October 11, 2012 |
Good food and good skiing are the draw for a five-day ski trip to Italy's Dolomite Mountains. The tour starts in Alta Badia, where skiers stay in a hotel before heading out with a guide for two days on a hut-to-hut tour. Skiers visit the Sella Massif, the high point of the Marmolada Glacier (just under 11,000 feet) and the San Pellegrino and Civetta ski resorts before skiing down the Five Towers and arriving in Cortina d'Ampezzo. Along the way, enjoy meals with wine accenting fresh dishes typical of the South Tyrol and Trentino regions, whether you're staying in hotels or in the huts, also called refugios . The trip ends at Cortina d'Ampezzo.
July 18, 2013 |
You might think that customers buying their lunch at McDonald's would order meals with fewer calories if someone handed them a slip of paper reminding them that women should eat no more than 650 calories at lunchtime and men should not exceed 800 calories. But you would be wrong. Instead, researchers found that diners who received these supposedly helpful reminders actually purchased more calories than those who didn't, according to a new study in the American Journal of Public Health.
CALIFORNIA | LOCAL
September 24, 1997 |
Meals on Wheels of Fullerton Inc. is in need of volunteer drivers to deliver meals to the homebound. The organization's mission is to deliver food and books to those who cannot get out of their homes. The deliveries are made Monday through Friday from 11 a.m. to 1 p.m. Drivers pick up the meals and books at the Meals on Wheels office, 224 W. Amerige Ave. To volunteer, call (714) 871-2200.
CALIFORNIA | LOCAL
February 18, 1996
Re the Orange County Newswatch of Jan. 15, in which Jerry Bellsmith says of Meals on Wheels, "We simply don't have any more money": I have been a volunteer driver for Meals on Wheels for over six years and consider it a privilege to be able to do it. Most of the people who receive Meals on Wheels' services are adults who spent 30 or more years earning income and paying taxes to county, state and federal agencies. Now that they are in their "golden years" and need a very small amount of assistance from us, it seems we cannot find the funds to assist our needy seniors.
August 5, 2012 |
US Airways is giving passengers in the economy section on some routes the chance to eat like the well-heeled folks in the front of the plane. Beginning last week, the Tempe-based airline began to offer economy passengers traveling to Europe, the Middle East and South America the choice to upgrade their meals for an extra charge of $19.95 per meal. A sample premium meal: citrus-marinated chicken skewers on Mediterranean orzo topped with mango chutney, served with lavosh crackers, shrimp cocktail, marinated grilled vegetables and crème brûlée cheesecake with fresh berries.
October 13, 2012 |
Campanile may have started the trend for family-style meals years ago with festive globe-trotting menus on Monday nights. Now they can be as homey as fried chicken and mashed potatoes at Farmshop or Huckleberry's. Or envisioned as an all-out pig or tomato extravaganza at Mozza's Scuola di Pizza. They all share informal service, dishes served on big platters in the middle of the table, wine, laughter and a relaxed time for all. And who's going to know if you make up your own family from a motley crew of friends and relations?
September 3, 2008 |
United Airlines dropped a plan to charge as much as $9 for meals in the coach cabin of some overseas flights, citing feedback from customers. The carrier had intended to offer food for sale aboard trips to Europe from the Washington area's Dulles International Airport starting Oct. 1. The Chicago carrier would have been the first in the U.S. to end free meals on such flights. "They told us quite directly and candidly that they value hot meals," said Robin Urbanski, a United spokeswoman.
September 17, 2001 |
A small city has sprung up at a Pentagon parking lot in Arlington to offer hot food, clean clothes and comforting conversation to those enduring the grim task of combing the rubble on the other side of the crippled building. "Some of them [rescue workers] are having some real problems," said Ronald Hester of Asheboro, N.C. At the compound are trucks full of underwear and shirts for the workers. Under a Red Cross tent they can get treatment for minor injuries.
February 6, 1992 |
When we were in college, one of us used to eat on $5 a week, which went for vatfuls of frozen orange juice and enough onions and bacon to fry with our rice at every meal. We are quite aware of meat loaf for a crowd, and how to stretch a buck's worth of lentils and groats and garlic. We know exactly what to do with a ham bone or a seven-pound pack of chicken backs.
September 16, 2010 |
On the counter in Jill Donenfeld's Malibu kitchen, just across Pacific Coast Highway from David Geffen's sprawling compound: leafy cilantro; wild arugula; portobello, shiitake and cremini mushrooms; a deep purple eggplant; silken organic tofu; gourmet olive oil; sea salt and a food processor. Donenfeld certainly knows her way around the kitchen — she's been a recipe tester, a sous-chef for a catering company and a cookbook author — but on this sunny afternoon she's not doing the cooking.