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NEWS
October 2, 2003
Mary Furr Come sit with me under the Bodhi Tree, as Buddha once did in India, and learn about the newest organic vegetarian restaurant at Main and 6th streets, which opened August 28. The Bodhi Tree is owned by the Pham family. The mother, Kim Huynh, is the talented cook, while son Quoc Pham is the manager and daughter Huong the server. She is so helpful in interpreting and recommending the exotic yet healthful menu. There are three tables on the sidewalk in front and tables and chairs, but no booths, inside the bright restaurant.
ENTERTAINMENT
By John Reger | September 24, 2008
It was a sad day on the west side of Huntington Beach when Brother’s BBQ folded up its cooker and headed for parts unknown. The smell of ribs and chicken being slow roasted in the metal contraption outside of Mother’s Bar in Sunset Beach signaled the start of the weekend. Dan would surf for four days and then put hickory and other types of specialty wood in the cooker on Friday afternoon. Ribs and chicken were then available for anyone brave enough to gingerly negotiate the Harleys parked outside the beer bar all weekend.
NEWS
May 8, 2008
It was the leading story in major newspapers and TV news programs last month. More than 100 million people are being driven deeper into poverty by a ?silent tsunami? of rising food prices, according to World Food Program Executive Director Josette Sheeran. A dozen countries have experienced food riots and strikes. Prices for basic food staples such as rice, wheat, corn and soybeans have skyrocketed in recent months. They are driven by rising fuel and fertilizer prices, diversion of corn to produce biofuels, drought in key food-producing countries, soil depletion through overgrazing, and growing demand for meat in China and other developing nations.
NEWS
April 5, 2001
We are not animal rights activists. You'll never find us carrying picket signs saying "Free Enslaved Bovine-Americans." Yet we see many good reasons for a vegetarian diet. Some people don't eat meat because of concerns for how farm animals are treated. We avoid veal for this reason, but we have reduced other meats in our diet, especially beef and pork, more for environmental and health reasons. Allow us to introduce the concept of feed efficiency, which is the number of pounds of grain it takes to put a pound of meat onto a farm animal.
NEWS
May 4, 2000
It's family all the way over at El Ranchito Mexican restaurant, opened in Huntington Beach by Sergio Avila a little more than two months ago. Avila, owner and host, uses his mother's margarita recipes. The charmingly authentic yet trendy decor is by his wife, Mirabella. The beautiful mural on the left front wall is by his 13-year-old niece, Nathalia. What better way to celebrate Cinco de Mayo than to come to the party Avila plans. He'll throw open the doors, remove the tables and have a bountiful buffet and roaming servers with trays of finger food.
FEATURES
By Vic Leipzig and Lou Murray | February 18, 2009
Vic and I are not animal rights activists. You’ll never see us marching to free enslaved bovine Americans. Cows are delicious, and we enjoy eating them. But we have a beef with cattle. They’re flatulent. And that flatulence contributes to global warming in a major way. Here’s how cows work. They eat grass, which is loaded with cellulose. Mammals can’t digest cellulose, which is the fiber in our diets. Cows and other ungulates have solved this problem by hosting bacteria in their four-chambered stomachs.
NEWS
March 22, 2001
Nestled at the base of the tall building on Beach Boulevard and Adams Avenue in Huntington Beach, and offering the most varied delicacies in the area, is Todai Japanese Restaurant. It's a treasure house of freshness, as if the chefs had stepped out of the kitchen door to pick the vegetables just for you. You are shown to a booth or table in the dining room that surrounds the round, raised self-serve area. You are then asked by an attentive server for your drink order and shown to the steam buffet, which stretches across the back of the room.
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ENTERTAINMENT
By Terry Markowitz | June 10, 2013
'Tis the season for barbecues. With Father's Day and Fourth of July on our doorstep, thoughts turn to the thrill of the grill. Barbecuing may be America's oldest competitive outdoor sport. The battles are endless. Since that first day when lightning struck a woolly mammoth and men in animal mini-skirts grunted their appreciation of the superior taste of the meat, to the dry-rubbed, pecan-smoked, indirectly heated pork butt, cooked by the all-American male dressed demurely in a printed apron, stylish hat and long gloves, men have debated the nature of "true" barbecue.
