Learn what local environmental groups are doing in your area, as well as ways you can get involved.
Join us for a fun day in the gardens with live music, libations, crafts and activities for kids, plant sales, a prize drawing and more. Mama Musubi will be offering bentos, rice bowls, mochi ice cream and more, so bring your appetite! Free admission, and ample free parking on site at the Los Angeles River Center & Gardens (formerly Lawry’s California Center), 570 W. Ave. 26 – between Figueroa and San Fernando Road.
10% of all sales will go to NET
Check the event schedule for more details.
100 FREE TREES!
North East Trees will have 100 5 gal. trees to give away to City of Los Angeles homeowners at our Earth Day Fest. Trees will be available on a first-come basis, and all trees are suitable for our climate. Bring your driver’s license for proof of residency. The trees are being made available as part of the Mayor’s 1 Million Tree Initiative to make Los Angeles a greener place.
Tesla Showroom Coming Soon to Pasadena @teslamotors
The recently closed Old Pasadena Starbucks (next door to the Barnes & Nobles which also closed) location is currently being renovated to house a showroom for Tesla Motors. The 2700 sq ft location where the existing Model S will be on display. This location will not be used to test drive, but perhaps test drives will be arranged to some location offsite, perhaps where the cars available for delivery and purchase will be warehoused. Currently Telsa is still filling backorders and production capacity is running around 600 vehicles per week. See the permit here.
The location of the Tesla showroom is on a few blocks away from the Rusnak Pasadena luxury vehicle dealers, including, Porsche, Audi, Rolls Royce, and Jaguar.
The address of the Tesla Motors showroom
1700 East Colorado Boulevard, Pasadena, CA
Hey L.A.: Get healthy and eat right!
Cook your week of meals with the Urban Dinner Socials! We’ll make tasty salads, soups, entrees, and desserts – ten plant-based dishes – using local organic produce curated by Whittier Backyard Farms. You’ll take home vegan food for the week:
– Three Hearty Salads
– Two Soups
– Three Entrees
– Vegan Party Cake
– Cashew Ice Cream
Thanks to food TV, we all know what it looks like when contestants get handed a box of food and have to make it work. With us, instead of a mean chef screaming at you, there are helpful crew members providing support while you realize your vision.
We get the best, freshest organic local produce from Whittier Backyard Farms and Strub Avenue Farm. We also provide healthy staples from the Urban Dinner Socials pantry.
We help your team make one of ten dishes to take home for the week – nine other teams make the rest. Limited tickets available for the April 27 Make and Take Cooking Class.
Sunday, April 27
3048 Fletcher Drive
Los Angeles, CA 90065
$95 online ($80 pre-sale tickets available)
$140 at the door
Buy Tickets here
How this Class Saves You Money:
Our week of meals ***costs half, or less*** than a similar week of meals delivery service. And, unlike other make and takes, your meals include a class to build your skills. We help you prevent waste, too: If you shop at the farmers market or have a produce box subscription, exciting but unfamiliar foods can languish in the fridge. We’ll help you with strategies to get these foods on the table.
How This Class Saves You Time:
Shopping for (or growing) local food takes time – this class taps into the seasonal sourcing expertise of Whittier Backyard Farms. ***They do your shopping for you*** and get you the freshest food on the market. We train you to plan 30-minute vegan menus, and crowdsource the time it takes to prepare your week of food. Shopping and cooking that could take 20 hours is ***finished in three hours.***
How this Class is Good for Your Health:
With food ready-to-eat in the fridge at home, you can avoid the temptation of eating out. Eating home-cooked healthy vegan food means you skip conventionally-farmed foods, chemicals, and denatured ingredients. In this class, learn how to commit to your ***healthy daily diet.*** We also address allergen-free cooking. And of course, we cook fresh, organic, GMO-free produce.
Learn to make fresh, tasty, satisfying vegan food using seasonal produce, and take home food for the week. In this class:
– Learn healthy cooking
– Take home food for the week
– Save time and money
– Cook a CSA produce box of vegetables
– Support locally grown food
– Cook with the seasons
– Practice no-waste cooking
– Eat more plant-based food
– Avoid dietary allergens
– Learn vegan kitchen hacks
– Cooking with a group is fun!
