February 10, 2014 |
Details of where nearly 9 million pounds of beef products recalled Saturday by a Northern California slaughtering plant were sold were scarce Monday, but a preliminary list of retailers shows that many were Latino meat markets. Rancho Feeding Corp. of Petaluma on Saturday announced a recall of 8.7 million pounds of beef products processed at its plant over the last year and sold in California and three other states. They included whole carcasses, beef tongue, head, tripe and oxtail - cuts of meat widely used in Latino cuisine.
February 9, 2014 |
People like rich, tasty food - and sweet, smooth desserts. That's a recipe the Cheesecake Factory Inc. has been following for more than three decades. The company's roots can be traced to the home kitchen of Evelyn Overton, who ran a small baked goods business from the family home in Detroit in the 1940s. She and her husband, Oscar, later moved to California to launch a bakery. In 1978, their son, David, opened the first Cheesecake Factory restaurant in Beverly Hills. "I didn't know what I was doing," David Overton told The Times in a 2011 interview.
February 8, 2014
Nopi in London is a wonderful restaurant run by two guys from Jerusalem, one Israeli and one Palestinian. It serves Middle Eastern food prepared with surprising spices and herbs. Nopi, 21-22 Warwick St.; 011-44-20-7494-9584, http://www.nopi-restaurant.com . Reservations recommended. Patricia L. Moore Los Angeles
February 7, 2014 |
Valentine's Day is one of the busiest times of the year for a restaurant. If all goes well, it can be an unforgettable meal a couple will remember for the rest of their lives. But with all that pressure to be perfect, things can go horribly wrong. There are countless rings to hide, requests for "the most romantic table" and fires to put out when couples decide to break up in the middle of the dining room. Oh those fires. Josie LeBalch, chef at Josie Restaurant and Next Door by Josie has seen her fair share of Valentine's Day proposals.
February 6, 2014 |
This is the season for wild birds and boar, for elk and all manner of game. Some is flown in from Scotland or Texas or New Zealand. And not every chef or restaurant indulges, so when they do, be ready to take advantage. It's easy to see chefs' fascination with exotic birds and animals. Game's flavor is deep and true. It also takes real skill to cook without drying it out and a keen sense of what flavors to pair with it. And since the supply is sporadic and as certain game comes in out of season, chefs have to be flexible.
February 5, 2014
Re "Glove law steams chefs," Feb. 2 Your article about complaints from chefs over California's new law requiring restaurant workers to use gloves for handling ready-to-eat food misses an important point. Gloves seem like a good idea at first, but Mother Nature is more complicated than that. Latex causes allergies, vinyl can release toxins and may be a carcinogen, other types often tear and can end up in food, and most degrade if they come into contact with alcohol. The known and unknown long-term health risks of gloves need to be weighed against their benefits.
February 4, 2014 |
TEHRAN -- For the third consecutive day, low-income Iranian families lined up Tuesday in harsh winter weather outside government - run distribution centers to pick up free food parcels. The nationwide handouts are part of an effort by Iranian President Hassan Rouhani to alleviate poverty and counter soaring consumer prices. Everyone who makes less than 5 million rials per month -- the equivalent of about $200 -- is entitled to one food basket. Outside distribution centers at the government-run department stores Shahrvand (Citizen)
February 4, 2014 |
WASHINGTON - In a rare display of bipartisanship, Congress gave final approval Tuesday to a nearly $1-trillion farm bill, a hard-fought compromise that sets policy over agricultural subsidies, nutrition programs and the food stamp safety net for the next five years. The Senate approved the measure, 68-32, as a cross-section of farm state senators from both parties fought opposition from budget hawks and some liberals and sent the bill to the White House for President Obama's signature.
February 4, 2014 |
Crisp and nervy, this Txakolina from the Spanish Basque country has more depth than most and a welcome minerality. Scented with Key lime and jasmine, it ends on a slight bitter note, just enough to make you want to take another sip. A serious wine. Of course, it's a brilliant match with crudo or sushi, a chilled seafood platter or grilled fish. Have it with salt-cured anchovies drizzled with olive oil, which is what winemakers typically serve with their Txakolina in the tasting room.
February 3, 2014 |
The logic seems simple enough: the consumption of healthy foods is low, and obesity is high, in neighborhoods where supermarkets are notably absent; so, opening supermarkets in those neighborhoods should boost consumption of healthier foods and drive down obesity. Right? Not so fast, says the first American study gauging the success of a popular initiative aimed at combatting obesity: improving access to fresh produce and healthy food in the nation's "food deserts. " Six months after the grand opening of a new supermarket in Philadelphia, the study found, residents of the surrounding low-income neighborhood were not eating more fresh fruits and vegetables, nor were they less likely to be obese than were low-income Philadelphians across town whose neighborhood continued to be a food desert.