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If 10,000 LA Biters opt for a veggie burger instead of a hamburger just one day a week, we'll save enough grain to make 2,600,000 loaves of bread - that's enough to feed approximately 25 mil people.

Sporks have been commercially manufactured since at least the late 1800s.

Spork-Fed

The Bite

Wanna get recipes fed to you with a spork? Sign on for a whirlwind how-to on making sexy vegan counterparts to dishes ranging from kiss-me-I'm-kosher crispy potato kugel to quiche to all-American veggie burgers and fries. Sisters Jenny and Heather of Spork Foods invite you into their hip Silverlake home kitchen, and dish on using organic, local, and seasonal ingredients to create delish meals. We like the home-y feel and intimacy (no more than six peeps per class), but the best part is that you get to sit down after everything's finished and devour your masterpieces together (BYOB). In the upcoming Local and Seasonal Class, learn how to turn farmers-market finds into mouth-watering dishes such as velvety carrot soup you can eat with a spork.

Wanna Try

Spork Foods, (323-284-8733). Local and Seasonal Foods (Spring) Class, Mar. 29 or Mar. 30, 11 a.m.-2 p.m. or 4-7 p.m.; $65.

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Mar 03,2008

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