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How Chef Ray Garcia’s Garden Grows; Industriel Restaurant Planned Downtown

• In addition to being one of the town’s most sustainable chefs, Fig’s Ray Garcia is also teaching students from Olympic High School by having them eat at the restaurant and funding a school garden from his own pockets that he tends with them on Friday nights. [L.A. Weekly]

• It’s the last day for Downtown’s Carl’s Jr., which will eventually become Industriel, the second eating establishment from Armen Hakobyan and Ari Babaei of Green Street tavern. [BogDowntown]

• Those who get wobbly after one martini might try a lower-alcohol cocktail — for everyone’s sake. [SE]

• A study shows that thriftiness will likely continue among restaurant diners this year. Maybe people have just gotten spoiled with all those deals sites! [NRN]

• Now that so-called “resistant-starch” foods like bananas, oats, and brown rice have been identified, the next diet trend might just be high-carb. [HuffPo]

• Here’s yet another reason to avoid trans fats: they may be linked to depression. Try olive oil instead. [WebMD]

• Thank God it’s … If you were planning a big night out tonight at T.G.I. Friday’s, know that the chain has rolled out new menu items including “Tapa-tizer skewers” and spinach-Florentine flatbread. [NRN]

• Preschoolers are scarily aware of fast-food and snack-food brands, and if you let them eat a bunch of junk, they’ll start to prefer it. Duh? [Businessweek]

How Chef Ray Garcia’s Garden Grows; Industriel Restaurant Planned Downtown