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hummus crisis? what hummus crisis?


image copyrightgetty imageshummus crisis? what hummus crisis? sainsbury's and marks & spencer have been forced to withdraw parts of their ranges from stores due to a "production issue".with britain consuming around 12,000 tonnes of the stuff a year, the shortage has led to social media hysteria over the middle eastern dip.but don't panic, it's all going to be ok. here's everything you need to know about hummus, and what twitter users are calling a national crisis. so what is hummus?image [email protected]_rosewait, don't you mean houmous? let's sort out the disagreement over how to spell it first.wikipedia lists five spellings - hummus, houmous, humus, hommus and hommos.many supermarkets go for houmous, while the oxford english dictionary lists the hummus version first - so let's stick with t






hummus crisis? what hummus crisis?


image copyrightgetty imageshummus crisis? what hummus crisis? sainsbury's and marks & spencer have been forced to withdraw parts of their ranges from stores due to a "production issue".with britain consuming around 12,000 tonnes of the stuff a year, the shortage has led to social media hysteria over the middle eastern dip.but don't panic, it's all going to be ok. here's everything you need to know about hummus, and what twitter users are calling a national crisis. so what is hummus?image [email protected]_rosewait, don't you mean houmous? let's sort out the disagreement over how to spell it first.wikipedia lists five spellings - hummus, houmous, humus, hommus and hommos.many supermarkets go for houmous, while the oxford english dictionary lists the hummus version first - so let's stick with t






five low-sodium recipes


the doctor says you have to lower your sodium.it's stunning news. after all, salt is what makes food taste like food. on the other hand, eating too much salt can be devastating to your health.if you must switch to a low-sodium diet, it would be wise to eliminate any prepared processed foods from your mealtime or snacks.canned foods are generally awash in sodium, which is used as a preservative, so it is better to turn to frozen or fresh vegetables, where you can control the amount of salt you use.but if you need a low-sodium diet, what can you do to replace the flavor-enhancement that is provided by salt? there are several tricks, but the idea behind them all is to add pleasing but assertive flavors.lemon is probably used the most, because its bright acidity mimics the effects of salt. fre






sabra dipping co. to close farmingdale plant, lay off 22


hummus maker sabra dipping co. plans to shutter its farmingdale plant, which manufactures a greek yogurt dip, the company confirmed monday. it employs 22 people. the plant is scheduled to close june 30, but most of the workers will be laid off effective may 16, according to a warn notice posted on the state labor department’s website.advertisement | advertise on newsday“these decisions are never easy, but for the long-term growth of the greek yogurt dip line, working with a co-manufacturer will enable us to meet the scale and innovation in our pipeline,” a spokeswoman for the white plains-based company said.the employees will be offered transfers to other sabra factories, which are located in virginia, where hummus is made, and in california, where the company makes salsa, she said. if the






sabra dipping co. to close farmingdale plant, cut 22 jobs


hummus maker sabra dipping co. plans to shutter its farmingdale plant, which manufactures a greek yogurt dip, the company confirmed monday. it employs 22 people. the plant is scheduled to close june 30, but most of the workers will be laid off effective may 16, according to a warn notice posted on the state labor department’s website.advertisement | advertise on newsday“these decisions are never easy, but for the long-term growth of the greek yogurt dip line, working with a co-manufacturer will enable us to meet the scale and innovation in our pipeline,” a spokeswoman for the white plains-based company said.the employees will be offered transfers to other sabra factories, which are located in virginia, where hummus is made, and in california, where the company makes salsa, she said. if the






a gluten-free flatbread with a french twist: socca


i wish this were a story about strolling through a picturesque market in nice, france, where this is a classic dish. i would love to have encountered my first taste of socca served hot out of a pan sizzling over a fragrantly smoky wood fire. this isn’t that story. no, i found out about socca by trying a recipe written by a french chef, and i fell hard for it.socca is like a pancake. it’s so simple, just a mixture of chickpea flour and water, cooked in good olive oil. but it’s what you do with it that makes it interesting.you will probably devour the first one, unable to stop taking another savory, herby bite. but the versatility of the crispy pancake of chickpea goodness will keep you coming back for more.think of it as a flatbread, one that’s delicious and fresh, suitable for your gluten-






take a look inside punch bowl social, a new 'eatertainery' in st. louis park


glen stubbe – star tribunegallery: clockwise from top left: black-eyed pea hummus, greek yogurt, chips-and-dip, monkey bread french toast, "shot through the heart" punch, "king's cup" rum punch, chicken and waffles, pimiento cheese with toast, "knockoff" burger, fried "bologna" sandwich. .






