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Julie Makinen

Julie Makinen is a reporter in the Los Angeles Times' Beijing bureau. She previously served as film editor for the Calendar section. In her more than 10 years at The Times as a reporter and editor for the Foreign, Business and entertainment sections, she's seen a lot, from war zones to red carpets. A native of Cleveland, Ohio, she studied at Cornell, Stanford and UCLA.
No spoons allowed: Beijing is pressuring its 4-year-olds to eat only with chopsticks

Some moms in Beijing say schools are mandating chopsticks and kids are coming home hungry because they can't manage to eat enough at lunch using the traditional utensils.

War can change what we eat. Just ask Hiroshima.

After the 1945 atomic bombing, Hiroshima, Japan, developed a taste for a cabbage-noodle-bacon-and-egg dish called okonomiyaki. Today, there are more than 1,000 restaurants specializing in the dish.

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