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Los Angeles Times
15-04-2025
- Entertainment
- Los Angeles Times
$45 caviar tots? Here's everything you need to eat at Coachella Weekend 2
While attempting to catch a breeze in Isabel and Helen's 'Take Flight' art installation with interconnected windmills during the first (scorching) weekend of Coachella, a mysterious purple structure caught my eye. As I approached it, I noticed the yellow Takis logo in the corner. Figuring that the enclosed space was at the very least shaded and at best air-conditioned, I quickly got in line. The neon-lighted activation features interactive walls guests can 'graffiti' using special pens and plenty of photo ops, but I was most interested in free samples of the rolled tortilla chips, including the new Blue Heat flavor that tastes like Cool Ranch Doritos but crunchier and with more heat. This was the first freebie I nabbed in the festival that's become as much a showcase for elaborate headliner stage sets as it is for dynamic (and often pricy) food options. If you're heading to the Empire Polo Club for Weekend 2, here are my vetted recommendations for where to eat and drink. In the same area as the Takis, find Korean spice brand Buldak along with Hi-Chew gummies, and don't miss Travis Scott's 'Mad Max'-reminiscent activation. The headlining rapper was in charge of 'designing the desert' this year (though his influence isn't felt much beyond this pop-up) and partnered with Erewhon to give out free ginger shots. Eating and drinking your way through various brand freebies is a hack for anyone who's trying to save money at the three-day festival that costs upward of $600 for general admission tickets. If you need something heavier than a snack (and you will), there are still plenty of affordable options scattered throughout the grounds. At Indio Central Market, Italian deli All'Antico Vinaio is offering its signature focaccia sandwiches, including the festival-exclusive La Coachella with prosciutto, stracciatella, sun-dried tomato and basil. At $14, it's the most expensive item on the menu. The rest of the sandwiches are $12 each. Dallas-based Sandoitchi is just a few stalls down with a menu of Japanese sandwiches on fluffy white bread, including strawberry with chantilly cream, Spam and eggs, egg salad and chicken katsu. Most items are between $20 and $25, but if you've got money to burn, there's an A5 Wagyu katsu and caviar sando for $250. For a cool treat, stop by McConnell's Ice Cream or Happy Ice, tucked on opposite corners of the food hall. You can also grab a fresh young coconut from Farmhouse Kitchen for $12 — get your money's worth by scraping out the meat after you've finished the hydrating drink. Near the Sonora Tent, Smorgasburg L.A. vendor Mano Po is bringing Filipino flavors to the festival, including longganisa lumpia that come six to an order for $14 (a veggie option is also available), a longganisa burger for $15 and garlic shrimp with rice for $22. In the same area, College Boy Cheesesteaks is an L.A.-based pop-up from former Philadelphians who got sick of traveling back east to satisfy their craving for Philly cheesesteaks. The squishy Amoroso's roll is packed with finely shaved Black Angus beef, fried onions and melted American cheese — though mushrooms and halal chicken are also available as fillings. I followed the advice of the person who took my order and added sautéed mushrooms and pepperoncini to my sandwich, bringing my total to $25. Without those additions, the cheesesteak is $18 on its own or $25 with fries. Across from the Gobi Tent, the Aperol Piazza is an excuse to soak in aperitivo culture. Lounge under the umbrellas, take photos in the marigold-tinted space and learn how to make the perfect Aperol spritz. Behind the piazza, you'll find Postmates' Pizza Remix, featuring Prince Street Pizza's signature Sicilian-style square slices topped with ingredients from local restaurants. I'm campaigning for them to add the slice from Bridgetown Roti, with honey-jerk chicken and mango chutney, to the permanent menu. If Weekend 2 temperatures are similarly