#76: L.A. loves its lawns. And while a whole lotta you have transitioned to more drought-tolerant yards, there is still a lot of grass in front of most homes out there.

Statewide, about half of household water usage goes to outdoor landscaping. AND to stay looking nice and green….lawns require more irrigation than any other agricultural crop.

But how, in this desert climate of ours, did lush, green lawns become so popular? And how can we replace this water-guzzling crop with climate-appropriate alternatives?

LAist’s climate emergency reporter Erin Stone and producer Megan Botel head to the Los Angeles County Arboretum to find out.

Guest: Richard Schulhof, CEO of the Los Angeles County Arboretum

Check out Erin's article for more on the history and future of lawns in LA.

#76: L.A. loves its lawns. And while a whole lotta you have transitioned to more drought-tolerant yards, there is still a lot of grass in front of most homes out there.
Statewide, about half of household water usage goes to outdoor landscaping. AND to stay looking nice and green….lawns require more irrigation than any other agricultural crop.
But how, in this desert climate of ours, did lush, green lawns become so popular? And how can we replace this water-guzzling crop with climate-appropriate alternatives?
LAist’s climate emergency reporter Erin Stone and producer Megan Botel head to the Los Angeles County Arboretum to find out.
Guest: Richard Schulhof, CEO of the Los Angeles County Arboretum
Check out <a href="https://laist.com/news/climate-environment/letting-go-of-our-love-of-lawns">Erin's article </a>for more on the history and future of lawns in LA.

How to L.A. aims to drop a little knowledge about ALL the things that affect the people of Los Angeles, whether that’s something that makes our city great (tacos!) or something that we need to work on, like the alarming number of traffic collisions. We serve the curious Angeleno who wants to better connect with our city, discover the new, navigate the confusing and even drive some change along the way. 

Support for this podcast is made possible by Gordon and Dona Crawford, who believe that quality journalism makes Los Angeles a better place to live. This program is made possible in part by the Corporation for Public Broadcasting, a private corporation funded by the American people.

How to L.A. aims to drop a little knowledge about ALL the things that affect the people of Los Angeles, whether that’s something that makes our city great (tacos!) or something that we need to work on, like the alarming number of traffic collisions. We serve the curious Angeleno who wants to better connect with our city, discover the new, navigate the confusing and even drive some change along the way. 
Support for this podcast is made possible by Gordon and Dona Crawford, who believe that quality journalism makes Los Angeles a better place to live. This program is made possible in part by the Corporation for Public Broadcasting, a private corporation funded by the American people.

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Why We Love Our Lawns... And Why It's Time To Let Go

#269: Today, we’re coming to you from the Los Angeles Times Festival of Books, where we had the chance to speak with some dope local authors about their work, about Los Angeles, and how it all connects for them. In this episode, my conversation with Héctor Tobar, the Pulitzer Prize–winning journalist and novelist.

#269: Today, we’re coming to you from the Los Angeles Times Festival of Books, where we had the chance to speak with some dope local authors about their work, about Los Angeles, and how it all connects for them. In this episode, my conversation with Héctor Tobar, the Pulitzer Prize–winning journalist and novelist.

Héctor Tobar: Why LA Is A Land Of ‘Strugglelitude’ (And Opportunity)

After Beyoncé's "Cowboy Carter" album came out, fans started wearing cowboy hats and talking about the historical presence of Black people in country and cowboy culture. But for LonDen Scott, it's not just a trend or a costume. It’s a way of life. 

Scott grew up in Los Angeles and has been riding and taking care of horses since she was a kid. Recently she started the Cali Cowboy Company to create more inclusivity in the space. 

You can read more about her story and the rich history of Black cowboys in the West here: https://laist.com/news/they-tried-to-erase-us-taking-up-space-as-a-black-cowgirl-in-la

After Beyoncé's "Cowboy Carter" album came out, fans started wearing cowboy hats and talking about the historical presence of Black people in country and cowboy culture. But for LonDen Scott, it's not just a trend or a costume. It’s a way of life. 
Scott grew up in Los Angeles and has been riding and taking care of horses since she was a kid. Recently she started the Cali Cowboy Company to create more inclusivity in the space. 
You can read more about her story and the rich history of Black cowboys in the West here: <a href="https://laist.com/news/they-tried-to-erase-us-taking-up-space-as-a-black-cowgirl-in-la">https://laist.com/news/they-tried-to-erase-us-taking-up-space-as-a-black-cowgirl-in-la</a>

Taking Up Space As A Black Cowgirl In Los Angeles

While we in L.A. believe that we're producing truly great pizza right now — some are calling it a "pizza renaissance" — there are still those who believe that New York retains the bragging rights for pie-making perfection.

It’s the decades-old deck ovens, the production process, the generational wisdom, the ingredients, they say.

Others say it’s the water, and that in California, we simply don’t have the “right” water to make “real” pizza.

But what if you could replicate the water from any of these cities right here in L.A.? As LAist's How to LA producer Megan Botel found out, that's what some LA pizzerias are doing. 

For more, read about it in LAist: https://laist.com/news/how-to-la/water-new-york-pizza-los-angeles-eateries

While we in L.A. believe that we're <a href="https://laist.com/news/food/yes-la-pizza-is-a-thing-and-it-beats-out-all-the-other-pizza-in-the-world" data-cms-ai="0">producing truly great pizza right now</a> — some are calling it a "pizza renaissance" — there are still those who believe that New York retains the bragging rights for pie-making perfection.
It’s the decades-old deck ovens, <a href="https://www.foodandwine.com/news/new-york-water-bagels-pizza" data-cms-ai="0">the production process</a>, the generational wisdom, the ingredients, they say.
Others say it’s the water, and that in California, we simply don’t have the “right” water to make “real” pizza.
But what if you could replicate the water from any of these cities right here in L.A.? As LAist's How to LA producer Megan Botel found out, that's what some LA pizzerias are doing.  For more, read about it in LAist: <a href="https://laist.com/news/how-to-la/water-new-york-pizza-los-angeles-eateries">https://laist.com/news/how-to-la/water-new-york-pizza-los-angeles-eateries</a>

Why We Love Our Lawns... And Why It's Time To Let Go

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