Crafts

Food

Bootsy Bellows

<h1>Carla Cafe</h1>
<p>To my fellow Angelenos!</p>
<p>Carla Cafe is one of, if not THE best sandwich you will ever eat. Carla Cafe was created during the pandemic by Avi Ahdoot, in need for quick cash. </p>
<p>Avi had his own recipe that he had mastered for personal consumption and when him and his girlfriend started sharing to social, there was an immediate request to buy his sandwich. </p>
<p>Shortly after realizing he was sitting on gold, he started slanging sandwiches from home until they moved to a new kitchen at <a href="https://hwoodgroup.com/venue/bootsy-bellows/">Bootsy Bellows</a>, a tip night club in LA. Pretty good press guys!</p>
<p>Swipe through to see photos, location and links to order. </p>
<p>Your welcome!!!</p>

<h1>Carla Cafe: A Pandemic-Born Pop-Up Making LA’s Best New Sandwiches</h1>
<p>Written by - <a href="https://www.theinfatuation.com/contributor/brant-cox">Brant Cox</a></p>

<p>Like so many of us, when the lockdown hit in March, Avi Ahdoot was left thinking one thing: “Now what?”</p>
<p>The former tech worker had spent the majority of his 20s in the start-up world, working on an iOS app concept, but was suddenly faced with the need for supplemental income. The obvious pivot? Sandwiches, of course.</p>
<p>“I started making this aioli chicken sandwich at home. It was just something I’d wake up craving and couldn’t really find at nearby restaurants, so I started playing around with the recipe,” Adhoot says. “My girlfriend posted pictures of the sandwich on her Instagram, and immediately, friends and family began reaching out asking where they could buy it. I knew then that, at some point, I wanted to see if I could actually sell these things.”</p>

<p>Turns out, he could. Launched out of his house in May, Carla Cafe - named after the street he lives on - became a social media sensation. Now, it’s a counter pop-up in West Hollywood and home to some of our favorite new sandwiches in LA. Working with a team that now includes three additional cooks, his girlfriend Jessica Horell running front of house, and Mallori Lari, a close friend who was furloughed herself in late spring, as Director of Operations, Carla Cafe has moved into the kitchen at <a href="https://hwoodgroup.com/venue/bootsy-bellows/">Bootsy Bellows</a>, a well-known nightclub on the Sunset Strip, where they’re doing sandwich drops three times a week. </p>
<p>Or should we say sandwich - singular. They only make one kind each day (which they announce on <a href="https://www.instagram.com/carlacafela/">Instagram</a>), but just know that whether it’s pesto chicken, tuna chop, or garlic aioli chicken, you’re in for an absolutely tremendous lunch. All pre-ordering is done through DMs on Instagram, so give them a follow and stay diligent - time slots fill up fast, and believe us, you don’t want to miss it.</p>

<p><strong><a href="https://instagram.com/carlacafela?utm_medium=copy_link">Garlic Aioli Chicken</a></strong>  - This is the sandwich that started it all, and still our favorite. We could point to the quality of vegetables, the perfectly cooked chicken, or a ciabatta bun that’s so crunchy you can hear someone bite into it a block away, but what takes this sandwich to the next level is the house-made garlic aioli. We’ve now gotten to the point where we just order it as an extra side, so we can dunk other things into it throughout the week.</p>

<p><strong><a href="https://instagram.com/carlacafela?utm_medium=copy_link">Tuna Chop</a></strong>  - Far from your regular tuna sandwich, this thing’s loaded with so many fresh vegetables, at certain points you’ll wonder if this counts as eating a salad. Be kind to yourself and just say yes. And then blissfully bite back into that crunchy ciabatta bun.</p>

<p><strong><a href="https://instagram.com/carlacafela?utm_medium=copy_link">Pesto Chicken</a></strong>  - While there are some very obvious similarities to this sandwich and the garlic aioli chicken, there are some key differences, too. Namely, fresh pesto and sun-dried tomatoes that give the whole sandwich a sweet, herbaceous flavor. If you want to take the whole thing up even a notch further, order an extra side of the garlic aioli to dunk it in. Trust us, you will not regret it.</p>

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Carla Cafe - The Best Sandwich in LA — @undefined's mag on Magma

Wine & Beer

Agriculture

Blogging

<h2>As a wine consumer, getting down and dirty, learning how to make wine from scratch was such special experience. Now my ￼appreciation for wine has grown even more…didn’t know it was possible. </h2>
<h2>My friend Emry and his family decided to make their own wine. Bought the￼￼ appropriate equipment, found a grape broker and boom, the process begins!</h2>
<h2>Since he knows my passion for wine, he told me to come help with the creation. </h2>