assaulting as they were at Weekend 1, you'll want to seek out the tiki bar oasis in 12 Peaks VIP Area near Menotti's coffee stand. Upon entry, you'll find yourself under a cover of leaning palm trees, with a pond that laps up against a palapa bar serving tropical, fruity cocktails to a reggaeton-pop soundtrack that bounces between Sean Paul and Calvin Harris. A breeze flows through the windows, and shaded benches border the pond-lake. It's tempting to wait out the afternoon heat in this clandestine watering hole, evidenced by the long line of festivalgoers waiting for more people to leave so they can finally make their way in. Visit early to beat the crowds. This year, two dining experiences competed as the most luxurious at the festival. Outstanding in the Field returned to the VIP Rose Garden with a multicourse family-style dinner served every evening at sunset. Held at a long communal table, the dinner includes wine pairings and a welcome cocktail from Gray Whale Gin, plus all-day access to the rose garden for those who purchased the dinner but don't have VIP wristbands. On Saturday, chef Diego Argoti of the Estrano pop-up and former executive chef of now-shuttered Poltergeist, brought a sense of chaotic whimsy to the feast with platters of battered frog legs drizzled with Sichuan pepper buffalo sauce, grilled beef tongue with strawberry puttanesca and refried lentils, plus a pandan butter mochi cake with rum raisin boba that glowed green thanks to a dusting of lime leaf sour patch. Weekend 2 dinners will be prepared by Eric Greenspan, the newly appointed chef for Hollywood's forthcoming Tesla diner; Wolfgang Puck's son and protégé Byron Lazaroff-Puck; and Danielle and Alessandro Zecca of Highland Park's Mexican-Italian restaurant Amiga Amore. Coachella's other opulent dining experience comes courtesy of global Nikkei restaurant chain Nobu, in partnership with Red Bull energy drink. Together, the brands have erected Red Bull Mirage, a multilevel playground across from the EDM-focused Quasar Stage. There are open-air booths facing the stage where guests can order bottle service with a la carte options from Nobu, while the interior features a chef's counter with omakase service. Those who have experienced the upscale restaurant might find the $350 tasting menu lacking — the fish is still fresh and high-quality, with popular items like rock shrimp tempura and yellowtail jalapeño, but not the signature black cod with miso. Besides, reservations are already sold out for Weekend 2. For the second year in a row, 12 Peaks VIP Area was home to my favorite bites. Something Good was my first full meal at the festival, but the potato flautas proved memorable, with three, crispy king-size corn tortillas wrapped around garlic mashed potato and dressed with queso fresco, crema, cabbage, pickled red onion, cilantro and your choice of red or green salsa (I had mine doused with both). Chubby Club comes courtesy of Chubby Group, behind Chubby Cattle BBQ in Little Tokyo, with a host of Wagyu and uni-filled options, including a savory uni ice cream with uni, sushi rice, soy sauce, wasabi and seaweed flakes piled into an ice cream cone. But it was the fried Wagyu and pork dumplings that stood out most to me. The chewy morsels come sopping in soy sauce and flecked with chile flakes, with a rich and juicy meat filling. After attempting to order caviar-topped chicken nuggets at Camphor (they were sold out of nuggets), I found my caviar fix at Sumo Dog, a Japanese-inspired hot dog chain with multiple California locations. At $45, the wasabi and caviar tots are considerably cheaper than the $100 caviar nuggets served at Camphor. The tots were crispy and well seasoned, topped with togarashi crème fraîche that carried a faint citrus taste with subtle heat. The wasabi sauce was sinus-clearing, with a generous portion of the black pearls gleaming on top. I found a grassy spot facing the Coachella Stage and waited for Megan Thee Stallion to begin her set, ready for some 'real hot girl s—.'
New York Times
02-04-2025
- New York Times
Eating Your Way Through Europe. Or Anywhere, Really.
