Brown Bags Packed with Purpose

Did you know that a school teacher invented the paper bag? He and his brother needed something cheap and efficient to carry their papers and food. Weird combination, right? But it couldn’t stand up on its own, so a lady named Margaret Knight patented a machine in 1871 that cut, folded, and pasted the first flat-bottomed brown paper bags that we still used to this day. And I don’t know about you guys, but there’s something about a classic paper bagged lunch. You remember when you went on field trips in elementary school and half-way through the day, all the teachers would wrangle all the kids together and toss those paper bags at us like raw steaks and we were the ferocious lions in a coliseum. Good times, yeah? Or when you went to the community pool during summer break and your mom (or dad, or aunt, or something like a parental figure) would hand you that brown paper lunch bag that held that coveted ham sandwich and perfectly salty chips. It just hit different on the taste buds after a long day of marco-polo and cannonball competitions.

So where can we get that now that we are adults (ew) and live in the fast paced, bustling city of Los Santos? Don’t worry, friend. I’ve found the place. Irie (pronounced “Eye-Ree”) Eats is a small kitchen located at the entrance of Del Perro Pier right next to the valet. Wyatt Moore is the owner and not only is he probably the chillest dude you’ll ever meet, he’s also one of the most generous. Irie is totally non-profit. No cash needed. All you have to do is show up hungry. When I went for this interview I found Wyatt as I usually do, wearing his signature mouse mask and just vibing.

I do have to confess I may be a little biased. I’ve known Wyatt for a few months and he’s become a good friend of mine so this interview felt a little awkward at first as I had to put on my adult voice and ask “serious questions.” But unsurprisingly, when we got to the heart of what Irie Eats is, Wyatt showed his passion for the community that he’s lived in for so long.

Wyatt told me about how he used to live out on the pier when he was homeless. He would sleep in one of the unmanned lifeguard stations and just hang out on the pier during the days. Apparently this friend did a lot for him which inspired his generosity with Irie Eats.

When I first moved to the city, I saw the Irie Eats lifeinvader posts and kept mispronouncing it which was totally embarrassing when I first met Wyatt. When I asked about the inspiration for the name, he mentioned this Mexican restaurant that he and this friend would go to that they loved. Bien Comes. And for you monolingual readers and eaters out there, that means “you eat well” in espanol. Or at least that’s what the internet translator told me and I’m gonna trust it for now. Wyatt told me he wanted…

The red, yellow, and green walls were all built by Wyatt himself and the rooftop seating above the kitchen is perfect for those beach selfies you always need.

So I know you might be asking, how can this place be run if it’s non-profit? Well lucky for you, I asked already. You’re welcome, pookie. Here, the staff’s pay comes from a state program that supports community service — meaning every shift helps the neighborhood thrive. It’s also important to note, the owner looks for team members who share the restaurant’s values. He’s not just looking for people who want to cook and master their skills, but those who believe in serving the community and supporting the kitchen’s mission. As I said earlier, there’s no cost for the meals but they do accept donations. And all donations go straight into spending for groceries. Wyatt did also mention that they may eventually be in the market for purchasing from fishers and hunters when the employees are able to properly prepare those types of meals.

Another cool thing about my friend Wyatt is that he wanted to stress that there isn’t competition in his mind with other food proprietors.

I asked his employees if they had anything to add and one of the cooks, Reggie, has apparently been with him from day one. A real O.G. for Irie Eats as he was helping with this same business in another city. For me, that holds real weight to the vision of Irie Eats. When you have purpose and quality, you have that kind of staying power.