When I started reading this short piece below, subtitled “The chefs Roy Choi and Jose Mejia sample the Vegan Hooligans’ plant-based junk food at an L.A. pop-up.” and containing no photos, before getting two paragraphs in I had to see what Abby’s Diner looked like, and found the image above and those below, on Instagram and in a story by KCET, so following is a mix of the sources:
The chef Roy Choi posted up at the counter of Abby’s Diner in Los Angeles recently. Several times a week, the place morphs from a traditional greasy spoon—booths, tiled floor, B.L.T.s—to a greasy spoon that serves vegan renditions of such drive-through classics as the McDonald’s McRib.
Entrepreneur, social activist and chef Roy Choi takes a journey through his hometown of Los Angeles to explore complex social justice issues including food deserts, food waste and sustainability. Learn more about “Broken Bread.” Watch this trailer.
Sheila Marikar has not appeared in our pages before, but I will be on the lookout for more from her, because even without images (thanks to KCET and the Hooligans’ Instagram account for those here) her words make vegan more compelling:
Jose Mejia is the man behind the Vegan Hooligans.
“I like to re-create a lot of stuff from fast food so people feel comfortable,” Jose Mejia said. He is a founder of the Vegan Hooligans, which began popping up last February. (The name is a nod to his love of punk rock and soccer.) He wore overalls and a brown beanie. “I wanted to create a brand that didn’t just capture the eyes of, like, vegans,” he added.
Eleven years ago, Choi co-founded Kogi BBQ, a fleet of Korean-taco trucks that fuelled a food-truck renaissance and got him on a number of best-of lists (Food & Wine Best New Chef, Time 100). He is not a vegan. “Kogi, for Pete’s sake, means ‘meat’ in Korean,” he said. But after meeting Mejia while filming an episode of his TV series, “Broken Bread,” a less hedonistic version of Anthony Bourdain’s “No Reservations,” Choi decided to try more meat substitutes. Now he eats animals maybe once a week. Continue reading