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9th Annual Long Beach Urban Agriculture Contest Celebrates Local Growers Published by Long Beach Fresh | Photos by Manuel Diaz | Katie Phillips Gallery, Bixby Knolls The 9th Annual Blue Ribbon Contest for Local Urban Agriculture brought together some of Long Beach's most passionate growers, bakers, and makers for a celebration of what's possible when community members tend their plots with care, creativity, and a little competitive spirit. Hosted by Long Beach Fresh at the beautiful Katie Phillips Gallery at The Expo in Bixby Knolls, this year's contest showcased a colorful spread of entries from community gardens, backyard plots, and small home kitchens across the city. Whether a seasoned entrant with years of blue ribbons under their belt or a first-timer stepping up to the judging table for the very first time, every grower brought something worth celebrating. Long Beach Fresh Co-Director Tony Damico reflected on what makes this contest special year after year: "This contest often takes place in a tricky transition for gardens, early in the spring. This gives us a chance to showcase resilience and creativity among growers — we never know what we'll see, and this year had some pretty cool surprises from long time entrants and some new faces." From Glen Skalland's standout beets, to the bold Peruvian chili sauce from Green Axe, the range of entries this year was a testament to the depth and diversity of Long Beach's urban agriculture community. Zaferia Junction Community Garden and Chestnut Garden both showed up strong across multiple categories, and Pastry Pang's sourdough focaccia had everyone reaching for a second look — and a second slice. Here's how the ribbons fell: BEST IN SHOW Glen Skalland's Homegrown Candycane Beets VEGETABLES 1st Place — Glen Skalland's Homegrown Onions 2nd Place — Andrea | LBO Chestnut Garden Hybrid Gourd 3rd Place — Leticia Andrade's Homegrown Celery SAUCES 1st Place — Green Ax Peruvian Chili Sauce 2nd Place — Candlestick Ravine Cilantro Pesto 3rd Place — Candlestick Ravine Pineapple Habanero BOUQUETS 1st Place — Allison | LBO Zaferia Junction Community Garden Artichokes 2nd Place — Vanessa | LBO Zaferia Junction Community Garden Flowers 3rd Place — Andrea | LBO Chestnut Garden Flowers ROOT VEGETABLES 1st Place — Glen Skalland's Homegrown Candycane Beets 2nd Place — Vanessa | LBO Zaferia Junction Community Garden Carrots LEAFY GREENS 1st Place — Andrea | LBO Chestnut Garden Longevity Spinach 2nd Place — Vanessa | LBO Zaferia Junction Community Garden Kale 3rd Place — Glen Skalland's Homegrown Cabbage FRUIT 1st Place — Allison | LBO Zaferia Junction Community Garden Blackberries BAKED GOODS Best in Category — Pastry Pang's Sourdough Focaccia Congratulations to all of this year's winners and entrants — and a huge thank you to everyone who grew, baked, harvested, and hauled their work to the gallery. Events like this are a reminder that Long Beach's food culture runs deep, and it starts in the soil. Want to get involved in next year's contest? Follow Long Beach Fresh for updates on upcoming events, workshops, and growing opportunities across the city. The Long Beach Department of Health has officially opened applications for Microenterprise Home Kitchen Operation (MEHKO) permits. The application form is available now at longbeach.gov. To help home cooks navigate the process, the Department is hosting two free workshops with community partners. Long Beach Fresh and key MEHKO partner organizations will be on hand to answer questions and help connect attendees with the right resources. MEHKO Workshops Workshop #1 Wednesday, May 27, 2026 1:00 pm – 5:00 pm Houghton Park Workshop #2 Thursday, June 4, 2026 1:00 pm – 5:00 pm McBride Park — Teen Center Drop in anytime during the workshop window. Bring your questions, bring a neighbor. No registration is required, and language interpretation is available.  Introducing MEHKOLink
There are clear steps to take if you want to get started with your own home kitchen business, and your community is here to help! We anticipate the City will be able to begin issuing the first permits in August of this year, and we are launching MEHKOLink as a MEHKO accelerator, promotion network, and resource connector. MEHKOLink serves as a peer network and resource hub for current and aspiring MEHKO operators. MEHKOLink connects home cooks with each other, with information and resources, and the broader Long Beach food community through cooperative marketing. Avid MEHKO supporters are encouraged to join and stay in the loop about home restaurant launches, as well! Sign up for MEHKOLink updates as we build together! tinyurl.com/homecookco. How We Got Here For the past several years, Long Beach Fresh has coordinated advocacy and worked alongside local decision-makers to ensure Long Beach's MEHKO program is genuinely accessible. We're continuing that work: we're asking the City to identify funding to help home cooks get started, and we're hopeful that state funds may also become available to support new MEHKOs.  On April 21, the Long Beach City Council voted 5–3 to pass the Microenterprise Home Kitchen Ordinance, setting the table for a permit program expected to launch in Summer 2026. The vote follows a seven-year grassroots effort led by Long Beach Fresh, along with a nearly two-year City process that included a feasibility study, stakeholder meetings, and multiple presentations and hearings before the Planning Commission and City Council. The anticipated program aligns with well-established state guidelines, including a limit of 90 meals per week, plan check and health inspection requirements, and a food manager’s certificate for operators. Advocates organized through Long Beach Fresh's Home Cook Coalition, with support from COOK Alliance and key partnership with community organizations like ORALE, aiming to keep the program accessible and affordable for potential micro-enterprise home kitchen operators. Our Coalition WorkThrough coalition work spearheaded by Co-Director Tony Damico, Long Beach Fresh brought together 90 stakeholders including aspiring home cooks, community advocates, commercial kitchens like Feel Good Enterprises and Partake Collective, established food businesses such as Battambong BBQ, Gusto Bread, and Axiom Kitchen, and organizations like Long Beach Forward, ORALE, the Vendor Justice Committee, Public Counsel, Harbor Area Farmers Markets, and the Downtown Long Beach Alliance. We held monthly coalition meetings, organized meetings with city decision makers, coordinated on communication strategies, and helped to ensure that everyone from the grassroots to the grass-tops were well informed along the way.   
