LOS ANGELES: Hidden Los Angeles Part 4: Zee's Pick

LOS ANGELES: Hidden Los Angeles Part 4: Zee's Pick - Petsave Foundation

The elegant and exotic Zee chooses Petsave Foundation, a rescue foundation - but not your standard dog rescue, of which there are many noble organizations in Los Angeles, but they are not exactly under the radar. Petsave is a shelter dedicated to rescuing, caring for, and adopting domestic rabbits.

While it's not exactly an attraction, Petsave does offer you the opportunity to take a day off from your normal life and care for rabbits. Be warned, however, that it is not--as you may be imagining right now--a day of frolicking in a green and flowery meadow with snow white bun-buns.

If you volunteer, you will be expected to do domestic chores such as cleaning cages and changing food and water in addition to brushing and socializing with the rabbits. Grungy outfits are recommended so it's not exactly a pastoral day of fuzzy cuddles, but you do get to hang out with bunnies and you get to help some creatures who desperately need you.

If you want a day-trip of the feel good kind, and an activity that's different, there are worse ways you could spend the day that hanging out with rabbits.

PetSave Foundation
522 W. 9th St.
San Pedro, CA 90731
(310) 833-7333

Comments

INFO: How to Dry Tomatoes

It's the end of summer and tomatoes are everywhere. Lovely round red tomatoes and multi-colored lumpy misshapen heirloom tomatoes and cute little cherry and grape tomatoes and oblong, flavorful roma tomatoes. And along with the tomatoes, tomato recipes abound. Capreses and salads and sauces and sandwiches--it seems impossible sometimes to find a dish that DOESN'T have tomatoes in some form. So what's a girl to do when tomatoes are everywhere and ... she hates tomatoes? Why, dry the tomatoes of course! Dried tomatoes are so very different than fresh tomatoes. So different as to be a different fruit altogether. And I like dried tomatoes. Dried tomatoes are sweeter and that green flavor I don't like so much seems to get baked right out, replaced by a rich warmth that is much tastier to my palate. Also the chewy, meaty texture is more pleasing to me than the weird firm-yet-squishy texture of even a tomato grown with all the tender loving care of its farmer. Generally I purc...

ABOUT THIS BLOG

I've been evaluating my blog and have realized that, while I have lots of nifty posts, I don't really have a good overall explanation of what exactly this blog is all about, and what one can expect to find here. So I'm creating this post and will link to it in the sidebar for anyone who's interested. I am not a professional chef. I have not been cooking for years. I am not an expert who is going to make beautiful and amazing and complicated dishes to "wow" you. I am, in fact, quite the opposite. I am a total beginner. I've always lived in places with miniscule kitchens and concerned myself with schoolwork and studying and working and not paid the least bit of attention to what I was eating every day. And that's what this blog is all about. It's about me learning where my food comes from, how to make it properly, and how to enjoy it to the utmost. It's no fun to learn by myself, so I started the blog to keep track of what I learn, kind of like a...

LA.FOODBLOGGING: Groundworks Coffee

Our local foodblogging establishment, la.foodblogging , has seen fit to allow me to contribute. From now on most of my Los Angeles centered posts will be done there, and linked to from here, in order to avoid duplication. My first post is on my morningtime friend, Groundwork Coffee (as promised to Jeremy and my sweet Auntie). You can read it here: I'll Have the Works . Tags: LA.FOODBLOGGING

Gastronomy 101

Search This Blog