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      Restaurant Near St. Louis Bars Patrons Under 30

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      Customers generally support Bliss Caribbean Restaurant’s ban on male customers under 35 and women under 30. But some legal experts say there may be a problem.When Tina and Marvin Pate travel to Cancún or the Dominican Republic, they enjoy the bliss created by the good music, delicious food and the absence of children.So in May, when they opened Bliss Caribbean Restaurant in St. Louis County, Mo., the couple decided to give their customers the same joy — by requiring that all female customers be at least 30 years old, and all men 35.“We decided to come up with a whole restaurant where adults could pretty much go on vacation for a fraction of the cost,” Mr. Pate said.This rule has drawn widespread attention to Bliss through social media, resulting in packed dance parties and what the restaurant calls a “grown and sexy” vibe.But the requirement has also raised some legal questions, as experts point out that the restaurant is treating men and women differently.“My knee-jerk reaction is that it is technically illegal,” Sarah Jane Hunt, the owner and managing partner of the St. Louis-based law firm Kennedy Hunt, P.C., said in an interview. Ms. Hunt specializes in discrimination lawsuits.We are having trouble retrieving the article content.Please enable JavaScript in your browser settings.Thank you for your patience while we verify access. If you are in Reader mode please exit and log into your Times account, or subscribe for all of The Times.Thank you for your patience while we verify access.Already a subscriber? Log in.Want all of The Times? Subscribe. More

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      How E. Coli in Food Makes People Sick

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      The bacteria sickens an estimated 265,000 Americans each year.Last week, federal officials announced recalls of ground beef and organic walnuts because they were potentially contaminated with E. coli bacteria that can make people sick.The recalls involve more than 16,000 pounds of ground beef distributed by Cargill Meat Solutions and sold at Wal-Mart stores in 11 states, as well as organic shelled walnuts sold in bulk in natural food and co-op stores in 19 states. So far, the recalled walnuts have been associated with 12 illnesses, including seven hospitalizations, in Washington State and California.No illnesses have been reported from the ground beef recall, although ground beef remains one of the most common sources of illnesses from these bacteria, which are responsible for an estimated 265,000 illnesses annually. Most of these, however, are not diagnosed or tracked by the Centers for Disease Control and Prevention because people often recover on their own without visiting a doctor, said Matthew Wise, chief of the C.D.C.’s Outbreak Response and Prevention Branch.Here’s what you need to know about E. coli to stay safe.Where You’ll Find the BacteriaThere are many different kinds of E. coli, and most of them are harmless to humans, said microbiologist Edward G. Dudley, director of the E. Coli Reference Center at Pennsylvania State University.Some types do, however, make people sick, he said. Those that most commonly cause illness in humans, known as Shiga toxin-producing E. coli, primarily reside in cow intestines, which is why they often contaminate ground beef. The E. coli implicated in the ongoing walnut and ground beef recalls are a type of Shiga toxin-producing E. coli.Because these bacteria eventually work their way out of animal intestines and into feces, they can also contaminate farm soil, which is why E. coli outbreaks are also often tied to produce, Dr. Dudley explained. They can also contaminate ponds, lakes and rivers.We are having trouble retrieving the article content.Please enable JavaScript in your browser settings.Thank you for your patience while we verify access. If you are in Reader mode please exit and log into your Times account, or subscribe for all of The Times.Thank you for your patience while we verify access.Already a subscriber? Log in.Want all of The Times? Subscribe. More

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      White House correspondents’ dinner weekend: top five parties, by food