Cooking with the Seasons:
In this class, you’ll learn to work with local, seasonal foods from Whittier Backyard Farms and make food for your week. ***Peak season food*** can be unfamiliar, and you don’t always have the time or skills to deal with unfamiliar vegetables. We’ll show you how to incorporate any seasonal foods into your menus.
Build Your Kitchen Skills:
We’ll provide over 100 of our own ***original recipes*** to inspire your creation, and the chef and kitchen crew will share their kitchen skills and recipe strategies. We’ve worked with cooks at all levels for over four years. This class accommodates the new cook, the adventurer, and the seasoned foodist.
Be Your Own Personal Chef:
You don’t have time every day to cook a fancy meal, but ***30 minutes*** a day is all it takes to cook something simple and delicious. We’ll show you how to do this with 6-10 ingredients per dish. We’ll also show you how to include veggies in your menu if you only have ***five minutes*** to cook!
L.A. Kitchen is ready to launch a revolution! Please join us on May Day for our ‘Demo/Cation,’ as we prepare to demolish old approaches to feeding and uplifting Los Angeles, and begin construction of our new 20,000 square foot, two-story, processing kitchen where we’ll pioneer new ways of Empowering, Engaging and Nourishing this great city. If you wait until May 2, you will need to wear a hardhat!
Join us at our BRILLIANT new space at 230 W. Ave 26. Meet some of our key partners who are helping make this exciting new enterprise a reality, and learn about the pilot programs we’ll be launching this spring.
The future is coming L.A., and it’s in the Kitchen. Come see it now!
L.A. Kitchen will partner with regional farmers and produce suppliers to purchase or recover fresh fruits and vegetables, and transform it into nutritious snacks and meals that will strengthen the community. L.A. Kitchen’s job training program will prepare unemployed individuals, particularly youth aging out of foster care and older adults exiting the prison system, build careers in the culinary industry. The meals prepared by our staff, students, and an army of volunteers will be distributed to area social service agencies, concentrating on programs that support our aging population.
L.A. Kitchen will reclaim healthy, local food that would otherwise go to waste, and use it to empower, nourish, and engage the community.
Hand shredded chicken made with a tomatillo, jalapeno and cilantro sauce mixed with other herbs and spices.
CHICKEN WITH MOLE:
Hand shredded chicken in a mild brown mole sauce
Monterey jack cheese with freshly cut jalapeno strips. We can also do plain cheese.
CHEESE WITH SPINACH:
Fresh spinach, stir fried together with tomato,
Crushed pineapple mixed inside the tamal.
CHEESE WITH SPINACH
Fresh spinach, stir fried together with tomato, onions and spices topped with monterey jack cheese.
Earns a letter A from the health department.
Restaurant Pop Ups, Craft Food Makers & Spirits
The newly enhanced Terrace will cater to festival goers who share a passion for healthy, local and sustainable ingredients. Look for top chefs and restaurants from across Los Angeles and the Coachella Valley serving hand-crafted dishes alongside the regions top artisanal vendors offering a delectable array of hand-made edible treats and a Stumptown coffee bar. Pop-up restaurants will include Crossroads, Strippedback UK, Mexicali Taco & Co., and Night + Market. Additional bites in a 21+ area include gastro-pub favorites from Mohawk Bend, Beer Belly and Tony’s Darts Away.
The Terrace also includes yurts that will house outposts of Stumptown and Salt & Straw from Portland, as well as independent makers curated by Artisanal LA with local crafters including Bon Puf, Sweet Clementine’s, The Fancy Boyz, Crazy Go Nuts!, Le Bon Garcon, Z Confections, Plush Puffs, YES Bar, Crème Caramel LA, and Dried & True Beef Jerky.
THE ROSE GARDEN
The Rose Garden, open to VIP pass holders, features four bars from LA local Cedd Moses, including Honeycut, Seven Grand Whiskey Bar, Caña Rum Bar and Las Perlas. Southern California-based pop-up restaurants in the Rose Garden include favorites Semisweet Bakery, dishes from Joseph Centeno Group (Bar Ama, Baco Mercat, Orsa & Winston), The Church Key and Sugarfish.
