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NEWS
October 21, 2010
You don’t have to eat tainted meat to get sick; merely handling it can make you ill too. Butchers know this, but Lady Gaga wannabes may not. The singer’s meat bikini featured on the cover of Vogue and the raw meat dress (perhaps it’s skirt steak?) she wore to the MTV Video Music Awards in September apparently have inspired some to make their own DIY meat costumes for Halloween. Don’t do it, warns the Give 'Em Health blog at the Hartford Courant. The blog post points out that coming in contact with raw meat and then touching your eyes or face could lead to infection or parasites.
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FOOD
June 10, 2010 | By Lawrence Dietz, Special to the Los Angeles Times
If Los Angeles had a culinary Hall of Fame, Al Cassell, who died June 2 at the age of 98, would be in it. Al's talent was displayed in the not-so-humble realm of the hamburger. He was making "gourmet" burgers from USDA prime chuck long before the current fad for truffles and Wagyu beef. In L.A. it's easy to provoke a spirited discussion about the "best" hamburger in town. Father's Office? Apple Pan? Mo's? Upscale Arnie Morton's? Far from upscale Tommy's? The Counter, or Barney's in Brentwood?
ENTERTAINMENT
April 4, 2010 | By Jon Caramanica
The most memorable moments of "The Real World: D.C.," which comes to a close Wednesday night, have come courtesy of the emotionally stunted and brilliantly muscular Ty. His impassioned wrestling with Emily, his flipping of Andrew over a balcony wall: As "Real World" misbehavior goes, it's been moderately impressive. But it has made one thing clear: Ty is going to be one tough competitor on the challenges. Sometime around "The Real World: Key West," in 2006, "Real World/Road Rules Challenge" began to assert its primacy over the shows that spawned it. Dating to 1999, the year of the first challenge, which united former cast members of "The Real World" and "Road Rules," this MTV series was an early adopter of the now-common reality TV phenomenon of serializing its stars' narratives over several show arcs.
SCIENCE
April 29, 2002 | From Times Staff and Wire Reports
Scientists at the University of Georgia report that they have cloned a calf from a piece of meat. En route to the supermarket, the side of fresh beef was sampled for cells from the kidney area, and the cells supplied genes from which a calf was cloned. It was born April 22 at the university in Athens. The cloners--biologist Steve Stice and colleagues at the university and at a biotechnology company, ProLinia Inc.--touted the value of cloning for the meat industry.
ENTERTAINMENT
May 13, 1999 | S. IRENE VIRBILA, TIMES RESTAURANT CRITIC
All call for vegans! You and like-minded organic vegetarian food enthusiasts can now dine at the new Real Food Daily in West Hollywood. The popular Santa Monica health food cafe has opened a second locale on La Cienega Boulevard, a stroll away from the Beverly Center. It's a virtuous restaurant all right, one that studiously avoids meat, dairy, unnecessary fats, occasionally wheat and always refined sugars, preservatives or dairy.
NEWS
January 6, 1995 | Associated Press
Parents were advised to pick up their children from school until authorities find a lion that needs to eat eight to 10 pounds of fresh meat each day to survive. The lion, believed to be someone's pet, was spotted Wednesday in a suburban Philadelphia apartment complex wearing dog tags and a leash. The animal stared down a woman on her way to work before scampering down some railroad tracks and disappearing. About 10 residents reported seeing or hearing the lion.
NEWS
December 17, 1993 | MAX JACOBSON, SPECIAL TO THE TIMES; Max Jacobson reviews restaurants every Friday in Valley Life!
"Everyone thinks that I save money by growing all my own herbs and vegetables," says Tito. "Actually, it costs me money." Tino--Tindaro Pettignano, Sicily-born chef-owner of La Pergola in Sherman Oaks--raises winter produce such as pumpkin, squash and green beans during the cold months; a variety of peppers, eggplant and artichokes in the spring, and herbs virtually year-round, in 6,000 square feet of gardens visible from the restaurant's back door.
BUSINESS
December 7, 1992 | From Associated Press
Geo. A. Hormel & Co. built its reputation on Spam and the slaughterhouse. But the company is now setting its sights on the supermarket. With a growing, diverse array of more than 1,600 products, Hormel is moving away from the fresh, unbranded meat business and the accompanying risks of unstable pork prices, and into the broader market for processed foods. Hormel now sells chicken, turkey and catfish, has expanded its Latino food lines and is preparing to enter the Asian foods market.
NEWS
February 19, 1991
In the early 1800s, Napoleon's army was able to take advantage of a brand-new technology: canning. Since then, food for the troops has gotten steadily better. In the Persian Gulf, front-line solders can eat the next best thing to home cooking--military version. Generations of American soldiers knew them as C-rations: canned victuals that included such culinary delights as Spam, pork and beans and the beloved fruit cocktail. Today's U.S.
FOOD
April 26, 1990 | CHUCK MARTIN, Martin is a free-lance writer from Portsmouth, Va., who writes for the Virginian-Pilot & Ledger-Star in Norfolk, Va
Sausage actually sounds good, spitting and sizzling in a cast-iron skillet. But it's that roaming rich and savory aroma that yanks you out from under the covers on the coldest of mornings. For Southerners, the scent of country sausage frying on the stove signals the arrival of cool weather, like fresh wood smoke and dead leaves. Years ago--before we knew arteries clog so easily--farmers slaughtered hogs during November and December and ground and stuffed tubs of sagey sausage.
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