REPRESENT: A Healthy Menu for LA’s Cultural Melting Pot

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Our menu is just like LA: multi-cultural, fresh, and full of flavor. In this city you can jump from neighborhood to neighborhood and find food from all over the world, but at Everytable we cover it all in one place. From Jamaican Jerk Chicken, to Vietnamese Chicken Salad, to Smoked Salmon Bibimbap, or our brand new Roasted Pork Al Pastor, it’s the inclusivity of these vibrant recipes, and the diverse people and traditions that they include that makes our menu one-of-a-kind.

A Q&A with Chef Johnny Yoo:

What has been your inspiration when coming up with Everytable recipes? Where do you find your inspo?

I'm deeply inspired by the different communities that make up our city. Specifically, I'm motivated by the working class communities and all of the incredible cultures and backgrounds of Los Angeles.

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Why is representing many cultures on the menu important?

Our main mission and goal is to provide healthy and delicious food for all people. To live that out we have to appeal to our demographic in LA, which is a wide range of immigrants from beautifully different backgrounds. We want to build a reference point within our food for our customers because this is an important part of making healthy food feel accessible. Seeing flavors you know and love allows people to be open to trying nutritious food.

We want to build a reference point within our food for our customers because this is an important part of making healthy food feel accessible.
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Which is your favorite bowl(s)?

I always love the Vietnamese Chicken Salad and the Chicken Tinga. They're the kind of comforting dishes that feel like my mom or grandma made them. Being Asian-American I have a lot of understanding and appreciation for the Asian food profiles. I like the sharp, spicy, bright flavors and growing up in LA I especially have an appreciation for Latin flavors. They feel like home.

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When you put a new bowl on the menu are you looking to stay true to classic recipes or try a new spin?

A lot of the inspiration for these dishes are from the classic, tried and true, recipes found within in our communities. What we do is incorporate those flavor profiles to create a similar dish using nutrient-dense ingredients. There’s nothing fried, no refined grains, no artificial colors, preservatives or flavorings.

ABOUT CHEF JOHNNY YOO

  A native of Los Angeles, Johnny Yoo brings exotic flavors and a deep understanding of the LA dining scene to the Everytable menu as Culinary Director. Chef Yoo’s interest in food began during his time living in Hawaii and experiencing the cuisine--so much so that when he returned to LA, he enrolled in culinary school. He began his career at Koi under Chef Rodelio Aglibot and spent the following 15 years in pursuit of honing his knowledge, skills, and experience in the kitchens of renowned chefs including David Myers (Sona), Brendan Collins (Melisse), Christopher Eme (Ortolan) and Roy Choi (A-Frame). His Favorite Food: Haagen-Dazs Cookies and Cream Ice Cream.

A native of Los Angeles, Johnny Yoo brings exotic flavors and a deep understanding of the LA dining scene to the Everytable menu as Culinary Director. Chef Yoo’s interest in food began during his time living in Hawaii and experiencing the cuisine--so much so that when he returned to LA, he enrolled in culinary school. He began his career at Koi under Chef Rodelio Aglibot and spent the following 15 years in pursuit of honing his knowledge, skills, and experience in the kitchens of renowned chefs including David Myers (Sona), Brendan Collins (Melisse), Christopher Eme (Ortolan) and Roy Choi (A-Frame). His Favorite Food: Haagen-Dazs Cookies and Cream Ice Cream.

Community Gardens are Blooming in Compton

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This summer, we’re expanding into more neighborhoods around Los Angeles, and we can’t wait to open our new store in Compton! While the location is not scheduled to open for another few months, we already started digging in with the Compton Initiative at the Compton Community Gardens. Joining volunteers of all ages, from all over the world, we worked together to plant fresh fruits and veggies for the summer’s harvest.

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This area has long been marked as a food desert, meaning there is limited access to healthy food options. That ain’t right. Healthy food is a human right, no matter your zip code. People in Compton started community gardens to produce fresh, nutritious food for the neighborhood, which (as they share on their website) helps achieve a lot of different goals:

  • Providing easier access to organic food in a health food desert

  • Reducing family food budgets

  • Conserving environmental and economic resources

  • Creating opportunities for recreation, exercise, therapy, and education

  • Providing a catalyst for neighborhood and community development

  • Helping create jobs in the neighborhood

  • Reducing crime

  • Helping beautify neighborhoods

  • Improving the quality of life for people in and around the Gardens

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Young children who grow food in these gardens are able to build a deeper connection to healthy foods, learn about sustainability, and even get to sell their harvest to local businesses. We were excited to be involved in even a small part of this year’s efforts, and to plant alongside so many passionate people. Through efforts like these, we can unite to bring food justice to this community and beyond.

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We look forward to serving more nutritious fresh food to Compton this summer! Stay tuned for our grand opening and more exciting events to come.

What is 'Food Justice' and What Can You Do About It?

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Our mission at Everytable is to make nutritious, fresh food affordable and accessible to all. Because the truth is that the high cost of a salad & green juice makes healthy food a luxury few can afford.

The basic idea behind Food Justice is that healthy food is a human right—something every person needs and deserves--like water, shelter, and medical care. But healthy food is not treated that way in our world.

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In hospitals, it’s illegal to turn people in need of medical attention away—whether they can pay or not, they receive medical care. In some sense, it’s similar with food—there are soup kitchens and food stamps to ensure folks won’t starve.

But most of the food accessible in underserved communities, food banks, soup kitchens, is processed and unhealthy. It’s as if someone arrived at a hospital with a broken arm and was given an Aspirin and a band-aid.  

Food is arguably the biggest driver of physical and mental health, and the fact that  underserved communities don’t have access to nourishing, fresh food is nuts (and don’t even get us started on the quality of food served to people in the prison system).

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So What is Everytable Doing About it?

Everytable sells healthy, delicious, made-from-scratch food, and we open locations in all neighborhoods. To ensure everyone can afford our meals, we price them according to the median household income of the neighborhoods we’re in, so a Kale Caesar salad that might cost $7.95 in Century City (a great value) will cost just $4.95 in South LA.

No matter what Everytable location you shop in, every meal you purchase, helps us open up more locations in underserved communities of LA, where we sell our meals at discounted prices. So keep coming in—so that together we can make healthy food a reality for all.

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When you eat at Everytable, you bridge the divide. You help cultivate healthier communities everywhere. Our model is based in the idea of balancing the scales. For too long the scales have been tipped towards those with economic power and influence, and we are deeply committed to leading the movement to change that.

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While the distance and differences between affluent and underserved neighborhoods can feel vast, the lines that separate us are not as bold as those that connect us. Together we can give everyone a seat at a longer, healthier table.


We're crowdfunding to build a more equitable food system.

There are a few days left to invest. Join the movement today: Republic.co/Everytable