South L.A. out in force for the 2016 Kingdom Day Parade



Lynwood School District Hosts Music Appreciation Workshop



Fish shack in Crenshaw a hidden gem



By Tanaya Ghosh
Listen to an audio story by Annenberg Radio News


Some of the best hidden gems in L.A. are tiny, unassuming eateries — and Mel’s Fish Shack is a prime example. If you’re a fan of delicious Cajun-style seafood fried up in a “homey,” friendly atmosphere, Mel’s is the spot for you.

The best part? Mel’s won’t force you to break the bank. Nearly everything on the menu is under $12. image

Mel’s Fish Shack is located in the Crenshaw District of Los Angeles. The fish is served fresh from their market — which you can visit just a few blocks away.

Once the staff discovered we were first timers, we couldn’t stop the flow of free samples. “This is your first time here,” the cook insisted, “And we’re gonna take good care of you.”

One of the best samples? The creamy, dreamy crab soup. The soup is available only on Mondays when Mel’s gets their fresh crab. The shells are cooked right in the pot, infusing a richer taste into the soup.

I ordered the grilled red snapper with grilled vegetables. We also ordered a fillet of sole, fried in a light Southern-style cornmeal batter.

The warm side of hush puppies are crunchy, springy soft bites of heaven in a deep fried ball. Dip them into Mel’s signature garlic-dill tartar sauce or hot sauce and they’re even more delicious.

Now, I’m picky with seafood. But Mel’s totally won me over. The grilled fish is amazingly fresh, and has no fishy taste. Each cut is firm and subtly seasoned with Cajun spices that give it a slightly spicy kick. The flavor of the fish really shines through.

Mel’s Fish Shack is a hole-in-the-wall adventure that’s totally worth it. You might come for the fresh seafood, but you’ll keep coming back for the excellent hospitality.

If you want to check it out for yourself, visit melsfishshack.com.

Dia de los Muertos outgrowing its Mexican cultural roots



Listen to an audio story by Annenberg Radio News

imageDia de los Muertos fills Los Angeles with altars, sugar skulls and yellow marigolds on the first two days of November each year. But recently, the Mexican holiday has become increasingly popular.

The Day of the Dead is at least a two-day affair. According to the holiday’s tradition, souls of deceased children returned to earth today, and they’ll be joined by families’ other ancestors overnight.

But at the South LA marketplace Mercado la Paloma, this year’s festival is much bigger than its Mexican roots.

Celebrations, art and food are bringing people from all kinds of backgrounds together, said Gilberto Cetina. He owns Chichen Itza, a restaurant within in the Mercado.

“White people, Asian people, Indian people, Latin people… it’s really a multicultural event. it doesn’t matter where you’re from, or if you sing in English or Spanish.”

This year, Gilberto is serving a special tamale pie called Mucbil Pollo. It’s what families in the Yucatan region of Mexico used to leave with their ancestors’ bodies while their souls waited for the afterlife. They still leave it on their altars. And people love it.

“The Mayans had a tradition to leave a corn on the mouth of the body, to feed the body. And now that corn dog is a little bit more sophisticated, and it’s a tamale pie.”

Visitors have plenty to see, too. Altars for families’ ancestors line the walls, and each one uses different fabric, pictures and relics based on what their ancestors loved.

Damon Turner is the Mercado’s Arts and Cultural Program Director. He helped set up the altars and a festival this past weekend. As a kid, his family didn’t even celebrate Halloween.

But Dia de los Muertos is special, he thinks, because it recognizes such common ground: family and death.

“I think the idea of Dia de los Muertos is really like celebrating that which is taboo, typically, in America, which is death. It’s looking at death as a place of strength, a place where we can build community with each other – and, yeah, have some good food while we’re doing it.”

Dia de los Muertos ends tomorrow – but Gilberto’s tamale pie will be back at the Mercado la Paloma next year.