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BUSINESS
July 21, 2012 | By Tiffany Hsu, Los Angeles Times
A state ban on shark fins is being challenged in court by a group that says the law is unconstitutional and discriminatory toward Chinese culture. In October, Gov. Jerry Brown signed a law prohibiting the possession, sale and distribution of the product, a delicacy long used in Chinese cuisine, specifically in soup. Violators of the ban could face up to six months in prison and a fine of up to $1,000. Supporters of the ban say that the fins are cruelly obtained — fishermen often slice them off live sharks that are then dumped back into the ocean because of the low demand for other shark meat.
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WORLD
January 31, 2012 | By Jonathan Kaiman, Los Angeles Times
Tucked away on a glossy menu in the Herbal Cafe, a Beijing restaurant known for its herbal teas and low-fat Cantonese dishes, is a little nod to environmental advocacy. For about $2.50, customers can buy a bowl of imitation shark fin soup made of vegetable stock and potato noodles. "If it was real, then you'd have to kill sharks," said Zhang Gui, the manager. "Sharks are very precious animals. " Demand for shark fin soup, once a dish for Ming Dynasty emperors, has skyrocketed in the last several decades as more people can afford to serve it at business banquets and wedding feasts, thanks to the growth of China's middle class.
NEWS
October 16, 2012 | By Noelle Carter
Whether your tailgate includes a custom grill setup and team color-coordinated tents or a simple picnic on a well-worn blanket, no pre-game ritual is complete without the spread. This is one party that's as much about the food as it is about fans and football. This past weekend, I was in Minneapolis tailgating with friends for the University of Minnesota's homecoming game against the Northwestern Wildcats. We arrived at the parking lot Saturday morning around 8:30 to party before the 11 a.m.  kickoff.
FOOD
October 23, 1986 | ROSE DOSTI, Times Staff Writer
If there ever was a robust dish that also was endowed with elegance, it is bouillabaisse, a humble peasant soup-stew that has climbed in stature to become one of the great dishes of the world. So great is its reputation that one would not hesitate to serve bouillabaisse to best and dearest friends at the finest party during the holiday season or anytime. If you consult Webster's, you will find that bouillabaisse is from the French words bouli, meaning "to boil" and abaisser, meaning "to settle."
FOOD
April 20, 2012 | Jonathan Gold, Los Angeles Times Restaurant Critic
Have you ever been frightened by a dumpling? Truly, genuinely scared? Because the juicy crab and pork buns at Wang Xing Ji - smoking-hot dumplings the size of water balloons, sneakily full of boiling juice - could probably be weaponized. You could deploy them as grenades, I'm pretty sure, lobbing the heavy spheroids over battlements. Or you could employ them as sub-lethal projectiles, splatting them into the enemy at will, although the sticky broth is undoubtedly prohibited in an obscure codicil of the Geneva Conventions.
IMAGE
March 28, 2012 | By Jenn Harris, Jason La and Michael Robinson
Dining out for $5 or less may seem like a fantasy, but Southern California has much to offer for those on a tight budget. For affordable Vietnamese fare, for example, venture to Garden Grove or Westminster. Or look to food trucks for unique, inexpensive eats. Even some pricier restaurants offer a selection of cheap eats during happy hours. Our list covers a wide range of tastes. We've highlighted some items for you to try, but many of these eateries offer a variety of choices priced $5 or less.
FOOD
November 25, 2009
Seongbukdong LOCATION 3303 W. 6th St., Los Angeles; (213) 738-8977. PRICE Soups and entrees $8 to $15; steamed beef short ribs $25. BEST DISHES Braised mackerel; steamed beef short ribs; beef-rice soup; bean paste casserole; chopped noodle soup; stuffed chicken-herb soup (taped on the menu in Korean only, ask for samgaetang ). DETAILS Open daily 9 a.m. to midnight. Credit cards. No alcohol. Lot and street parking.
FOOD
April 30, 2003 | Cindy Dorn, Times Staff Writer
Dear SOS: I would love the carrot soup recipe from the Beverly Hilton Hotel. S. Rogers Studio City Dear S.: Lluis Caner, executive chef at the Beverly Hilton, sent us his recipe. It's a rich soup, reminiscent of a bisque. A small cup would be a nice beginning to a light lunch or make a delicious first course for dinner. Carrot and jalapeno soup Total time: 1 hour, 15 minutes Servings: 4 3 tablespoons butter 1/3 cup chopped celery 1/3 cup chopped onion 3 tablespoons flour 3 cups chicken stock 1 3/4 cups grated carrots 3/4 cup whipping cream 1/3 cup dry white wine Salt 1 small jalapeno, diced 1. Melt the butter in a deep skillet over medium heat.
FOOD
March 7, 2001
There is a much easier way to prepare dashi, the uniquely flavored and indispensable stock for miso soup ('Miso in America," Feb. 21). Prepared dashi powder is sold in small boxes containing several sealed packets, much like bouillon, and available in any market selling Japanese groceries. Using prepared dashi, one can make as much or as little miso as one wants and have it at once. Simply boil the amount of water wanted for soup, add some of the powdered dashi (it dissolves instantly)
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