March 8, 2006
WHAT a sheer delight, Russ Parsons' article on beans, lamb, cowboys and his own past ["Beans Again? Gussy 'Em Up!" March 1]. Thank you. The article was well received and is being shared with very special foodie friends way beyond L.A. CLAUDIA SHAMBAUGH Irvine
February 18, 2013 |
Cloudy day, just a little damp. Of course, I had to make pasta fagioli for lunch. This time, I opted not to puree the beans, so I had a wonderful broth studded with pancetta, fat brown beans, and bits of carrot, celery and tomato. For the pasta, I used some Rustichella d'Abruzzo dried fettucine I had in the pantry, broken into short lengths. Garnished with freshly ground black pepper, a swirl of Tuscan olive oil and a sparse grating of Parmigiano, a bowl of pasta fagioli makes a wonderful lunch with a glass of Barbera.
July 9, 2001 |
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.
January 5, 2010 |
The coffee beans roasted, ground, packaged and shipped out of the F. Gaviña & 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.
March 22, 2006 |
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.
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 |
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 |
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.
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