We Found a Community Yoga Instructor!

Update August 23: We have found a couple of people who have volunteered to help us with this, as well as a local studio who has donated yoga mats for us! We will begin our Yoga classes in September with Ashley Quaine. Please visit the "Events" page to find when the next one is! Thanks to everyone who got in touch with us!

HM157 is looking for a ball of shining light to provide community Yoga classes. We are specifically interested in Kundalini and Tantra but open to other possibilities. 

The main goal and vision is to create a Wellness Wednesday event for our community here in Lincoln Heights, run on donations and open to everyone. We think it would be a wonderful way to provide a service and hold space for possitive possibilties, and show people the benefits of having a regular yoga practice in their lives. 

If you are interested in contributing to our artist community here at HM157 and are passionate about helping others slow down, breathe, and connect to their inner self, please fill out our volunteer form here. Compensation will be in love, gratitude, and donations.

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New HM157 Website!

We've launched a new site using the NationBuilder platform, and are super excited. Expect great things to come as we build out all of the new pages.

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07/28 FAMILY MUSIC ! The Earthworm Ensemble + Gwendolyn & the Good Time Gang @ 3PM

HM157 welcomes the marvelous Earthworm Ensemble & Gwendolyn & the Good Time Gangto Lincoln Heights !

Earthworm  Ensemble is  a music project for  kids and parents,  with some of Los Angeles's best folk/country artists -- members of   I  See Hawks  In  L.A.,  Mike Stinson, The  Chapin  Sisters,  Zachariah -- singing and playing fiddles, mandolins, guitars, horns, and steel.

We’re calling it family music, rather than just children’s music.  We  hope children and their parents can enjoy the songs together, and talk about some of the  ideas in the songs.

They sing about the earthworm’s role in the plant cycle; about buffalo migration as told by a young buffalo;  buying fresh corn at the farmer’s market and taking it home to cook; how to make pizza from scratch;   trains, birds, walking in the woods, and  a superhero team of Bear and Dog  who've come to save the planet!  You can sing along, and  there's  a  song  to  drum along with, and two lullabyes. The songs are folk, old timey, country  rock,  New Orleans second line, and even some funky beats.

Earthworm  Ensemble  was  started  by  Shawn  and  Sherri  Nourse  and their  3 year old  son Nolan (who sings about the bear and dog).   Sherri’s a  singer songwriter, and Shawn is one of the best drummers in Los Angeles.   He  played with  Dwight  Yoakam  and  plays  with   I See Hawks In  L.A.

The  Nourses  were  soon  joined  by  Paul Lacques  of  the Hawks and  his wife  Victoria Jacobs,  and  then  by  other  Hawks:   Paul Marshall,  Brantley Kearns,  David Jackson, Jr.  and Rob Waller.


Gwendolyn and the Good Time Gang !

Kids' music for all!

A smart and raucous delight, the kind of sonic adventure that ranks up there with Marlo Thomas' classic "Free to Be You and Me," Harry Nilsson's "The Point" and anything from the Muppets in their heyday.

The critically acclaimed debut children’s CD, â€œGWENDOLYN AND THE GOOD TIME GANG”won Los Angeles based songwriter Gwendolyn Sanford an ever-widening base of young fans (and their parents).  It’s been reported even her sophomore holiday release â€œâ€˜TIS THE SEASON TO BE ROCKIN’” enjoys year-round play!  Now Gwendolyn and her band take it up a notch with “GET UP & DANCE!” an album that’s sure to rock your socks off and get your feet moving.

Songs like “Red Means Stop”, “Run Baby Run”, “Eensy Weensy Spider” and the title track “Get Up & Dance” lend a bit of friendly dance instruction to the first part of the album.  The second half is rounded out with new classics like “Sunny Day” and “Sweet Marmalade”.  “Bicycle Ride” act as the toddlers’ nod to Queen’s “Bicycle Race”.  ”Out In My Garden” lists a myriad of fruits and vegetables and how they’re grown.  The toe-tapper “I can Read” encourages listeners to pick up a book and experience a whole new world. “Ode to Pets” and “Snuggle Wuggle” - well, you can pretty much guess what they’re about!  Gwendolyn’s success lies in writing songs from a child’s perspective but with the subtle wisdom of an adult.