On an interrail trip across Europe in 1989, years before you could buy Cool Ranch Doritos in Copenhagen or Oreos in Amsterdam, supermarkets and convenience stores in eight countries were comforting for two 19-year-olds from Los Angeles. I know because I was one of them. The stores had a certain familiarity, with the same harsh lighting and aisles of breakfast cereal and laundry detergent found at home. But they also provided a museumlike experience, a chance to sample the culinary quirks and specialty foods of places and their peoples. That summer, Europe came alive to us through salty licorice, prawn-flavor potato chips and wheels of dark rye bread. What has in recent years become widely known, online and in travel circles, as supermarket tourism can take many forms. Its practitioners rave about seeing familiar foods in unexpected flavors, while others embrace it as a means to people-watch or decipher the local palate — all while avoiding pricey restaurant meals homogenized for tourists. For Keith Crockford, the chief executive of the Bucket List Company, an adventure travel operation based in the English county of Devon, 'the allure lies in the thrill of the discovery. It's about unearthing exotic fruits and vegetables I've never encountered before, deciphering labels in unfamiliar languages and marveling at the sheer variety of products that reflect the local tastes and preferences.' A sudden rise last year in travel influencers' social media posts and blog entries extolling the joys of shopping in foreign markets and convenience stores prompted Mr. Crockford and his team to conduct some research on supermarket tourism, the results of which were released in November. In the study, which Mr. Crockford said was conducted by analyzing online search terms using Metis software, tourists and travelers appeared especially interested in the supermarkets and convenience stores of Japan, Mexico, Italy, South Korea and Thailand. And their favorite products? Sake- and matcha-flavor KitKat bars in Japan and Takis, rolled tortilla chips, in flavors typically not found outside Mexico, were among the snacks and candy popular with travelers, the research showed, as were onigiri, or rice balls, in Japan, along with Mexican foods made with tamarind. Italy was prized for its affordable artisanal pastas and baked goods, while South Korea stood out for its wide assortment of ramen and local foods such as freshly prepared banchan, the vegetable-heavy dishes that function as appetizers or sides in Korean cuisine. James Ian, who has visited 83 countries and is the founder of the travel website Travel Collecting, said in an email interview that he enjoyed experiencing a new place through the ingredients of its local cuisine. 'For example, in Norway, there's a lot of brown cheese,' he said. 'It's kind of caramely and is often eaten with waffles — and I've never seen it anywhere other than Norway.' Mr. Ian and his husband, Kevin Dakan, recalled in 2019 sampling salty licorice potato chips in a supermarket in the Sodermalm neighborhood of Stockholm. While Mr. Ian said he still prefers roast chicken chips, a flavor popular in his native Australia, the licorice variety was a hit with Mr. Dakan. Mr. Dakan said he knew that Swedes liked salty licorice, but he was surprised to find the flavor in a potato chip. Still, 'they were oddly enjoyable,' he wrote in an email. Supermarket tourism — and the recent buzz it has generated — likely emerged from a desire among tourists to experience destinations more authentically. 'In recent years, travelers have become increasingly disillusioned with superficial, prepackaged experiences,' Mr. Crockford of the Bucket List wrote in the report. 'They crave genuine interactions, a deeper understanding of the places they visit.' Emma Denley, a travel influencer who lives in London and writes as @dens_destinations, wrote in an email that she thought supermarkets provide a good insight into the local way of life: 'Is there lots of fresh fruit and veg available? Are there healthy snacks or is it more of a ready-meal culture?' 'For me,' she continued, 'I'll always remember my first 7-Eleven ham and cheese toastie in Thailand, and every time I go back, it's the first thing I need to get.' (Carrefour supermarkets in France and Spain, 7-Eleven stores in Thailand and Walmart in the United States were among the retail chains popular with travelers, according to the Bucket List research.) Henna Honkaniemi, a travel blogger, recalled the mild culture shock she experienced seeing wine for sale in supermarkets in Hungary. She was visiting in 2009 from her native Finland, where alcohol is tightly regulated and spirits and full-strength wines still are sold in government-run stores today. After more than a decade — and visits to 23 other countries — selecting a bottle in a foreign grocery store no longer strikes her as unusual. 'But back then it was odd,' she said. Raspberry-broccoli yogurt is one of the more unusual things Bryan Stubbles came across while living in and traveling widely throughout Indonesia. 'It was surprisingly good. Refreshing,' he said, adding that he bought it more than once. (He also became a fan of the banana-flavor milk in South Korea.) During the pandemic lockdowns in 2020, Mr. Stubbles found himself in Jakarta, Indonesia, where he discovered jamu, a flavorful liquid concoction made from natural ingredients such as roots, bark and flowers, at a nearby Japanese convenience store. The jamu came in two flavors: turmeric and honey, and fermented rice. He purchased a couple bottles of the tonic, which is thought to have immune-boosting properties, for about a dollar each. He now makes a version of jamu at his home in Layton, Utah, using turmeric as well as ginger, lime juice, lemongrass and other ingredients. 'The jamu was obviously homemade and home bottled,' he said of those first plastic bottles of the liquid he encountered in Jakarta. 'I liked that a 'modern' convenience store carried something traditional like that.'