OUTSTANDING IN THE FIELD – DINNER IN THE ROSE GARDEN
Outstanding in the Field, a roving culinary adventure, aims to reconnect diners to the land and the origins of their food by honoring the local farmers and food artisans who cultivate it. At Coachella, festival goers can enjoy a four-course meal, complete with a welcome cocktail curated by Goldie’s or Eveleigh (alternating evenings), beer and wine, served family style and cooked by notable chefs in the beautiful Coachella Rose Garden. Participating chefs include Casey Lane (The Tasting Kitchen), Steve Samson (Sotto), Greg A. Daniels (Salt Air), Rory Herrmann (Sprout Restaurant Group), and Clark Staub (Full of Life Flatbread), with more to be announced. Tickets are priced at $225 per seating. Seatings are available at 5:30p and 7:30p each weekend and can be purchased through coachella.com.
For early morning and late-night eats, campers can snack on comfort food and goods from Short Order, Stumptown coffee, Clover Juice, and La Quinta Baking Company.
As in years past, there will be something for everyone no matter what your dietary restriction might be. This year we are putting an extra focus on this and making it even easier to find. Vegan, Raw Vegan, Gluten Free, and Kosher food vendors will be grouped together (in the Terrace) to give you more options. As usual, there will be plenty vegetarian food available throughout all of our food areas. When you’re on-site, refer to the Coachella app for locations and options to make sure you’re in the know.
More information on each of the featured vendors…
THE TERRACE / POP-UP RESTAURANTS
CHEF Tal Ronnen & Scot Jones / Los Angeles, CA / Terrace
Crossroads offers inventive small plates, creative cocktails, and stylish setting – all emphasizing a refined plant-based dining experience. “Mediterranean inspired small plates like lentil flatbread, kale spanakopita, and chile-and-cumin-spiced carrots invite sharing. And the atmosphere encourages you to linger: chandeliers, wing-backed chairs and an original Toulouse-Lautrec print lend an air of sophistication to the restaurant and adjoining private dining rooms.”– Sunset Magazine
MEXICALI TACO & CO.
Esdras Ochoa & Javier Fregoso / Downtown LA / Terrace
Since opening, Mexicali Taco & Co has garnered popularity and accolades with its Northern Baja centric cuisine, flame-grilled meats and abundant salsa bar. “It’s good to see Mexicali Taco back and stronger than ever. As trucks and tables grow and fall away with time, it’s nice to know that greatness endures. And when it comes to Mexicali, their asada is truly great.” – Serious Eats
NIGHT + MARKET
Kris Yenbamroong / West Hollywood, CA / Terrace
Kris Yenbamroong is the chef at NIGHT + MARKET Song in Silver Lake. His food is equal parts drinking food and esoteric, regional Thai specialties. NIGHT + MARKET is ranked #17 out of the 101 best restaurants in L.A. according to Pulitzer-Prize winning food writer Jonathan Gold for the Los Angeles Times. Chef Kris has no formal culinary training. “Talk to 10 food obsessives in LA and approximately eight of them are likely to name Night + Market as their favorite restaurant. This goes for chefs and civilians, culinary explorers and trend followers alike.” – Besha Rodell
Ben Spalding / London, England / Terrace
Ben’s Stripped Back opened in the summer of 2012, a concept based on eating small tasting menus anywhere, whether a street, car park, or even a roundabout. This received many fans, including a 4/5 review from the Metro newspaper praised for it’s creativity and cleverness. “Many dishes had combinations that I never thought would work, such as caramelised condensed milk, fig powder and a dash of coffee, which ticked all the senses (I wanted to lick the plate…).” – Londontastin.com
THE TERRACE / YURTS
SALT & STRAW ICE CREAM
Kim & Tyler Malek / Portland, OR / Terrace Yurts