A long-time performing artist herself, the creation of Gwendolyn And The Good Time Gang awoke in Gwendolyn a passion for inspiring, entertaining, & educating young children (she is also a Certified Children’s Yoga Instructor).  With a sponsorship from First Act, the leading manufacturer of musical instruments for children, Gwendolyn hopes to inspire kids at a nearly age to pick up an instrument, create music and put on a show themselves!

A bonus: songs are performed in a manner parents can also enjoy! Whatever age you are, Gwendolyn and the Good Time Gang is sure to put a smile on your face.


Suggested Donation :

$10 Big Kids ( Age 18+ ) + $5 Little kids ( Age 3+ )

Lincoln Heights residents are 1/2 Price... tho no one will EVER be turned away for lack of funds.


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07/13 Friday the 13th @ HM157***

Friday the 13th! +++Old Testament, Fur Traders, CB Brand+++

Featuring Friday the 13th haunted projections light show

OLD TESTAMENT (feat. Jason Simon of Dead Meadow)


CB BRAND (rare expanded line-up!)

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The Examiner - HM 157's Summer Solstice yearly music celebration

Friday, June 22, 2012, HM157 in Lincoln Heights presents its 4th annual Summer Solstice Extravaganza; a wild night of eclectic music and entertainment celebrating the beginning of summer! Get your freak flag flying and go to HM157's Summer Solstice celebration!

Read more >

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07/21 Psych it 2 Me San Diego

HM157 is especially fond of Psychedelic music…

So we bring you:  Psych it 2 ME San Diego: A Psychedelic sleepover***

Have your brain rearranged then camp out in our spacious and couch festooned back yard!

Featuring the far out sounds by our friendly freaks to the south:




Tar Halos


This could very well turn out to be THE happening of the summer

Love Always,
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08/11 NIGHT OF THE WARLOCK... A Night of Music Dedicated to the Sun*

The Night of the Warlock... a Night of Music Dedicated to the Sun...

The Cabeza de Vaca Orchestra will be performing a newly composed site-specific score to Muranu's classic silent film Sunrise. Featuring songs by Nora Keyes, micro Arcestras, pyramids and HM157 itself, the Cabeza de Vaca Orchestra will turn one of the most beautiful silent films of all time into a lovely dance between musician and film.

A solo performance by the illustrious Guy Blakeslee of the Entrance Band.

Visual art by : Astral Eyes

Projections extraordinaire : The Mystery Machine

& more to be announced***

Doors open @ 8:30PM*

SUNRISE plays @10PM*

$7 Suggested Donation

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Tuesday Dinner Recipe: Mini Pizzas with Spring Onions

[caption id="attachment_2014" align="alignnone" width="218" caption="Winnetka Farms spring onions photographed by David Kiang"]

The community dinner at HM157 is now ordering these organic, cold pressed oils in bulk: Extra virgin olive oil and sesame oil (the untoasted kind).

Everyone can share in this cost savings.  Bring your empty oil pint bottle on Tuesdays for an organic oil refill at bulk price.  A pint (16 oz) of organic olive oil -- at-cost -- is $5.00, and a pint of organic sesame oil is $3.60.  We are very pleased to make this resource available to you!

