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May 29, 2013 | By Jenn Harris
Rip open the box. Unwrap the plastic. Put the bag of popcorn in the microwave. Press a button. Sounds easy enough, but for some people that's a little too much work for a bag of popcorn. According to popcorn sales numbers gathered by Information Resources Inc., ready-to-eat popcorn sales are growing at a much higher rate than microwave popcorn sales. "Microwave popcorn at its inception was all about convenience, having only to wait three minutes to get warm, delicious popcorn," Orville Redenbacher brand director Colleen Bailey told Advertising Age. "As times have changed, the definition of convenience has changed.
February 20, 2013 | By Paul Whitefield
Mon dieu ! C'est la vie . There. I imagine that will about cover France's reaction to U.S. tire magnate Maurice "Morry" Taylor Jr.'s scathing criticism of French workers. In case you missed it , Taylor, head of Titan International, minced no words when responding to Arnaud Montebourg, France's minister for industrial renewal, who had suggested that Titan might want to take over an ailing Goodyear tire factory in Amiens. In a letter to Montebourg, he said: "Sir, your letter suggests you would like to open discussions with Titan.
February 5, 2013 | By Paul Whitefield
Sometimes, headlines alone can tell a story. Start with this one from The Times: “Baby boomers may live longer, but their elders were healthier.” And while you're pondering that, check this one out: “Sperm count low among couch potatoes, study finds.” And finally, there's this, well, punch-line headline : “Gov. Christie eats doughnut with Letterman; talks Sandy storm aid.” Yes, boys and girls and boomers, we have met the enemy, and he is us. Of course, I'm not talking about you , specifically.
January 13, 2013 | By Karen Stabiner
Hey, reader. If you bristle ever so slightly at the presumed familiarity of that salutation, you're almost surely over 40, and you likely grew up well north of the Mason-Dixon line. If you say "hey" back, the demographic possibilities are a lot broader. Everyone from anywhere who was born after 1980 seems to have adopted this onetime Southern regionalism, as have over-40s who work in a business that uses "trending" as a verb and requires them to stay forever young. I get "hey" emails and in-the-hallway greetings from students who've never been as far south as Philadelphia, who hail from India and Austria, from the Northeast and the Midwest and Canada.
November 3, 2012 | By Jonathan Gold, Los Angeles Times Restaurant Critic
It is 10 in the evening, West Hollywood has just begun to ramp up into the night and three dozen people are lined up outside Laurel Hardware, the fashionable restaurant of the moment. It is the weekend before Halloween, which means bits of the usual sorts of costumes are on the boulevard: size 13 heels and ragged scraps of lace, kitten ears and satin bow ties. A woman saunters up to the restaurant, bouffant freshly blond, wrapped in what looks like a replica of a Mead three-ring notebook.
September 8, 2012 | By T.L. Stanley
Emily Owens was a big geek in high school, prone to flop sweats during debate club finals and plagued by feelings of insecurity and inadequacy. Viewers of the upcoming dramedy "Emily Owens M.D. " will learn this and more about the title character when she spills her guts in the voice-over that threads through the CW series, starting with the pilot episode Oct. 16. The audience will also hear Owens give herself a pep talk on her first day of...
August 2, 2012 | By Michael Kinsley
Why does a typical bus driver in the U.S. earn a monthly disposable income (after taxes) of $1,594, while a typical bus driver in Peru earns $325? Why does an airline pilot here bring home $4,206 a month, while a pilot in Lithuania doing what we hope is pretty much the same job with the same training makes only $1,674? (These figures, from , use 2005 dollars, adjusted for the actual purchasing power of various currencies.) Well, the explanation is obvious, isn't it?
June 23, 2012
A Little Tokyo gastropub has a new chef, Perfecto Rocher, who has a few tricks up his sleeve, including a remarkable paella. Location : 241 S. San Pedro St., Los Angeles, (213) 626-5299; Prices : Snacks and small plates, $6-$16; larger plates, $15-$28; desserts, $8. Details: Lunch, 11:30 a.m. to 2:30 p.m. Monday to Friday; brunch, 10:30 a.m. to 3 p.m. Saturday and Sunday; dinner, 5 to 11 p.m. Sunday to Thursday and 5 p.m. to midnight Friday and Saturday.
June 22, 2012 | By Jonathan Gold, Los Angeles Times Restaurant Critic
Andoni Luis Aduriz, the chef of Mugaritz, in the countryside outside San Sebastian, Spain, may be the closest thing to a pure artist in the restaurant world today. He encases potatoes in thin coats of ceramic so his customers can experience the sensation of biting into a stone. He drives dark-chocolate nails into scoops of sorbet. He smears fish eggs on sheets of edible plastic or curls of edible construction paper. He even has a manifesto: "You don't have to like something to like it. " But in the food world, Aduriz is perhaps better known for his mastery of the slow-poached egg, a variation of the Japanese onsen egg cooked for nearly an hour in a water bath at precisely 62.5 degrees Celsius (144.5 degrees Fahrenheit)
May 9, 2012 | By Mark Medina
The clock ticked as the Lakers faced a three-point deficit. Kobe Bryant kept the ball in his hands. And everyone knew he intended to shoot and try to tie the game. He squared up behind the perimeter on the right side. Nuggets guard Andre Miller gave him a sliver of space. Bryant launched a 25-foot three-pointer that he said afterward "felt good. " Though the shot hit back iron, Lakers guard Steve Blake grabbed the rebound and dished out to an open Ramon Sessions on the right side.
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