Salt and Straw Ice Cream is part luck, part strategy and part love. Kim had wanted to open an ice cream scoop shop since 1996. She thought it would be nice to have a local spot where you could run into your neighbors, celebrate with your family, reward yourself…whatever! Kim loves exploring fun, interesting new flavors. “Almo
Cloe Lane / Los Angeles, CA / Terrace Yurts
Bon Puf puts a modern spin on the classic confection with all natural, organic cotton candy in an array of fun flavors and unexpected toppings. Cloe Lane, owner and creator of Bon Puf began this sweet endeavor during her senior year of high school, inspired by the sweet pufs she enjoyed as a child at the Santa Monica Pier with signature flavors such as Mango Chili and Salted Caramel. “Bon Puf is all about putting a modern spin on the classic cotton candy confection: good ingredients, yummy flavors, whimsy and fun times.”– Theglitterguide.com
Cassandra Troy Walker / Los Angeles, CA / Terrace Yurts/Camping Counter/VIP
LA based juice shop, Clover, showcases a progressive combination of locally sourced nutritional products that promote heath and wellness. The mission is to make the nutritional benefits of high quality juicing accessible to everyone, while offering a one-stop-shop to quickly grab something delicious and healthy on the go. “Pick up bottled, cold-pressed juices- try the eponymous green with pear, lime and cilantro or a seasonal concoction- or Kombucha on tap, Stumptown coffee, perfect for a post-yoga drop-in from next door.” –TimeOut.com
CRAZY GO NUTS!
Courtney Carini & David Wolfe / Los Angeles, CA / Terrace Yurts
Crazy Go Nuts! started in late 2013 with 32 burlap sacks of uncracked walnuts. Co-owner Courtney Carini decided to expand upon a decades old family recipe. She and c0-owner David Wolfe then created six more recipes, and several weeks of trial and error later they had what was the beginning of Crazy Go Nuts! Crazy Go Nuts! walnuts are prepared locally, feature only all natural ingredients, and are vegan friendly and gluten free. Nearly all of the ingredients used are grown and prepared without the use of pesticides or chemicals.
CREME CARAMEL LA
Kristine de la Cruz / Los Angeles, CA / Terrace Yurts
Crème Caramel LA, has opened a sweet bakeshop in Sherman Oaks. Their crème caramels, custard pies, and bread puddings form the base of their sweet offerings, but since opening, they’ve expanded their menu to savory quiches and stratas, and other delectable pastries and baked goods. ”One forkful and I was totally blissed out—Ms. de la Cruz really hit this one out of the ballpark! Buttery, sweet, warm, salty, soft, and smoky, it was as if the bread pudding was calculated precisely to make me crumble to little pieces.” – Gastronomy Blog
DRIED & TRUE BEEF JERKY
Matt Lauster / Venice, CA / Terrace Yurts
Founded in Venice, California, Dried and True’s mission is to create delicious, hand-crafted beef jerky with all natural, high quality ingredients. Starting with lean 100% USDA-inspected American beef, our jerky is low in fat and sodium, and contains no nitrates/nitrites, MSG, or artificial flavors, colors, or chemicals. “Korean BBQ and Sriracha-lime flavors take direct influence from Lauster’s L.A. food adventures (he makes his own Sriracha), while classics like “peppered” and “original” are spins on traditional soy-and-Worcestershire-sauce recipes”– LA Weekly.com
THE FANCY BOYZ
Richard Rainbolt & Christopher Dibble / LA, CA / Terrace Yurts
The Fancy Boyz began humbly in February 2010, making their debut appearance at the San Francisco Food Wars Battle “Yeast Affliction,” a bread competition held in a brewery. It was a yeasty day indeed, and The Fancy Boyz took home one of the highly coveted prizes for their Pain A’lancien. Since then, The Fancy Boyz have been developing delicious recipes, bridging contemporary palettes and traditional flavors. The Fancy Boyz believe in using only the highest quality organic, local-when-possible and seasonal ingredients. We don’t do GMO.
