Bits Blog: Facebook Unveils a New Search Tool

3:22 p.m. | Updated

Facebook on Tuesday took a stab at cracking a big, elusive problem of its own making: How to help its one billion users find what they’re looking for in the jumble of posts, pictures and blue thumbs-up “likes” they share every day.

At an event at company headquarters in Menlo Park, Calif., Mark Zuckerberg, Facebook’s co-founder and chief executive, announced a tool the company had spent over a year honing. He called it “graph search,” and said it would be available to a limited number of Facebook users on Tuesday — in the “thousands”— and gradually rolled out to the rest. It would enable Facebook users to search their social network for people, places, photos and things that interest them.

That might include, Mr. Zuckerberg offered, Mexican restaurants in Palo Alto that his friends have “liked” on Facebook or checked into — though not status updates as yet. The tool might be used to find a date, or a job, Facebook executives said. “Graph search is a completely new way to get information on Facebook,” Mr. Zuckerberg said.

What he didn’t say, but which was clear, was how it would try to elbow out other companies that allow you to search for other things – LinkedIn for jobs, Yelp for restaurants, Amazon for gifts to buy for a friend and, of course, Facebook’s biggest rival on the Web, Google, which dominates Web search.  Facebook is staking its bet on the sheer volume of data that it has access to; it is hoping that its users will find what they’re looking for on Facebook itself, without having to go to the rest of the Web.

And that is how Mr. Zuckerberg distinguished Facebook search from Google search, which sends you to other sites. The Facebook search tool is meant to keep you inside Facebook itself. “Web search is designed to take any open-ended query,” Mr. Zuckerberg said. “Graph search is designed to take a precise query and return to you the answer, not links to other places where you get the answer.”

Mr. Zuckerberg sought to reassure Facebook users that their posts and pictures would be found only if they want them to be found. Before the new search tool rolls out, users will get a nudge: “Please take some time to review who can see your stuff,” it will read. Facebook tweaked its privacy controls last December.

Mr. Zuckerberg said Tuesday that initially, photos posted on Instagram, which Facebook owns, would not be part of the database of photos that can be searched. He did not specify how soon graph search would be available to those who log in on cellphones.

The search tool is plainly designed with an eye to producing profits. If done right, said Brian Blau, an analyst with Gartner, the Facebook search tool could offer marketers a more precise signal of a Web user’s interests than a keyword on Google. “It’s going to lend itself to advertising or other revenue-generating products that better matches what people are looking for,” he said. “Advertisers are going to be able to better target what you’re interested in. It’s a much more meaningful search than keyword search.”

Search earns the lion’s share of advertising revenues on the Web, which is why Google makes nearly 10 times more money than Facebook on a yearly basis.

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Well: How to Go Vegan

When I first heard former President Bill Clinton talk about his vegan diet, I was inspired to make the switch myself. After all, if a man with a penchant for fast-food burgers and Southern cooking could go vegan, surely I could too.

At the grocery store, I stocked up on vegan foods, including almond milk (that was the presidential recommendation), and faux turkey and cheese to replicate my daughter’s favorite sandwich. But despite my good intentions, my cold-turkey attempt to give up, well, turkey (as well as other meats, dairy and eggs) didn’t go well. My daughter and I couldn’t stand the taste of almond milk, and the fake meat and cheese were unappealing.

Since then, I’ve spoken with numerous vegan chefs and diners who say it can be a challenge to change a lifetime of eating habits overnight. They offer the following advice for stocking your vegan pantry and finding replacements for key foods like cheese and other dairy products.

NONDAIRY MILK Taste all of them to find your favorite. Coconut and almond milks (particularly canned coconut milk) are thicker and good to use in cooking, while rice milk is thinner and is good for people who are allergic to nuts or soy. My daughter and I both prefer the taste of soy milk and use it in regular or vanilla flavor for fruit smoothies and breakfast cereal.

NONDAIRY CHEESE Cheese substitutes are available under the brand names Daiya, Tofutti and Follow Your Heart, among others, but many vegans say there’s no fake cheese that satisfies as well as the real thing. Rather than use a packaged product, vegan chefs prefer to make homemade substitutes using cashews, tofu, miso or nutritional yeast. At Candle 79, a popular New York vegan restaurant, the filling for saffron ravioli with wild mushrooms and cashew cheese is made with cashews soaked overnight and then blended with lemon juice, olive oil, water and salt.

