The Saturday afternoon quiet of Brentwood’s Tandoori Grill was punctuated only by the emergence of stone slabs – laden with sizzling, steaming piles of meat – through the kitchen doors. Such dramatic presentation is inevitable with a traditional tandoor, kept at a temperature upwards of 900 degrees by a charcoal or wood fire within the oven itself. Given the high-intensity cooking method, food can easily be overcooked but, when done correctly, yields the kind of flavorful, tender meats offered by Tandoori Grill. Read more...

The process begins with a bottle tossed absentmindedly into a recycling bin. But this is only the beginning of its journey. Along with the rest of UCLA’s massive amount of waste, it will interact with multiple coordinating organizations and sometimes travel thousands of miles. Read more...