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OPINION
January 1, 2002
Re "Feast (Slowly) on the Buffet of Life," by John Balzar, Commentary, Dec. 23: While slower is better, if you want health your "approach to food and life" must be this: You'll have to eat more of some things and less of others. You'd better eat spare; You'd better not fry; You'd better eat in, I'm tellin' you why: Heart disease is coming to town. James A. Sadtler Hacienda Heights
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BUSINESS
October 10, 2012 | By Tiffany Hsu
In less time than it takes some computers to power up, Wendy's can get a customer in and out of its drive-through. The fast food chain needed 129.75 seconds to clear a car through its queue last year - 16 seconds better than 2010, and faster than any other major chain, according to an annual report from QSR Magazine. Chick-fil-A takes slightly longer - 190.06 seconds, or just over 3 minutes - to do the same. But the chicken company has the best accuracy ratings, getting 92.4% of drive-through orders correct.
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BUSINESS
May 30, 2012 | By Tiffany Hsu
The fastest form of fast food is getting even more popular, with 12.4 billion trips made last year to the nation's drive-thru windows -- a 2% increase from the year before. At quick service hamburger restaurants, the drive-thru is responsible for 57% of all visits, beating out dine-in and carry-out options. The window draws 40% of visitors at Mexican fast-food joints and 38% of chicken-based chains, according to research company NPD Group.  “Drive-thru customers' expectations are straightforward -- take down my order accurately and give me my food fast,” Bonnie Riggs, NPD's restaurant analyst, said in a statement.
NEWS
September 7, 2012 | By Caitlin Keller
On Tuesday, Wednesday and Thursday, Sonoma County plays host to the second annual National Heirloom Exposition in Santa Rosa, Calif. The not-for-profit event draws folks from far and wide to talk and gawk at the country's largest exhibit of heirloom produce. More than 70 food enthusiasts will be speaking at the midweek expo, including Carlo Petrini, founder of Slow Food; Toby Hemenway, author of "Gaia's Garden"; and Jere Gettle of Baker Creek Heirloom Seeds. Attendees can also watch screenings of the latest food-related films as well as take home produce, plants and seeds, garden and nursery supplies, among many more offerings, from more than 300 participating vendors.
FOOD
April 8, 1990 | DAN BERGER, TIMES WINE WRITER
No doubt you've heard the saying that some people eat to live. Carlo Petrini lives to eat. To this Italian Renaissance man of haute cuisine, food and wine are more than mere sustenance. They are a way of life, and a philosophical statement. Not to mention the focal point of a budding society. Petrini, visiting the United States recently, spoke more of sociology than food and wine when explaining his current fascination with what he calls Slow Food.
OPINION
May 19, 2007
INDEPENDENT FARMERS making too much money? This could happen, if it is happening, only in the rarefied world of the Slow Food Movement -- a culture, if not a cult, started by serious foodies around the idea of sustainable local farming and seasonal, range-fed, organically grown, artisanal (you get the picture) ingredients home cooked according to indigenous traditions and enjoyed in leisurely social gatherings.
CALIFORNIA | LOCAL
April 29, 2000 | CARLA HALL
They descended upon the Temecula winery, not to drink Chardonnay but to pick olives. About 40 professional men and women clutched plastic pails and jars and bedsheets for collecting the little green orbs from olive trees that ring the grounds. They plucked, they shook, they scaled. "Middle-aged people were climbing up into trees," says Los Angeles restaurateur Evan Kleiman, who organized the olive-picking field trip, her voice reflecting the awe and fear she felt at the time.
FOOD
November 5, 2008 | Ann Le
Around the Oval Lingotto, the massive sports complex built to host some of the events at the 2006 Winter Olympics, the buses were moving at a glacial pace. But last week it was 6,000 farmers, fishermen and food artisans from more than 132 countries that had descended upon the halls of the Palasport Olimpico, and they were here to discuss the future of the world's food supply.
NEWS
November 18, 1998 | JOHN-THOR DAHLBURG, TIMES STAFF WRITER
Some people seek the perfect wave, the 26,000-foot mountain, Class V white-water rapids. For Rosalyn Voget and Philip Neumann of Santa Barbara, gourmets and converts to the movement known as Slow Food, the quest is the ultimate meal. In May 1997, the California couple, who for a decade constructed plastic palms for theme parks, casinos and movies such as "Jurassic Park," plunked down $12 a month to have phone calls and e-mail forwarded, and headed east.
CALIFORNIA | LOCAL
September 16, 2001 | FRED ALVAREZ, TIMES STAFF WRITER
Forget about that fast food. Toss those TV dinners in the trash. Ventura residents Jake and Mary Blehm want to put the brakes on today's eat-and-run culture. And they are inviting anyone who wants to join them over for dinner. The Blehms are co-leaders of the Ventura County chapter of Slow Food USA, a nationwide movement with chapters in Southern California from Santa Barbara to San Diego. The purpose is to support and celebrate a more leisurely, family-friendly approach toward breaking bread.
