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ENTERTAINMENT
March 17, 1989 | RUTH REICHL
The waitress removed the plate. The fact that it was still full did not seem to distress her. "Ooh," she said as she bore it away, "is that pasta?" I told her it was calamari . She nodded. "I looked down at it when I picked it up from the kitchen," she said, "and there were these little feet--you know, the tentacles--waving in the air. And I thought, like, how can people eat that stuff?"
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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.
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.
BUSINESS
November 7, 2012 | By Marc Lifsher
California voters roundly defeated Proposition 37, the genetically engineered foods labeling initiative, after being subjected to a prolonged barrage of negative television advertisements and criticism from newspaper editorial boards. With 100% of California precincts reporting, the ballot measure, backed by the organic foods industry and consumer groups, went down, opposed by 53.1% of voters and supported by 46.9%. "California voters clearly saw through Proposition 37 and rejected higher food costs, more lawsuits and more bureaucracy," said Henry I. Miller, a research fellow at the conservative Hoover Institution think tank and a key spokesman for the No campaign on its television spots.
TRAVEL
March 10, 2012
After taking in the view from the Sydney Tower Eye, we took the elevator to the fifth floor and Food on Five, the food-court floor of the Westfield Sydney Shopping Centre. There were more than 20 specialty and international cuisine store-front restaurants. Dinner for two was less than $15. We ate there two more times with excellent meals. The only caution is that some weekday nights most close at 5:30. Westfield Sydney Shopping Centre, http://www.westfield.com.au/sydney/store-profiles/cafes-restaurants/level5 Alan Johnson Seal Beach
MAGAZINE
June 7, 1998
In "Les Deux Cafe's Inside Story," (Restaurants, April 26), S. Irene Virbila uses much space to praise the restaurant's "wondrously civilized outdoor dining space," "sense of style and gracious ambience" and "vibrant and alluring atmosphere" before writing: "If Les Deux Cafe has a drawback, it's the food." But then, who cares about the food in a restaurant review? Al Hix Hollywood
NEWS
February 20, 2013 | By Russ Parsons
If you read only one food story today (not that I'm advising that), you absolutely must read Andy Greenwald's brilliant piece on food television on Grantland . Not only is it a smart analysis of how the genre has devolved from Julia and Jacques to Rachael and Guy, but it's studded with enough laugh-out-loud lines to make any ordinary writer's year. Emeril Lagasse was “A lumbering, rump roast of a man who cooked like Paul Prudhomme but talked like the Gorton's Fisherman.” (Now he's “a Wookie in winter.”)
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