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Dyes

BUSINESS
November 30, 2007 | John Spano, Times Staff Writer
What could unite such fierce competitors as Bristol Farms, Costco, Safeway, Albertsons, Whole Foods Market and Trader Joe's? A group of fish-eating consumers who want to know whether the salmon in the stores' display cases is wild or farmed. The grocery giants have formed an unlikely alliance to fight a legal bid by 11 consumers who contend California markets have failed to clearly distinguish salmon caught in the wild from its farm-raised cousin, which contains red dye to appear more palatable.
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MAGAZINE
February 18, 1996 | Maureen Sajbel
The biggest blond joke going is that those stark bleached manes you see on TV can exist in real life. Because if you try to go blasted-out-TV-blond, you'd better have a hairdresser five feet away at all times. That, and a standing biweekly appointment with a peroxide bottle. Hairdressers in Los Angeles, the capital of blond, are increasingly steering their clients away from mega blond for these reasons, and because of their growing awareness of the psychology of hair.
FOOD
August 16, 1990 | CHARLES PERRY
The trouble with "natural" food colorings is that they lose their color when heated. Beet-derived coloring fades 95%; red grape skin coloring fades 50%. Best bet so far has been red cabbage, which fades only 20%. A Glasnost of Brewski Bulgaria produces 3 billion bottles of beer yearly, one third of that being a brand called Zagorka.
ENTERTAINMENT
December 3, 1988
Herbert and Nora Kaye Ross' eclectic collection--containing everything from blue chip artists' prints to ceramic cheese keepers and silver snuffboxes--will go on the auction block at 7:30 p.m. on Monday, Tuesday and Wednesday at Butterfield & Butterfield's new Los Angeles facility.
FOOD
April 16, 1992 | JOAN CIRILLO, ASSOCIATED PRESS
This year, when it's time to dye Easter eggs, set out pans of boiling water and fill them with food. If you use spinach, beets, paprika or onions, you'll end up with natural colors that will give the eggs softer, more subtle colors than those you get from commercial dyes. "The longer you let the material boil or sit in the water, the more color comes out into the water," says Jean Dougherty, environmental educator at the Pratt Center in New Milford, Conn.
SPORTS
June 25, 1999 | GRAHAME L. JONES
Color them patriotic. Having seen the Nigerian team sporting multicolored hair in their victory over North Korea at the Rose Bowl on Sunday, a trio of U.S. players responded in kind Thursday. Backup goalkeeper Saskia Webber came out for warmups with a red, white and blue hairdo that would not have been out of place on the Fourth of July. Midfielder Shannon MacMillan and forward Danielle Fotopoulos were a little more subdued, favoring only a blue tinge to their hair.
TRAVEL
July 21, 1991 | JENNIFER MERIN
The fine fabrics that decorate France's most elegant homes, hotels and boutiques have been made popular around the world, largely through the marketing successes of Souleiado, a company that sells distinctive cottons, wools and silk challis in the United States under the Pierre Deux label.
HOME & GARDEN
April 18, 1992 | From Associated Press
Learning to color Easter eggs the natural way--using vegetables, plants and spices as dye and design materials--can change your family's annual egg-dipping ritual. This year, instead of dissolving commercial dye tablets, set out pans of boiling water and fill them with stain-producing foods such as spinach, beets, saffron and paprika. Using the following tips from the Pratt Center in New Milford, Conn.
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