LE BON GARCON
Justin Chao / Moorpark, CA / Terrace Yurts
Handcrafted, French-style caramels cooked to smooth, creamy perfection in small, artisan batches. Le Bon Garcon Salted Buttermilk Caramels are slowly stirred in copper pots in order to coax every artisan batch into reaching its optimal flavor. Le Bon Garcon caramels have been featured in O Magazine and the LA Times.“These French-style caramels are handmade in California. It’s always hard to give them away!” – Oprah.com
SWEET CLEMENTINE’S POPSICLES
Layne Eiler / Los Angeles, CA / Terrace Yurts
“Sweet Clementine’s Popsicles is a one-woman operation that turns out fruit-packed ice pops that get our vote for 2013’s best dessert.” – Purewow.com
Abigail Wald / Los Angeles, CA / Terrace Yurts
Three bands in and your energy is starting to flag? Time to bust out your secret weapon: The YES Bar. It’s a totally healthy, totally yummy treat in a stylin’ little package. We’re thrilled to be here at Coachella, enjoying the desert fun, and keeping you going from the first note to the last. We’ll be there for your early morning breakfast, your late night snack, and for anytime in between when you need a pick me up. Find us in a yurt on the terrace.
Matt Walton / Los Angeles, CA / Terrace Yurts
In 2010, Matt was hired as an opening member at Magnolia Bakery in LA before enrolling in classes, where he learned the fundamentals and techniques of baking. Upon graduation, he tested and perfected family recipes, including his mom’s “famous” caramel and chocolate sauces. Z Confections brings these wonderful recipes to you with a modern twist.
“[He] has … jimmied up the flavor of his corn to the point where it’s something new. The most common reaction to tasting a handful of Z Confections’ salted caramel popcorn for the first time: “Oh, wow. More please.” – LAFoodie.com
THE TERRACE / 21+
TONY’S DARTS AWAY
Erick Simmons / Burbank, CA / Terrace/Beer Barn
Tony’s Darts Away is a bottle free, low waste bar/restaurant serving all beer, wine and sodas on a draught system, minimizing our environmental impact. Our goal is to have a zero waste bar and an almost zero waste kitchen and we use sustainably produced biodegradable materials when available. Our vegan sausages are imported from Oregon and Washington. “If you’re ever in Burbank, or even if you’re not, head to Tony’s Darts Away to soak up that friendly neighborhood vibe. Bond with your fellow bar-goers over how amazing the sausages are.”– Popsugar.com
Erick Simmons / Echo Park, CA / Terrace/Beer Barn
Mohawk Bend is a pub dedicated to providing the best CA has to offer including craft beer taps, spirits and cocktails, fresh local pub fare — brick oven pizzas, seasonal salads, decadent desserts and vegan options. “Vegans and carnivores coexist at this “hip” gastropub spotlighting, “inventive”, well-priced eclectic plates, an “unparalleled” beer selection; it’s situated in a “magnificent” beautifully converted movie theater with worn brick walls and a spacious patio with an immense fireplace making for a “charming” milieu for hanging out, day or night.” – Zagat
Wes Lieberher / Los Angeles, CA / Terrace/Beer Barn
Beer Belly is a beer bar focused on serving craft beer and crafty food. We feature craft beers from all over the greater Los Angeles region and are committed to cultivating an appreciation for the quality and creativity that is the foundation of the craft beer movement. “Chef Wes Lieberher, a Philly expat and foolish Michael Vick drafter, takes his bar food ultra-seriously. As for flavors, you can choose between Buffalo Blue, Honey Dijon or Volcano Chipotle — the spiciest sauce.” –LAWeekly.com [100 Favorite Dishes #44 Hot Wings]
THE ROSE GARDEN / VIP / POP-UP RESTAURANTS
CHEF JOSEF CENTENO (BACO MERCAT/BAR AMA/ORSA & WINSTON)
Josef Centeno / Los Angeles, CA / Rose Garden
We are excited to offer a festival menu with dishes from Josef Centeno’s 3 downtown LA restaurants Bäco Mercat, Bar Amá, and newly-openedOrsa & Winston. As huge fans of music and the kind of energy and joy it provides, we are thrilled to showcase a glimpse of our culinary energy and joy by bringing a little bit of us to Coachella! “With an inventive menu, smart urban setting and late-night hours, Bäco Mercat already feels like a fixture in the neighborhood. What’s not to like? The food is gutsy and delicious, the prices moderate and you can drink — wine, craft beer, cocktails — well too.” – LATimes
Sushi Nozawa Team / Multiple Locations In LA Area / Rose Garden
For the Sushi Nozawa Team that created SUGARFISH, quality is their number one priority. SUGARFISH is the more casual, but equally beloved eateries that opened before closing the doors of the iconic Studio City establishment Sushi Nozawa in 2012. The SUGARFISH dining experience was created to redefine most people’s ideas about sushi. SUGARFISH was voted the most popular restaurant in Los Angeles by Zagat’s readers in 2013.