Yahoo
12-03-2025
- Entertainment
- Yahoo
What Does Matt Bomer Smell Like? Nathan Lane Dishes on His ‘Handsome' Costar's Signature Scent
Matt Bomer smells just as yummy as he looks according to his costar Nathan Lane. While appearing on The Late Show with Stephen Colbert on March 11, Lane — who stars in the new Hulu series Mid-Century Modern (out March 28) with Bomer, 47, — confirmed that his castmate is just as handsome in real life ... and he smells good, too! "Matt Bomer isabsolutely beautiful. He's just a lovey fella. Is he that sexy in person?" asked host Stephen Colbert. "Some people who are professionally attractive, you meet them in person [and ] they look like a bug." "Yes, Matt is astonishingly handsome, like 24 hours a day. Maybe if you woke him up and he was a little no, he's gorgeous. He smells good too," admitted Lane, 69. This prompted Colbert to dig a little deeper, asking what exactly is Bomer's signature scent. "Cool Ranch Doritos," Lane joked, "No, Matt Bomer smells like the unattainable. Like the fresh-baked cookies in first class when you're riding in coach." Related: Matt Bomer Calls New Show Mid-Century Modern Opposite Nathan Lane a 'Spiritual Cousin' to Golden Girls (Exclusive) Bomer, who made PEOPLE's 2024 men of the year list for his power combo of A-plus acting skills (he's earned two Emmy nominations for Fellow Travelers and The Normal Heart) and sexy style and his very good looks. The actor has become one to watch on the carpet, most recently at the 2025 Vanity Fair Oscar afterparty on March 2. He traded traditional menswear for a tailored black Valentino suit accessorized with a patterned scarf, neck tie, David Yurman jewels and a Jaeger-LeCoultre watch. Bomer is also now a front-row fixture at Fashion Week, attending the Fendi fashion show in a cool blue suit and polka dot shirt on Feb. 26. He previously attended the Giorgio Armani Spring/Summer 2025 show in Milan in June 2024, flexing his biceps in a sleeveless vest. Never miss a story — sign up for to stay up-to-date on the best of what PEOPLE has to offer, from celebrity news to compelling human interest stories. Related: See PEOPLE's 2024 Men of the Year, Including Pedro Pascal, Andrew Garfield, Manny Jacinto and More There's only a couple of weeks left until Bomer returns to the small screen alongside Lane and Nathan Lee Graham for Mid-Century Modern. But back in August, the star teased what fans can expect of the new sitcom, which follows three gay best friends, who, after an unexpected death, decide to spend their golden years living together in Palm Springs. In an exclusive interview with PEOPLE, Bomer described the show as the 'spiritual cousin' of The Golden Girls and that there will be nods to the beloved sitcom — which starred Bea Arthur, Betty White, Rue McClanahan and Estelle Getty — and many more Bomer "grew up loving." Read the original article on People
Yahoo
30-01-2025
- Health
- Yahoo
Jerky is a handy way to get protein on the go, whether it's beef, turkey or soy. But is it healthy for you?
