CALIFORNIA | LOCAL
July 15, 1994 |
Nancy Eisenhart was heartbroken last Friday when she read a handwritten note she discovered beside her delivery of cheese, certified raw milk and fertilized eggs on the front porch of her Woodland Hills home. It read: "Dear Customer, Because of health reasons, I am selling my route. I regret that I have to do this as I Love my Valued Customers. You have been good to me, and I will miss you. My last day is July 15th. Hope you will continue to carry on as good customers to the new driver.
January 19, 1994 |
The Swiss company said it plans to invest $45 million in two dairy product ventures in Qingdao in the province of Shandong in eastern China. The joint ventures--Nestle will hold a 75% stake in each--are with Qingdao Milk Course Co. One operation will produce products such as sweetened condensed milk and milk powder. The other will be used for ice cream and yogurt production. Nestle has three factories operating in China, and "business is growing at a very satisfactory rate," the company said.
July 30, 1992 |
In a discovery that could lead to a revolution in the way infants are fed, researchers have implicated exposure to a common milk protein in the first nine months of life as a major cause of insulin-dependent diabetes, which affects more than 1 million Americans. If confirmed by further studies, the controversial findings by Canadian and Finnish researchers could bring about a sharp decrease in the incidence of diabetes. About one-quarter of the population is genetically susceptible to diabetes.
January 6, 1992 |
Back in 1979, Laura Chenel had a big problem with her small farm in Santa Rosa: What to do with all the goat milk her herd was producing? Cheese, she decided. Or, rather, chevre--a soft, tangy, fresh cheese made from goat milk that had long been produced in France. Heading to the source, Chenel apprenticed herself to four farmstead goat cheese producers in France, then returned to Sonoma County to ply her new trade, opening her own plant in 1981.
August 15, 1991 |
Contaminated butter, cheese and other dairy products could be reaching the nation's groceries because processing plants are being allowed to operate under unsanitary conditions, Agriculture Department investigators say. The department's office of inspector general said in an audit that its checks of processing plants turned up rodents and insects in processing areas, mold on ceilings and walls and peeling paint or insulation dangling from ceilings above open cheese-making vats.
August 1, 1991 |
Astroll down a grocer's bakery aisle, the scent of freshly baked breads wafting through the air, and most shoppers probably won't have a tough time choosing which loaf to purchase. Not so for Nicole Freitag. Not even local health food stores could provide the Ojai resident with the organic bread she had grown accustomed to in her native Germany. Enter vollkorn. English translation, full-grain. "When I first came to the U. S.," she said, "I saw all these terrible breads."
December 8, 1990 |
Milk and meat from cows treated with a synthetic growth hormone that increases their milk production are safe for consumption, a federal advisory panel said Friday. The experimental use of recombinant bovine somatotropin, a synthetic version of a growth hormone that occurs naturally in cows and their milk, has raised concerns about the possible health implications for humans who consume products from treated cows as well as for the animals themselves. "This is a new technology," said Dr.
March 18, 1990 |
The word kosher , meaning fit or proper, appears in the Bible only three times, and then not in connection with food. But it has come to stand for a complex of Jewish law and tradition that governs the eating habits of as many as 50,000 Jews in Los Angeles and 1.5 million Jews in the United States. According to the Encyclopedia Judaica, the rules allow for consumption of all fruits and vegetables.
December 21, 1989 |
Low-fat desserts at Christmastime, who would consider them? They lack that familiar rich, creamy texture and taste, right? Wrong. When tofu is added to the recipe, desserts that have the fat reduced can still provide the same silky satisfaction. Its mild flavor makes it easy to incorporate in recipes as a replacement for higher fat dairy products such as eggs, milk and cheese. And, it is high in protein and calcium, which gives a nutritional boost, as well.