YOU ARE HERE: LAT HomeCollectionsFast Food

Fast Food

April 16, 2013 | Steve Chawkins
When John Galardi saw a man hosing down the parking lot of a modest Mexican restaurant in Pasadena, he asked for work. Galardi was young and broke, a college student freshly arrived from Missouri and looking for anything to help him scrape by. It turned out that he asked the right man. Glen Bell Jr. was a young up-and-comer who liked the spark he saw in Galardi and mentored him for a few years while starting his eponymous chain, Taco Bell....
April 4, 2013 | By Alana Semuels
NEW YORK -- How much should employers pay the people who serve up your french fries and ring up your tacos? It's an issue that's being raised for the second time in six months as hundreds of fast food workers in New York City walked out on the job Thursday to demand higher wages. An estimated 400 workers from 60 restaurants in Brooklyn, Manhattan and Harlem participated, organizers say. The campaign, organized in part by the group Fast Food Forward, is asking for wages to be raised to $15 an hour, which in some cases would double the pay of some workers, raising their pay to around what a substitute teacher makes, or an emergency medical technician, according to data from the Bureau of Labor Statistics.
March 27, 2013 | By Mary MacVean
There's no strong evidence of an association between living within walking distance of places to buy food and being overweight or not, researchers said after interviewing nearly 100,000 Californians. Given the attention to the idea of food deserts - areas with limited access to healthful food - and their effect on people's health, the researchers wanted to find how much it mattered to have stores and restaurants within walking distance, which they defined as a mile from home. But the number of fast-food outlets within three miles of home was associated with eating more fast food, fried potatoes and caloric soft drinks, and with less frequent consumption of produce, the researchers said.
March 7, 2013 | By Chris O'Brien
Think innovation, and the first thing that usually comes to mind is the technology industry. But, of course, you can be innovative in just about anything you do, which is just what the TED conference aims to celebrate.  Last week, Los Angeles artist Ron Finley  took the stage to talk about why he embraced urban farming and how he hopes it will transform South-Central Los Angeles' health and eating patterns. TED posted his talk this week .   QUIZ: How much do you know about Google?
January 31, 2013
Since the beginning of the republic, there has been a dynamic tension between constantly expanding diversity driven by immigration and the relentless homogenizing force of common American culture. And there's nothing like a long drive on an interstate highway to remind a person of that reality. On Monday, I traveled 600 miles on I-5 cutting through the center of California, from Redding to Los Angeles. The force of homogenization was apparent at every major exit and interchange. I was hungry, but I was hoping to find something beyond McDonald's, Burger King, Subway, Wendy's, Arby's or Taco Bell.
January 26, 2013 | By Laura J. Nelson, Los Angeles Times
The gig : Andrew Wiederhorn is the chairman and chief executive of Fatburger Inc., a fast-food restaurant chain based in Beverly Hills. The first Fatburger opened on Western Avenue in Los Angeles in 1947 and gained notoriety when rappers Ice Cube, Tupac Shakur and the Notorious B.I.G. all mentioned the restaurant in songs. Since 2003, Fatburger has been owned by Fog Cutter Capital Group Inc., a Santa Monica investment company of which Wiederhorn is also chairman and CEO. Self-starter : Wiederhorn grew up in a single-parent family in Portland; his father died when he was age 9. In high school, he hired a lawyer to help him get permits to rent out jet-skis on the Willamette River.
January 25, 2013 | By Tiffany Hsu
No more missing inches: Subway says that never again will a Footlong sandwich meet a ruler it can't match. In the company's own words: “We regret any instance where we did not fully deliver on our promise to our customers. We freshly bake our bread throughout the day in our more than 38,000 restaurants in 100 countries worldwide, and we have redoubled our efforts to ensure consistency and correct length in every sandwich we serve. Our commitment remains steadfast to ensure that every Subway Footlong sandwich is 12 inches at each location worldwide.” This after an outcry when an Australian customer posted a photo of a Footlong sub on Subway's Facebook page.
January 24, 2013 | By Kenneth R. Weiss
Can we eat our way to sustainability? That's a question that Daniel Pauly , a preeminent fisheries scientist at the University of British Columbia in Canada, has asked for years. He's suspicious of the long-term viability of the strategy behind Eco-labels, which promise that if everyone ate sustainably caught seafood, it would solve the problem of declining global fish stocks. A grand experiment to test this notion is underway, as one of the world's largest fish buyers has agreed to source all of its fish from America's largest sustainable-caught fishery: wild-caught Alaskan pollock.
January 9, 2013 | By Patt Morrison
Well, no one ever convincingly argued that a diet of fast food is good for your health. And now it could be unhealthy for some of the people who work there - without them having to eat so much as a bite of their products. In anticipation of the healthcare overhaul that takes full effect next year, a couple of Taco Bell and Wendy's franchises in Oklahoma and Nebraska are evidently cutting back the hours of employees to dodge requirements of the healthcare reform law. It was admittedly not the best thought-out part of the healthcare overhaul, requiring companies with 50 or more employees working 30 or more hours a week to offer healthcare coverage.
January 8, 2013 | By Valerie J. Nelson, Los Angeles Times
A grill man turned chief executive at McDonald's, Fred L. Turner oversaw an aggressive expansion of the company beginning in the 1970s that turned it into a corporate giant. When he began reshaping the restaurants in 1968, he left a visible legacy by removing the signature golden arches from the building's architecture and placing them on signs out front. What McDonald's founder Ray Kroc called Turner's gift for "planning and vision" is reflected in a restaurant menu that includes the Quarter-Pounder, which he co-developed with a California franchise owner in 1971.
Los Angeles Times Articles