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MEHKOs pass key vote on June 10th! |  Community advocates gathered to offer public comment and letters of support. |
On June 10th, Long Beach City Council heard a report from the Department of Health and Human Services detailing their research on the feasibility of the Micro-Enterprise Home Kitchen Permits that could be adopted through a local ordinance.
In the report, Environmental Health director Judeth Luong detailed their findings, which signaled strong interest from a variety of local stakeholders.
The presentation also addressed potential concerns and barriers that came up as they spoke with health regulators from other municipalities, members of the public, aspiring food entrepreneurs, and other city departments. When pressed on their capacity to follow through on the program by councilmembers, Luong assured them that they are well into the process of preparing a program, and could have permit applications available as soon as January 2026.
In approving the report, the City also moved forward on implementing recommendations to revise the Long Beach Municipal code to clear the way for MEHKOs, and indicated that an ordinance could be brought back to council, and then return to council for the mandatory "second reading," later this summer.
Speaking up for chefs in the community, "Chef T" Visoth Ouk reminded those in attendance that "Food is love," and has the ability to transcend class and race divisions in society - and community advocates from many different walks of life argued the cultural benefits, the economic need, and the gap that exists between their dreams and a marketable business concept.
Paxcely Marquez, a CSULB graduate and District 4 resident, remarked that her and her spouse's dream of bringing Moroccan food to market, while carefully and slowly testing their recipes and growing their client base, was best suited to a MEHKO permit program. Angelica, who coordinates the Vendor Justice Committee, reminded council that MEHKOs can also reduce barriers to entry for sidewalk vendors who lack access to commercial kitchens. The coalition urged council to find ways to offset fees, which were estimated to be under $1000, not counting yet to be determined business license fees. Potential MEHKOs will likely lose the opportunity to receive $3000 grants this year through the COOK Alliance's cohort and class, which requires an active program from their local health department. Luong mentioned that LBDHHS will continue to seek statewide Public Health funds in hopes they can be directed toward hopeful entrepreneurs. Aspiring vendors participating in local immigrant rights organization ORALE's programs shared similar concerns and hopes for the program, adding that it's important to be proactive in creating opportunities for immigrant communities to earn income in an increasingly threatening landscape. Visit Youtube for full video of the agenda item!
MEHKO's have been up and running in Los Angeles County, with more than 100 businesses listed on the County's website. Since Long Beach is a City with its own health department, it requires a local ordinance and program in order to opt into the new concept, which was added to the State of California retail code in 2019.
Get Involved! | Join our Home Cook Coalition to receive updates on actions, or to receive support in planning your small food business so it will work seamlessly in a MEHKO permit system. |
Support | Long Beach Fresh's coordination and support in this space is supported relies on public support. Become a quarterly or one-time supporter today! Our micro-enterprise work is also supported by a small grant via COOK Alliance and CAMEO Network, and our contributing role in the USDA Regional Food Business Centers. |
Long Beach Fresh’s annual Blue Ribbon Contest took place on April 4th, 2025 at Bixby Knolls BIA’s “Long Beach County Fair” at the Expo Center.
Locals rounded up their entries and brought their best to the Katie Phillips Gallery for judges consideration. Curious attendees were introduced to a photography and video installation showcasing Placemaking US's Oaxaca to Long Beach “Community Comal,” now located at the Historic Rancho Los Cerritos. The space also featured music by Alyssandra Nighswonger’s band, an idea board by Amy Tanaka, art activities with Food Finders, and a spellbinding pop-up shop by Exotic Fever Hot Sauce!
This year’s judges brought open minds and palates as the categories involved both prepared foods and locally grown produce, with 33 entries across 9 categories. Awards were given to top placements in each category, as well as two Best in Show awards.