review: belltown’s eggs & plants offers bold flavors and the fluffiest pitas


don’t judge the cute name. this mediterranean joint next to a glassblowing studio offers delicious food, including sandwiches, in a cool space.it’s easy to be skeptical when you’re visiting an unassuming vegetarian cafe shoved next to a glassblowing studio in belltown. you learn its name: eggs & plants. oh boy, this could be a snooze. hummus, falafel, shakshuka — been there, done that.don’t be so quick to judge. if you do, you’ll miss out on bold flavors, interesting combinations and the fluffiest pita.not to mention an interesting vibe. walk in, and the room seems tiny. to the left is the entrance to seattle glassblowing’s showroom, bright and shiny with glass art. but after you order at the counter off the big blackboard, head down a small hallway to the right, and you’ll find the best s






new twin cities game bars put fun (and craft beers) on tap


gallery: punch bowl social ] glen stubbe ï [email protected] friday february 17, 2017 punch bowl social, a new denver-based eatertainery chain, has landed at the shops at west end in st. louis park, with a southern diner-inspired menu. restaurant review. please arrive before the lunch rush and shoot food: pimiento cheese, black eyed pea hummus, knockoff burger, bologna sandwich, chicken and waffles, chips and dip. from bar: shrub and punch.






add beans to your smoothies for a fiber and protein boost


photo via visualhuntif you’ve had hummus or soup made with white beans, you know they have a mild flavor and blend up into a creamy texture. take advantage of those features by blending some into your next smoothie for a fiber and protein boost.advertisementit may sound weird, but there are actually a ton of bean-containing smoothie recipes out there. because i like to wing it, i tried just swapping cannellini beans for the banana in my favorite banana mango smoothie. i could definitely taste the beans—other recipes might mask the flavor better—but it wasn’t bad and had a hearty and creamy texture. check out the link below for recipes, including a black bean and coffee smoothie that i can’t wait to try.a secret ingredient for making a one-minute high fiber and protein rich breakfast treat






that burger joint, soon to be called that no good burger joint, opens in baldwin


burgermania is catching almost all long island. the newest: that burger joint in baldwin.but that name will be short-lived, said co-owner marchello erickson. it soon will be called that no good burger joint, once the paperwork is completed. asked whether the new name might be perceived as negative, he added: “not at all. we’re the best.”advertisement | advertise on newsdayunder either name, expect appetizers in the $6.95 to $10.95 range; salads, $14.95 and $15.95; and burgers and sandwiches, $12.95 to $15.95. typical appetizers include hummus and guacamole; salads, watermelon-and-spinach and a variation on the cobb salad. there’s also a “burger bar,” where you can create your own, selecting the meat or vegetarian burger, cheeses, toppings, and type of bread. a children’s menu, which includ






sabra dipping co. to close farmingdale plant, lay off 22


advertisement | advertise on newsdaysabra dipping co. plans to shut its farmingale location on smith street, which produces a greek yogurt dip, a state regulatory notice says. (credit: google maps / theresa sandler) hummus maker sabra dipping co. plans to shutter its farmingdale plant, which manufactures a greek yogurt dip, the company confirmed monday. it employs 22 people. the plant is scheduled to close june 30, but most of the workers will be laid off effective may 16, according to a warn notice posted on the state labor department’s website.“these decisions are never easy, but for the long-term...






middle eastern restaurant vandalized on piedmont avenue – the mercury news


oakland — when employees arrived on the morning of march 28 at ba-bite at 3905 piedmont ave., they were shocked to see what appeared to be feces covering a sign on one of their windows that read “sanctuary restaurant.”the middle eastern restaurant, which specializes in hummus and other fare, has been vocal about its support of muslim and immigrant families in the bay area, and employees said they were disappointed to see the vandalism.“what is disturbing about this is we have four windows and two doors, on one of those doors we have a sign that says we’re a sanctuary restaurant and that we support our muslim, arab and immigrant neighbors,” restaurant co-owner robert gott said. “that was the only place that that s— slurry hit, and to me that seems targeted.”his wife and co-owner, mica talmo






travel to cuba, spain and portugal, the los angeles times festival of books and


cubapresentationangel castellanos will discuss traveling to cuba on your own and his top stops — havana, colonial trinidad, santa clara, historic remedios and topes de collantes national park and more.when, where: 7:30 p.m. monday at distant lands, 20 s. raymond ave., pasadena.admission, info: free. rsvp to (626) 449-3220.portugal and spainpresentationswendy windebank will discuss visiting portugal, including lisbon, sintra and porto, as well as spain and sites such as santiago de compostela and bilbao.when, where: noon saturday at hummus house restaurant, 12211 hawthorne blvd., hawthorne.admission, info: $20 for lunch and program. hosted by the network for travel club. rsvp to odette ricasa at (323) 578-3601.festival of bookspresentationsjoin travel security expert kevin coffey, times sta