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      The annual White House correspondents’ dinner in Washington is ostensibly about the dinner poking fun at the president. But like the Oscars, or the Met Gala, it’s also about the parties.But how to decide which parties to attend and which ones to skip? Every day of the White House correspondents’ dinner weekend is now inundated with competing events.The conversations and the people, for the most part, are fun, until it inevitably gets boring. And then the most interesting thing about the parties becomes the food.Like stock tips, past performance is not an indicator of future performance. But it could be – so here are the Guardian’s top five parties of 2024, in terms of food:1. Politico Sunday brunch (Sunday 28 April)The party: Hosted at the Allbritton residence in Georgetown by Politico and the Allbritton Journalism Institute. Essentially the detox brunch the morning after the White House correspondents’ dinner. This year was Swiss-themed with a large wooden-frame pavilion in the huge back garden, with various food stations dotted around the perimeter. Heidi would have felt at home, walking past two Alphorn players in the front, a toy cable car contraption against a giant wall with a painting of the Matterhorn behind the bar, and flags of various Swiss cantons on each pillar. But it was very warm, and the two St Bernard dogs wearing Politico-branded scarves seemed to be slightly overheating.The food: Towards the side there was a pastry station, absolutely stacked with viennoiserie. Your reviewer sampled the marmalade buns, which were fluffy on the top and firm in the middle, on which the jam sat. Seemed to be freshly baked. Perfect breakfast food. Your reviewer also sampled the relatively mini-waffles, adding the optional caviar and smoked salmon toppings. After the pastries, that triple-decker was divine: the sweetness of the waffle, balanced by the savory caviar and salmon. Pretty much a perfect pairing. There was also a coffee station, raclette station and a Läderach chocolate station that were all sampled but not reviewed.Score: Marmalade buns scored 9/10. Mini-waffles scored 9/10 (a highlight of the weekend). Total: 18/202. Semafor house party (Friday 26 April)The party: Hosted at the Kalorama home of the Semafor co-founder Justin Smith. In addition to the ground-floor spaces in the house and the patio, Semafor constructed a platform next to the mini-pool with a bar area, complete with a step-and-repeat wall with obligatory Semafor logos. Semafor’s DC parties have always been well executed and well catered. On this occasion, two chefs slaved away in Smith’s objectively beautiful kitchen, laying out the food on the kitchen island. Smith’s house also just works as a venue because it is large enough that it could probably fit a hundred people comfortably but also breezily intimate. It all added up to an easy ambience that made the party, well, pleasant. The food: Your reviewer first tried the jerk pork skewers with a sweet mustard dip sauce on the side. The pork was charred on the outside – having just been fired on the grill – and perfectly soft on the inside. It was slightly spicy but it was balanced out if dipped in the sauce. Your reviewer also sampled one of the Bajan ham and cheese sandwiches. These were small finger-food sandwiches with puffy slider buns for the bread. The honey topped off the Bajan-pepper mustard layered between the ham and white cheddar. Score: Pork skewers were 8/10 (spicier than advertised). Finger sandwiches were 8/10 (could have been more imaginative). Total: 16/203. Politico-British embassy reception (Thursday 25 April)The party: Hosted at the British ambassador’s residence, by the British ambassador, Dame Karen Pierce, and the Politico CEO, Goli Sheikholeslami. One of the busier and consequently noisier events of the weekend. The reception was on-brand: British foods, British drinks and, for the first time, free cigars. Winston Churchill would have approved of the cigars and, presumably, the deputy head of mission, James Roscoe, gliding through the hundreds of people there with the most elegant sherry glass. Politico got its branding on the cocktail napkins and projected a big logo on to the side of the redbrick building.The food: Your reviewer was on the hunt for dinner-esque foods seeing as the reception started at about 7pm – and found the half-sized fish and chips station in the main hall with the columns. Your reviewer has tried many fish and chips over the years. These were some of the best your reviewer has tried, even if they were slightly over-salted. Each fish was about the size of a hand, and came in little baskets that also contained a handful of fries. Your reviewer also sampled the sliders in the next room over, which were not quite as great as the fish and chips. The beef was slightly overcooked and the buns were slightly firm.Score: Fish and chips scored 8/10 (pretty salty). Sliders were 7/10 (could have been better). Total: 15/20.4. NBC-French ambassador’s residence after party (Saturday, 27 April)The party: Hosted at the residence of the French ambassador, Laurent Bili, by NBC Universal. In the way that the British embassy does quintessentially British food, the French embassy naturally does very French foods. After parties can be hard to cater because guests have already eaten at the White House correspondents’ dinner. Mainly offering desserts in literal bite-size portions, carried around on white platters by servers in white jackets was a smart move and appropriately elegant for the grandeur of the residence. The gothic-exterior house, protected by heavy security from NBC, opens up inside to several interconnected rooms and a large back garden space covered by a marquee. The dimly lit, wood-panelled rooms are decorated with 18th-century oil portraits, presumably of French aristocrats, which gave the space a cosy European atmosphere when guests got tired of the brightly lit rooms off to the side with either a Paris 2024 Olympics theme or a Saturday Night Live theme.The food: Your reviewer first sampled what appeared to be red-wine flambéed pear tarts. The tarts were literally bite-size, they fit into your palm. It was unclear whether they were actually flambéed, but the tarts were warm and it tasted like lightly burned sugar on the top. The tiny pieces of pear, though, were oversaturated with wine. Swallowing more than a few and your reviewer would have failed a field sobriety test. It was slightly too strong. Your reviewer next tried the bite-size chocolate eclairs. The choux pastry was firm and the filling was well executed. Those were good desserts.Score: Pear tarts scored 6/10 (swimming in wine was a bit much). Chocolate eclairs scored 8/10 (nothing special but well done). Total: 14/205. AAJA Saturday brunch (Saturday, 27 April)The party: The Asian American Journalists’ Association hosts a brunch on the Saturday, which this year was held on the roof of the Hall of the States building where NBC, MSNBC, C-Span and Fox News have their studios. It’s the sleeper brunch of the weekend that starts a couple of hours after Tammy Haddad’s much more well-known garden brunch over at Beall-Washington House gets going. AAJA’s mission is championing Asian American and minority figures in Washington political reporting, but the speeches can take a long time – after which your reviewer was hungry. Fortunately, AAJA always seems to find remarkably creative and appropriately Asian caterers.The food: On a rooftop with no formal cooking facilities, AAJA’s caterers magicked up dumplings with either a vegetable filling, a garlic shrimp filling, or a pork and kimchi filling. Your reviewer sampled the garlic shrimp, which was crispy in all the right places and soft on the underside. The garlic was more of an undertone and yet, it was sufficient enough to balance out the saltiness of shrimp. (Shrimp and garlic butter of course is a classic pairing.) As far as savory breakfasts foods go, it was delicious. Your reviewer also tried the cold glass noodles, which were fine but bland. The noodle plate was disappointing.Score: Shrimp dumplings scored 8/10. Glass noodles were a 5/10 (could have been missed). Total: 13/20.
      The rules were as follows: two food options were chosen at random at each party, and given a score out of 10 based on taste and execution. The parties reviewed were cocktail parties only; sit-down dinners were not included. Where the primary reviewer could not attend, a secondary reviewer sent notes. The final list was submitted to a three-judge “appeals panel” made up of longtime MSNBC contributors, though the ranking could only be overturned in the event of plain error by the reviewer. The rankings were not overturned.