Our menu this week included:

  • mini pizzas with spring onions and cauliflower

  • our classic chard salad with seeds and cranberries

  • roasted Italian squash from Winnetka Farms

  • crunchy curried chickpeas


This is a white pizza, with deceptively simple toppings: Vegan béchamel sauce, cauliflower, spring onions and oregano.  The secret's in the sauce, of course.  It helps to have a good crust too.  You can buy ready-made pizza dough, or click this recipe link for the heavenly, decadent, melt-in-your-mouth white flour pizza crust we ate this week.  We generally work with whole grains unless it's rescued or donated; in this case, the dough was leftover from an event and donated by our friend, chef instructor and baker Don W.  It caused us no pain to eat this fabulous pizza crust.

Don also got us seven rescued cauliflowers.  We peeled off the unpretty parts and were left with a full stockpot of diced florets.

[caption id="attachment_2018" align="alignnone" width="300" caption="Cauliflower - now in season"] [/caption]

This was more than we needed for twenty 5-inch mini pizzas, so we floured and fried the rest of the cauliflower with the spices from this week’s outrageously delicious test recipe -- Curried Chickpea Snack -- from the Pure Vegan cookbook.

Did you see the word fried there?  In one meal, we had a fried food and refined flour.  It was that easy to fall from grace.  So you can see we’re not rigid purists…but we promise next week we’ll be back on the wagon.

Anyway, you could make these pizzas with whole wheat flour dough – the béchamel sauce (see recipe below) is strong enough to take all comers.

Béchamel Sauce

5 cloves garlic, minced

½ c cooking oil

1 c nutritional yeast

½ c chickpea flour (or more)

3 c water

1 t salt

Heat oil over medium high flame and sauté garlic.  As you stir with a whisk or wooden spoon, sprinkle in nutritional yeast one spoonful at a time, alternating with spoonfuls of chickpea flour, whisking vigorously to prevent lumps.  You are making a basic roux.  When the mixture gets thick, add splashes of water to thin it out again, creating a bastardized vegan version of a classic béchamel sauce.  Alternate back and forth between whisking in dry and liquid ingredients, and season to taste with salt.  For pizza, you want it pretty salty -- like cheese.  The finished béchamel should have the consistency of a pasta sauce, like marinara or alfredo.

You can refrigerate your leftover béchamel sauce and reheat it in a pan, stirring in some water, to use on future pizzas, to mix into pasta, or to pour over steamed vegetables.

Mini Pizza Toppings

6 c diced cauliflower

2 c chiffonaded spring onions

½ c minced fresh oregano

Once you have your dough ready, roll twenty 5-inch rounds and place on floured cookie sheets.  Top with béchamel sauce (2 T per mini pizza), cauliflower (1/3 c per mini pizza), with plenty of spring onions and oregano.  Bake 15-20 minutes at 450.

Serves 20 as an appetizer.

The community dinner is every Tuesday night from 7:30-9:30 p.m. at HM157.  Bring $5 to contribute to the material cost of the meal.  RSVP on The Arroyo Lowdown, where the menu is posted Monday nights.  BYOB.For weekly notifications about these recipe posts -- and to swap recipes with other vegan-friendly foodies -- join my Google group, Veganistas!
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Tuesday Dinner Recipe: Sauerkraut and Applesauce

We had fancy German food last week – spinach latkes and cabbage stuffed with mushrooms – and the whole meal was planned around a gallon of sauerkraut Sharon had been lacto-fermenting for the dinner at home.

This whole lacto-fermentation thing has really caught my attention this year. Because they’re raw, cultured foods retain their vibrancy and nutrients, plus fermentation adds enzymes that help you digest. Cultured food is weird-tasting and weirdly satisfying.

So the sauerkraut here is raw and cultured; the applesauce is also raw.  Also, strangely, they taste great together.  Sharon and I each made one, so we're co-authoring this blog entry.

Sharon writes:

Let me preface by saying that I had never made sauerkraut before. I had never made any kind of lacto-fermented pickle, for that matter. My entire experience in this arena was limited to some okra pickles I had made over the summer (preserved in vinegar, though, not fermented) and some on-going kombucha production at home.