<h1>5 basic steps to making wine🍷</h1>
<h2>
  <ol>
    <li>Harvesting </li>
  </ol>
</h2>
<ol>
  <h2>Crushing and pressing </h2>
</ol>
<ol>
  <h2>Fermentation </h2>
</ol>
<ol>
  <h2>Clarification </h2>
</ol>
<ol>
  <h2>Aging and bottling</h2>
</ol>
<p>Maybe 6 steps…let’s not forget about cleaning your mess….</p>

<h2>That machine above is used to crush the grapes and de-stem them. Pretty incredible how quickly this machine works. Take a look at Emry’s arm on the left, like I said we got down and dirty. </h2>

<h2>And now the most fun….cleaning. 🙄</h2>

<h1>Maceration </h1>
<h2>This is the period between crushing and pressing, when the juice is still in contact with the skins, it’s called maceration. </h2>
<h2>The skin may be removed before, during, or after fermentation.</h2>
<h2>Depending on how long the maceration period is,￼ the color of the wines will change. ￼For example, Dark red wines have a longer maceration period. </h2>

<h2>￼￼After the grapes ￼were crushed and destemmed, you add Sulfur Dioxide (commonly used) for 2 reasons. It prevents the wine from reacting with oxygen that can cause browning and off odors. It also inhibits the growth of bacteria and undesirable wild yeast in the wine. ￼ </h2>
<h2>Can’t wait to try these in about 6 months!</h2>

Making wine from scratch! Slurp slurp   — @undefined's mag on Magma

Business

Camping

Cars

Venice

<h1>Art of the pivot </h1>
<p>How to change your work environment to fit the future</p>

<p> Over the last year we have all found our selves in a interesting predicament. Covid has caused some major restructuring in certain markets. My last Magma mag focused on how my imagery is evolving. How sometimes change is ￼necessary in order to reconnect with creativity when the our passion becomes stagnant. What I didn’t cover in that mag was the fact that I’ve been a Barber my whole life. Much like photo, barbering is a art. It’s something I use to get the creative juices flowing. It’s also a therapeutic outlet for my self and my clients. A place where we can talk about our world in a comfortable environment without having to feel judgment. Ultimately it’s a place that you should leave looking and feeing amazing. Covid took that for almost a year. Our safe space of conversation and relaxation disappeared into a world of stress and solitude like a harsh winter storm. </p>
<p> For those unfamiliar my name is Ryan Rich and I had several barbershops in LA up until a law change forced my buy out at the end of 2018. Although I stayed behind the chair at a shop located on Rose ave in Venice beach I knew I craved different. I was feeling like the conversation with friends in the chair was the only part of the day that I truly looked forward to which isn’t a good feeling when your job is to perform service and the service come secondary to the conversation￼. I knew it was time for a change. Even throughout 2019 I was trying to figure out what my new move was. I craved environment that was solely ￼mine, one on one, and sparked creativity.￼</p>
<p>  I had designed a floor plan for mobile Barbershop early on in 2019. The project overall was unrealistically expensive for a single chair Barbershop. I was looking into other spaces as viable options to put a single chair Barbershop.￼ I found a few locations that would fit my needs but never ended up pulling the trigger on the paperwork... </p>
<p>  Then the world changed in a dramatic way. Covid forced mass closures￼￼￼￼ of the hair industry. All of a sudden a single chair Barbershop on wheels didn’t seem all that expensive of an idea. I went out and bought a sprinter van. ￼￼</p>

<p>I had a lot of familiarity with sprinter vans from my adventures and road trips over the years. It was actually a dream vehicle of mine. You can do so much with the sprinters. You can make them in the rugged off-road beasts or long glide tried and true roadmaster campers. Through this love of the sprinter chassis I had learned quite a bit about what exactly you need to have to run a successful power set up, insulation, and creature comforts￼￼￼￼￼￼. </p>

<p>Now my dream of having a sprinter was manifesting in a different way. </p>
<p> I wasn’t ready to separate from my dream. I needed my sprinter to be a fully functioning mobile barbershop￼￼￼ and adventure rig. I called my good friend ran over a van speed shop in Costa Mesa California to run my idea past him. he had never done a Mobil Barbershop before it was open ears to hearing my idea and with the solid floorplan and his knowledge of these incredible machines we would embark on one of the most unique barbershops the world had ever seen￼￼￼. </p>

<p>Upon completion we have been hit with such an overwhelming amount of support from not only the community but strangers on social media who simply have invested into the project and find it exciting, new, and different. </p>

<p>I finally have a space this fully moldable and impossible to get Stale in. It’s pure creativity in the truest truest form in the work coming out of it shows that. I’m located in Venice Beach on Abbot Kinney three days a week￼￼. </p>

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