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January 29, 2011 | By Jeffrey Fleishman, Los Angeles Times
The revolution has not yet come to Milad Zari's bakery. Cairo is raging in protest. Tanks rumble past buildings aflame. But down an alley, just beyond the city of the dead, where the poor live scattered amid forgotten graves, Zari bakes bread. He works from 6 a.m. until 8 p.m., earning less than $90 a month to pay the rent and raise six children. It has been this way for 20 years, his hands, quick as sparrows, feeding flat dough into an oven. "How can I go into the street and protest?"
October 12, 2010 | By Bob Pool, Los Angeles Times
Is it well done or half-baked? The latest thing to come out of Los Angeles' landmark Van de Kamp's bakery isn't to everyone's taste. The Los Angeles Community College District has completed a $72-million renovation of the Glassell Park home of the now-defunct Dutch-themed bakery that was known for its windmill-shaped cookies and Danish pastries. But budgetary problems have prevented district officials from opening a college satellite campus at the 4-acre site near Fletcher Drive and San Fernando Road as they had planned.
June 15, 2005 | Linda Burum, Special to The Times
"Have you been to Porto's yet?" Cuban-born actor Andy Garcia remembers friends asking when he'd just moved to L.A. in 1978. For transplanted Cubans in those days, the small family-run bakery's flaky guava-cheese pastries, papa rellenas and other Cuban specialties were as close to a taste of their homeland as they could get.
November 15, 2013 | By Raja Abdulrahim
ALEPPO, Syria - The bags of pita bread are stacked in tight formation on the sidewalk, as if standing at attention. From here they will be dispersed across the rebel-held neighborhood to small, nondescript distribution centers: the bike repair shop down the street, the corner convenience store or the electrician's shop. The long lines that used to form outside bakeries, tempting targets for government air attacks, are gone. "We created the center for the protection of the people," said Abu Muhammad, a member of the bakery committee for the Bustan Qasir and Kalaseh neighborhoods.
November 12, 2012 | By Ned Parker, Los Angeles Times
KABUL, Afghanistan - Raza Gul trudges the half-mile to work through a maze of brick and mud homes, sewage streams and toddlers running naked. She's two months pregnant, and her lower back aches as she steps over ditches and eyes speeding cars. Her sister-in-law, a frail woman, shadows her. They say little. The slight wind chills Gul and she thinks about the cost of wood to heat her home and keep her four children warm. She is certain that her husband is already prowling their neighborhood hillside, hunting his first hit of opium for the day. She knows he'll walk to one of the local dealers, then sit alone in their crumbling house, roll his stash in foil and smoke.
October 22, 1987 | CAROL McGRAW, Times Staff Writer
Along with the tagliatelle, pizza and fettuccine alfredo, customers at the famous Sarno's Caffe Dell'Opera Wednesday helped themselves to large servings of tears, hugs and "I remember when" stories about owner Alberto Sarno, who was gunned down in his front yard Tuesday morning. Old Italian men from the neighborhood, lunching businessmen and music lovers stepped into the dimly lit restaurant to give condolences and reflect on the life of one of the city's best-known opera promoters.
April 9, 2013 | By Noelle Carter
In the course of testing and developing recipes for an article, we may make a recipe dozens of times, fine-tuning it to perfection and testing for consistent results. We are a test kitchen, and this is what we do. Of course, when we're done testing, sometimes we also like to play with our food ... At the L.A. Times, we not only test (and routinely retest) every recipe that runs in the paper, we also then re-create and style those recipes for food shoots to appear both online and in print, coordinate and shoot step-by-step demonstrations and videos of various cooking techniques, and prepare for recipe demonstrations that air online and on television.
October 5, 2012 | By Tiffany Hsu
Mimi's new prototype restaurant design aims to deliver a thorough Parisian experience - the airy gardens! The bustling cafes! The romantic corners! The wine! The twist? Mimi's plans to incorporate each of these elements into a single building. In a shopping center in Santa Clarita, minutes from the Six Flags Magic Mountain amusement park, hard-hatted workers are putting the finishing touches on the 34-year-old chain's so-called “revolution.” Instead of “Mimi's Cafe,” the restaurant will be known as just “Mimi's.” The new flagship, set to open next week in the shell of an older Mimi's, will expand beyond the chain's full-service background to include several themed dining spaces.
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