      Events not reviewed: Washington Women in Journalism awards ceremony, White House Foreign Press-Meridien party, WME-Puck party, Washingtonian/embassy of Qatar soiree, Politics and Inclusion dinner, Washington AI Network-TGI Friday lunch, Substack New Media party. More

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      One in Five Milk Samples Nationwide Shows Genetic Traces of Bird Flu

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      There is no evidence that the milk is unsafe to drink, scientists say. But the survey result strongly hints that the outbreak may be widespread.Federal regulators have discovered fragments of bird flu virus in roughly 20 percent of retail milk samples tested in a nationally representative study, the Food and Drug Administration said in an online update on Thursday.Samples from parts of the country that are known to have dairy herds infected with the virus were more likely to test positive, the agency said. Regulators said that there is no evidence that this milk poses a danger to consumers or that live virus is present in the milk on store shelves, an assessment public health experts have agreed with.But finding traces of the virus in such a high share of samples from around the country is the strongest signal yet that the bird flu outbreak in dairy cows is more extensive than the official tally of 33 infected herds across eight states.“It suggests that there is a whole lot of this virus out there,” said Richard Webby, a virologist and influenza expert at St. Jude Children’s Research Hospital.Dr. Webby said that he believed it was still possible to eradicate the virus, which is known as H5N1, from the nation’s dairy farms. But it will be difficult to design effective control measures without knowing the scope of the outbreak, he said.The findings also raise questions about how the virus has evaded detection and where else it might be silently spreading. Some scientists have criticized the federal testing strategy as too limited to reveal the true extent of viral spread.We are having trouble retrieving the article content.Please enable JavaScript in your browser settings.Thank you for your patience while we verify access. If you are in Reader mode please exit and log into your Times account, or subscribe for all of The Times.Thank you for your patience while we verify access.Already a subscriber? Log in.Want all of The Times? Subscribe. More

