Lifestyle
A Bastion of Los Angeles Hippie Culture Survived the Flames
In Topanga Canyon on Saturday morning, suspended midair from an electricity line, hung the smoldering top of a utility pole. The pole itself had burned away. Its remaining crosspieces resembled a crucifix on fire. By the time Bob Melet videotaped this eerie scene, firefighters had managed to halt the advance of flaring patches that elsewhere had been whipped into infernos.
Barely 100 yards from the front door of Mr. Melet’s store, Melet Mercantile — a destination for fashion and interior designers who for decades have tracked Mr. Melet’s idiosyncratic tastes — lay the fire line at Camp Wildwood, a disused summer camp established in the 1920s and later turned into a resort and community center by two locals, Julia and Oka Stewart. To its west and along the Pacific Coast Highway, almost everything was torched.
“The canyon is a funnel that comes right past my doorstep,” Mr. Melet said by phone from a friend’s apartment in Corona del Mar, his evacuation point. “If it had reached me, it would have wiped out the entire town.”
The fact that it had not represented the miraculous survival of an ecosystem as fragile and anomalous as it is naturally untamed. An eccentric holdout of a countercultural ethos that once went a long way toward defining the Southern California lifestyle, Topanga lies at the western limit of an extensive system of canyons resembling a series of Cyclopean knife cuts slashed into the Santa Monica mountains.
Others among the 28 canyons — Laurel, Beachwood, Runyon — may be better known beyond the Los Angeles basin, largely for their place in rock ’n’ roll history and lore. While gradually over the decades those places succumbed to the irresistible forces of gentrification, Topanga Canyon has clung to its wildness, its renegade spirit and the durable aura it retains of a one-time redoubt of bootleggers and drug runners. Bisected by a single winding mountain road, Topanga straddles the mountains and links the sprawling suburbs of the San Fernando Valley with the blue vastness of the ocean.
“One of the things we’re proudest of in Topanga is the strength of the community,” said Stefan Ashkenazy, a long time resident of the canyon. By some standards, Mr. Ashkenazy’s exclusive hotel complex, Elsewhere — built on 39 hilltop acres of what was once a vacation ranch for the Howard Johnson family — could be seen as a harbinger of gentrifying forces. That it is not owes to his efforts to keep the hotel’s vibe communitarian and local (he has offered free lodging to the area’s ad hoc firefighting teams that call themselves Heat Hawks), and its imprint light upon the land.
“Believe me, I know how lucky we are to have this holdout,” said Mr. Ashkenazy, who also owns the four-star Petit Ermitage hotel in West Hollywood.
For Emmeline Summerton, a self-taught social historian whose Instagram account, Lost Canyons LA, has become an addictive source of Los Angeles history and lore, the story of Topanga Canyon is one of improbable survival — a thoroughly wild place less than an hour’s drive from the city’s business center.
“I’m not sure how much people outside Los Angeles know about it,” she said, referring both to the canyon itself — populated by coyotes, rattlesnakes, and mountain lions — as well as a community that has long worn its ornery countercultural reputation as a badge of pride.
“There is the local, small community and a very rural feeling,” Ms. Summerton said, one still largely under the influence of the first wave of New Age pioneers. There were free-love naturist hide-outs like Elysium Fields and Sandstone Retreat, she explained, along with Moonfire Ranch, a 60-acre sanctuary established in the late 1950s by Lewis Beach Marvin III, an animal-rights activist and heir to S & H Green Stamps, a once popular grocery store reward system.
“It was very much about people living off the grid, with solar and rainwater collection,” Ms. Summerton said, and about a tolerance for oddballs and eccentrics that hung on long after a succession of real estate booms permanently altered the character of other, less remote canyons. “A lot has changed and there’s a new breed of hippie-type people out there, influencers and wellness entrepreneurs, so, yes, it’s more exclusive and expensive than in the past,” she added. “But it’s still the one canyon where you get a sense of what it has always been.”
By this she meant a refuge for renegades and outsiders, for artists like Neil Young, who wrote his landmark solo album “After the Gold Rush” at his house there; for storied ’60s groups like Canned Heat, whose members once worked as the house band at the Topanga Corral club (which burned down not once but twice); for Linda Ronstadt in the days after she quit Stone Poneys, the folk rock trio, to go solo and make music with musicians who would later form the Eagles; for the American actor Will Geer to create an open air amphitheater set in a hillside and call it the Theatricum Botanicum, a name derived from a 17th century English botanical text.
To this day in Topanga Canyon there remains an itinerant community informally known as the “Creekers,” whose members live off the grid in encampments set along creeks in the hills behind the disused Topanga Ranch Motel; residents who ride horses to do their marketing at the Topanga Creek General Store; and naturists hiking canyon roads clad in little besides sun hats and sneakers.