SEMI SWEET BAKERY
Sharlena Fong and Jimmy James Gonzalez / Downtown LA / Rose Garden
Located in downtown Los Angeles near the corner of 6th & Main St, Semi Sweet Bakery specializes in making handcrafted versions of American Classics and putting their own twist on them. Masterminded by Pastry Chef Sharlena Fong and Chef Jimmy James Gonzales, Semi Sweet brings joy to their customers through such edible delights as Maple Bacon Sticky Buns, Triple Chip Cookies (chocolate, butterscotch & Potato Chips), and Mac & Cheese Empanadas.
THE CHURCH KEY
Steven Fretz / Los Angeles, CA / Rose Garden
The Church Key: Coming to Los Angeles as Executive Chef of XIV marked new frontier in Fretz’s career. In 10 months of being open, Fretz was awarded Angeleno Magazine’s Best New Chef of 2009! Fretz spent 3 years as the Executive Chef of XIV before moving on to a new opportunity with Chef Curtis Stone, taking the position of Executive Chef of Stones Food Inc. It has been a different and challenging experience, the position has given him the opportunity to travel the world and develop skills in international cuisine.
Cedd Moses / Downtown LA / Rose Garden
“Las Perlas pays tribute to mezcal with the same meticulously researched flourishes that Moses’ Seven Grand bar pays to whiskey and Scotch.” – LATimes.com
CANA RUM BAR
Cedd Moses / Downtown LA / Rose Garden
“Caña Rum Bar features 140 gourmet rums for cocktails that include mojitos, Tiki drinks and margaritas.” – Timeout.com
Cedd Moses/ Downtown LA / Rose Garden
“Honeycut is a cocktail bar and disco — no, really. One room is set up with large comfy circular booths, a bar that takes up the back of the room, and a pool table in the center, while another is outfitted with a light-up dance floor (an analogue LAD dance floor to be exact), a huge selection of (mainly very sweet) cocktails on draft, and live music.” – LA Weekly.com
Cedd Moses / Downtown LA / Rose Garden
Explore the international wall of whisk(e)y with selected products spanning the globe. Our seasonal cocktail menu is inspired by vintage and contemporary recipes and builds its foundation on freshly squeezed juice and house-made syrups. Whether you’re here to enjoy your favorite whiskey, a fresh Old Fashioned, a cold craft beer, a rich cigar or a game of pool, the Seven Grand crew welcomes you to the Whiskey Bar. ”a speakeasy-style downtown bar that is now the city’s shrine to the art of the cocktail, the who’s who of the L.A. mixology scene are arriving.” – LATimesmagazine.com
ROSE GARDEN / OUTSTANDING IN THE FIELD’s DINNER IN THE ROSE GARDEN
OUTSTANDING IN THE FIELD
Enjoy a four course meal served family style and cooked by celebrated Chefs in the beautiful Coachella Rose Garden. A welcoming cocktail, beer and wine are included. 2 dinner seating’s per night to choose from.
Outstanding in the Field is a roving culinary adventure. Their mission is to re-connect diners to the land and the origins of their food and to honor the local farmers and food artisans who cultivate it. Learn more about Outstanding In The Field HERE.
Sprout Restaurant Group / Los Angeles, CA / Outstanding in the Field
Rory Herrmann has tasted the best of both coasts, growing up in the beauty of California and Utah and training in the culinary crucible that is New York City. After training at The French Culinary Institute, Herrmann returned to the West, working at the Sundance Resort in Sundance Village, as the Chef de Cuisine for Casual Dining for Thomas Keller Restaurant Group and now as Director of Culinary Operations for Sprout Restaurant Group.
