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BUSINESS
February 9, 2014 | By Stuart Pfeifer
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.
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TRAVEL
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
FOOD
February 7, 2014 | By Jenn Harris
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.
OPINION
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.
BUSINESS
February 4, 2014 | By Lisa Mascaro and Michael A. Memoli
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.
WORLD
February 4, 2014 | By Ramin Mostaghim and Alexandra Sandels
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)
SCIENCE
February 3, 2014 | By Melissa Healy
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.
FOOD
February 2, 2014 | By Betty Hallock
For decades, Toshiaki Toyoshima has followed the same ritual each morning at his downtown restaurant: He ties on his indigo happi - a short-sleeved Japanese chef's jacket - and dons a white cap before he begins cutting fish for nearly 500 customers who dine at Sushi Gen daily. But in January, Toyoshima's tradition-bound routine was upset. He had to add a step: A new law now forces him to snap on a pair of thin vinyl gloves before he can touch the fish. His gloved hands seem to move no less deftly as he stands behind mounds of tuna fillets glistening on his counter and slices the raw fish with a long knife.
HEALTH
January 31, 2014 | By Jessica P. Ogilvie
At 24, professional snowboarder Elena Hight is already a two-time Olympian and in training for the 2014 Olympics in Sochi, Russia. Raised near the mountains in California, she began hitting the slopes as a child and competed in her first Olympics at age 16. Hight, now a full-time boarder, is also passionate about surfing and cooking. Here, she discusses how she stays in shape mentally and physically. How did you learn to snowboard and develop it as a passion? I was born in Hawaii, and my family relocated to the mountains in Lake Tahoe when I was 6 years old. My dad was a surfer his whole life, and the first thing he did when we relocated was teach my whole family to snowboard, and I just took to the sport real quickly, and it took off from there.
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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