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NEWS
May 16, 2012 | By Rosie Mestel, Los Angeles Times / For the Booster Shots blog
Healthy food, we've often heard, is pricey food. Fruits and vegetables -- they're expensive! We can't afford to eat that way! That's why we don't do it! The U.S. Department of Agriculture wants us to understand that this isn't the case, and held a news conference Wednesday to report the results of a study that examined the matter. Study lead author Andrea Carlson from the USDA's Economic Research Service presented the 50-page report , entitled “Are Healthy Foods More Expensive?
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OPINION
April 8, 2014 | By The Times editorial board
No one should have expected that putting more vegetables in front of elementary school students would instantly turn them into an army of broccoli fans. Plenty of food has been thrown out since new federal rules took effect in 2011 requiring students in the subsidized school lunch program to choose a fruit or vegetable each day. Nevertheless, studies find that continued exposure to produce is resulting in more children eating at least some of it. That's worth a certain amount of wasted food.
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FOOD
March 10, 2011
  Spring vegetables baked in parchment Total time: 1 hour, 25 minutes Servings: 4 Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here to upload pictures of the finished dish. Juice of 1 lemon 4 medium or 8 small artichokes (about 1½ pounds) 2 bulbs fennel (about 1¾ pounds) 1 pound fingerling potatoes 4 cloves garlic, minced Pinch cracked red pepper flakes Zest of 1/2 orange (about 1 teaspoon)
CALIFORNIA | LOCAL
December 26, 2013 | By David Karp
On a recent Saturday morning, Ed Williams stood off to the side at Santa Monica's downtown farmers market, scrutinizing a bright red mango like a detective trying to solve a mystery. "It looks damaged by hot water treatment, which is only used on imported mangoes," Williams said to market supervisor Laura Avery. Pointing to tiny white specks on the fruit, he added, "I think these are dead scale insects. " Williams is deputy director of the Los Angeles County agricultural commissioner's office.
FOOD
September 15, 2012
Couscous with seven blessed vegetables Total time: 3 hours, 45 minutes (plus 2½ hours cooking time for the dried chickpeas if using) Servings: 6 Note: This recipe includes vegetables baked with sugar and cinnamon. They can be served as an appetizer for the Rosh Hashanah blessing ritual or can accompany the couscous. It is best to cook the chicken a day or two ahead and to refrigerate it, so that skimming the fat from the broth is easier. If you don't have kabocha squash, substitute butternut or other orange-fleshed squash.
CALIFORNIA | LOCAL
March 9, 2010 | By Susan Carpenter
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.
FOOD
May 4, 2013 | By Russ Parsons, Los Angeles Times
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.
HEALTH
November 28, 2011 | By Jill U. Adams, Special to the Los Angeles Times
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.
FOOD
July 8, 2010 | By Sonoko Sakai, Special to the Los Angeles Times
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.
NEWS
August 17, 2011 | By Jeannine Stein, Los Angeles Times / For the Booster Shots blog
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.
OPINION
November 13, 2013
Re "The toil in Mexican tomatoes," Nov. 11 The United States is the land of liberty, opportunity and happiness. In complete contrast are parts of Mexico. Last year, $1-billion worth of vegetables was exported from the state of Sinaloa, including nearly half the tomatoes Americans consume. The people who pick those vegetables should live like kings, yet they live like peasants. We contribute to their destitution. They produce their most prized resource for us, and we cheat them by not ensuring that they receive proper wages.
SCIENCE
November 11, 2013 | By Monte Morin
A Canadian study has challenged the use of corn and safflower oils as healthy substitutes for saturated animal fats, saying the oils may increase the risk of heart disease. In a paper published Monday in the Canadian Medical Assn. Journal , researchers concluded that polyunsaturated vegetable oils that were rich in omega-6 linoleic acid, but relatively poor in omega-3 alpha-linolenic acid, were not associated with beneficial effects on heart health. Specifically, authors said a review of recent research suggested that though omega-6 linoleic acid lowered serum cholesterol levels, it also seemed to increase the risk of coronary artery diseases.