THINK CREAMY, NOT CHEESY Creaminess and richness can often be achieved without a cheese substitute. For instance, Chloe Coscarelli, a vegan chef and the author of “Chloe’s Kitchen,” has created a pizza with caramelized onion and butternut squash that will make you forget it doesn’t have cheese; the secret is white-bean and garlic purée. She also offers a creamy, but dairy-free, avocado pesto pasta. My daughter and I have discovered we actually prefer the rich flavor of butternut squash ravioli, which can be found frozen and fresh in supermarkets, to cheese-filled ravioli.

NUTRITIONAL YEAST The name is unappetizing, but many vegan chefs swear by it: it’s a natural food with a roasted, nutty, cheeselike flavor. Ms. Coscarelli uses nutritional yeast flakes in her “best ever” baked macaroni and cheese (found in her cookbook). “I’ve served this to die-hard cheese lovers,” she told me, “and everyone agrees it is comparable, if not better.”

Susan Voisin’s Web site, Fat Free Vegan Kitchen, offers a nice primer on nutritional yeast, noting that it’s a fungus (think mushrooms!) that is grown on molasses and then harvested and dried with heat. (Baking yeast is an entirely different product.) Nutritional yeasts can be an acquired taste, she said, so start with small amounts, sprinkling on popcorn, stirring into mashed potatoes, grinding with almonds for a Parmesan substitute or combining with tofu to make an eggless omelet. It can be found in Whole Foods, in the bulk aisle of natural-foods markets or online.

BUTTER This is an easy fix. Vegan margarines like Earth Balance are made from a blend of oils and are free of trans fats. Varieties include soy-free, whipped and olive oil.

EGGS Ms. Coscarelli, who won the Food Network’s Cupcake Wars with vegan cupcakes, says vinegar and baking soda can help baked goods bind together and rise, creating a moist and fluffy cake without eggs. Cornstarch can substitute for eggs to thicken puddings and sauces. Vegan pancakes are made with a tablespoon of baking powder instead of eggs. Frittatas and omelets can be replicated with tofu.

Finally, don’t try to replicate your favorite meaty foods right away. If you love a juicy hamburger, meatloaf or ham sandwich, you are not going to find a meat-free version that tastes the same. Ms. Voisin advises new vegans to start slow and eat a few vegan meals a week. Stock your pantry with lots of grains, lentils and beans and pile your plate with vegetables. To veganize a recipe, start with a dish that is mostly vegan already — like spaghetti — and use vegetables or a meat substitute for the sauce.

“Trying to recapture something and find an exact substitute is really hard,” she said. “A lot of people will try a vegetarian meatloaf right after they become vegetarian, and they hate it. But after you get away from eating meat for a while, you’ll find you start to develop other tastes, and the flavor of a lentil loaf with seasonings will taste great to you. It won’t taste like meat loaf, but you’ll appreciate it for itself.”

Ms. Voisin notes that she became a vegetarian and then vegan while living in a small town in South Carolina; she now lives in Jackson, Miss.

“If I can be a vegan in these not-quite-vegan-centric places, you can do it anywhere,” she said. “I think people who try to do it all at once overnight are more apt to fail. It’s a learning process.”

---

What are your tips for vegan cooking and eating? Share your suggestions on ingredients, recipes and strategies by posting a comment below or tweeting with the hashtag #vegantips.

Read More..

Well: How to Go Vegan

When I first heard former President Bill Clinton talk about his vegan diet, I was inspired to make the switch myself. After all, if a man with a penchant for fast-food burgers and Southern cooking could go vegan, surely I could too.

At the grocery store, I stocked up on vegan foods, including almond milk (that was the presidential recommendation), and faux turkey and cheese to replicate my daughter’s favorite sandwich. But despite my good intentions, my cold-turkey attempt to give up, well, turkey (as well as other meats, dairy and eggs) didn’t go well. My daughter and I couldn’t stand the taste of almond milk, and the fake meat and cheese were unappealing.

Since then, I’ve spoken with numerous vegan chefs and diners who say it can be a challenge to change a lifetime of eating habits overnight. They offer the following advice for stocking your vegan pantry and finding replacements for key foods like cheese and other dairy products.

