Chocolate lovers have been kept in the dark, but we're in the middle of a world cocoa crisis. For a variety of reasons, there's less farmland for cocoa crops these days, and germplasm collections haven't been maintained the way they should. But as a recent issue of the journal Diversity points out, scientists from 25 countries, at a workshop hosted by the Cocoa Research Unit at Trinidad's University of the West Indies, pledged to make conservation of cocoa genetic resources a top priority. "Chocoholics around the world," said the article, "can now sip their cocoa and munch on their chocolate bars more securely."
There are all sorts of restaurant guides on the market, but few worry about calories, cholesterol or fat. New in bookstores is "Healthy Dining in Los Angeles" (Hill & Hill), third in a series which includes "Healthy Dining in Orange County" and "Healthy Dining in San Diego." Nutritional analyses are done on selected entrees from 85 restaurants--Trattoria Angeli's snapper in grape leaves, for instance, has a very low sodium count, just 159 milligrams, and gets a low fat rating at 18 grams. The problem, of course, is that L.A.'s best restaurants change their menu with the seasons so you can't count on listed dishes being available.