If you’re anything like me, you probably share the same love/hate relationship that I have with this peculiar little port town of ours. I know, “hate” is a strong word, but using an antonym other than hate would sound ridiculous, so just go with me here.
Being that this month includes the much-lauded day for St. Valentine, the topic of love and how it pertains to San Pedro is a tricky subject to maneuver. Rarely does a day go by when I don’t hear from a family member, friend or acquaintance, the phrase, “I love San Pedro, but…” The “but” is usually followed by some issue that’s currently plaguing our town that hasn’t been dealt with yet, if ever.
Most of you know what I’m what I’m referring to. “I love San Pedro, but I’m getting really sick of the gang/graffiti problem.” “I love San Pedro, but people drive like [plural expletive] here.” “I love San Pedro, but they really need to do something with [insert Ports O’ Call, Paseo del Mar, downtown San Pedro, potholes, Rancho San Pedro Housing Project, all the sober living homes, traffic on Western, etc.].” You get the picture.
San Pedrans love to love San Pedro and we wear that love like a badge of honor, and usually on our clothing. It’s funny, actually. We are the first people to profess our love for this town, yet we’re also the first people to rip it apart when something is bugging us about it. But if we ever hear someone from out of town criticize San Pedro, we jump in and defend it like it’s one of our children. Or a drunken uncle. Either scenario works.
One of the universal loves of this town, though, is our love for our local family-owned restaurants. And lucky for us, there are plenty to choose from. If you haven’t already noticed who’s on our cover this month, we’re featuring a member of one of this town’s legendary culinary families, Dustin Trani.
Trani first appeared on the cover of the August 2003 issue of the original San Pedro Magazine, along with all the Jims – brother Jim, father Jim and grandfather Jim. That story focused on their family legacy, starting with Trani’s great grandfather Filippo and the beginnings of the Trani family business in 1925. This issue, we look forward, rather than backward, and focus on Trani’s career as he splits time between J. Trani’s Ristorante on 9th St. and his new gig at Doma in Beverly Hills.
Trani’s story is nothing short of incredible. At six-years-old, he’s prepping parsley, by 11 he’s working banquets, by 18 he’s working with Contessa Premium Foods and traveling around the world with CEO John Blazevich. At 22, he’s training at the luxurious Mandarin Oriental Hotel in Bangkok, Thailand. And now, at the ripe old age of 28, he’s working double time as the executive chef at both J. Trani’s and Doma. When people ask who are the future leaders of San Pedro, as one columnist does this month, Dustin Trani is certainly on that list. I hope you enjoy his story as much as I did writing it.
Four Years and Counting…
This issue marks the magazine’s four-year anniversary. I would say that it sounds like a short time, and in reality it is, but having a deadline every month the past four years (eight if you count my tenure with the original San Pedro Magazine) sure does make it feel like quite the long haul.
While I’m incredibly proud with how this magazine has operated and been received in our community, there is still plenty of room for improvement. We’re currently working on a few behind-the-scenes projects that we’ll be debuting as the year progresses that I’m incredibly excited about. As San Pedro continues its path towards redevelopment, so to will this publication.
Finally, we’re also hard at work on a very special edition of San Pedro Today celebrating our town’s 125th anniversary. We were originally shooting to publish it next month to coincide with the town’s actual “birthday” on March 1, but we’ve decided to push it to the summer in time for all the celebratory 125th anniversary events various organizations have planned. It just seemed like a better fit.
Thanks to all our readers, advertisers, Facebook fans and Twitter followers for continuing to shower us with support. Here’s to another four years and beyond.
Until next month…