July 8, 2010 |
It's farmers market day in Santa Monica and I have tempura on my mind. The Japanese farmer carries most of my staples — shishito peppers, burdock, kabocha squash and daikon radish, which I like to grate and put in the dipping sauce; it's like a sauce within the sauce that heats and aids digestion. Across the way, I see a mound of haricots verts. I buy a handful. Next to them are breathtakingly beautiful squash blossoms. I get a dozen. My tote bags fill up quickly. The baby carrots look irresistible too. I love to deep-fry them whole, including the young leaves.
CALIFORNIA | LOCAL
March 9, 2010 |
There's a lot of talk about green jobs being the savior for the country's disturbingly high unemployment and underemployment rates. The city of Los Angeles says it is actively working to create some. In a Feb. 24 ceremony on the third floor of L.A.'s City Hall 23 people were awarded certificates for completing a green gardener training course that is seen as a template for creating jobs that will protect the environment. "Since last spring, we've been working on this program to train gardeners in managing and maintaining the designs of the 21st century garden in Southern California, which is a garden that uses drought-tolerant plants and that retains and reuses rainwater," said Paula Daniels, the L.A. Board of Public Works commissioner who helped pioneer the program.
May 4, 2013 |
So many home cooks are obsessed with making dishes just like the professionals do. They buy hand-forged Japanese chefs knives, seek out $50 bottles of olive oil and spend hours preparing elaborately composed dishes from "The French Laundry Cookbook" or "Eleven Madison Park. " But a lot of them have never even heard of one of the most basic techniques of cooking, one that requires no special equipment or expensive ingredients. In fact, you can probably do it in just a few minutes with what you have in your kitchen right now. It's called glazing vegetables, and it's as fundamental to a cook's repertoire as roasting a chicken.
August 17, 2011 |
College students may be going heavy on the books, but they could be light on fruits and vegetables, a study finds. Many may not be eating even one serving a day. Researchers surveyed 582 college students, most of them freshmen, to find out about their eating habits. As far as the fruits and vegetables were concerned, male students ate about five servings a week, while females consumed about four per week. The Centers for Disease Control and Prevention guidelines suggest about two to two and a half cups of fruit and about two and a half to three and a half cups of vegetables per day for this age group.
November 28, 2011 |
A law blocking new regulations of tomato paste, spuds and salt in school meals causes a stir. If you've been following the headlines recently, you could be forgiven for thinking that pizza is now considered a vegetable in the cafeterias of American schools. The latest food fight in Washington, D.C., did indeed feature this kid-food staple, especially a key ingredient - tomato paste. One point of contention was whether the amount of sauce contained in a pizza slice was enough to qualify as a "serving" of vegetables.
October 17, 2012 |
African American adults who were counseled to eat more produce and get more exercise as ways to reduce their chances of getting cancer and heart disease ate more fruit over the course of a month, researchers said. But they didn't exercise or up their consumption of vegetables, according to the work presented Wednesday at the American Assn. for Cancer Research meeting in Anaheim. The work was looking at the notion that a greater effect could be achieved if people understood that one risky behavior - a poor diet, for instance - is associated with the chance of developing multiple diseases, said Melanie Jefferson of the Medical University of South Carolina, the lead researcher.