FOOD
October 25, 2013
Total time: About 2 hours Servings: 8 to 10 Note: This is adapted from a recipe by Alexandra Panousis. 5 medium artichokes Juice of 2 lemons 2 onions, cut into 1/2 -inch lengthwise slices 4 cloves garlic, crushed 1/2 cup olive oil 5 plum tomatoes, peeled, seeded and chopped Salt 1 pound green beans, ends trimmed 1 cup water 1 green bell pepper, diced 2 Japanese eggplants, cut in 1/2 -inch...
BUSINESS
August 23, 2013 | By David Pierson
The gig: Alex Weiser, 49, of Weiser Family Farms grows some of the Southland's most sought-after fruits and vegetables on three farms in Kern and San Bernardino counties. Weiser potatoes can be found on the vaunted Providence restaurant menu in Hollywood. His melons are picked ripe and sold at Whole Foods Markets. You can find him every Wednesday and Saturday at the Santa Monica Farmers Market. Family business : Weiser is co-owner of a family operation started by his father, Sid Weiser.
CALIFORNIA | LOCAL
August 13, 2013 | By David Zahniser
Los Angeles residents who grow fruits and vegetables near their front curb will get a respite from the city's code enforcement officials, under a measure approved Tuesday by the City Council. The council voted unanimously to ask city agencies to temporarily suspend rules that restrict the cultivation of gardens in the parkway, the area between the sidewalk and the curb. While enforcement is suspended, city officials will continue to work on new rules governing parkway landscaping, said Council President Herb Wesson.
NEWS
August 1, 2013 | By Lisa Boone
Giants Garden, the edible garden that's planned for AT&T Park in San Francisco and billed as the first of its kind at a major American sports facility, is already generating an early public reaction that has its designers a little overwhelmed. The cold and foggy San Francisco weather has skeptics convinced that the edible garden, announced by President Obama earlier this week , will be problematic when it opens next season. “People think tomatoes won't grow in the fog,” lamented Silvina Blasen, the plant expert who designed the landscape with her husband, Eric Blasen.
NEWS
October 17, 2012 | By Mary MacVean
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.
NEWS
August 23, 2012 | By Noelle Carter
Mushrooms, cauliflower, artichokes, carrots, onions and fennel quickly simmered in a vibrant court bouillon (honey, white wine, vinegar, chicken broth, lemon, fresh herbs and spices) until tender, 10 minutes or so. Refrigerate the vegetables and broth with some olive oil to give the flavors time to marry, then serve with quick-sauteed shrimp. Great flavor with very little work, and much of it can be made ahead of time -- perfect for dinner tonight. For more quick-fix dinner ideas, check out our video recipe gallery here . Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
CALIFORNIA | LOCAL
July 31, 2013 | STEVE LOPEZ
First it was the rebel Abbie Zands, in Los Feliz, who ran afoul of L.A. City Hall. A few weeks later, Angel Teger of South Los Angeles incurred the wrath of the great bureaucracy. Their crimes? They planted lush vegetable gardens in front of their homes, and they shared their bounty -- eggplant, melons, tomatoes, squash and more -- with their neighbors. And the city said cease and desist. Does this sound familiar? It should. Almost exactly two years ago I told the tale of Ron Finley, who took an urban gardening class and turned his South Los Angeles curb strip into a fabulously bountiful Eden that brought neighbors together and provided free, nutritious food to a neighborhood with too few healthy options.
CALIFORNIA | LOCAL
July 6, 2013 | By Titania Kumeh
Karen Segura dug her hands deep into the soil of an onion patch at Bell Gardens Intermediate School as cars zipped past the nearly empty schoolyard. The 14-year-old was busy uprooting weeds in the school's edible garden, while around her five other students watered, tilled and pruned a lush assortment of fruits and vegetables. There were tomatoes, avocados, apples, pineapples, pumpkins, zucchinis, lavender, lettuce, Swiss chard and artichokes. Every public school in Bell Gardens has just such an urban farm run by members of the Environmental Garden Club, an after-school program that started at the intermediate school and now includes a rotating roster of 8- to 18-year-olds.
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