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NEWS
January 31, 2014 | By Noelle Carter
Planning a Super Bowl party and wondering how to lay out the spread? Get creative and build a stadium out of food! It takes a little planning, but a food stadium can be loads of fun to build, and you can scale it to suit the size of your party. Planning a large crowd? Build a massive stadium with all sorts of snacks, simple main dishes, and even desserts. If you're limiting the gang, have fun stacking a few items around a favorite dip or spread. PHOTOS: Tips for building your own food football stadium In the video at the top, I describe how to build a stadium of snacks for the big game (and deputy Food Editor Betty Hallock walks you through an amazing game day cocktail)
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FOOD
December 9, 2009
Here's where you can listen and watch Evan Kleiman's audio and video podcasts of KCRW's "Good Food." Here's information on her restaurant, Angeli Caffe.
CALIFORNIA | LOCAL
August 24, 2000
Last week, while the press was focused on politicians, protesters and parties (i.e. food), several organizations were working behind the scenes with L.A.'s finest chefs and catering kitchens to coordinate the recycling of the good perishable foods left over from hundreds of DNC parties and events. In seven days, my organization, Angel Harvest, which picks up good leftover food and delivers it immediately (for free) to shelters and agencies feeding people in need, provided 29,687 meals to the hungry.
NEWS
June 20, 2013 | By Debra Prinzing
In their new book, "The Beautiful Edible Garden," designers Stefani Bittner and Leslie Bennett urge readers to create a stylish outdoor space using vegetables, fruits and herbs as key landscaping plants. Gardens should be stunning, they say - but also useful and productive. You can have both, assure the authors, co-owners of Star Apple Edible & Fine Gardening in Oakland. You can balance aesthetics with bounty by using Bittner and Bennett's "swap" technique, which involves substituting a productive plant (one that you can harvest for food or flowers)
NEWS
March 15, 2013 | By Caitlin Keller
UCLA's “ Science and Food " public lecture series returns this spring for another round of talks and demonstrations featuring leading chefs and food scientists. The public events, similar to Harvard's " Science and Cooking " lecture series, are presented in conjunction with UCLA life scientist Amy Rowat 's undergraduate course, "Science and Food: The Physical and Molecular Origins of What We Eat," in hopes of introducing food science to the general public. "The public events," says Rowat, "promote the public understanding of science through food, and food through science.
ENTERTAINMENT
February 8, 1987
I was semi-stoked to find Judith Sims' article on backyard horticulture ("Specialist Farmers Get Rich in Own Backyards," Feb. 1). My mixed feelings sprout from knowing that it is good that people grow food in the smog-belt, but my joy is tempered by the fact that food grown next to a freeway must certainly pick up a few residual pollutants. Small-time horticultural entrepreneurs should also know that, besides weeding and watering, one must also deal with collections, i.e., unpaid bills, when dealing with the folks in checked pants.
BUSINESS
November 6, 2012 | By Marc Lifsher
SACRAMENTO -- Proposition 37, the genetically engineered food labeling initiative, was trailing badly late on election day. With just over a fifth of the statewide votes counted, the measure was losing with 42.7% yes to 57.3% no. It was polling strongly ahead five weeks ago but fell steadily in the polls under a barrage of negative campaign television advertisements funded by a food and biotech industry war chest of more than $44 million....
BUSINESS
January 10, 2013 | By Tiffany Hsu
Up to half of the food produced worldwide never makes it into a consumer's mouth, according to a new report. That's as much as 2 billion tons of grub that's wasted, according to a study released Thursday by Britain's Institution of Mechanical Engineers (hat tip to the Guardian ). Part of the problem is in the supply chain, in which inefficient agricultural practices, inadequate infrastructure, limited transportation options and poor storage capacity lead to squandered harvests and misused land, water and energy resources, according to researchers.
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