This, of course, was before the wildfires.
Gone on the first day of the Palisades fire was the Reel Inn, a beloved Malibu fish joint opened in 1986 by Teddy and Andy Leonard at the base of Topanga Canyon. Also gone was Cholada, a bustling Thai restaurant whose takeout was both a staple of coastal dining and the source of catered meals for the art world honchos that regularly decamp to Los Angeles for the annual Frieze art fair. Gone, too, were the Topanga Ranch Motel, a bungalow style motel complex built in 1929 by William Randolph Hearst to house railroad workers, and the Malibu Feed Bin, a holdout from an era when this stretch of the California coast was still largely agrarian.
Entire hillsides and washes were reduced to ashes and, later that same afternoon so, too, was an entire stretch of multimillion dollar homes improbably perched oceanside where the canyons meet the water along Pacific Coast Highway.
“If you’re ever going to use the word surreal,” Mr. Melet said of the devastation, “it was surreal.”
What seemed almost miraculous, given the surrounding destruction, was that the fires failed to reach the Theatricum Botanicum, and left unscathed the Inn of the Seventh Ray, whose dining tables are set on stone terraces by a creek side and whose gift shop is filled with crystals and mystical arcana.
“So far Topanga has mainly been spared,” the actress Wendie Malick said by phone from her ranch set on a ridge above Topanga.
“The winds were in our favor,” she added. “Though we’re not out of the woods yet. Things can change on a dime.”
And, indeed, the cyclonic winds — biblical, raging, like nothing in memory — started up again on Monday.
“The fires didn’t get to us last week,” said Nick Fouquet, a French American designer whose Western-style hats are favored by celebrities including Tom Brady, Rihanna, J. Balvin and LeBron James. When the first alert came last week, Mr. Fouquet raced up the coast from his business’s headquarters in Venice to the geodesic dome in Topanga that he calls home and, aided by a band of locals pumped out his swimming pool to soak his house and its surroundings.
It was a scene being repeated throughout the canyon, Mr. Fouquet said, neighbors on a mission of “house triage,’’ putting out small burns before they could grow. Videos Mr. Fouquet sent this reporter from the early days of the fire showed crimson flames crowning a ridge less than a quarter-mile from his property line. “The wind, the firefighters, a myriad of factors have been on our side,” said Mr. Fouquet.
Among those factors were the triage efforts of a tight knit community that stayed put despite evacuation orders and that banded together — as it has consistently across the decades when the canyon was visited by the wildfires, earthquakes, mudslides and rockfalls that are a fact of life in a seismically unstable coastal desert perched at a continent’s edge.
“Topanga always felt like the ugly stepchild no one cares about,” Mr. Fouquet said, while acknowledging the role in his current reprieve of both firefighters and fate. “We’re used to doing things for ourselves.”
Lifestyle
Sunday Puzzle: That’s HOT!
Sunday Puzzle
NPR
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NPR
On-air challenge
Today’s theme is “hot.” Every answer is a familiar two-word phrase in which the first word starts HO- and the second word starts with T-.
Ex. Rowdy bar with country music, in slang –> HONKY TONK
1. Guided walkthrough of a property
2. Any member of the N.H.L.
3. Lone Star State metropolis that’s the fourth-largest city in the U.S.
4. Like an animal with its four legs bound (hyph.)
5. Instruction manual (hyph.)
6. A little pompous and arrogant, informally (hyph.)
7. Punny greeting from a magician
8. Someone who steals animals from a stable
9. Congestion that drivers encounter around July 4th, say
10. Acquisition of a company against its will.
11. Exclamation for “wow!” on TV’s “Batman”
Last week’s challenge
Last week’s challenge comes from Evan Kalish, of Bayside, N.Y. Take the name of a nocturnal creature, in two words. The first word is a spooky sound. Move the last letter of the first word to the start of the second word and you’ll get another spooky, nocturnal sound. What is the creature and what are the sounds?
Answer: Screech owl –> howl
Winner
Dan Sadoff of St. Paul, Minnesota
This week’s challenge
This week’s challenge comes from Rawson Sheinberg. of Plymouth, Mich. Think of a U.S. city with a two-word name. Add a letter to the first word, without rearranging letters, to name a country. Then, without adding a letter, rearrange the letters of the second word to name another country. What places are these?
If you know the answer to the challenge, submit it here by Thursday, July 2 at 3 p.m. ET. Listeners whose answers are selected win a chance to play the on-air puzzle. Important: include a phone number where we can reach you.
Lifestyle
This mindset shift can help you get better at using up your leftovers
If you’re struggling to use up leftovers like a half-eaten rotisserie chicken, turn the assignment into a creative exercise, says chef Margaret Li. It’ll make the cooking process more fun and less guilt-driven.