Jerky is the ultimate road trip staple, but many people swear by snacking on it as part of their everyday diet too. On its face, there's a lot to love about dried and cured meat. It's portable. It's protein-rich. And it's probably going to fill you up more than, say, a bag of Cool Ranch Doritos. But while jerky in its many forms may be popular, experts aren't quite so enamored with it. Here's what they say. Jerky is dried meat that's been seasoned and preserved to make it last longer. It's often sliced into thin strips and then dried slowly to remove moisture, which gives it a chewy texture. See for yourself — The Yodel is the go-to source for daily news, entertainment and feel-good stories. By signing up, you agree to our Terms and Privacy Policy. Jerky comes in various flavors and types, but the most common types of jerky you'll find on shelves are made of beef, turkey or venison. It's a particularly popular snack for hikers and campers, since it's an easy way to get a dose of protein (there are 10 grams of protein in the original beef Chomps stick, for example) that doesn't require any refrigeration. The protein content also makes it a popular snack for people who are trying to get more of this macronutrient, such as weightlifters seeking to build muscle. First, let's look at the pros of jerky. For starters, it's got protein. We need to ensure we are getting enough protein (about 0.36 grams per pound of body weight, minimum) in order to function properly, and that amount goes up even higher when we are regularly exercising and breaking down our muscle. Chelsea Capella Johnson, a clinical dietitian at Memorial Hermann Memorial City Medical Center in Houston, tells Yahoo Life that jerky is a good source of protein, and that picking a healthier version of it can give you the most nutritional benefit. Better-for-you options include chicken, turkey, elk or salmon jerky, she says. Nicholas Rush, a dietitian at Fay, tells Yahoo Life that jerky gets points for being 'rich in minerals like zinc and iron.' It's also low in carbohydrates as well as fat, unless additional fats are added during the preserving process. The downside: Jerky is considered a processed meat. The World Health Organization classifies processed meats, including jerky, as a carcinogen, and says that eating 50 grams of processed meat per day increases the risk of developing colorectal cancer by about 18%. It's also important to consider the amount of salt in your jerky, Rush says. 'The salting process can result in high sodium content,' he notes, 'which is a concern for individuals with hypertension or those monitoring their sodium intake.' A full-size Chomps stick has about 380 milligrams of sodium. The U.S. Department of Agriculture Dietary Guidelines recommend limiting sodium intake to no more than 2,300 milligrams per day for most adults. (For certain groups, such as individuals with hypertension or prehypertension, the recommendation is even lower, typically around 1,500 milligrams per day.) Eager to try jerky yourself? Consider the following brands. Chomps: These meat sticks are gluten-free and sugar-free. Country Archer: This brand's original beef jerky features grass-fed beef and 9 grams of protein. Epic Bites: This brand includes jerky chicken, venison, bison and salmon. Old Trapper: Choose from flavors including old fashioned, peppered, teriyaki and jalapeno. Louisville Vegan Jerky Co.: There's no actual meat in this jerky, which is made from soy, but it still packs a lot of protein. Jerky is shelf-stable, but it does expire eventually — and just like with any food, you need to be mindful of the risk of foodborne illness. 'The most likely foodborne illness or poisoning from jerky would come from expired jerky,' Johnson says. 'If you're making your own jerky, be sure to follow safe food handling practices and keep food temperatures at recommended levels to avoid foodborne illnesses that way.' Jerky can be a good protein source when you're in a pinch but should be enjoyed in moderation due to its high sodium content — and the fact that processed meat comes with its own health risks. However, for the times when you're camping, hiking or just in a huge rush, packaged jerky may be an option, as it's shelf-stable and can last without refrigeration for a long time. 'I don't think jerky is necessary to hit protein goals — we can definitely incorporate other more natural protein foods,' Johnson notes. 'However, it can be a decent on-the-go, quick option used one to two times per week if other protein options are unavailable.'