NONDAIRY MILK Taste all of them to find your favorite. Coconut and almond milks (particularly canned coconut milk) are thicker and good to use in cooking, while rice milk is thinner and is good for people who are allergic to nuts or soy. My daughter and I both prefer the taste of soy milk and use it in regular or vanilla flavor for fruit smoothies and breakfast cereal.

NONDAIRY CHEESE Cheese substitutes are available under the brand names Daiya, Tofutti and Follow Your Heart, among others, but many vegans say there’s no fake cheese that satisfies as well as the real thing. Rather than use a packaged product, vegan chefs prefer to make homemade substitutes using cashews, tofu, miso or nutritional yeast. At Candle 79, a popular New York vegan restaurant, the filling for saffron ravioli with wild mushrooms and cashew cheese is made with cashews soaked overnight and then blended with lemon juice, olive oil, water and salt.

THINK CREAMY, NOT CHEESY Creaminess and richness can often be achieved without a cheese substitute. For instance, Chloe Coscarelli, a vegan chef and the author of “Chloe’s Kitchen,” has created a pizza with caramelized onion and butternut squash that will make you forget it doesn’t have cheese; the secret is white-bean and garlic purée. She also offers a creamy, but dairy-free, avocado pesto pasta. My daughter and I have discovered we actually prefer the rich flavor of butternut squash ravioli, which can be found frozen and fresh in supermarkets, to cheese-filled ravioli.

NUTRITIONAL YEAST The name is unappetizing, but many vegan chefs swear by it: it’s a natural food with a roasted, nutty, cheeselike flavor. Ms. Coscarelli uses nutritional yeast flakes in her “best ever” baked macaroni and cheese (found in her cookbook). “I’ve served this to die-hard cheese lovers,” she told me, “and everyone agrees it is comparable, if not better.”

Susan Voisin’s Web site, Fat Free Vegan Kitchen, offers a nice primer on nutritional yeast, noting that it’s a fungus (think mushrooms!) that is grown on molasses and then harvested and dried with heat. (Baking yeast is an entirely different product.) Nutritional yeasts can be an acquired taste, she said, so start with small amounts, sprinkling on popcorn, stirring into mashed potatoes, grinding with almonds for a Parmesan substitute or combining with tofu to make an eggless omelet. It can be found in Whole Foods, in the bulk aisle of natural-foods markets or online.

BUTTER This is an easy fix. Vegan margarines like Earth Balance are made from a blend of oils and are free of trans fats. Varieties include soy-free, whipped and olive oil.

EGGS Ms. Coscarelli, who won the Food Network’s Cupcake Wars with vegan cupcakes, says vinegar and baking soda can help baked goods bind together and rise, creating a moist and fluffy cake without eggs. Cornstarch can substitute for eggs to thicken puddings and sauces. Vegan pancakes are made with a tablespoon of baking powder instead of eggs. Frittatas and omelets can be replicated with tofu.

Finally, don’t try to replicate your favorite meaty foods right away. If you love a juicy hamburger, meatloaf or ham sandwich, you are not going to find a meat-free version that tastes the same. Ms. Voisin advises new vegans to start slow and eat a few vegan meals a week. Stock your pantry with lots of grains, lentils and beans and pile your plate with vegetables. To veganize a recipe, start with a dish that is mostly vegan already — like spaghetti — and use vegetables or a meat substitute for the sauce.

“Trying to recapture something and find an exact substitute is really hard,” she said. “A lot of people will try a vegetarian meatloaf right after they become vegetarian, and they hate it. But after you get away from eating meat for a while, you’ll find you start to develop other tastes, and the flavor of a lentil loaf with seasonings will taste great to you. It won’t taste like meat loaf, but you’ll appreciate it for itself.”

Ms. Voisin notes that she became a vegetarian and then vegan while living in a small town in South Carolina; she now lives in Jackson, Miss.

“If I can be a vegan in these not-quite-vegan-centric places, you can do it anywhere,” she said. “I think people who try to do it all at once overnight are more apt to fail. It’s a learning process.”

---

What are your tips for vegan cooking and eating? Share your suggestions on ingredients, recipes and strategies by posting a comment below or tweeting with the hashtag #vegantips.

Read More..

Media Decoder: The Atlantic Apologizes for Scientology Ad

The Atlantic on Tuesday issued a simple three-word apology for publishing an advertisement by the Church of Scientology that resembled a normal article from the acclaimed magazine: “We screwed up.”