GREG A. DANIELS
Salt Air / Venice, CA / Outstanding in the Field
Greg A. Daniels, imbues restrained elegance and a dash of playfulness into seemingly simple, wholesome dishes. The menu offers refined yet eclectic ‘beach bistro’ fare, focusing on fresh seafood and seasonal ingredients. “Abbott Kinney is known for its restaurants, but Salt Air looks like a standout.” – T Magazine
Full of Life Flatbread / Santa Barbara, CA / Outstanding in the Field
Each weekend, we convert our production bakery into a restaurant and invite our community to gather around our stone hearth. We use the freshest seasonal ingredients from the local farmers’ markets and sourcing from artisan food producers in our area. “An Organic Gold 5 Star Restaurant that brings the art of food into Family Style Dining. Crave pizza and you will seek the best crust west of the Rockies if not the whole USA. Crave veggies and they’ve got you covered. Say your stuffed and they bring you more.” Huffingtonpost.com [Huffpost Taste]
Sotto / Los Angeles, CA / Outstanding in the Field
Sotto delivers an honest, market-driven menu of regionally-inspired Southern Italian dishes, including fresh house made pastas and Neapolitan pizza cooked in an artisan wood burning oven. “The menu at least nominally points to southern Italy instead of the requisite Tuscan dishes, with things like smoky grilled cuttlefish with eggplant, lamb ribs glazed with a vinegary reduction and the little dough puffs called pittule — appetizer doughnuts! — with fresh ricotta and a drizzle of reduced sweet wine.” LA WEEKLY
The Tasting Kitchen / Venice, CA / Outstanding in the Field
The restaurant itself enables those that dine to taste the terroir and cultures we have been handed. A daily menu is a circular confrontation with the cultural meaning of terroir; a constant grappling with authenticity. “I can arrive not terribly hungry, glance at the menu and feel ravenous, the dishes all sound so appealing… This seems like the ideal compromise between familiarity and innovation. And as Americans and Angelenos, we like to have both.” – LA Times
MAIN VIP AREA
Jordan Toft / West Hollywood, CA / VIP
Eveleigh “A former Sunset Strip cottage-turned-Kenneth Cole store is now a chic bastion of California cuisine. A top-notch cocktail bar dominates the dining room. But the megasize patio with the cityscape view is the place to be.” – Los Angeles Magazine
Thomas Lim / Los Angeles, CA / VIP
Goldies is the latest edition to a family of genuine community based restaurants. Their laid back atmosphere was designed so that you could come in, have great food, great wine & cocktails. The cuisine offered is Californian – Definitely our take on mondern Cal-Cuisine, utilizing primitive techniques, with a heavy influence using coal and wood. “Lim’s cooking plays with a different set of contradictions. On the one hand, much of it is intensely modern. On the other, the kitchen proudly employs almost primitive techniques, with a majority of the cooking done on an open hearth that burns both coal and wood.” – LAWeekly.com
STUMPTOWN COFFEE BAR
Duane Sorenson / Downtown LA /Portland, OR / Terrace Yurts/Camping Counter
At Stumptown Coffee Roasters coffee is king—but it’s still our relationships that really keep us going. Stumptown was started with the goal of doing things differently, with a vision that’s always been a little left-of-center, and with the focus squarely on quality. We source the best coffees in the world. “The coffee itself is delicious, sweet and clean, and drinking it from a stubby makes a difference. Even though it’s chilled there’s no ice, so the flavor is pure and undiluted.”– Tmagazine.com
Christian Page / Los Angeles, CA / Camping Counter
Short Order is a modern interpretation of a classic fast-casual restaurant, offering menu items crafted with locally raised, organic, artisanal and handmade ingredients. The menu showcases the comfort and simplicity of classics – burgers and melts, shakes, fries and salads. “There is so much more than burgers at the Farmers Market restaurant. Case in point: the grilled cheese with Cheddar, Romano and Landaff cheeses starts out pretty innocently, but when you add things like bacon and chilies – and you’ll want to – it becomes positively decadent. “– Zagat
LA QUINTA BAKING COMPANY
Mark and Kim Gower / Coachella Valley / Camping Counter
Imagine a charming sidewalk cafe offering informal French cuisine and fresh bakery items in the heart of the Valley at Highway 111 and Washington. Join us for breakfast, lunch or dinner in our bistro or enjoy al fresco dining on our pet friendly patio.
