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Daily Dish

Food FYI: Trans fat ban helped heart health, NY study says

By Betty HallockDeputy Food Editor 
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This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts.

FIGHTING FAT

New York’s ban on trans fat in restaurant food made a big dent in people’s consumption and the bad fat wasn’t necessarily replaced by another bad ingredient, according to a study. [Associated Press]

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COGNOSCENTI COFFEE

Yeekai Lim, proprietor of Cognoscenti Coffee at Proof Bakery and recently the Normandie Hotel, on coffee and design. [Smithsonian]

ROTTEN BANANAS

Q&A with Enrique Olvera, chef of Pujol in Mexico City, who discusses regional cuisine, traditions in contemporary cooking, and rotten bananas. [Food Republic]

FOIE YOU

The French Ministry of Foreign Affairs seeks a boycott of wines from California after the state banned the sale of foie gras. [The Independent]

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-- Betty Hallock

Daily Dish
Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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