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On a recent weeknight, I opened up my fridge and found an assortment of half-eaten or ignored food.
That included takeout that I didn’t find appetizing enough to eat for lunch. A rotisserie chicken with most of the meat picked off. A couple of raw vegetables from the farmers market that were starting to wilt.
“There’s nothing to eat,” I told myself. Yet even I knew that was ridiculous. There was plenty of food in my fridge. I just didn’t feel inspired to cook with it.
So I asked some chefs for guidance. How could I more consistently use leftovers and the other ingredients I tend to overlook?
Start with a mindset shift, says Margaret Li, chef and co-author of the cookbook Perfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking. Think about cooking with leftovers as a creative, experimental exercise, not a guilt-driven one.
“It ends up being this fun game where you are creating something from what seems like nothing and solving this puzzle, and then you get to eat it,” she says.
There are other good reasons to use up your food scraps. Nationally, about a quarter of food products go to waste, according to the nonprofit ReFED. In my own household, where we spend about $200 a week on groceries, that means I might be throwing out the equivalent of $50 of food — an unnecessary burden on my wallet, not to mention the environment.
The chefs I spoke to had some practical tips about using up more of the food we buy. Here are a few that I put to the test.
Find your “hero recipes”
Build up an arsenal of go-to recipes that are flexible enough to use up just about any ingredient. Li calls them “hero recipes.”
I tried one of these from her cookbook, called “Make-It-Your-Own Stir-Fry.” (Scroll down for the recipe.) It includes loose ingredients like “1 pound crisp-crunchy vegetables” or “4 cups leafy greens.”
In the spirit of the recipe, I pulled vegetables out of my fridge at random and did not measure them out. The sauce was a simple mixture of soy sauce, vinegar, sugar and water. By the time I topped my bowl with chopped scallions, the dish looked like a gourmet meal, not an afterthought.

Other ideas: “You could put anything in a frittata, and it’ll be great,” says Tamar Adler, chef and author of The Everlasting Meal Cookbook: Leftovers A-Z.
Or, if you have day-old rice on hand, cook it alongside other ingredients to make fried rice. “Saute some aromatics — ginger, garlic, onion — in oil,” Adler says. Then add your rice and whatever leftover bits you have, like the rotisserie chicken and older produce I had in my fridge.
“Just take the approach of making it more flavorful and crispy and then spicy, and then usually adding a squeeze of lemon,” Adler says.
Label your leftovers
Keep a permanent marker and painter’s tape in your kitchen to label and date your leftovers, Li says. “That is a classic chef’s method for knowing what something is and when it was made. That saves you the guessing game.”
Adler takes the concept a step further and labels her leftovers with their intended use. Leftover blueberries are labeled “muffins-to-be on Tuesday,” she says. “I really like doing that — assigning the destiny of the food.”

So after a night of Ethiopian takeout, when we ended up with an entire container of leftover injera, I followed Adler’s advice and thought about what it might become in the future.
I imagined scrambling the spongy, tangy bread with eggs, akin to scrambling matzo into matzo brei. “Injera for eggs,” I wrote on the container. Sure enough, their destiny was fulfilled the following morning.
Li keeps a dedicated bag in her freezer just for scraps from which to make chicken or vegetable stock. That bag houses carrot peels, the ends of onions, extra garlic cloves and chicken bones.
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Don’t forget your odds and ends
Adler encouraged me to never, ever throw away the stems of herbs. Stems don’t get as much glory as tender, pretty leaves, but they still have the same herby taste.
“I’m going to chop these herbs up or stick them in a blender with a clove of garlic,” she says. Then add olive oil. “And then it’s just gonna be my base sauce for everything.”
So I foraged a few varieties of half-cut herbs from my refrigerator drawers, most of them sad looking and unidentifiable.
I threw out the stems that had turned brown and gooey and put the rest in a blender. I added garlic on Adler’s instructions, nuts and kale for bulk, and plenty of olive oil and salt. Then, on a whim, I added a splash of olive juice for brightness.
The result was somewhere between a pesto and a chimichurri, and it elevated that night’s otherwise routine dinner. And Adler was right: Once the stems were blended, it tasted exactly the same as the leaves. (The same idea applies for broccoli stems in a cheesy broccoli soup, Li says.)
Li likes to keep her odds and ends organized with an “Eat Me First” box in her fridge. That’s where she keeps half-used lemons, leftover coconut milk or produce that’s starting to get wrinkly. “You kind of have an idea for, OK, here’s where you look first,” she says.
