April 5, 2008
Re "Where's the beef?" editorial, March 31 When was the last time you went in the grocery store and picked up a package of meat that just said T-bone steak? Did it list any additives or hormones? Did it say anything else that would give the buyer greater knowledge about what is in that steak or where it came from? This editorial just touches the surface of consumer safety. The consumer is putting a lot of blind trust in the local meat market. Nino Trapani San Gabriel -- Large-scale, centralized beef production is an inherently flawed way to feed our country.
September 5, 2002 |
Steven Arroyo of Cobras & Matadors has a knack for creating restaurants that are moderately priced and fun, which in the L.A. restaurantscape are about as rare as a pair of Manolos for next to nothing. He's got a good eye and can turn the most unpromising space into something interesting. Every time I drive by Cobras & Matadors on Beverly Boulevard, a crowd is spilling out the door and around the trio of sidewalk tables. This casual spot, where you can eat--and eat--for less than $20, is a bona fide hit with the neighborhood.
February 20, 1986 |
"Stir-Fry Meats: Beef, Turkey, Chicken, Pork--$3.69 a pound," an ad announced in bold type in the food section of a newspaper in my neighborhood recently. I don't know whether I should be angry with the supermarket, or at the consumer for even considering spending that kind of money for that kind of meat. In the very same ad, boneless chicken breasts, "California grown, no hormones, no additives, natural," were advertised for only $2.99 a pound.
November 29, 1990 |
On Friday and Saturday nights, Hogue Barmichael's continues to live up to its reputation as a premiere meet market, where party animals pack the building like they're riding a morning subway. But weeknights, it's a definite happening place for those who enjoy ordering hearty saloon food and chatting about the day's events over an ice-cold pitcher of beer. Hogue Barmichael's truly does live up to its slogan, "A Saloon for All Reasons."
September 4, 1997 |
OK, foodies, name all the restaurants that have occupied a certain Melrose Avenue address just east of La Cienega through the years and in the right order. Hint: Sonny Bono's was an early tenant. The last to vacate? Cicada. After months of construction and a complete make-over, 8478 Melrose Ave. debuts as (this is where the guessing gets tough)--an "elegant trattoria" called Ago. One with an impeccable L.A. pedigree, avid restaurant-goers might add.
July 27, 2000 |
Thursday night is "chop night" at Granita in Malibu. That's when chef Jennifer Naylor devotes the restaurant to a special menu of grilled items, appetizers and sides--sort of a once-a-week chop house. And since Malibu is thick with sushi joints, Italian restaurants and fish houses, and very short on places to eat red meat, the locals are already out in force on the third week of her inspired new menu. Appetizers are big enough to share--or not, that is, if you've just come from Gold's Gym.
February 14, 2011 |
The following is a blog documenting two Los Angeles Times editors' attempts to lose weight. It all began on Jan. 10 . Eat anything you want and lose weight? Although it sounds like something you might hear on a cheesy infomercial at 3 a.m., it is possible. But, like anything, it's all about the moderation. My friend John e-mailed me last week attesting to his weight loss of 24 lbs. so far this year with a weekly pig-fest included. He writes: "The key to my success doesn't lie in the austere diet or draconian exercise regimen.
February 4, 1996
In "Food Fights" (Jan. 22) about carnivorous families with vegetarians in them, Tom Eubanks was quoted as saying, "All you have to do is look . . . at our teeth . . . and see that we were meant to eat meat." He must be striving mightily to delude himself, as are the many others who employ that argument. One look at our teeth will show you that they are far more like those of a horse than of a cat or a dog. We have incisors for cropping, and molars for crushing, rather than the tearing fangs a real carnivore has. That's why we have steak knives.