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FOOD
September 1, 1988 | JOAN DRAKE, Times Staff Writer
Question: My question concerns all of the new turkey products that are on the market. I am concerned about cholesterol and fat in our diets and have switched to turkey ham, turkey sausage and turkey pastrami. Am I only fooling myself that we are getting less fat and cholesterol? Answer: Yes and no. According to the National Turkey Federation, "Turkey deli meats are made from the cured meat of the lean turkey thigh without adding extra fats.
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CALIFORNIA | LOCAL
October 15, 2011 | By Nita Lelyveld, Los Angeles Times
The loft-like offices at 5514 Wilshire Blvd. are largely the domain of the young, who work in jeans and T-shirts at flat-panel screens. They are Web branders, search engine optimizers, e-tailers of underground clothing lines. They do the virtual jobs that became jobs only recently. Ruben Pardo works in the building, too, in a job that dates to the late 19 t h century. Pardo operates one of the last manual elevators in Los Angeles. The young people are not easily impressed - but something about Pardo awes them.
FOOD
December 3, 2003 | S. Irene Virbila
The wine sheets down the sides of the glass, a lush crimson-purple with a head of raspberry foam. It's Lambrusco, the fizzy red wine from Emilia-Romagna that most serious wine drinkers wouldn't go near. The surprise is how delicious this one from Barbolini is, a mouthful of bright fruit and earth.
FOOD
June 30, 1999 | MAYI BRADY, TIMES STAFF WRITER
A few years ago, my husband and I decided to renew a Brady family tradition. As a child, Brian always celebrated the Fourth of July at Lacy Park in San Marino with his family. It is a big, beautiful park where it's easy to spend the day without getting bored. One catch: No grilling allowed. What to bring? I pack this substantial sandwich that goes a long way on a long day. It's one of those sandwiches that actually gets better as it sits.
FOOD
August 4, 2011 | By S. Irene Virbila, Los Angeles Times
Master sommelier Bobby Stuckey and chef Lachlan MacKinnon-Patterson got to know each other when they were working together at the French Laundry in Napa Valley. Eight years ago they opened Frasca Food and Wine in Boulder, Colo. Their next project? Starting their own wine label based in Italy's Friuli wine region. The first Scarpetta wines were whites. Now they've moved on to reds, specifically Barbera from the Monferrato region in Piedmont. Working with Fabrizio Iuli there, they've come up with this terrific Barbera for less than $20. That's real value these days.
NEWS
May 21, 2000 | From Times Wire Reports
A Canadian meat processor is voluntarily recalling about 400 pounds of sliced salami and ham from stores in the Western U.S. because the meats may be contaminated with a disease-causing bacteria, the U.S. government said. A statement from the U.S. Department of Agriculture's Food Safety and Inspection Service said the luncheon meats had been distributed to companies in Seattle, Houston, the San Francisco Bay area and the Portland, Ore., area. Freybe Sausage Ltd.
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