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      David Chang’s Company, Momofuku, Claims Sole Rights to ‘Chile Crunch’

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      David Chang’s Momofuku company is waging a trademark battle for the term “chile crunch.” But what does ownership mean for such an everyday pleasure?It’s hard to pinpoint exactly when we reached peak chile crisp in the United States, but if you were to inspect my kitchen today you’d see, alongside an old jar of Lao Gan Ma — years ago, the only chile crisp I could easily find in the food shops nearby — at least a half-dozen others.While each jar contains a spicy crimson sediment under oil, some have the sweetness of star anise, while others are deepened with tiny dried shrimp or fried shallots. Some have the delicate crunch of fried sesame seeds, garlic or crushed peanuts, or the mouth-numbing tingle of Sichuan peppercorns.Some of these preparations are rooted in regional Chinese or diasporic traditions, family customs or someone’s idiosyncratic taste, and each is different from the others. (Yes, I really do need them all!)You might call these condiments chile oil or chile crisp or chile crunch, and the truth is that I didn’t give the precise language of the category too much thought until Thursday.That’s when The Guardian reported that Momofuku, the global culinary company founded by the celebrity chef David Chang, owned the trademark for the term “chile crunch” and was moving to protect it, while seeking similar trademark status for “chili crunch,” spelled with an “i.”Momofuku’s Chili Crunch was introduced to stores in 2020.Mariah Tauger/Los Angeles Times, via Getty ImagesWe are having trouble retrieving the article content.Please enable JavaScript in your browser settings.Thank you for your patience while we verify access. If you are in Reader mode please exit and log into your Times account, or subscribe for all of The Times.Thank you for your patience while we verify access.Already a subscriber? Log in.Want all of The Times? Subscribe. More

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      Large Grocers Took Advantage of Pandemic Supply Chain Disruptions, F.T.C. Finds

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      A report found that large firms pressured suppliers to favor them over competitors. It also concluded that some retailers “seem to have used rising costs as an opportunity to further hike prices.”Large grocery retailers took advantage of supply chain disruptions to beat out smaller rivals and protect their profits during the pandemic, according to a report released by the Federal Trade Commission on Thursday.The report found that some large firms “accelerated and distorted” the effects of supply chain snarls, including by pressuring suppliers to favor them over competitors. Food and beverage retailers also posted strong profits during the height of the pandemic and continue to do so today, casting doubt on assertions that higher grocery prices are simply moving in lock step with retailers’ own rising costs, the authors argued.“Some firms seem to have used rising costs as an opportunity to further hike prices to increase their profits, and profits remain elevated even as supply chain pressures have eased,” the report read.The report’s release comes as the F.T.C. cracks down on large grocery retailers. Last month, the commission and several state attorneys general sued to block Kroger from completing its $25 billion acquisition of the grocery chain Albertsons. They argued that the deal would weaken competition and likely lead to consumers paying higher costs.The independent federal agency’s actions have helped bolster the Biden administration’s efforts to address rising prices. In recent weeks, President Biden has taken a tougher stance on grocery chains, accusing them of overcharging shoppers and earning excess profits. Although food prices are now increasing at a slower rate, they surged rapidly in 2022 and have not fallen overall. As a result, the high cost of food has continued to strain many consumers and posed a political problem for the administration.Mr. Biden has also tried to tackle the issue by fixating on food companies, denouncing them for reducing the package sizes and portions of some products without lowering prices, a practice commonly called “shrinkflation.” During his State of the Union address earlier this month, Mr. Biden again called on snack companies to put a stop to the practice.We are having trouble retrieving the article content.Please enable JavaScript in your browser settings.Thank you for your patience while we verify access. If you are in Reader mode please exit and log into your Times account, or subscribe for all of The Times.Thank you for your patience while we verify access.Already a subscriber? Log in.Want all of The Times? Subscribe. More

