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SCIENCE
August 1, 2011 | By Eryn Brown, Los Angeles Times
Scientists at a meeting in Grenoble, France, stoked speculation last week that physicists at the world's biggest particle accelerator may soon provide a first look at the elusive Higgs boson — the final piece of evidence needed to prove that the Standard Model of particle physics, which explains the behavior of subatomic particles, is correct. The $10-billion Large Hadron Collider was built near Geneva by the European Organization for Nuclear Research, or CERN, to create exotic particles that physicists believe existed in the moments after the Big Bang.
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NEWS
March 15, 2013 | By Noelle Carter
Take some milk, add a little acid and give the mixture time to do its thing - who would have thought homemade cheese could be this simple? What with all the equipment and specialized ingredients I'd read about, cheese making sounded as if it were better suited to a chemistry lab than to my tiny kitchen. That is, until I tried quark. I know. Hear the word "quark" and you may conjure up images of dancing physics particles or "Star Trek" characters. Or of wending your way through "Finnegans Wake.
FOOD
March 24, 2012
  Total time: 1½ hours Servings: 6 to 8 Note: Adapted from a recipe in "The New German Cookbook" by Jean Anderson and Hedy Würz. 3/4 pound asparagus, trimmed of tough ends 1/4 pound double-smoked slab bacon, cut into ¼-inch cubes (about 1 cup bacon cubes) 3 leeks, trimmed and thinly sliced 2/3 cup quark, or ½ cup ricotta blended with 2 tablespoons sour cream 3/4 cup heavy cream 2 tablespoons freshly grated Parmesan cheese 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 extra-large eggs 1 cup coarsely shredded Emmentaler cheese 1 (9-inch)
FOOD
March 24, 2012
With a gentle tang similar to yogurt and a texture something like a cross between sour cream and soft ricotta, quark cheese can be used in a variety of recipes, whether you're thinking sweet or savory: • Use it as you would yogurt, stirring in some granola and fresh fruit for an easy, on-the-go breakfast. • Spread it over toast or bagels or in between sandwich layers for a little extra tang and richness. • Dollop it over potatoes or rich pasta dishes, even ragus.
BUSINESS
September 15, 1998 | Bloomberg News
Quark Inc. said it dropped its bid to acquire rival Adobe Systems Inc., the top maker of desktop graphics software, after Adobe declined to discuss a friendly transaction. Closely held Quark, which makes publishing and desktop design software, made public on Aug. 25 an unsolicited offer to acquire San Jose-based Adobe. Adobe quickly rejected the offer, saying it preferred to remain independent and didn't see any advantages in joining with Quark.
FOOD
March 24, 2012
  Total time: 1 hour Servings: 8 Note: Adapted from a recipe in "Neue Cuisine: The Elegant Tastes of Vienna" by Kurt Gutenbrunner. He calls for a nonstick pan, though a classic crepe pan works well too. The unfilled crepes can be covered with plastic wrap and refrigerated for up to 3 days. 1 pound (about 3 cups) strawberries, quartered lengthwise 1/8 teaspoon vanilla extract 1/2 cup plus 1 teaspoon sugar, divided 1/3 cup flour 1/4 teaspoon salt 1 cup milk 2 eggs 2 tablespoons butter, melted, plus softened butter, for brushing 1 cup heavy cream 3/4 cup quark (mascarpone or crème fraîche can be substituted)
BUSINESS
August 27, 1998 | From Bloomberg News
Adobe Systems Inc. shares rose 12% on Wednesday after the company rejected an unsolicited takeover bid from rival software maker Quark Inc., raising the possibility that other offers may emerge. San Jose-based Adobe's shares rose $3.06 to close at $27.63 on Nasdaq. Closely held Quark disclosed its bid Tuesday and said it may take the offer directly to Adobe shareholders. Adobe's market value has shrunk by one-third to $1.
FOOD
June 2, 1994 | KATHIE JENKINS
Fifteen years ago, the only American cheeses readily available were a few aged types or those individually wrapped squares of processed stuff. Today, there are more of the aged varieties to choose from, but your chances of finding freshly made cheeses are still pretty slim. When Allison Hooper and Robert Reese of the Vermont Butter & Cheese Company began making goat cheese in 1984, there were only two other manufacturers in the entire United States.
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