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Tesla Motors, one of the largest and most advanced automotive production plants in the world, will be the venue for the event.
This exciting venue affords us the opportunity to be at the epicenter of innovation and enables test drives of the award-winning Model S for attendees.
Friday, April 4th – Sunday, April 6th:
Pasadena Startup Weekend:
Pasadena City College
Startup Weekend is a global grassroots movement of active and empowered entrepreneurs who are learning the basics of founding startups and launching successful ventures. It is the largest community of passionate entrepreneurs with over 400 past events in 100 countries around the world in 2011.
The non-profit organization is headquartered in Seattle, Washington but Startup Weekend organizers and facilitators can be found in over 200 cities around the world. From Mongolia to South Africa to London to Brazil, people around the globe are coming together for weekend long workshops to pitch ideas, form teams, and start companies.
All Startup Weekend events follow the same basic model: anyone is welcome to pitch their startup idea and receive feedback from their peers. Teams organically form around the top ideas (as determined by popular vote) and then it’s a 54 hour frenzy of business model creation, coding, designing, and market validation. The weekends culminate with presentations in front of local entrepreneurial leaders with another opportunity for critical feedback.
Whether entrepreneurs found companies, find a cofounder, meet someone new, or learn a skill far outside their usual 9-to-5, everyone is guaranteed to leave the event better prepared to navigate the chaotic but fun world of startups. If you want to put yourself in the shoes of an entrepreneur, we strongly encourage you to actively participate in Pasadena Startup Weekend event on April 4th, 5th and 6th – for the best weekend of your life and the lives on local Pasadena community residents who will be participating.
You can access more information about Pasadena Startup Weekend at https://pasadena.
More info on Startup Weekend Structure: Beginning with open mic pitches on Friday, attendees bring their best ideas and inspire others to join their team.
Over Saturday and Sunday teams focus on customer development, validating their ideas, practicing LEAN Startup Methodologies and building a minimal viable product. On Sunday evening teams demo their prototypes and receive valuable feedback from a panel of experts. Visit the website (https://pasadena.
We are proud to announce our new Pasadena Startup Weekend 2014: April 4th, 5th and 6th hosted and sponsored by Pasadena City College.
Some quick tips on ways to get rid of cockroaches. Always use caution if you are trying to get rid of them indoors or where pets and children play.
1. spray a product called bifen IB
2. Combat Source kill, the plastic cartridges you put around the infested area. roach and water bug infested. After I put the Combat source kill, around 3 dozens of em, the roaches were gone in two weeks.
3. boric acid works wonders. He said that they take it back to the nest and it kills them all.
Google Cloud Platform Live Products
On March 25, 2014, Urs Hölzle, Senior Vice President for Technical Infrastructure, and the senior engineering leadership of Google Cloud Platform will be hosting a day-long developer summit and evening celebration to announce new features for Google Cloud Platform, take a deep dive on tips, tricks and technology, and share our vision for the future of cloud computing.
1 million requests per second!
1. 0 load balancing
Same code base that powers Google.com
Cloud SQL GA open API’s. 99.95% SLA
Test clusters with large workloads
No performance hiccups
Seamless and fast, same configuration
Only thing is a note in the log
VM are different than other VM’s.
Gcloud command line completion
Coupaw is an amazing website for dog & cat owners. We offer the best in high quality treats, toys, chews, home goods, health products & accessories at up to 75% off retail prices!
Offer tons of USA-Made products – We will never sell treats or chews from China –
Find the best deals on pet services and pet related products in your local area. Our specialization is strictly pets – get the latest and greatest offers.
How Our Program Works:
Every day we put new & exciting deals live for our customers to purchase. We will always send emails out to our subscribers to let them know about each deal and give them 1 week to purchase the deal.
Glass Blowing Studio Class at Revolution Glass in El Segundo
Has to cool down overnight.
Classes are $275 or you can make one piece for around $40.
Learn more at revglass.com