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      Cabbage Is Having a Moment

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      How a workhorse vegetable became a darling of the culinary world.In a world in which it’s hard for a vegetable to get a break, cabbage is winning.Cabbage has been a global culinary workhorse for centuries. (China grows the most; Russia eats the most.) It has fed generations of American immigrants. But now, a vegetable that can make your house smell like a 19th-century tenement has become the darling of the culinary crowd.In the words of my mother-in-law: Cabbage, who knew?Like so many American food trends, fancy cabbage dishes first started turning up in restaurants on the coasts a few years ago. But they are fast spreading across the country. One chef has compared this cabbage mania to the hoopla over bacon in the 1990s.In Denver, Sap Sua sprinkles a charred cabbage wedge with anchovy breadcrumbs. Cabbage is bathed in brown-butter hollandaise at Gigi’s Italian Kitchen in Atlanta. At Good Hot Fish in Asheville, N.C., shredded green cabbage stars in a pancake punched up with sorghum hot sauce.For a story in The Times, I spoke with farmers, chefs and food critics and ate cabbage in three cities, seeking to understand how the vegetable earned this moment in the spotlight. In today’s newsletter, I’ll explain what I found.Kimchi and CaraflexA cabbage dish at Chi Spacca in Los Angeles. Michelle Groskopf for The New York TimesThe trajectory of a food trend in the United States can sometimes be easy to trace. A French chef introduces the heavily salted butter caramels of Brittany to the elite of the American food world, pastry chefs at expensive restaurants start to play with the idea, and before you know it, you’re ordering a salted caramel cold brew from Dunkin’.We are having trouble retrieving the article content.Please enable JavaScript in your browser settings.Thank you for your patience while we verify access. If you are in Reader mode please exit and log into your Times account, or subscribe for all of The Times.Thank you for your patience while we verify access.Already a subscriber? Log in.Want all of The Times? Subscribe. More

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      Will Food Prices Stop Rising Quickly? Many Companies Say Yes.

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      Food companies are talking about smaller price increases this year, good news for grocery shoppers, restaurant diners and the White House.Few prices are as visible to Americans as the ones they encounter at the grocery store or drive-through window, which is why two years of rapid food inflation have been a major drag for U.S. households and the Biden administration.Shoppers have only slowly regained confidence in the state of the economy as they pay more to fill up their carts, and President Biden has made a habit of shaming food companies — even filming a Super Bowl Sunday video criticizing snack producers for their “rip off” prices.But now, the trend in grocery and restaurant inflation appears to be on the cusp of changing.After months of rapid increase, the cost of food at home climbed at a notably slower clip in January. And from packaged food providers to restaurant chains, companies across the food business are reporting that they are no longer raising prices as steeply. In some cases that’s because consumers are finally pushing back against price increases after years of spending through them. In others, it’s because the prices that companies pay for inputs like packaging and labor are no longer rising as sharply.

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      Year-over-year change in consumer price indexes
      Source: Bureau of Labor StatisticsBy The New York TimesEven if food inflation cools, it does not mean that your grocery bill or restaurant check will get smaller: It just means it will stop climbing so quickly. Most companies are planning smaller price increases rather than outright price cuts. Still, when it comes to the question of whether rapid jumps in grocery and restaurant prices are behind us, what executives are telling investors offer some reason for hope.Some, but not all, consumers are saying no.Executives have found in recent months that they can raise prices only so high before consumers cut back.We are having trouble retrieving the article content.Please enable JavaScript in your browser settings.Thank you for your patience while we verify access. If you are in Reader mode please exit and log into your Times account, or subscribe for all of The Times.Thank you for your patience while we verify access.Already a subscriber? Log in.Want all of The Times? Subscribe. More