jonathan gold reviews kobee factory & syrian kitchen in van nuys


is it possible to become obsessed with a dish as simple as mjadara? because mjadara, an arab dish of bulgur wheat cooked with lentils, isn’t much to look at: a murky, slightly ominous mush, its color lingering in that zone between tan and battleship gray, with a texture usually stiff enough to support a fork upright.there are as many variant spellings for the dish as there are countries in the middle east — mujadara, mujadra, moujadara, mujaddara, mejadara, megadara —  and it shares things in common with egyptian hari and british kedgeree.it can be cooked with a pantryful of spices, no spices at all or just a pinch of cumin. it can be greaseless or practically fried. in a lot of places, including bar moruno in the grand central market downtown, it is made with rice in place of the bulgur.






culinary sos: cold mezze dips from nîroj kurdish cuisine


when you browse the menu at nîroj kurdish cuisine in agoura hills, you’ll probably be tempted to order the cold mezze platter. it’s a colorful display of five dips served alongside a basket of warm homemade bread.“two of the dips, the hummus and baba ghanoush, are very middle eastern but i would not claim them as kurdish,” says nîroj chef-owner luqman barwari. but the other three — heşandin dip, piyas and riha ezmê — are specific to kurdish cuisine. “they are like recipes back home, but with my twist,” barwari says.heşandin means “stuffed,” and the dip is similar to muhammara, containing a blend of roasted red peppers pureed with fresh carrots and walnuts, and flavored with notes of garlic, pomegranate molasses and a touch of aleppo pepper. piyas, meaning “onions,” is a vibrant sort of sal






sen. kamala harris meets with people affected by the travel ban, calls trump's a


u.s. sen. kamala harris sat down to lunch tuesday with two men who weren't sure a few weeks ago whether they'd be able to step foot into the u.s. harris, flanked by immigration attorneys and aides, broke bread with nael zaino, a syrian national, and abdullah attaee, an afghani citizen, both of whom were barred from entering the country shortly after trump signed an executive order barring travel from seven predominantly muslim countries. as they dined on tabouleh and hummus, zaino told harris that he was stopped from boarding a flight from istanbul to los angeles "without explanation" on jan. 29, two days after the order came down. "to have everyone be separated, it's not a life," zaino said, adding that he had been waiting to join his wife and 18-month-old son for more than two years.






running up against my sobriety in a surprising place — my child’s preschool fund


by britni de la cretaz, special to the washington postat the first meeting for families at the co-op nursery school we have carefully chosen for our daughter, the food spread includes hummus, a farro salad and mac and cheese. in the coolers are flavored seltzers, cans of beer and bottles of wine. it is 6 p.m. on a thursday.i crack open an orange seltzer and no one bats an eye. i’m seven months pregnant, after all.the fundraising team tells us about the two main events held for the school every year. one is a wine tasting. the other, a beer tasting. this year, the beer tasting is going to happen at the new local brewery. someone suggests they brew a special beer for the event, a beer that bears the name of the nursery school. “it will be great! you can invite all your friends,” they tell th






how to make fast, no-soak beans in the pressure cooker


i think that a warm pot of beans whenever you want them is at least half the reason for owning a pressure cooker.forget pre-soaking. forget hours of gentle simmering.with a pressure cooker, you can go from opening a bag of dried legumes to plump, tender beans in under an hour. how’s that for a sales pitch?!you’ll need a 6- to 8-quart pressure cooker to make a batch of beans. i use a 6-quart instant pot, but you can follow this basic method for other electric pressure cookers and stovetop pressure cookers as well.i normally cook a pound of beans at a time in the pressure cooker. this makes about five cups of cooked beans, which is plenty to make several meals throughout the week. i also often freeze half of the batch for future meals if i don’t think i’ll use them up during the week.and no,






four healthy-ish super bowl snack ideas


super bowl party food is glorious in its decadence. meaty, cheesy, crunchy, and greasy, these snacks sure taste delicious, but they can also put you into a food coma before halftime. luckily, there are easy menu modifications you can make to make things a little lighter, without sacrificing flavor.make your own crispy pizzapizza and football are a winning combination, and i would never suggest you give it up. but if you do want to make it just a touch healthier without losing tasty toppings—or, heaven forbid, cheese—just grab your cast iron skillet and a tortilla.advertisementnot only is this pizza the epitome of super-crispy, bar style pizza, but swapping out traditional crust for a tortilla saves a whole bunch of heaviness. (it’s also super fast to make.) the above video shows you how it