Yahoo
27-01-2025
- Health
- Yahoo
Is jerky healthy?
Jerky is the ultimate road trip staple, but many people swear by snacking on it as part of their everyday diet too. On its face, there's a lot to love about dried and cured meat. It's portable. It's protein-rich. And it's probably going to fill you up more than, say, a bag of Cool Ranch Doritos. But while jerky in its many forms may be popular, experts aren't quite so enamored with it. Here's what they say. Jerky is dried meat that's been seasoned and preserved to make it last longer. It's often sliced into thin strips and then dried slowly to remove moisture, which gives it a chewy texture. Jerky comes in various flavors and types, but the most common types of jerky you'll find on shelves is made of beef, turkey or venison. It's a particularly popular snack for hikers and campers, since it's an easy way to get a dose of protein (there are 10 grams of protein in the original beef Chomps stick, for example) that doesn't require any refrigeration. The protein content also makes it a popular snack for people who are trying to get more of this macronutrient, such as weightlifters seeking to build muscle. First, let's look at the pros of jerky. For starters, it's got protein. We need to ensure we are getting enough protein (about 0.36 grams per pound of body weight, minimum) in order to function properly, and that amount goes up even higher when we are regularly exercising and breaking down our muscle. Chelsea Capella Johnson, a clinical dietitian at Memorial Hermann Memorial City Medical Center in Houston, tells Yahoo Life that jerky is a good source of protein, and that picking a healthier version of it can give you the most nutritional benefit. Better-for-you options include chicken, turkey, elk or salmon jerky, she says. Nicholas Rush, a dietitian at Fay, tells Yahoo Life that jerky gets points for being 'rich in minerals like zinc and iron.' It's also low in carbohydrates as well as fat, unless additional fats are added during the preserving process. The downside: Jerky is considered a processed meat. The World Health Organization classifies processed meats, including jerky, as a carcinogen, and says that eating 50 grams of processed meat per day increases the risk of developing colorectal cancer by about 18%. It's also important to consider the amount of salt in your jerky, Rush says. 'The salting process can result in high sodium content,' he notes, 'which is a concern for individuals with hypertension or those monitoring their sodium intake.' A full-size Chomps stick has about 380 milligrams of sodium. The United States Department of Agriculture Dietary Guidelines recommend limiting sodium intake to no more than 2,300 milligrams per day for most adults. (For certain groups, such as individuals with hypertension or prehypertension, the recommendation is even lower, typically around 1,500 milligrams per day.) Eager to try jerky yourself? Consider the below brands. Chomps: These meat sticks are gluten-free and sugar-free. Country Archer: This brand's original beef jerky features grass-fed beef and 9 grams of protein. Epic Bites: This brand includes jerky chicken, venison, bison and salmon. Old Trapper: Choose from flavors including old fashioned, peppered, teriyaki and jalapeno. Louisville Vegan Jerky Co.: There's no actual meat in this jerky, which is made from soy, but it still packs a lot of protein. Jerky is shelf stable, but it does expire eventually — and just like with any food, you need to be mindful of the risk of foodborne illness. 'The most likely foodborne illness or poisoning from jerky would come from expired jerky,' Johnson says. 'If you're making your own jerky, be sure to follow safe food handling practices and keep food temperatures at recommended levels to avoid foodborne illnesses that way.' Jerky can be a good protein source when you're in a pinch but should be enjoyed in moderation due to its high sodium content — and the fact that processed meat comes with its own health risks. However, for the times when you're camping, hiking or just in a huge rush, packaged jerky may be an option, as it's shelf-stable and can last without refrigeration for a long time. 'I don't think jerky is necessary to hit protein goals — we can definitely incorporate other more natural protein foods,' Johnson notes. 'However, it can be a decent on-the-go, quick option used one to two times per week if other protein options are unavailable.'