The Web page, published around lunchtime on Monday, was labeled as “sponsor content,” but otherwise looked like a sunny blog post about the church’s expansion. The page was titled “David Miscavige Leads Scientology to Milestone Year.” It was noticed by reporters at other news organizations on Monday evening and was stripped from The Atlantic’s site by midnight.

“It shouldn’t have taken a wave of constructive criticism — but it has — to alert us that we’ve made a mistake, possibly several mistakes,” The Atlantic said in a statement. “We now realize that as we explored new forms of digital advertising, we failed to update the policies that must govern the decisions we make along the way.”

In other words: The Web site published Scientology’s ad without considering all the consequences.

The Atlantic is far from the only digital publisher pitching advertisers on what is known as sponsored content. Gawker and BuzzFeed are among the other Web sites that have gained attention for the practice, which places an advertiser’s words and visuals (the content) within the frame of the site. The Huffington Post has a whole section front for sponsored content.

But no instance of sponsored content has come under as much criticism as this one. Gawker called the sponsored Web page “bizarre, blatant propaganda for Scientology.” Others raised questions about why all the comments on the page were supportive of the church, indicating that critical comments were being deleted. A spokeswoman for The Atlantic said that the comments were moderated by its marketing team, not by the editorial team that moderates comments on normal articles.

At the same time, others defended the arrangement as a smart business move. The church’s ad buy comes at a time when it is trying to blunt the impact of a new book about the secretive religion by Lawrence Wright, “Going Clear: Scientology, Hollywood and the Prison of Belief.” The book will be published on Thursday.

On the same day, the NBC newsmagazine “Rock Center with Brian Williams” will broadcast an interview with the writer and director Paul Haggis, described by the network as “the most famous Scientologist to leave Scientology and speak out against it.”

The Atlantic said on Tuesday that it deleted the Scientology ad “until we figure all of this out,” meaning the policies that govern sponsored content.

“It’s safe to say that we are thinking a lot more about these policies after running this ad than we did beforehand,” the magazine said.

The magazine indicated that it was not backing away from sponsored content altogether, far from it: “We remain committed to and enthusiastic about innovation in digital advertising, but acknowledge — sheepishly — that we got ahead of ourselves.” The statement concluded, ”We are sorry, and we’re working very hard to put things right.”

The Atlantic spokeswoman said that the handling of comments on sponsored content is one of the issues it is going to review.

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Leon Panetta Says U.S. Has Pledged to Help France in Mali

LISBON — In what could draw the United States into another conflict in North Africa, the Obama administration has pledged to help the French who are fighting Islamist militants in Mali, and that assistance could include air and other logistical support, Defense Secretary Leon E. Panetta said on Monday.

Jacquelyn Martin/Associated Press

Defense Secretary Leon E. Panetta boards a plane bound for Portugal on Monday.

The United States was already sharing intelligence with the French when their warplanes on Sunday struck camps, depots and other militant positions deep inside extensive Islamist-held territory in northern Mali. Defense officials said no decisions had been made on whether the United States would also offer help with midflight refueling planes and air transport, but they said those options were under review.

Defense officials would not rule out the possibility that American military transport planes might land in Mali, where the United States has been conducting an ambitious counterterrorism program for years. American spy planes and surveillance drones are in the meantime trying to get a sense of the chaos on the ground. The defense officials would not discuss whether the United States has armed drone aircraft over Mali.

But Mr. Panetta, who spoke to reporters on his plane en route to Portugal for a weeklong trip Europe, said that the chaos in Mali was of deep concern to the administration and praised the French for their actions. He also said “ what we have promised them is that we would work with them, to cooperate with them, to provide whatever assistance we can to try to help them in that effort.”

Mr. Panetta said that even though Mali is far from the United States, the Obama administration was deeply worried about extremist groups there, including Al Qaeda in the Islamic Maghreb, or AQIM. “We’re concerned that any time Al Qaeda establishes a base of operations, while they might not have any immediate plans for attacks in the United States and in Europe, that ultimately that still remains their objective,” he said.

For that reason, Mr. Panetta said, “we have to take steps now to make sure that AQIM does not get that kind of traction.”

The United States has spent between $520 million and $600 million over the last four years to try to combat Islamist militancy in the region, including in Mali, which was until recently considered a prime example of what could be accomplished with American military training. American Special Forces trained Malian troops in marksmanship, border patrol and ambush drills.

