A clean, well-lighted place in North Hollywood. After many years of sitting abandoned and unloved, the old Pacific Electric station in North Hollywood has been renovated, and divine Groundworks Coffee opened inside. This simple but practical depot was once one of the most vital in the world, shipping a significant share of California’s finest fruits and vegetables (packed into cans and cartons in San Fernando, Van Nuys, and Lankershim/North Hollywood). The PE used state-of-the-art electric freight shipping cars, some refrigerated, to move the vast harvests of the Valley to the jobbing markets of downtown Los Angeles, overseas via Long Beach/San Pedro, or to the East Coast via the Southern Pacific depot in Burbank. Until the 1950′s Los Angeles County was the world’s largest agricultural producer, and North Hollywood station was one of the key trans-shipment points. Diamond Walnuts, Sunkist oranges and the famous North Hollywood peaches, reached the world from these old redwood boards. (“Lankershim, Land of the Peach”) Not to mention the thousands of Rosie the Riveters heading to work at Lockheed in Burbank, or servicemen switching through to dance with a movie star at the Hollywood Canteen. Swank, comfortable, and romantic, with handsome decor, quiet ambiance for screenwriters, and a La Morzocco espresso machine, Groundworks conserves every ounce of glamour in the old station. It also serves some of the spiciest and most satisfying Mexican chocolate in the Valley. Pastries are half-price after 4pm.
Monthly Archives: November 2017

The LA Public Library exhibits this map in a “best of our collections” gallery, and it is so charming and information-rich, I snapped a photo through the glass frame just so I could have it on my phone and check it against locations as I travel around. (”Geek!”) This is a fanciful map from a title-insurance company give-away brochure. It nevertheless shows clearly how the California governors had divided Southern California into private ranchos. It’s surprising this map, and others in the series, aren’t better known. The burning central question of all California history in the Spanish/Mexican period, and for long into the American era, was “who owned the land, and who owned the water?” Was it the Indians? The neophyte Indians? The Missions? The Franciscan order? The soldier, retiring after 16 years of shivering in a Monterey sentry box without pay? The final answer, historically, lies in the grants recorded here, ultimately derived from the power of Carlos III, asserted back in 1769, according to Spain’s Law of the Indies. When Fremont drew up the Capitulation of Cahuenga ending the Mexican War, Andres Pico – who had a huge stake in Rancho Ex-Mission San Fernando – got Fremont to agree these Spanish and Mexican grants would stand under U.S. law. The boundaries were parsed and reviewed endlessly by U.S. courts, but today these are the first link of most Los Angeles title chains.
W.W. Robinson was the extraordinary talent behind the Title Insurance and Trust Co.’s promotions. One of the stalwarts of the Southern California Historical Society, and a largely self-taught historian, he developed his interest in Los Angeles by being an absolute demon at land title information retrieval. He wrote umpteen books and pamphlets which are stuffed with local lore and illustrated with maps like the one above. The fanciful promotional style of the maps, belies the fact that they are based on the meticulous research of a very sharp mind.
The Los Angeles Public Library, celebrating Native American Heritage Month (November), presents map mayven Glean Creason, showing off the collection.
Check out this Mother Jones review of what could be the Christmas Cookbook of 2017. The review has links to recipes, and also to Mr. Sherman’s website, where there is a cooking video so enticing, it’ll be banned in Boston – XXX food porn. For North Plains readers – the restaurant seems to be in the Twin Cities!
I have been intrigued by indigenous cuisine since I was a Cub Scout at Turkey Swamp Park learning about the Leni-Lenape (of the Delaware peoples). At college I noticed most of the early contact reports from European settlers in all parts of North America mention great Indian feasts, of which, of course, the Plymouth Thanksgiving was the most famous. But the recipes I could find seemed more about recording traditional practice, rather than adaptations reproducible by a modern home cook. The “Sioux Chef” (cute) and this group of creative North American chefs seems to be filling that gap. Or maybe vaulting right over it to produce something that seems most marvelous – Native American fine dining. Yum.




