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Beans

FOOD
March 22, 2006 | Barbara Hansen, Times Staff Writer
Dear SOS: My sister and I were in Santa Barbara recently. When we stopped at the Chase Restaurant & Lounge, they served a bean appetizer for happy hour. My sister loved it and ate two helpings. They said it was an old family recipe. S. ACKERMAN Capistrano Beach Dear S. Ackerman: Sonia Rosinka, owner of the Chase Restaurant & Lounge, says these beans are a Romany (gypsy) dish from the former Yugoslavia, traditionally served during Lent as well as during a three-day fast in December that honors Saint Nicholas.
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BUSINESS
November 29, 2012 | By Tiffany HsuLos Angeles Times
Some coffee aficionados have a difficult decision to make: Spend $7 on a full lunch or on a single cup of Starbucks coffee? The brew in question: the Seattle giant's new Costa Rica Finca Palmilera, its most expensive offering ever and also one of its rarest. The coffee is part of the company's Reserve line and costs $7 for a grande - a 16-ounce cup. An 8-ounce package of beans costs $40. The uber-premium beans and brew are available only in 46 Starbucks stores in Portland and Seattle, a licensed store in Idaho and Starbucks' Roy Street Coffee & Tea offshoot in Washington.
BUSINESS
January 5, 2010 | By Nathan Olivarez-Giles
The coffee beans roasted, ground, packaged and shipped out of the F. GaviƱa & Sons Inc. factory in Vernon are as diverse as the ethnic communities that blanket Southern California. Coffee beans from Ethiopia are ground to make a rich, almost wine-flavored brew. Beans from Guatemala are brewed into a reddish drink that balances acidity and heavy body. There are iced coffees, popular with Asian communities; Turkish-style powdered coffees, a favorite among Middle Easterners; and espressos, long a hit with Latinos and Italians.
CALIFORNIA | LOCAL
December 20, 1994
The letter from Terry Morhous (Nov. 30) brought back memories. When I was growing up during the Depression there was a need for food in the schools. The good women of the town made big pots of nourishing food every day. We had beans, stew, beans, soup and beans. The "big boys" from the sixth grade carried the pots to each class for the teacher to ladle into our cups (brought from home). I was lucky--I could afford to pay 5 cents for my full cup. Today there would be food inspectors, disability claims and child labor laws discussed.
CALIFORNIA | LOCAL
February 3, 1996 | YOLANDA NAVA / The Eastside Sun, Yolanda Nava is a regular columnist for the Eastside Sun, a weekly English-and-Spanish newspaper published Thursdays in Los Angeles
The last six weeks of my mother's life became an opportunity for me to seek wisdom, to give thanks for all she had given me and to rectify old hurts between us. I was adamant about not leaving any unfinished business between us. 1 wanted to end our time together on good terms. Why else was I given a warning about mom's limited time on this planet just days before her terminal diagnosis? The warning had come in the middle of the night while I was in a twilight dream state.
CALIFORNIA | LOCAL
February 8, 2008 | From Times Staff and Wire Reports
Ernesto Illy, 82, longtime head of Italian coffee giant Illycaffe S.p.A who traveled the world in search of the best blend of beans, died Sunday in a hospital in Trieste, the port city in northeastern Italy where the company has its headquarters. No cause of death was given. Illy was born in Trieste on July 18, 1925, the son of Francesco Illy, who founded the company in 1933. A chemist trained at the University of Bologna, Ernesto Illy was president of the company from 1963 to 2004.
HEALTH
July 9, 2001 | SHELDON MARGEN and DALE A. OGAR
Over the last several years, a flurry of information has been distributed about mineral preparations and how much better they are than minerals in food. But there is no evidence these products are safe or better absorbed by the body. So stay away from high-priced supplements. Food is still the best possible source for most minerals. A guideline for requirements is the dietary reference intake, or DRI.
FOOD
June 24, 1998
I liked the Back to Basics column (May 27), but I wish you hadn't recommended cutting the ends off the beans without explaining further. Back in the 1960s, my mother, who then worked for the U.S. Department of Agriculture, said that we shouldn't cut off the little tender tips of green beans. These are darker than the rest of the bean, so have more vitamin A in them. They're also delicious. The stem end, on the other hand, does need to be cut off because it's harder to chew. MOLLIE BOWLING West Los Angeles
WORLD
February 1, 2008 | From Times Wire Reports
Thousands of Mexican farmers, some herding cows, flooded into the capital and set a tractor on fire to demand government protection against U.S. farm imports. Final trade barriers to agricultural products in North America were lifted this month under the North American Free Trade Agreement, opening Mexico for the first time to tariff-free U.S. exports of staple foods such as corn and beans. Farmers complain the government is not doing enough to protect them from competition from subsidized U.S. goods.
FOOD
June 4, 1997 | CHARLES PERRY
Samuel Johnson famously said, "He was a brave man that first ate an oyster." But what about the people who first ate jengkol beans and bongkrek--and then kept on eating them? Either jengkol and bongkrek are incredibly tasty or the people were incredibly hungry. Jengkol beans, considered a delicacy on Java, have to be soaked and fermented before you can eat them. In the process, they develop a sulfurous aroma which becomes part of the body odor of the happy eater.
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