Chefs Anna Sonenshein and Karla Subero Pittol are just two of a few local faces coordinating thousands of disaster-relief meals through new coalition Rogue Foods LA. From the Echo Park kitchens of Little Fish and Dada Market, they’ve made roughly 10,000 comforting, nutritious meals for first responders and evacuees in the wake of L.A.’s 2025 wildfires. The L.A. Times stopped by their kitchen on Jan. 17 for a behind-the-scenes tour of their efforts.
Stephanie Breijo is a reporter for the Food section and the author of its weekly news column. Previously, she served as the restaurants and bars editor for Time Out Los Angeles, and prior to that, the award-winning food editor of Richmond magazine in Richmond, Va. Born and primarily raised in Los Angeles, she believes L.A. to be the finest food city in the country and might be biased on that count but doesn’t believe she’s wrong.
Mark E. Potts is the senior editor for video at the Los Angeles Times. A native of Enid, Okla., Potts graduated from the University of Oklahoma with a master’s degree in broadcast journalism. He has created and edited video for DreamWorks, YouTube, Microsoft, Sony and BET.
