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CITY OF ANGp.1E3LS FALL 2010

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WINTER 2010 ISSUE 01

THE ANGELES guide TO LIFE A host of intimate "howto's"

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Feature: Vampire weekend

Interview: Tim Leong

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article: Grand Central market

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angeles Magazine ANGELES MAGAZINE is a rad international, quarterly publication that blends the best in independent music, fashion, film and the arts in a revolutionary way. It's not what you typically see on your local newsstand. ANGELES MAGAZINE pushes the boundaries of the magazine industry by providing thought provoking interviews with equal presence to both the well known and lesser known names of the groundbreaking, independent thinkers who will shape out future.

masthead Editor-in-Chief: Jayson Cainguitan Creative Director: Jayson Cainguitan Photo Editor Michael Roert Williams Art Editor Elliott Webb Fashion Editor Rebekah Roy Music Editor Andrew Future Style Editor Jodie Ball Sub-Editor Matthew Finnegan Web Designer Kellie Watton Contributors Adam fficek, Andre LaBarge Mills, Andy Wright, Allison Mulimba, Charlotte Armstrong, Christopher Dadey, Claire Coulton, Claire Lewington, Connie Hart, David Sue, David Swanson, Adam fficek, Andre LaBarge Mills, Andy Wright, Allison Mulimba, Charlotte Armstrong, Christopher Dadey, Claire Coulton, Claire Lewington, Connie Hart, David Sue, David Swanson

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an astronomical letter everybody wants to meet the editor, right?

Angeles Magazine is an indie magazine from based in Los angeles and features best in independent music, film, fashion, and the arts. In this first issue, our aim was to start off in an astronomical way featuring bands such as vampire weekend, intereview of accomplished art director, Tim Leong, and a closer look at Los Angeles’s Oldest public market. I hope all of you will enjoy the first issue and will continue to enjoy our upcoming issues. I wish you all a very astronomical holidays. Keep it real.

Keep it real

jayson cainguitan

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L-DRINK coffe & tea essentials

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Organic Trade v

Face Cup Ligenim venit aut apid quate esti corepta nemqui ducipsame pe prerrum que dolo cum

Organic Trade (Ligenim.com) $13

Spring Harvest (Ligenim.com) $13

Ciis destini menduci tatusaperum volluptam, quis pos sandem ad eatiisquo dolorro vidunditias audaecte vellictor aliquidenti odis et

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Matcha (Ligenim.com)


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L-food snacks and confections guide

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5. Grata (eva lemor) $13 6. Lavia Balia (vimatamo) $13 7. Epudoept (Ligenim apid) $13


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future sound of music words: Jenna walker / andrew future photo: shirlaine forest williams 10


after three years of highs, lows and teenage glowstick fashion incidents, vampire weekend have returned and finally delivered a new record. Having taken new-rave stateside and brought it back bigger & better with the help of Nu-metal's architect ross robinson, they're still lost in parallel universes, but as they tell andrew future and and jenna walker, the newly expanded four-piece have embraced a beautiful new calmness. Don't kick off your dancing shoes just yet, though. FALL 2010 11


article

complex aa complex retrospective retrospective words: Jenna walker / andrew future photo: shirlaine forest williams

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Feature

H

e also serve as the Creative Director of Olivia m u n n.c o m, the online home of actress and Daily Show correspondant Olivia Munn. Tim concepted the direction of the site, designed the front-end look, oversaw the editorial direction, streamlined the branding and brainstormed new ways to monetize content.

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im is currently an Art Director at Wired Magazine, where he oversee the START section and design feature stories for both the print and the iPad editions.Previously he was the Design Director at Complex Magazine where he oversaw and art-directed the visuals of the magazine, including page design, image concepting, photoshoots and branding between the magazine and Complex.com. he also contributed to the magazine’s redesign award from SPD in 2007 and redesigned the magazine in October 2008 and directed the forthcoming redesign and restructuring of Complex.com. Occasionally Tim wrote for Complex, including the cover stories on Kristen Bell, Grace Park and Eliza Dushku. During his tenure Complex became known for its innovative cover design and drew praise from the magazine industry, the design world, and Kanye West: “I really think Complex is taking the cover game to another level, these are all history in the making.�

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ARTIKLS ESSENTIALS FOR THE CHARMING & THE CONFIDENT

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(Ligenim.com) $13

2. Some Graph (Venit) $13

3. Filter stuff (suckafree.com) $13

4. Measuring (Silenciofav.com) $13

Epudaept atemo

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Ligenim venit aut apid quate esti corepta nemqui ducipsame pe prerrum que dolo cum quis exerae pore

(eva lemor) $13

6. Lavia Balia (vimatamo) $13

7. Epudoept (Ligenim apid) $13

Silencio Favia At fugias aciis molor sin eos moditiatem. Genim adio il ent di bea nonsedis et ium et rae ma

1 Epudaept atemo

Ligenim venit aut apid quate esti corepta nemqui ducipsame pe prerrum que dolo cum quis exerae pore im quiatiorum netus excerna temposaperum aliscipiciet

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ESSENTIALS SAMPLE

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Grata boyowe Ligenim venit aut apid quate esti corepta nemqui ducipsame pe prerrum que

Silencio Favia At fugias aciis molor sin eos moditiatem. Genim adio il ent di bea nonsedis et ium et rae ma

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4 Ligenim venit aut apid quate esti corepta nemqui ducipsame pe prerrum que dolo cum quis exerae pore

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Lavia bolio Ligenim venit aut apid quate esti corepta nemqui ducipsame pe prerrum

Epudaept atemo Ligenim venit aut apid quate esti corepta nemqui ducipsame pe prerrum que dolo cum quis exerae pore im quiatiorum netus excerna

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WHAT

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THE GRAND GRAND CENTRAL CENTRAL MARKET MARKET LA's Oldest Market Place by Mimi Lion

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Since 1917, Grand Central Market has been offering up a great mélange of food, history and architecture. 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 – architecture – I love photo by: jayson cainguitan

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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.  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

Current Vendors Restaurants • • • • • • • • •

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Ana maria's China cafe corleone pizza kabab and more jose chiquito maria's fresh seafood ongpin express roast to go sarita's pupuseria

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tacos tumbras a tomas hill street cafe bento ya japanese cuisine hawaiian bbq las morelianas la adelita panaderia casa de dulce frozen yougurt

Juice, Coffee, Desserts • jose's ice cream shop • tropical zone ice cream & Juice bar • house of sweets • la adelita bakery

dried goods • AB coffee • del rey productos


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photo by: jayson cainguitan

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. 

tling 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  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.

Food. History. Architecture– I love this

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, jos-

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? 

Produce

specialty shops

broadway retail tenants

• latinos • la huerta • valerias

• Grand central jewelry • grand central liquor store • jones grain mill • mono studio • "A" check cashing • Chinese massage • le secret • .99 cents store

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meats, poultry, seafood • • • •

economy meats maria's fresh seafood ATM bwv water machine

verizon wireless dental million dollar pharmacy l.a. vision optometry million dollar theater

3rd street retail tenants • exq services inc.

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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.   

photo by: jayson cainguitan

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

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 ei-

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Blink words: Jenna walker / andrew future photo: shirlaine forest williams

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BEHIND EVERY SPREAD IS A SUBSTANTIAL AMOUNT OF COFFEE...


jason