November 14, 2004
You ate them up before the election. But can you stomach them now? They're the docu-propagandas spawned by the success of Michael Moore's loopy "Fahrenheit 9/11," which made $119.1 million in theaters. Most of these rotted on the vine -- "Celsius 41.11," a parboiled "Fahrenheit" response earned a mere $100,000 on its opening weekend -- but they're still out there. So, as a public health gesture, we took a guess at the agit-schlock's probable shelf life.
July 2, 2004 |
Add stroke to the list of health problems caused by a diet rich in red meat, white flour and sugar, researchers said Thursday. A study of more than 71,000 nurses found those who ate a "prudent" diet rich in fruits, vegetables, fish, legumes and whole grains were less likely to have strokes than nurses eating a more typical American diet. Writing in the journal Stroke, a Harvard School of Public Health team said its study was the first to examine overall dietary habits and stroke risk.
January 4, 2004 |
While many Americans are just learning about mad cow disease, scientists here at the Center for Red Meat Safety have spent years getting to know it. The center, part of Colorado State University, is one of a handful of research facilities in the nation dedicated solely to meat. In room after room at the center, scientists and students work on new methods to kill bacteria while studying the properties of beef, lamb and pork.
October 21, 2003 |
Harmony Farms is a small nondescript storefront on the endless commercial stretch that is Foothill Boulevard in La Crescenta. Within its immediate vicinity are an escrow company, a florist, a Goodwill donations center, a carwash and a bar called, whimsically enough, Up Th' Hill. Nothing that would hint at, say, the skinned carcass of a wild boar or a flash-frozen coil of rattlesnake. From the street, at 40 mph, Harmony Farms could be a granola- binned health food store or an organic fruit stand.
September 28, 2003 |
Walter Logan is going to be late for work. "I could have been on time," says Logan, 52, whose stop for lunch will delay his arrival at a wedding he's been hired to videotape. "But I'd rather be late and eat here." "Here" is Jim's Original. Or maybe it's Express Grill. It doesn't really matter to Logan, as long as it's one of two adjacent sausage stands owned by members of the same family who've been competing against each other for decades.
June 15, 2003 |
At 54, rancher Bob Hasse has always been a meat-and-potatoes kind of guy. For the last few years, the meat has been yak. Three or four times a week, Hasse and his family break bread over prime cuts from the Tibetan beast of burden. They eat it for lunch and dinner. They use it in spaghetti sauce. They grind it up and pop it on hamburger buns.
February 9, 2003 |
James Ellroy's untied bow tie lay lifeless around his neck. As he approached film-critic-turned-novelist Helen Knode, the firmly set features of Los Angeles' most morbid son dissolved into the solicitous look of a husband. "It's past my bedtime," he told his wife, running a hand over his bald pate. It was 11 o'clock on a Thursday night and new people were still wading into the Pacific Dining Car, a decades-old joint crouched on 6th Street in the shadow of the L.A. skyline.
August 1, 2001 |
The doors are shut tight. So where, with Locke-Ober abruptly closed, does one turn for the food and atmosphere known fondly as "cold roast Boston?" An institution here since its founding in 1875, Locke-Ober was the city's link to an era when men in business suits drank too much at noontime and lunched on slabs of prime red meat.
July 9, 2001 |
Over the last several years, a flurry of information has been distributed about mineral preparations and how much better they are than minerals in food. But there is no evidence these products are safe or better absorbed by the body. So stay away from high-priced supplements. Food is still the best possible source for most minerals. A guideline for requirements is the dietary reference intake, or DRI.
April 19, 2001 |
Why can't waiters talk like normal people? Of course, most do. Certainly the best do. It's just that I can't help noticing contorted language creeping into the service lately. A waiter announces to our table one night, "We have everything save the pigeon." Evidently, he's so enamored of this turn of phrase, he repeats it. "Save the pigeon?" my guest asks, turning to me, puzzled. "Except the pigeon," I murmur. Exasperated, my guest whispers back. "Well, why didn't he just say that?