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November 28, 2013 | By Emily Alpert Reyes
Even before piling their plates high on Thanksgiving, Americans have been eating worse than in previous years, according to a newly released poll of more than 150,000 adults. Every day, Gallup and the health improvement company Healthways ask hundreds of Americans whether they ate healthy the day before. Healthy eating usually rises and falls month by month, with Americans eating a little worse in spring, better in late summer and much worse around November and December. (Shocking, we know.)
November 25, 2013 | By Laura E. Davis
Think some cheese smells like feet? Well, now there's a cheese that has more than just that foot odor - it's actually made from human foot bacteria. An exhibit in Dublin features cheese made by taking swabs of human bacteria - from armpits, mouths, in between toes and in belly buttons - and adding milk to it. Biologist Christina Agapakis worked with odor artist Sissel Tolaas to create the cheeses, which they hope will challenge how we think about bacteria. "Cheese is actually a really great model organism for us to think about good and bad bacteria but also good and bad smells," Agapakis said at a presentation at the PopTech conference last month.
November 19, 2013 | By Austin Knoblauch
He might not be a threat to Joey Chestnut or Takeru Kobayashi , but Mississippi State football Coach Dan Mullen has the technique and grace of the world's top competitive eaters. Mullen displayed his gastrointestinal-challenging capabilities during Mississippi State's annual chicken-wing-eating contest Monday at a Buffalo Wild Wings outlet in Starkville, Miss. Mullen, 40, downed 15 chicken wings in three minutes using the very reliable dip-and-strip method. Suffice it to say, he successfully defended his wing-eating title even though he reportedly ate 24 in five minutes last year.
November 17, 2013
The best way to Phnom Penh, Cambodia From LAX, connecting service (change of planes) to Phnom Penh is offered on Asiana, Korean, China Eastern, Malaysia, EVA and Thai. Restricted round-trip fares begin at $1,256, including taxes and fees. TELEPHONES To call the numbers below from the U.S., dial 011 (the international dialing code), 855 (country code for Cambodia) and the local number. WHERE TO PLAY Garden City Golf Club, Phum Prek Tavath, Khum Prek Tasek, Srok Russey Keo, Phnom Penh; . Greens fees for 18 holes: $70 weekday, $90 weekends.
November 14, 2013 | By Mark Haskell Smith
It seems there is nothing Dana Goodyear won't put in her mouth. Pig ears, beef hearts, crickets, stink bugs and ox penis are just a few of the things she knowingly chews up and swallows. In her new book, "Anything That Moves: Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture," she goes deep into the counterculture of the foodie movement, unearthing black market butter dealers and unethical caviar hustlers; haute cuisine presented in apartments and endangered species served in pricey sushi bars.
November 11, 2013 | By S. Irene Virbila
Photographing your food before you eat it, i.e., posting it to Instagram, Twitter, Facebook and everywhere else, may prevent you from fully enjoying your meal, a study published in the Journal of Consumer Psychology suggests. Ha! I knew it! Two studies are mentioned in the abstract, demonstrating that after repeatedly viewing or rating pictures of foods, people become satiated in regard to that food. And the more they do it, it's as if they've actually consumed the food -- and, get this, they have a decreased enjoyment of the food.  The Atlantic's Julie Beck concludes in her story on the studies that  "you'll probably enjoy your food more if you don't take a picture of it, or scroll through images of burritos at work and then eat one when you get home.
October 30, 2013 | By Karen Davis
Everyone knows that squalor -- the kind most of the chickens people eat suffer before being slaughtered -- is a paradise for pathogens like salmonella. Disease microbes thrive in densely populated, dank, sunless places. To minimize the spread of infectious organisms among human and animal populations, sanitation, sunlight and the healing gift of space are necessary. These necessities are not present in the long, low buildings in which the majority of commercially raised chickens and turkeys sit in excrement while breathing toxic ammonia fumes from the manure that is everywhere in these buildings, from the machinery to the bedding to the birds.
October 20, 2013 | By Rosemary McClure
HONOLULU - As the afternoon turned to early evening, I glanced out my hotel window, hoping for a glimpse of the legendary Waikiki sunset. I watched as the sun bathed the hills and hotels of the city in liquid gold before slipping into the Pacific in an orange and red explosion of color. I couldn't have asked for a better welcome to one of the world's most popular vacation destinations. Especially because I was paying only $89 a night for this view. Waikiki - where $1,200-a-night hotel rooms are commonplace - is considered unaffordable by many people.
October 14, 2013 | By Jason Wells
A day after he was carried out of the  Mendocino National Forest -- having survived nearly three weeks on his own -- 72-year-old Gene Penaflor described how "it all went dead" after falling down a canyon. He had separated from his deer hunting partner deep in the forest on Sept. 24 when he accidently stepped off the edge and fell "straight down" -- so straight, that he landed upright on his feet. "I thought my knee cap was broken," Penaflor told KTVU-TV  on Sunday.
October 13, 2013 | By Hal Herzog
We Americans like to think of ourselves as animal lovers. But is this claim true? One way to answer this question is to follow the money. According to government, industry and interest group stats, we spend about $50 billion on our pets annually and donate another $6 billion to animal-related and environmental charities. This sounds like a lot until you compare it to the amount we collectively devote to killing members of other species: $72 billion on hunting and fishing, $60 billion on animal research and $240 billion on meat, poultry and seafood.
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