barnes & noble's smart new restaurant concept has all the makings of a bestselle


go figure. the most impressive chain restaurant to land in the twin cities in — well, i can't remember when — is located inside a bookstore.last fall, when barnes & noble announced plans to include barnes & noble kitchen as a part of the relocation and reinvention of the company's 25-year-old galleria location, my knee- response was "color me skeptical." anyone who encountered the dreary, prepackaged fare at the store's somnolent, starbucks-fueled cafe probably had the same reaction.color me corrected.the bookseller is following the example of other retailers — including anthropologie, urban outfitters and restoration hardware — that have recently discovered that good food served in an attractive setting can act as a powerful customer magnet. it's hardly rocket science. department






healthful super bowl snacks ftw


snacks for the super bowl party table don't have to come with a side of guilt. here are some ideas for smart and healthful swaps:primizie makes thick-cut crispbreads in flavors like gouda and garlic, and chile and lime; a gluten-free version is made from whole-grain organic amaranth, quinoa and sorghum. use them to dip into freshly made gua ole or as part of a cheese platter. $3.99 at vons, pavilions and albertsons. primiziesnacks.coma rich hummus wins over conventional cheesy dips. from hope foods come new versions like kale pesto (made with basil and hemp) and a thai coconut curry (made with low-glycemic dried coconut). surround with fresh veggies for a vibrant addition to the table. $3.99 at sprouts, whole foods and pacific coast greens. hopefoods.comif you’re counting calories, you’re






barnes & noble's new edina restaurant has the makings of a bestseller


go figure. the most impressive chain restaurant to land in the twin cities in — well, i can’t remember when — is located inside a bookstore.last fall, when barnes & noble announced plans to include barnes & noble kitchen as a part of the relocation and reinvention of the company’s 25-year-old galleria location, my knee- response was “color me skeptical.” anyone who encountered the dreary, prepackaged fare at the store’s somnolent, starbucks-fueled cafe probably had the same reaction.color me corrected.the bookseller is following the example of other retailers — including anthropologie, urban outfitters and restoration hardware — that have recently discovered that good food served in an attractive setting can act as a powerful customer magnet. it’s hardly rocket science. department






dodgers executive gabe kapler shares personal baseball journey


gabe kapler would have loved to play for israel in the world baseball cl ic. he has not played in the major leagues for seven years, but that would not have been a problem. eric gagne is playing for canada, and he hasn’t played in the majors for nine years.but kapler has a full-time job, as the dodgers’ director of player development. the dodgers had minor league staffers to hire, spring training arran ents to make, inquiries from players to answer.kapler coached for israel in its 2012 wbc qualifying round, the first time the country entered the tournament. he never had seen israel, but he accepted an invitation to travel there with this year’s team, sharing the journey with his two teenage sons.so, as the tour bus rolled along the roads of israel last month, and everyone else took a nap o






counter: lessons in comfort food


comfort food can mean a lot of different things to different people; it can also be relevant to specific times, for personal or global reasons. midway through february is a good time to find comfort in patisseries and candy shops, whether you’re sourcing chocolate for your beloved or your neighbor, your children or yourself.and there is an enormous amount of comfort to be found in the restaurants and food stalls, food trucks and marketplaces that populate our neighborhoods. it is an article of faith that some of the best eating in this town can be done in strip malls and parking lots, in the undiscovered countries of brightly lit dining rooms and tiny kitchens. so this week jonathan gold explores a menu of syrian comfort food in a little restaurant in van nuys. because a plate of excellent






the soup business has grown cold. inside pbell’s plan to turn up the heat. – the


courtesy of business wire pbell’s tomato soup.by  sarah halzack,the washington postin the research and development kitchen at pbell soup, chef todd lyons spent much of the past 18 months fine-tuning a batch of new recipes.would shoppers go for chicken noodle soup with kale added as a healthful twist? (answer: resounding yes.) would a cauliflower soup seasoned with dill land in their shopping carts? (answer: probably not.)lyons was creating the culinary prototypes for two of three new lines that the packaged-food empire has rolled out on supermarket shelves in recent months. but it is also fair to say that he —  along with an army of pbell’s marketers, product developers and supply-chain experts —  was trying to cook up a recipe for the company’s future. pbell’s soups are cold-weather stapl






lemonade, urban plates and tender greens


the sudden rise of fast-casual, new wave cafeterias — think fresh, seasonal fare, not hairnetted school lunch ladies — has brought lemonade, urban plates and tender greens to the bay area. the big question: how’s the food?we set out to find out.lemonadewalnut creek’s new lemonade is one of several cafeteria-style, fast -casual dining options popping up around the bay area. (dan honda/bay area news group) address: 1348 broadway plaza, walnut creek (locations also in palo alto, burlingame and san francisco)contact: 925-231-0066; www.lemondadela.comhours:  open 11 a.m.-9 p.m. dailywhen we were growing up, my father loved to take the family out to cafeterias, where cooked-to-death, vegetables, chicken-fried proteins and sweet tea were staples. so walking into walnut creek’s bright and airy lem