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May 8, 2013 | By Dianne de Guzman
What's worth a pie in the face? Not too many things. But if it's to raise money to see a high school class graduate at the Hollywood Bowl? Worth it. Here, an instructor put his face in the way of danger to make sure his students graduate in style. Photographer Neil Fitzpatrick caught the moment after pie impact with his Nikon D50. Each week, we're featuring photos of Southern California submitted by readers. Share your photos on our  Flickr page  or  reader submission gallery .  Follow us on Twitter  or visit  for more on this photo series.
February 8, 1994
Your pie charts on foreign-born residents on pages A1 and A45 (Dec. 19) have a gross terminology error. There are three racial categories (black, Asian and white), but then there is another category (Latino) which in fact is almost entirely a sub-category of the "white" racial group. By showing the pie chart the way it is, the impression is left that Latinos are some other race. I'd strongly suggest changing the categories to include "Latino" and "non-Latino white" (or "other white")
March 6, 2013 | By S. Irene Virbila
Just that morning, I'd used the last of the leaf lard I'd been adding to my galette or pie dough for extra tenderness when the words Mangalitsa and fatback jumped out to me from a little signboard at the Saturday Santa Monica Farmers Market . I stopped in front of what has to be one of the smallest stalls at the market, Peads & Barnetts. In fact, this was just its second week there. The name is that of one of Oliver Woolley's small pig farms in North San Diego County where he raises Mangalitsa, or Hungary's woolly pigs, a breed closely related to Europe's wild boars and prized for its thick layer of particularly tasty fat. He didn't have leaf lard, but he did have fatback in 2-pound packs at $3.50 a pound.
We are second to none in our admiration for pie, which, at its best, marries homeyness with elegance. It is the great American dessert. But we don't make it at home nearly as often as we should, because the crust, at least the right crust, is kind of a pain. This is why we love ordering pie in restaurants -- somebody else has done the rolling and the chilling, worried about the correct shortening and performed the rituals of blind baking that too often leave us with burnt or shrunken dough.
July 18, 1993 | GREG SARRIS, Like the characters in this story, Greg Sarris lived on Grand Avenue in the roughest section of Santa Rosa. Part American Indian, Filipino and Jewish, Sarris was a foster child and a gang member who became a professor of English at UCLA and the elected chief of a Coast Miwok tribe. A book of his essays, "Keeping Slug Woman Alive: A Holistic Approach to American Indian Texts," was published recently by the University of California Press, and his biography of Mabel McKay, a Pomo medicine woman, inaugurates the UC Press American Geniuses series in 1994. But Sarris says fiction is his first love: "So often my people fight the dark with alcohol, drugs, violence. I'm trying to light it with my stories." "How I Got to Be Queen" will be included in a collection of Sarris' short stories, "Grand Avenue," due in 1994 from Hyperion
I WATCHED JUSTINE ACROSS THE STREET. I SEEN HER from the window. Even with Sheldon and Jeffrey asking for lunch, I seen clear enough to know she was up to her old tricks. I said to myself, that queen, she's up to it again. This time it was a boy, a black boy whose name I'd learn in a matter of hours. Justine wastes no time. But just then I pulled away from the window, in case the two little guys might see me looking. Kids have a way of telling things, after all. Nothing was unpacked.
July 3, 2005
I was talking to a half-dozen theater friends about the changes new Artistic Director Michael Ritchie has put in place at the Taper ["The Reviews Are Already Coming In," June 26]. This theater-savvy, L.A.-diverse klatch was worrying about the same threads that your panel of theater artists were, so I felt compelled to ask, "Do you remember the last time you really had to see something at the Taper?" That killed the conversation. We all had to think about that one for a few long minutes.
April 23, 2013 | By Noelle Carter
You want to share a photo of that great new dish you just prepared, but the composition looks a little ... flat. How can you improve it? Consider adding ingredients to the shot. In the food photos we shoot here at the Los Angeles Times, we frequently add ingredients from the recipe to liven up the image. Ingredients can lend color as well as weight when you're composing the shot. And when you're looking to explain a dish, ingredients are a no-brainer -- nothing tells the story more quickly than when some of the ingredients are propped alongside.  READER PHOTOS: Send us your food photos!
February 16, 2003
Re: "Wellpoint Profit Increases 64% From Year Earlier" (Feb. 11): This is the problem with the health-care delivery system: An insurance company, among the best performers in the managed-care industry, made $703.1 million in 2002. An ideal system would have no one between the patient and the provider (doctors, hospitals, etc.) taking a huge slice of the medical-care pie, $17.3 billion in 2002 revenue to be exact. A nonprofit single payer is the answer to this ridiculous arrangement.
January 28, 1992
I loved Kevin Phillips' comparison of the decline of the U.S. to that of Imperial Rome vis-a-vis our war-mongering excursions onto Grenada, Tripoli, Panama and the Gulf War ("Bush's Foreign Policy," Opinion, Jan. 12). Though to some this will undoubtedly sound pie in the sky, it is incontrovertible that any policy (whether that of a nation or an individual) that results in the murder of people is the road to life-negating zero, and guarantees disaster for us all. WAYNE ERIC WILLIAMS, Sherman Oaks
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