How L.A. Kitchen does it all, from fighting food waste to training workers and feeding seniors

The black-uniformed culinary students milling around Mud Hen Tavern chef Kajsa Alger are doing more than learning how to make tostada with vegetarian chorizo. They’re in the forefront of a new approach to charitable feeding.

L.A. Kitchen, a 20,000-square-foot facility just north of downtown, is the latest project of visionary Robert Egger, the founder of famed DC Central Kitchen in Washington, D.C. It's a combination teaching kitchen, reclamation center for wasted food, and feeding facility for low-income senior citizens all rolled into one.

And that’s just the start.

“Wrinkled food … wrinkled people … no waste,” Egger says. “I want to expose what we throw away, what we waste, what we undervalue and I want to show that it has profound importance.”

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