Riding the frozen yogurt wave

Frozen yogurt is experiencing a culinary renaissance in Los Angeles, shifting from a low-fat, health-oriented trend to a high-quality, transparent product featuring seasonal farmer's market ingredients. Shops like Lily and Meadow are redefining the category by focusing on minimal, premium components, while established ice cream brands like Van Leeuwen are applying craft techniques to frozen yogurt. Beyond dessert, California farmers are exploring agrivoltaics—the integration of solar panels with crop production—to mitigate the impacts of extreme heat and rising irrigation costs. Early research at Cal Poly Pomona suggests that shade from solar arrays can conserve water and improve the quality of leafy greens like romaine lettuce. Finally, the Santa Monica Farmer’s Market highlights late-summer produce, specifically the versatility of figs and experimental grape varieties, which chefs are incorporating into live-fire menus.