User: flenvcenter Topic: Food-National
Category: Food Consumption :: Conscious Eating
Last updated: Aug 19 2017 03:47 IST RSS 2.0
 
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Target ends relationship with troubled food maker Hampton Creek 19.8.2017 SFGate: Business & Technology

Target will no longer sell products made by food startup Hampton Creek after an internal review, the latest major blow to the beleaguered maker of Just Mayo eggless mayonnaise and other plant-based foods. The retail giant decided to end the relationship about two months after receiving what it described as “specific and serious food safety allegations about Hampton Creek products.” Target pulled the San Francisco company’s products from shelves in June while it looked into the matter and shared the claims with the U.S. Food and Drug Administration. Hampton Creek has said its products are safe and comply with FDA rules.

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What some of L.A.'s chefs pack in their kids' lunchboxes 18.8.2017 LA Times: Commentary

The sun is barely up, but already the kitchen counter looks like a restaurant line at the height of dinner service. Strewn across the Formica are the makings of today’s specials: some leftovers, a few nubby carrots, a baton of mozzarella, and sliced apples that are doomed to bronze before mealtime....

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The essential cookbooks to send to school with your kid 17.8.2017 L.A. Times - Food & Dining

If you have kids and appreciate cooking, cookbooks and the idea that your offspring might creditably cook their own meals someday, their bookshelves will likely include some cookbook juvenilia. Alice Waters’ “Fanny at Chez Panisse: A Child’s Restaurant Adventures With 46 Recipes,” say, or Mollie...

The guy behind the Hello Kitty Cafe partners with dumpling royalty to open a dumpling house 15.8.2017 L.A. Times - Food & Dining

Allan Tea, the restaurateur responsible for bringing the Hello Kitty Cafe Food Truck and Hello Kitty Cafes to SoCal, has teamed up with a former Din Tai Fung chef and a member of the Mama Lu’s Dumpling House family to open a dumpling restaurant in Irvine called Paper Lantern, Sept. 4. In other...

This L.A. burger is so spicy, you need to sign a waiver before digging in 14.8.2017 L.A. Times - Food & Dining

From a fiery burger to feasting at an entire night market of street food, here’s what’s happening in the L.A. and O.C. food worlds:

Hopdoddy Burger Bar's Love at First Sting

What’s the spiciest thing you’ve ever eaten? Habanero-laced salsa? Maybe a sauce with ghost peppers? The new Love at First...

'The Trip to Spain' director Michael Winterbottom discusses fine food and funny men 14.8.2017 LA Times: Commentary

The structure of director Michael Winterbottom’s trio of pseudo-travelogues – “The Trip,” “The Trip to Italy” and the latest, “The Trip to Spain,” ( which opened in theaters Aug. 11) – are always similar: U.K. comedian Steve Coogan and friend/fellow laugh-getter Rob Brydon traverse a specific region...

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Four great markets for street food in London 13.8.2017 LA Times: Commentary

Angelenos tend to be evangelists for street food. It suits us, with the favorable weather and adventurous eaters willing to try anything.

But a four-day trip to London last summer showed me that despite obvious weather challenges, this city also is embracing year-round open-air cooking and eating.

...
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Britain’s new bank notes: secure, durable, but not for vegetarians 13.8.2017 Seattle Times: Business & Technology

The Bank of England got some pushback when it decided to print new bank notes on polymer, which uses tallow — a hard, fatty substance usually made from rendered meat — rather than on the cotton-based paper that was used before.
Of hot pizza and nervy white wines 12.8.2017 LA Times: Commentary

We have reached the tail end of summer. For some, school has already started. Others are finishing their summer vacations (as Jonathan Gold is this week). And Labor Day is approaching all too quickly. So maybe take some time this weekend to slow down and enjoy the warm weather (lucky for us, it...

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Your glass of horchata can be a lot more mysterious than you think 11.8.2017 LA Times: Commentary

A perfect summertime drink, horchata — most familiar as the sweetened, slightly gritty iced beverage found at taquerias — is wildly popular throughout Puerto Rico, Central America and central and southern Mexico through the Yucatan Peninsula. In the U.S., the Mexican style of horchata predominates,...

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Bell peppers are in season. We have recipes 11.8.2017 L.A. Times - Food & Dining

What’s in season: When it comes to sheer variety of colors, bell peppers are the amazing Technicolor fruit of the produce world. The unripe fruit starts out green, but as it matures it can range through shades of red, orange, yellow, purple and even chocolate. Regardless of color, bell peppers...

British banknotes stick to the animal tallow 10.8.2017 TreeHugger
The decision will frustrate many vegans, but perhaps it's time to question what really defines 'success' in the animal protection world.
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New Seasonal Food Guide app aims to help ease the search for local & seasonal food in US 8.8.2017 TreeHugger
It's National Farmers Market Week, and this new free app can help you learn when and where your favorite local produce will be available and in peak flavor.
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When Falling In Love Meant Embracing A New Cuisine 8.8.2017 NPR News
When a meat-and-potatoes white girl from the Midwest fell for an Indian vegetarian, it raised complicated questions about what it means to pass on our food cultures from one generation to the next.
Three new L.A. restaurants you should be excited about: Tintorera, Good Measure and Alta Nordic Kitchen 7.8.2017 L.A. Times - Food & Dining

From a Scandinavian bistro on Melrose Avenue to a new Silver Lake restaurant by a lauded Mexico City chef, here are three new restaurants you’re going to want to add to your must-try list.

Tintorera in Silver Lake

Silver Lake has a new, mostly outdoor restaurant, opened by a Mexico City chef and...

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The guy who brought us Gjelina is now making ramen, gyoza (and natto hand rolls) on Abbot Kinney 4.8.2017 L.A. Times - Food & Dining

Travis Lett has been thinking about broth a lot lately. The James Beard-nominated chef is barely two weeks into service at MTN, his new izakaya, where hearty bowls of house-made ramen anchor a seasonal Japanese-leaning menu, and broth, he is well aware, is “the centerpiece of making ramen.”

MTN,...

Grapes are in season. We have recipes 4.8.2017 L.A. Times - Food & Dining

What’s in season: Southern California grape season is here, typically starting during the hot months of summer and extending into early fall, with stands featuring a wide variety of the fruit, from early-maturing Black Emerald to crisp Summer Royal, plump seedless Flame and seedless Thompson grapes....

American Medical Association urges shift to plant-based hospital food 3.8.2017 TreeHugger
Between planetary and personal health, there's a lot to be said for eating a lot less meat.
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Cats, dogs responsible for up to 30% of meat environmental impact in US 3.8.2017 TreeHugger
If American's cats and dogs were their own country, they'd rank 5th in global meat consumption, says new study.
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Got a glut of tomatoes? Make the Tuscan dish pappa al pomodoro 3.8.2017 LA Times: Commentary

The first time I had the Tuscan dish pappa al pomodoro, I was in my early 20s, considerably thinner and channeling my inner cosmopolitan at the famed restaurant Coco Lezzone in Florence, Italy. At the time — let us say 40 years ago — it was the place to be seen for those in the fashion industry....

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