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ENTERTAINMENT
April 12, 2014 | By Jessica Gelt
Hello Day No. 2 of the Coachella Valley Music and Arts Festival! What? You can't hear me through your throbbing Day No. 1 hangover headache ? No matter. Soldier on, dear festival-goer, and head to one of these off-the-hook events, where an open bar will surely cure what ails you. Today's post takes a comprehensive look at Saturday and Sunday's shenanigans. SATURDAY Neon Carnival:  Perhaps the best -- and literally the brightest -- of all of Coachella's annual parties, this late-night bad boy is presented by Nylon, Olay Fresh Effects and Guess.
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FOOD
April 11, 2014 | By S. Irene Virbila
Culling my bookshelves recently, I came across my much-thumbed copy of "Unmentionable Cuisine" and remembered the dinners, years ago, that Bonnie Hughes of the late Augusta's Restaurant in Berkeley organized with author Calvin W. Schwabe. The menus read something like this: deep-fried turkey testicles with Parmesan, baked lamb eyes with truffles and shiitake, veal brains in coconut cream, intestine dumplings, and fried crickets and peanuts - and that's just for appetizers. Main dishes included red-cooked duck tongues, whole stuffed frog, grilled guinea pig, and grilled rattlesnake marinated in whiskey, ginger and soy. The dinners had the thrill of the illicit, and everyone had a merry time.
SPORTS
April 9, 2014 | Bill Plaschke
AUGUSTA, Ga. - It was a quiet, nondescript moment deep in the pine trees at the end of a sunny practice round. It was a moment unspoiled by smartphones or smart alecks. It was the perfect Masters moment. At a spot where fans could cross the 18th fairway Wednesday afternoon, the marshals did not spot any oncoming golfers and dropped the ropes. But the fans didn't move. In the distance, they could hear a shuffling and a whistling, and so they waited. And waited. Finally, coming down the hill, with no caddie or entourage, accompanied only by his twirling golf club, was smiling former Masters champion Angel Cabrera.
HOME & GARDEN
April 9, 2014 | By Anne Colby
Go ahead, play with your food, Niki Jabbour seems to be saying in her new book, "Groundbreaking Food Gardens" (Storey Publishing, $19.95, paper). The author of the bestselling "The Year-Round Vegetable Gardener" and host of the radio show "The Weekend Gardener" enlisted leading gardeners and designers to contribute themed food garden plans to "change the way you grow your garden. " They delivered handsomely. The food gardens in this illustrated book, subtitled "73 Plans That Will Change the Way You Grow Your Garden," are inventive, inspiring and instructive - and creatively named.
BUSINESS
April 9, 2014 | By Jessica Wohl
CHICAGO - Wal-Mart is trying to make organic food more accessible to its budget-conscious shoppers. The retailer is making a bigger bet on the fast-growing category, teaming with Wild Oats to sell organic packaged food priced in line with conventional foods and at least 25% cheaper than other organic brands it currently carries. The effort by Wal-Mart, the world's largest retailer and the largest single seller of food in the United States, could have a ripple effect in the grocery industry.
BUSINESS
April 9, 2014 | By Ricardo Lopez
Manischewitz, the largest maker of matzo and other kosher foods, has been sold to Sankaty Advisors, a division of Bain Capital LLC, for an undisclosed amount, the two firms said Tuesday.  The premium kosher foods company, founded in 1888, is the No. 1 baker of matzo and produces other baked goods, pastas and gefilte fish under brands that include Manischewitz, Mishpacha and Guiltless Gourmet. "This transaction will allow Manischewitz to continue its storied tradition of producing the highest quality kosher products...
BUSINESS
April 7, 2014 | David Lazarus
If you've eaten from a food truck or cart in Los Angeles County, chew on this: About 40% of the roughly 3,200 food trucks and carts cooking up meals in the area have never been inspected in the field by health officials since letter grades were introduced three years ago. And most of the remaining 60% have been checked out only once a year, even though official guidelines call for at least two annual field inspections. How do I know that? Because Angelo Bellomo, director of environmental health for the county Department of Public Health, told me so. He oversees inspections of all eateries, including mobile ones.
SCIENCE
April 7, 2014 | By Deborah Netburn
You know an unhealthy diet can make you fat, but new research suggests it can sap your motivation too. In a study published in the journal Physiology & Behavior, researchers at UCLA found that rats fed a diet low in fat but high in simple sugars and refined flour were not only more obese than rats that had a better diet, but also less willing to work for a reward.  MORE: Medicines and machines, inspired by nature "The obese rats...
OPINION
April 6, 2014
Re "Nutritious but uneaten," April 2 The Los Angeles Unified School District serves 650,000 meals a day, with $100,000 worth of food thrown away each day by students. That adds up to $18 million wasted every year. Our society needs a renaissance of responsibility - and to resolve not to waste food. What better places to start than in homes and schools? For decades, nutritionists and educators have taught that certain foods are junk, rather than focusing on the cardinal principles of variety and moderation.
HEALTH
April 4, 2014 | By Lily Dayton
Picture potato chips or chocolate - or any food you feel you can't resist. Chances are, your brain associates this food with a promise of happiness, says Kelly McGonigal, psychology instructor at Stanford University. But foods we have little control around act like the elusive carrot on a stick: The more we eat, the more we want. We never feel we have enough because the promise of reward is always in front of us - if only we eat one more, then another, and soon we're left with crumbs at the bottom of the bag. Yet the longing remains.
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