Representing locally grown produce, Carol Houst’s Butternut Squash was awarded Best in Show. Meanwhile, Chef Eugene Santiago’s Baryo won Best in Show for prepared foods with Matamis Na Bao (Coconut Jam). Congrats to these standout entries!
Our event gallery, and full contest results can be found below!
Judges included Çağla Bazley, a recent SoCal Culinary Knockout champion and student of culinary management at Cypress College; Vani Murthy, a community nutrition educator and dietitian; Brandi Price, an aspiring food entrepreneur aiming to serve LBCC students; and LaShawn Williams, owner of a plant-based Mexican-Caribbean small food business called Santiago’s.
Category Results
Sauces and Salsas
3rd Place - Candlestick Ravine’s Fire Roasted Green
2nd Place - Exotic Fever Hot Sauce’s Fire in the Hole
1st Place - Candlestick Ravine’s Jalapeño Crema
Ferments
3rd Place - Dynamo Dills’ Dynamite Dills
2nd Place - Peace on Earth Products - Kimchi
1st Place - Dew Drop’s Calamansi Shrub
Baked Goods
1st Place - Pastry Pang’s sourdough Focaccia with carmelized onion and garlic confit
Preserves and Jams
2nd Place - Carol’s Kumquat Preserve
1st Place - Baryo’s Matamis Na Bao (Coconut Jam)
Fruit
1st Place - Carol Houst’s Butternut Squash
Veggies
3rd Place - Purple Cauliflower from Chef Paul Buchanan of Primal Alchemy
2nd Place - Hybrid Pumpkin from Pastry Pang
1st Place - Potted Celery from Leticia Andrade of Healthy Planet Group
Root Veggies
3rd Place - Golden Beets from Chef Paul Buchanan of Primal Alchemy
2nd Place - Fennel from Gahl Crane at LBO’s Zaferia Junction Community Garden
1st Place - Potted Onions from Glenn Skalland
Flowers and Bouquets
3rd Place - Purple assorted Bouquet from Sowing Seeds of Change Urban Farm
2nd Place - Nasturtium flowers from Gahl Crane at LBO’s Zaferia Junction Community Garden
1st Place - Yellow assorted Bouquet from Sowing Seeds of Change Urban Farm
Leafy Greens and Lettuces
3rd Place - Purple Cabbage from Chef Paul Buchanan of Primal Alchemy
2nd Place - Carol Houst’s Escarole
1st Place - Lacinato Kale from Gahl Crane at LBO’s Zaferia Junction Community Garden
Category Results
Sauces and Salsas
3rd Place - Candlestick Ravine’s Fire Roasted Green
2nd Place - Exotic Fever Hot Sauce’s Fire in the Hole
1st Place - Candlestick Ravine’s Jalapeño Crema
Ferments
3rd Place - Dynamo Dills’ Dynamite Dills
2nd Place - Peace on Earth Products - Kimchi
1st Place - Dew Drop’s Calamansi Shrub
Baked Goods
1st Place - Pastry Pang’s sourdough Focaccia with carmelized onion and garlic confit
Preserves and Jams
2nd Place - Carol’s Kumquat Preserve
1st Place - Baryo’s Matamis Na Bao (Coconut Jam)
Fruit
1st Place - Carol Houst’s Butternut Squash
Veggies
3rd Place - Purple Cauliflower from Chef Paul Buchanan of Primal Alchemy
2nd Place - Hybrid Pumpkin from Pastry Pang
1st Place - Potted Celery from Leticia Andrade of Healthy Planet Group
Root Veggies
3rd Place - Golden Beets from Chef Paul Buchanan of Primal Alchemy
2nd Place - Fennel from Gahl Crane at LBO’s Zaferia Junction Community Garden
1st Place - Potted Onions from Glenn Skalland
Flowers and Bouquets
3rd Place - Purple assorted Bouquet from Sowing Seeds of Change Urban Farm
2nd Place - Nasturtium flowers from Gahl Crane at LBO’s Zaferia Junction Community Garden
1st Place - Yellow assorted Bouquet from Sowing Seeds of Change Urban Farm
Leafy Greens and Lettuces
3rd Place - Purple Cabbage from Chef Paul Buchanan of Primal Alchemy
2nd Place - Carol Houst’s Escarole
1st Place - Lacinato Kale from Gahl Crane at LBO’s Zaferia Junction Community Garden
Love our Events? Sustain them!
Long Beach Fresh is currently fundraising to support future contests, programs, and community events that cultivate, connect, and promote small and sustainable local food projects and businesses.
This event, part of the annual Foodways Summit, is made possible with a combination of individual donations and small grants.
This year's events were sponsored in part by the Port of Long Beach and Adams Legacy Foundation.
We're also grateful for past sponsorships from Harbor Area Farmers Markets and Primal Alchemy Catering.
Author
Tony Damico is co-Director of Long Beach Fresh
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