After reading a few articles and blogs about fermentation, I decided that probably the worst thing that might happen would be wasting the cabbage if it got moldy. Or I might end up breeding a rare form of Philip K Dick’s Bag Plague and unintentionally cause my own head to explode. Just how is one to know?*

So, with a brave face, I bought three medium-sized cabbages from the farmers market the week before this dinner and got them started on the path to probiotic deliciousness. The process is actually astoundingly easy, and goes something like this:

  • Peel off the outer leaves of the cabbages to expose the first set of clean leaves within the head. Washing these inner leaves is unnecessary and can remove the pre-existing beneficial bacteria present on the cabbage leaves.

  • Core the cabbages and slice them into thin threads or ribbons.

  • Add 3 tbsp salt per 5 pounds of cabbage (three medium cabbages is approximately 5 pounds). Make sure your salt is just salt...no seasonings, iodide, or calcium silicate, please.

  • Massage the salt into the cabbage vigorously, to encourage the cabbage to “sweat” its water.

  • Optional step: I added approximately ½ tbsp of miso paste to the salt and cabbage mix and rubbed it in. This isn’t necessary to the fermentation process, but it does speed it up somewhat.

  • Pack the cabbage into a clean jar, preferably wide-mouthed. Push the cabbage down hard enough that the brine it has formed rises to cover it. (If you need to make additional brine to keep the cabbage covered, combine one tbsp salt and one cup of water.)

  • Place a clean weight (I used a quart jar filled with water) on the cabbage shreds to keep them submerged.

  • Cover the top of jar with a clean cloth and hold it in place with a rubber band. Set your jar aside out of direct sunlight where it won’t be disturbed. Check on it the next day to make sure the brine is still covering the cabbage.

Within a few days, you’ll notice bubbles forming between the cabbage shreds. These little pockets are signs of life and should be celebrated with a short but enthusiastic dance. My sauerkraut was done in a week; yours may take slightly more or less time, depending on the temperature of your house and whether you choose to use miso paste as an accelerant. Before serving, rinse the sauerkraut, in a colander, to your preferred level of saltiness.

*Answer: if it smells bad, it’s bad. If it smells good, eat it.

Next up: Raw Applesauce

Megan writes:

My job at this dinner was to make the applesauce. Trader Joe’s wouldn’t sell me their bruised apples for half price, so I bought their pristine organic Granny Smiths. Apples are one of the top 12 foods recommended to buy organic (called the Dirty Dozen).

You can peel the apples or not; I like the tannic flavor and reputed health benefits of the skins. Because it’s raw, you will not believe how quick and easy this applesauce is. In a food processor, blend:
  • 5 cored, chopped Granny Smith apples

  • ⅛ c jaggery or any raw sugar

  • ¼ c fresh coconut water (or raw apple juice)

  • ¼ c lemon juice

  • ½ t cinnamon

  • Let the food processor run for ten minutes to get the apples as finely blended as possible. Add a little more lemon juice or coconut water if the blending is sluggish. Makes about a quart.

    This applesauce tastes so bright and alive, you may never make cooked applesauce again. And, experiment all you like with the sugar, but don’t knock jaggery until you’ve tried it. It tastes like buttercream.

    Lemme toss you a freebie: Here's what we did with the coconut meat, since we had the fresh coconut: Our friend Fred, who brought the coconut, worked up an experimental salad dressing, blending almonds, blueberries, coconut meat, beets, lemon juice, balsamic vinegar, olive oil, spring onions, cardamom and salt. Crazy, right? Crazy good. Something to chew on, for vinaigrette lovers like me.

    The community dinner is every Tuesday night from 7:30-9:30 p.m. at HM157.  Bring $5 to contribute to the material cost of the meal.  RSVP on The Arroyo Lowdown, where the menu is posted Monday nights.  BYOB.
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    Wanna play in the dirt with us?

    If you would like to volunteer in the garden or have gardening materials to donate to the cause, please contact us @ [email protected]
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