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FOOD
April 21, 2011 | By Kalle Bergman, Special to the Los Angeles Times
Easter in Scandinavia, like many holiday celebrations in this part of the world, is a colorful patchwork of customs, including bits and pieces of a lot of things: Passover, the death and resurrection of Jesus Christ, the Easter bunny, cute witches, huge amounts of oranges and the occasional shot of aquavit, all of it combined into what can be described only as an exhilarating and slightly confusing Easter stew. But one thing is clear: Easter in Scandinavia is very much about food. There isn't a single homogeneous Easter food tradition that spans all of Norway, Denmark and Sweden.
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BUSINESS
April 1, 2011 | By Andrew Zajac, Los Angeles Times
In the latest attempt to gain ground against the nation's epidemic of obesity, the Food and Drug Administration proposed rules Friday that would require some restaurant and fast-food chains to post the calorie content of standard items on their menus. The rules, which are subject to another round of public comment before they take final form, would also apply to vending machines, coffee shops and convenience and grocery stores. But they would not apply to movie theaters, bowling alleys or airlines.
FOOD
January 28, 2011 | By Max Diamond, Special to the Los Angeles Times
Valentine's Day is one of the biggest restaurant evenings of the year. Here are some places that are offering special menus and deals. Alegria: Long Beach's Alegria combines a four-course dinner for $65 and live flamenco dancers. Offered from February 10 to 14, the pan-Latin menu includes chicken mole, Spanish paella and Brazilian rotisserie chicken. 115 North Pine Ave., Long Beach; (562) 436-3388; http://www.alegriacocinalatina.com Campanile : A five-course prix-fixe menu Feb. 13 and 14. For $75, the dinner includes dishes like baked oysters with creamed spinach, grilled prime rib with a black olive tapenade and a chocolate truffle cake with Armagnac ice cream for dessert.
NEWS
January 10, 2011 | By Mary Forgione, Tribune Health
If you haven’t noticed yet, some restaurant menus carry more numbers these days -- and they're not necessarily higher prices. By March, restaurant chains with more than 20 locations are required to post the number of calories in items on their menus. Disclosing calories in foods that restaurants serve was part of the healthcare reform act signed into law last year. Here's a good explanation of the act and the law's provisions from the National Restaurant Assn. However, don't expect to see nutritional breakdowns like you see in grocery stores.
BUSINESS
December 30, 2010 | By Sharon Bernstein, Los Angeles Times
There's something new on the McDonald's menu in California, but it's not a food item. Up on the menu boards, above the counters, there are additional numbers by each selection and in small letters the notation "Cal. " The numbers are the calorie counts for the items. A long-awaited state law, which goes into effect Jan. 1, said they have to be included on the menus of restaurants with 20 or more locations in California. In addition to McDonald's, the calorie counts are in place at IHOP and Fuddruckers outlets.
FOOD
December 29, 2010
AOC Celebrating the New Year in Las Vegas fashion, AOC will have a buffet and an Elvis look-alike. The first seating offers a four-course prix-fixe menu that includes wood-oven-baked cannelloni and petrale sole with caramelized endive. $75, reservations at 6 to 6:30 p.m. The second seating includes a buffet with shrimp cocktail, deviled eggs and charcuterie, along with the four-course menu. $100 (dancing and a Champagne toast are on the house), reservations at 9 to 9:30 p.m. 8022 W. 3rd St., Los Angeles; (323)
BUSINESS
December 24, 2010 | By Richard Mullins
Who's ready for a steaming-hot bowl of meat, eggs and cheese from Burger King for breakfast? Or a pizza with not just bacon but "double bacon" and six types of cheese? Rolling into 2011, fast-food joints across the country are set to deploy a potent new arsenal of greasy goodness for Americans who have grown numb to mere burgers. Think spicier, cheesier, gooier. The new items flout principles of healthful eating and instead celebrate a spirit of wanton gluttony. "There's been quite a bit of what we call carnival revival," said Darren Tristano, a restaurant expert at market researcher Technomic.
BUSINESS
November 2, 2010 | By Sharon Bernstein, Los Angeles Times
Public health advocates loathe it. Barbecue purists are appalled. But legions of McDonald's fans await Tuesday's nationwide return of the McRib sandwich, a pressed pork patty with no ribs, 26 grams of fat and a committed cult following. The McRib has been on and off McDonald's menus for years, showing up just a few weeks a year in selected markets across the country. As part of a new promotion, the company will offer the sandwich at all of its U.S. stores for six weeks, starting Tuesday.
CALIFORNIA | LOCAL
September 19, 2010 | By Mary MacVean, Los Angeles Times
In many California school cafeterias, there's no free water to drink. Surprised? "Everyone I talked to says, 'You're kidding,' " said state Sen. Mark Leno (D- San Francisco). Leno has introduced legislation to change that. His bill requiring schools to offer drinking water at no charge to students has passed the Senate and Assembly and awaits the governor's signature — a fairly sure thing because the governor sponsored the bill. "As we all know, young people are constantly bombarded by advertisements and pressure from their peers to consume junk beverages that are high in calories and sugar.
FOOD
September 9, 2010 | By S. Irene Virbila, Los Angeles Times restaurant critic
I have a confession to make: I hate brunch buffets, those all you-can-eat affairs where, faced with a selection as long as a football field, you promptly lose your mind and pile your plate to the point you're confronting far more than you can realistically consume or appreciate. And some people don't stop there. I think the moment I swore off such extravagances was a Sunday morning at the Rainbow Room in New York. The buffet there is famous for the view, and for the fact that the buffet spread slowly revolves like a turntable.
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