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ENTERTAINMENT
By Elle Harrow and Terry Markowitz and By Elle Harrow and Terry Markowitz | November 14, 2012
Bienvenidos a Carmelita's, Laguna's newest Mexican restaurant. It replaces the long-gone Vietnamese Cajun restaurant on Broadway with a spiffy new renovation. With its tasteful tile and stonework accents, the remodeled interior might be called modern Mexican. Low lighting from attractive hanging fixtures, a color scheme of brown and beige with ivory-colored studded-leather booths along one wall create a comfortable, upscale atmosphere. A large bar offering tequilas, margaritas and beer dominates one end of the room.
FEATURES
By Chris Epting | December 16, 2009
“I don’t know how many tons,” he says pensively, this big, solid man dressed all in black, with jet-black hair and silver, longhorn-shaped bolo tie. “Near six tons — and that’s just prime rib.” Six tons. Just prime rib. And he’s describing just what he’ll sell during the holiday season. The man is Calvin Free, and the place is the Beef Palace. This meat-worshiper’s mecca has been in Huntington Beach for 40 years now, opened by Free’s dad, the legendary butcher Melvin Free.
ENTERTAINMENT
By John Reger | April 30, 2009
The biggest compliment I can ever give a chain restaurant is that when I eat there I had no idea it was a chain. That doesn?t happen too often, some tell-tale signs usually give it away, but with Dickey?s Barbecue Pit I was fooled through part of my meal. This restaurant on Beach Boulevard near Garfield Avenue, has been open since December, but its first establishment premiered in 1941 in Dallas. Its philosophy is to provide quality barbecue, but at a fast-food-type pace. Meals are ordered at the counter and a plastic number given, then a plate quickly delivered to the table.
NEWS
April 16, 2009
Ryan Carr says President Obama is making veterans pay for their insurance (“Taxes are the root of our economic problems,” Mailbag, April 2). This is not true. It’s an idea he was considering to save the government $500 million per year. However, after meeting with veterans groups, he heeded their concerns that it might become more difficult for some of their members to obtain care. “The president has instructed that its consideration be dropped,” said Robert Gibbs, White House press secretary, March 19. Glen M. Gardner Jr., national commander of the Veterans of Foreign Wars, said Obama told veterans he would listen to their concerns.
NEWS
By Candice Baker | April 8, 2009
A Fountain Valley wife, her alleged lover and a Huntington Beach grocery store employee have been charged with conspiring in the attempted slaying of the woman’s husband with a machete, authorities said. Fountain Valley Police Sgt. Rob Sweaza said Mary Katheryn Sharpski, 46, confessed to conspiring to kill her husband during a police interview. She worked with her tenant and boyfriend, Michael Calvin Shores II, 39, and meat wrapper Antonio Cinco Ortega, 23, of Santa Ana, in planning an attack on her husband, Frank Sharpski, authorities said.
FEATURES
By Vic Leipzig and Lou Murray | February 18, 2009
Vic and I are not animal rights activists. You’ll never see us marching to free enslaved bovine Americans. Cows are delicious, and we enjoy eating them. But we have a beef with cattle. They’re flatulent. And that flatulence contributes to global warming in a major way. Here’s how cows work. They eat grass, which is loaded with cellulose. Mammals can’t digest cellulose, which is the fiber in our diets. Cows and other ungulates have solved this problem by hosting bacteria in their four-chambered stomachs.
FEATURES
By Cindy Arora | May 28, 2008
The latest “it” bar in Huntington Beach involves a mechanical bull. Apparently the storefront at 300 Pacific Coast Hwy. has had turnover through the years as business owners attempted to entice the fickle bar crowd with pool halls, upscale restaurants and dive bars. But Black Bull Chop House, which opened in early May, has beat the odds and proven popular, by tapping into Orange County’s deep-seated “Urban Cowboy” fantasies. For some reason, a mechanical bull is a crowd pleaser, mainly because of its sex appeal.
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