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CALIFORNIA | LOCAL
January 26, 1988
May I commend Times staff writer Martha L. Willman for preparing a well-researched and timely article ("Legal Stew Keeps Food From Needy," Part I, Jan. 14)? As a comfortably retired American who survived the Depression (with help), I find the wasteful bent of our present society abhorrent. Indeed, as The Times report documented, why should Los Angeles continue to be unique in failing to utilize the large resources of wasted restaurant surplus? If other cities have found ways to get this very desirable food into the stomachs of the homeless and needy, why not here?
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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)
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.
FOOD
January 27, 2011 | By Betty Hallock, Los Angeles Times
It's lunchtime on the last Thursday of 2010, and JoAnn "Jo" Stougaard is holding court at her usual corner table at Jitlada on Sunset Boulevard in Hollywood, as she has nearly every week since March. But this is a momentous occasion. Today, Stougaard will eat her 148th, 149th and 150th dishes from among the restaurant's about 300 mostly southern Thai specialties ? the halfway point toward her goal of working her way through the entire menu, curry by curry, pad see ew by pad Thai, miang khun shrimp by yala tiger prawn.
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.
NEWS
April 26, 2013 | By Mary MacVean
Fast food begets a fast-food culture that has seeped into pretty much everything going on in the world today, the chef Alice Waters told a crowd gathered at UCLA for a presentation about edible education. Fast food, Waters said, affects our laws, rituals and “ways of doing things”; and it permeates business, journalism, architecture and how we treat one another. Royce Hall was nearly full Thursday evening with, among others, school cafeteria workers, master gardeners, public health students and teachers and fans of Waters.
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.
CALIFORNIA | LOCAL
December 17, 1992
"Remember, don't be shy to sing!" implored Salvation Army Capt. James Halverson as he looked out over the crowd of about 100 at the local headquarters in Van Nuys. Those in uniform launched into "King of Kings," with some so taken by the spirit that they lifted their hands into the air in joy. But most of the audience sat in respectful silence. They were homeless people, here for the Salvation Army's traditional service and a meal.
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