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SCIENCE
July 18, 2012 | By Thomas H. Maugh II
After their three-hour sex sessions, dumpling squid are so exhausted that they can swim only half as long as before their sexual workout, an exhaustion that might limit their search for food and leave them more vulnerable to predators, Australian researchers reported this week. Their study is the first to quantify the energetic costs of mating in this submarine species and may lead to a new understanding of the cephalopods' survival, growth and reproduction. Dumpling squid, formally Euprymna tasmanica , are typically a little less than three inches long when fully grown and live for less than a year.
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CALIFORNIA | LOCAL
March 26, 2012 | Tony Barboza
As the sun sets over the ocean, the six crewmen on the Cape Blanco are starting a long night's work off the far side of Santa Catalina Island, putting on orange slickers and hard hats to fish for the milky white mollusks that have become California's most valuable catch. Below the gentle waves off the side of the boat swims an immense school of market squid. Capt. Nick Jurlin, pacing impatiently with a cigarette dangling from his mouth, is eager to pull in as much of it as possible.
BUSINESS
February 21, 2012 | By Deborah Netburn
Squids can fly? If you are a member of the relatively small community of squid aficionados you've known this for a while. But if you are a normal person with just a passing interest in cephalopods and all their many diverse abilities, the fact that these underwater creatures also occasionally get from point A to point B by flying above the water for distances of up to 164 feet at a time might just blow your mind. Ron O'Dor, a marine biologist at Dalhousie University in Halifax, Canada, and co-author of a poster called "Squid Rocket Science" presented at the American Geophysical Union's Ocean Sciences Meeting in Salt Lake City, said squids have good reason to fly. It is not to avoid predators, as was previously thought, but rather to save the animal energy as it migrates across vast expanses of ocean, O'Dor said.
WORLD
August 22, 2011 | By John M. Glionna, Los Angeles Times
Kim Yae-sun will tell you straight out: The squid life is a hard life. For the 72-year-old widow, who peddles the sea creatures from a waterside stand here, it means rising at 4:30 a.m. and going to church to pray for an ample catch. When her fisherman husband was still alive, she asked God to watch over the squid fleet that heads out to sea each night, the boats strung with lines of light bulbs like Christmas garlands. In the 10 years since his death, her prayers have changed: Even though the squid life hasn't been easy, she worries about the survival of the industry on Ulleungdo, an island 75 miles off South Korea's eastern coast known as the squid capital of the country.
FOOD
June 16, 2011 | By S. Irene Virbila, Los Angeles Times
As summer edges closer, crisp white wines are what's needed. Break out the wine buckets and the galvanized pails, stick in a few bottles and it's party time. Paolo Bosoni at Cantine Lunae, an estate in Liguria that goes back five centuries, makes a stunning Vermentino called "Lunae. " Note: We're talking the etichetta nera, or black label reserve, wine. The regular label, also very good, is half the price. I wouldn't serve this to just anybody: It needs an audience that will appreciate its lovely subtleties.
FOOD
May 26, 2011
  Spicy stir-fried squid (Ohjing-uh bokkeum) Total time: 25 minutes Servings: 4 to 6 Note: This recipe can also be made with octopus. Then the dish would be called nakji bokkeum. Serve with rice (or over a bed of rice for informal meals), kimchi and other banchan. Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print.
FOOD
May 26, 2011 | By Cecilia Hae-Jin Lee, Special to the Los Angeles Times
The fact that we have a word in Korean, anju , specifically for types of food that one eats with alcohol, should give a good indication of how much Koreans love to drink. The drink of choice can be mekju (beer) or makgeolli (a cloudy unrefined rice wine), but it's usually soju , a clear distilled alcohol, traditionally made from rice and most often compared to vodka. I'm not sure which came first, the drinking or the snacking, but Koreans never drink without having something as an accompaniment.
FOOD
November 4, 2010 | By Miles Clements, Special to the Los Angeles Times
A voice crackles from the tinny speaker in the kitchen, and the staff at El Pollo Imperial listens closely to someone in a minivan at the drive-through window placing an order ? not for pallid hamburgers stacked two patties high or limp fish encased in sheaths of greasy batter, but for stunningly fresh ceviche and impeccable lomo saltado , the Peruvian dish of stir-fried beef and French fries. El Pollo Imperial inherited its fast-food trappings. Six months ago, partners Oscar Ramirez and Carlos and Alicia Cortez repurposed a shuttered KFC in North Long Beach, adapting even the drive-through to the restaurant's new Peruvian flavors.
FOOD
October 28, 2010 | By S. Irene Virbila, Los Angeles Times Food Critic
"Take one," the waiter says, proffering a vase sprouting savory lollipops. Each stick holds a round of squid sitting on a cube of dark red chorizo. "Eat them in one bite, so you get both tastes at once," comes the further instruction. I do. The sweet meaty squid and the spicy paprika-streaked chorizo are terrific together. These savory lollies are the opening flourish in a beautifully paced tasting menu at Providence , the Los Angeles seafood restaurant that celebrates its fifth anniversary this year.
SCIENCE
June 11, 2010 | By Amina Khan, Los Angeles Times
When tracking down the tantalizing smell of prey, a shark relies mostly on which nostril first detects the scent rather than on the strength of the odor, a study has found. The findings, published online Thursday in the journal Current Biology, suggest that sharks with more widely spaced nares may be better able to judge the location of their prey. Scientists had long thought that the concentration of the smell determined how a shark would react. "People have always just kind of had this idea that it was concentration.
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