Don’t strive for perfection
Cooking these meals did feel like a game, as Li had suggested. It brought me unexpected joy to use up as many existing ingredients as possible — to the point where I often spent much longer in the kitchen because I kept thinking of new ideas: If I turn these wrinkly sweet potatoes into a soup, then I can caramelize this half-cut onion for a topping, and then I can use the leftover soup as a sauce tomorrow …
Did I cook more often, though? Probably not. My cooking energy burned brighter but fizzled out after a few nights, at which point I ordered takeout.
So I was glad to hear Li’s take: If you’re too hard on yourself, you’re not going to enjoy it at all. “ I try not to be too obsessive about eating absolutely everything,” she says. If my takeout was truly terrible, I’m allowed to toss it or, better yet, compost it.
If you really want to use up everything, you can always chuck ingredients into the freezer. Li has dedicated freezer bags for different dishes, like vegetable scraps for soups or fruit discards for smoothies. (She labels them, of course.)
And how does that smoothie taste? It’s “delicious,” she says, “even if it’s made up of all the things that have been rejected in the past,” she says.
Recipe: Make-It-Your-Own Stir-Fry
Excerpted from Perfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking. Copyright ©2023 by Irene Li and Margaret Li. Used with permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1 teaspoon sugar
- 1 teaspoon black vinegar, rice vinegar, lime juice, or other acid
- 1 tablespoon neutral oil, or enough to lightly coat the bottom of your wok or skillet
- 1 garlic clove, thinly sliced or minced, or more as desired
- ½-inch piece fresh ginger, minced or grated (optional)
- Pinch chili flakes or 1 small chile pepper, diced (optional)
- 4 cups leafy greens, torn into bite-size pieces, or 1 pound crisp-crunchy vegetables, cut into chunks
- Kosher salt
Stir the sauce ingredients together in a small bowl and set by the stove.
Heat a wok or large skillet over high heat until just smoking, then add the neutral oil and tilt to coat the bottom of the pan.
Add the garlic, ginger (if using), and chili flakes (if using) and stir-fry for 10 seconds. Add the greens and/or vegetables, in stages as necessary, and toss in the garlicky oil, then add the sauce and cook to your liking, stirring frequently.
Vegetable chunks may need 4 to 7 minutes — if you want to speed up the process, cover the pot so the vegetables steam for a minute or two, then uncover and toss again. Sturdy greens may need 3 to 5 minutes to get tender (we like to let them sit for a bit and char for extra texture).
Lighter leaves will need less than a minute to wilt down. Stir in a spoonful of any additional sauce you like, season with salt to taste, then sprinkle with your favorite garnishes and a generous drizzle of sesame oil.
A sprinkle of crunch is a great way to finish a stir-fry. Our favorites include crushed cashews or peanuts, toasted sesame seeds, thinly sliced scallions, and fried onions or shallots.
Your turn: What are your favorite go-to leftover recipes?
We’d love to hear from you! Share your recipe with us at lifekit@npr.org with your full name. We may publish it on NPR.org.
The story was edited by Malaka Gharib. The visual editor is CJ Riculan. We’d love to hear from you. Leave us a voicemail at 202-216-9823, or email us at LifeKit@npr.org.
Listen to Life Kit on Apple Podcasts and Spotify, and sign up for our newsletter. Follow us on Instagram: @nprlifekit.
Lifestyle
‘Wait Wait’ for June 27, 2026: With Not My Job guest Stephen Malkmus
Stephen Malkmus & the Jicks perform onstage during day two of the Boston Calling Music Festival at Boston City Hall Plaza on September 26, 2015 in Boston, Massachusetts. (Photo by Mike Lawrie/Getty Images)
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This week’s show was recorded in Chicago with host Peter Sagal, judge and scorekeeper Alzo Slade, Not My Job guest Stephen Malkmus and panelists Emmy Blotnick, Joyelle Nicole Johnson, and Gianmarco Soresi. Click the audio link above to hear the whole show.
Who’s Alzo This Time
Pool Problems; Don’t Forget to Hydrate; The Rise of Hot Podium Guy
Panel Questions
TSA Gets A Dressing Down
Bluff The Listener
Our panelists tell three stories about game shows in the news, only one of which is true.
Not My Job: Stephen Malmus, lead singer and guitarist for Pavement, answers our questions about road construction
Indie rock legend and founder of Pavement, Stephen Malkmus, joins us to play a game called, “Pavement repairs are underway!” Three questions about road construction.
Panel Questions
The Battle Over A Home Sale; The Best Three Words To Get Over A Loss and Out of a Meeting?; A New Job in the Dating World
Limericks
Alzo Slade reads three news-related limericks: Good News For Gym Slobs; Cruisin’ For A Tattooin’; Fringe Food Benefits
Lightning Fill In The Blank
All the news we couldn’t fit anywhere else
Predictions
Our panelists predict what will find after the reflecting pool is emptied
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