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December 5, 2013 | Los Angeles Times Staff Writer
Total time: 2 hours, plus chilling and assembly time Servings: 4 Note: Please see the accompanying source box on where to buy seafood. Fresh, cooked Dungeness crab can be substituted for the live crab (omit Step 5). 2 bay leaves 8 parsley sprigs 4 thyme sprigs 3 cloves garlic 2 tablespoons black peppercorns 1 small to medium fennel bulb, trimmed and coarsely chopped 2 carrots, peeled and cut crosswise into about ¿1/2¿-inch pieces 3 leeks, dark and light parts, rinsed and cut into¿ ¿1/2¿-inch pieces 2 cups dry white wine 1 cup white wine vinegar 2 lemons, halved Fine sea salt 12 large shrimp (1 pound total)
November 2, 2013 | By Amina Khan
Inspired by a Yale economist's annual Halloween experiment that uses trick-or-treaters as guinea pigs, one Angeleno decided to try an experiment of her own. Nancy Levitt, 64, had the hundreds who came for candy choose between three options - and found a few surprises along the way. Levitt read an Oct. 31 Column One about Dean Karlan, a Yale behavioral economist who conducts experiments each year on the hundreds of kids who come to his popular...
October 4, 2013 | By Mary MacVean
Ernest Miller, who teaches canning and preserving, is an encyclopedia on the topic. Among the many things he told us while we made our first jam and jelly: Some pomegranate trees in California likely date to the days of the mission priests; pectin is a carbohydrate that makes apples crunchy; the word marmalade comes from the word for quince in Portuguese; and jam was first made in Roman times. We made pomegranate jelly (made from juice, should be translucent) and plum jam (jelly with fruit pieces)
September 27, 2013 | By David Pierson
Walk past the signs for Krispy Kreme sloppy joes. Head toward the massive servings of curly fries. Turn left at the stall for chocolate-covered bacon. Out on the edge of the L.A. County fairgrounds in Pomona is a 1-acre space packed with Mother Nature's answer to extreme food. There you might find the Australian finger lime, a pickle-shaped green citrus whose pulp looks like golden caviar. Nearby is the Buddha's hand plant, whose tentacled fruit dangles from its spiny branches like a canary-colored octopus.
August 27, 2013 | By Deborah Netburn
Just when it seemed there was no way for Starbucks products to become more ubiquitous in your life, the coffee giant announced it will start selling its Evolution Fresh juice and Evolution Harvest line of snacks in Whole Food stores across the country. By the end of the year, Starbucks plans to have its Evolution Fresh products in 8,000 Starbucks and grocery stores nationwide, according to a release from the coffee retailer. The juices, which are cold-pressed and organic "whenever possible," according to the release, will be available in 14 flavors at Whole Foods stores, including the mysteriously named "Organic Ruby Roots" and "Organic Sweet Burn.
August 23, 2013 | By David Pierson
The gig: Alex Weiser, 49, of Weiser Family Farms grows some of the Southland's most sought-after fruits and vegetables on three farms in Kern and San Bernardino counties. Weiser potatoes can be found on the vaunted Providence restaurant menu in Hollywood. His melons are picked ripe and sold at Whole Foods Markets. You can find him every Wednesday and Saturday at the Santa Monica Farmers Market. Family business : Weiser is co-owner of a family operation started by his father, Sid Weiser.
August 6, 2013 | By Monte Morin
Feared and despised by California's $43.5-billion agricultural industry, the Mediterranean fruit fly is seen as a potentially devastating foreign invader who routinely hitchhikes across the border in smuggled fruit. But a new study argues that the infamous Medfly has established permanent residence in the Golden State - even after decades of diligent spraying, trapping and biological attacks by state officials, who say they have eradicated the pest. "The invasion is complete and it's irreversible," said study coauthor James Carey, an entomologist at UC Davis.
August 3, 2013 | By Lee Romney
SAN JOSE - Dario Lerma peered over a front fence in his neighborhood at verdant garden beds bursting with tomatoes, squash and sunflowers. The retired Santa Clara County worker has lived in this pocket of central San Jose for a quarter of a century. So when San Jose State teamed with the city to offer residents a hand in improving the onetime gang haven, Lerma was on board. Since 2005, thousands of students have added their intellectual and physical muscle to the city's resources - improving life in a cluster of predominantly immigrant neighborhoods while nurturing community leaders.
July 31, 2013 | By David Pierson
It's not easy peddling fresh fruit to a nation of junk-food addicts. But in rural Kern County, David Cain is working to win the stomachs and wallets of U.S. grocery shoppers. Cain is a fruit breeder. His latest invention is called the Cotton Candy grape. Bite into one of these green globes and the taste triggers the unmistakable sensation of eating a puffy, pink ball of spun sugar. By marrying select traits across thousands of nameless trial grapes, Cain and other breeders have developed patented varieties that pack enough sugar they may as well be Skittles on the vine.
July 19, 2013 | By S. Irene Virbila
As if there's not enough wine in the world, student researchers at National University of Singapore have figured out how to make wine from papaya - and, get this, the notoriously smelly, yet curiously addictive, durian fruit. Durian, you might recall, is the fruit so obnoxiously stinky, in Indonesia, it's banned from hotel rooms - and planes. My first response is, what does a wine made from the tropical fruit smell and taste like? According to a story from , “the research group expects the papaya wine to be well received by tropical wine lovers.” Christine Lee, a PhD student from the NUS Food Science & Technology Programme, said: "There's no papaya wine available in the tropical Asian region, so this is the oomph factor.
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