BUSINESS
May 30, 2012 | By Tiffany Hsu
The fastest form of fast food is getting even more popular, with 12.4 billion trips made last year to the nation's drive-thru windows -- a 2% increase from the year before. At quick service hamburger restaurants, the drive-thru is responsible for 57% of all visits, beating out dine-in and carry-out options. The window draws 40% of visitors at Mexican fast-food joints and 38% of chicken-based chains, according to research company NPD Group.  “Drive-thru customers' expectations are straightforward -- take down my order accurately and give me my food fast,” Bonnie Riggs, NPD's restaurant analyst, said in a statement.
TRAVEL
April 22, 2012
THE BEST WAY TO THE BIG ISLAND AND KAUAI From LAX, Delta, United and American offer nonstop service, and Hawaiian offers connecting service (change of plane) to Kauai and the island of Hawaii. Restricted round-trip fares to both islands begin at $852. TO LEARN MORE Slow Food: There are active conviviums of the Slow Food organization on the different islands, and their websites can be great resources for farmers markets and other local food places. http://www.slowfoodhawaii.org ; http://www.slowfoodkauai.blogspot.com ; http://www.slowfoodmaui.org ; http://www.slowfoodoahu.org . Edible Hawaiian Islands: This group of locally produced local food magazines has a strong edition in Hawaii that offers not only a printed magazine but also a good website ( www.ediblecommunities.com/hawaiianislands )
ENTERTAINMENT
December 26, 2009 | By Irene Wanner
McDonald's has had a difficult time in Italy, reports Elena Kostioukovitch in "Why Italians Love to Talk About Food." Some boycotts led to closures, franchises were forced to conform with local architecture and -- instead of hamburgers -- the restaurants serve "brioches, and slices of panettone, and . . . an excellent espresso." No wonder the chain had to adapt to survive. As demonstrated during her delightful culinary wanderings, good food is fundamental. Italy is the birthplace of the Slow Food movement and the Mediterranean Diet, recent results of Italians' long love affair with their country's rich and varied bounty.
FOOD
November 5, 2008 | Ann Le
Around the Oval Lingotto, the massive sports complex built to host some of the events at the 2006 Winter Olympics, the buses were moving at a glacial pace. But last week it was 6,000 farmers, fishermen and food artisans from more than 132 countries that had descended upon the halls of the Palasport Olimpico, and they were here to discuss the future of the world's food supply.
BOOKS
September 30, 2007 | Susan Salter Reynolds
Manifestos on the Future of Food & Seed Essays Edited by Vandana Shiva South End Press: 136 pp., $10 paper THESE essays, by Michael Pollan, Carlo Petrini (founder of the Slow Food movement) and others were inspired by the 2004 Slow Food conference called Terra Madre, a "magical gathering of food communities" in Turin, Italy. Five thousand people from 130 countries met to talk about growing and eating.
NATIONAL
August 29, 2007
Samuel j. green charter school is home to 360 lower- and middle-school students, nearly all of them poor. Principal Tony Recasner still seems a little amazed that his modest campus would be the latest outpost of the trendy "slow foods" movement extolled by celebrity restaurateur Alice Waters. Green is one of 39 charter schools operating in post-Katrina New Orleans. Collectively, the campuses represent the most radical change on the educational landscape here since desegregation.
NEWS
July 7, 1989
Sure, mom's home-cooked meal is delicious, but from time to time everyone needs a change in their menu. Many teen-agers find restaurants to be good places to go both to meet with their friends and satisfy their taste buds. But which restaurants are hot and which are not? Hot Topics asks: "What is your favorite restaurant and why?" "McDonald's--its Big Macs are good." Barney Martinez, 17, freshman, Anaheim "Fuddruckers, because its hamburgers are good."
TRAVEL
April 22, 2012
THE BEST WAY TO THE BIG ISLAND AND KAUAI From LAX, Delta, United and American offer nonstop service, and Hawaiian offers connecting service (change of plane) to Kauai and the island of Hawaii. Restricted round-trip fares to both islands begin at $852. TO LEARN MORE Slow Food: There are active conviviums of the Slow Food organization on the different islands, and their websites can be great resources for farmers markets and other local food places. http://www.slowfoodhawaii.org ; http://www.slowfoodkauai.blogspot.com ; http://www.slowfoodmaui.org ; http://www.slowfoodoahu.org . Edible Hawaiian Islands: This group of locally produced local food magazines has a strong edition in Hawaii that offers not only a printed magazine but also a good website ( www.ediblecommunities.com/hawaiianislands )
OPINION
May 19, 2007
INDEPENDENT FARMERS making too much money? This could happen, if it is happening, only in the rarefied world of the Slow Food Movement -- a culture, if not a cult, started by serious foodies around the idea of sustainable local farming and seasonal, range-fed, organically grown, artisanal (you get the picture) ingredients home cooked according to indigenous traditions and enjoyed in leisurely social gatherings.
FOOD
March 7, 2007 | Regina Schrambling, Special to The Times
IF you want to know what some of the world's most cerebral gastronomes are thinking about the future of food these days, you could immediately jump on a plane to San Sebastian, the Basque city in Spain where a rather dazzling array of marquee names will be gathering next week for a meeting of the culinary minds at Dialogos de Cocina. Or you could just amble over to your computer on Monday and Tuesday.
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