May 4, 2013 |
Occidental Petroleum shareholders ousted Chairman and former Chief Executive Ray Irani in a dramatic annual meeting that signaled the end of an era for the storied oil and gas producer. It concluded a nearly three-decade run as a director of the Los Angeles company for the 78-year-old Irani. He first took the reins as CEO in 1990 from oil industry legend Armand Hammer. Back then, Occidental was considered something of a joke in the industry, with far-flung holdings in such odd areas as film production and horse and cattle breeding.
CALIFORNIA | LOCAL
April 29, 2013 |
Stanley A. Dashew, an inventor and entrepreneur who helped revolutionize the credit card industry, died of natural causes Thursday in Los Angeles, according to a family spokesman. He was 96. Dashew held 40 patents in fields as diverse as credit card processing, mining, mass transit, medical equipment and offshore oil transportation. He also was an avid sailor, writer and photographer who late in life wrote for the Christian Science Monitor and the Huffington Post. At 94, he distilled his insights about life and business in a book, "You Can Do It: Inspiration and Lessons from an Inventor, Entrepreneur, and Sailor.
April 27, 2013
As much as I love great olive oil, I also recognize that depending on how you're using it, you don't always need the most expensive. As a general rule, I use good olive oil for cooking; great olive oil for making salad dressings; and the very best olive oil when it is being drizzled over an item as a "finishing oil. " Some of my favorite brands are: Alziari, Capezzana, Castello di Ama, Fontodi, Monini DOP, Núñez de Prado and Olio Verde. When shopping for olive oil: Look for olive oil that comes in a non-clear bottle; a good oil's herbaceous qualities are destroyed by heat and light.
April 27, 2013
1 hour, plus setting times. Serves 8 Chocolate glaze 1/2 pound bittersweet chocolate, preferably 70% Cordillera 2 tablespoons corn syrup 2 tablespoons brandy 1/4 pound (1 stick) plus 2 tablespoons butter, cubed 1. Cut the chocolate into 2-inch pieces. In a heatproof bowl, melt the chocolate with butter and corn syrup over barely simmering water. (The water should not touch the bottom of the bowl or the chocolate will burn.) Turn off the heat, stir in brandy and let mixture stand over warm water until ready to use. Bittersweet chocolate tartufo 1/2 pound bittersweet chocolate (preferably 70% Cordillera)
April 27, 2013 |
Traditionally, working folk dreamed of retiring to California to grow citrus, or more recently wine grapes, but these days the second career crop of choice appears to be artisanal olive oil. Fresh, local oil is all the rage; universities and industry groups help guide aspiring growers, and once their groves start bearing, many sell at farmers markets, where they earn premium prices and enjoy schmoozing with shoppers. Mark Mooring of Buon Gusto Farms followed an unusual version of this path, from starting the Los Angeles Police Department K-9 Platoon to growing olives in Ventura, where he produces richly flavored, award-winning oils.
April 27, 2013
Dario's olive oil cake 1½ hours, plus soaking time. Serves 20 to 24 (2 cakes) 1 cup (5 ounces) plump raisins (preferably flame raisins) 3/4 cup Vin Santo 3 whole oranges 3 extra-large eggs 1 3/4 cups granulated sugar, divided 1 cup plus 2 tablespoons extra-virgin olive oil 20 grams Italian leavening (substitute: 10 grams, or about 1 tablespoon, baking soda and 10 grams, or 1 scant tablespoon, baking powder) 3 1/2 cups (14 ounces) pastry flour 2/3 cup toasted pine nuts Fresh rosemary sprigs, for garnish 1. Bring the raisins and the Vin Santo to a simmer in a small saucepan, then immediately remove from the heat.