But the situation collapsed when heavily armed Islamist fighters returned from combat in Libya and teamed up with jihadist groups like Ansar Dine, or Defenders of the Faith, which have carried out a harsh repression in northern Mali. Elite Malian commanders defected to the enemy and took with them troops, guns and their American-taught skills. An American-trained officer then overthrew Mali’s elected government, paving the way for half of the country to fall to Islamic extremists.

A confidential internal review completed last July by the Pentagon’s Africa Command concluded that the coup had unfolded too quickly for American commanders or intelligence analysts to detect any clear warning signs, but other military officials disagreed, saying the intelligence analysts had grown complacent..

Mr. Panetta sought to make the case that the United States was not surprised by the recent events in Mali and said that the Obama administration had been watching militants there for a long time. “When they began offensive operations to actually take on some cities, it was clear to France and to all of us that could not be allowed to continue, and that’s the reason France has engaged and it’s the reason we’re providing cooperation to them,” he said.

Mr. Panetta also said that “the fact is, we have made a commitment that Al Qaeda is not going to find any place to hide.”

Read More..

TIMESCAST: Suicide Prompts Investigation at M.I.T.

January 14, 2013By Fritzie Andrade, Zena Barakat, Axel Gerdau, David Frank and Pedro Rafael Rosado

TimesCast Media+Tech: M.I.T. examines its involvement in the suicide of Aaron Swartz. The post-Golden Globe marketing push by movie studios. Networks revisit conversations about violence.

Read More..

Well: How to Go Vegan

When I first heard former President Bill Clinton talk about his vegan diet, I was inspired to make the switch myself. After all, if a man with a penchant for fast-food burgers and Southern cooking could go vegan, surely I could too.

At the grocery store, I stocked up on vegan foods, including almond milk (that was the presidential recommendation), and faux turkey and cheese to replicate my daughter’s favorite sandwich. But despite my good intentions, my cold-turkey attempt to give up, well, turkey (as well as other meats, dairy and eggs) didn’t go well. My daughter and I couldn’t stand the taste of almond milk, and the fake meat and cheese were unappealing.

Since then, I’ve spoken with numerous vegan chefs and diners who say it can be a challenge to change a lifetime of eating habits overnight. They offer the following advice for stocking your vegan pantry and finding replacements for key foods like cheese and other dairy products.

NONDAIRY MILK Taste all of them to find your favorite. Coconut and almond milks (particularly canned coconut milk) are thicker and good to use in cooking, while rice milk is thinner and is good for people who are allergic to nuts or soy. My daughter and I both prefer the taste of soy milk and use it in regular or vanilla flavor for fruit smoothies and breakfast cereal.

NONDAIRY CHEESE Cheese substitutes are available under the brand names Daiya, Tofutti and Follow Your Heart, among others, but many vegans say there’s no fake cheese that satisfies as well as the real thing. Rather than use a packaged product, vegan chefs prefer to make homemade substitutes using cashews, tofu, miso or nutritional yeast. At Candle 79, a popular New York vegan restaurant, the filling for saffron ravioli with wild mushrooms and cashew cheese is made with cashews soaked overnight and then blended with lemon juice, olive oil, water and salt.

THINK CREAMY, NOT CHEESY Creaminess and richness can often be achieved without a cheese substitute. For instance, Chloe Coscarelli, a vegan chef and the author of “Chloe’s Kitchen,” has created a pizza with caramelized onion and butternut squash that will make you forget it doesn’t have cheese; the secret is white-bean and garlic purée. She also offers a creamy, but dairy-free, avocado pesto pasta. My daughter and I have discovered we actually prefer the rich flavor of butternut squash ravioli, which can be found frozen and fresh in supermarkets, to cheese-filled ravioli.

NUTRITIONAL YEAST The name is unappetizing, but many vegan chefs swear by it: it’s a natural food with a roasted, nutty, cheeselike flavor. Ms. Coscarelli uses nutritional yeast flakes in her “best ever” baked macaroni and cheese (found in her cookbook). “I’ve served this to die-hard cheese lovers,” she told me, “and everyone agrees it is comparable, if not better.”

Susan Voisin’s Web site, Fat Free Vegan Kitchen, offers a nice primer on nutritional yeast, noting that it’s a fungus (think mushrooms!) that is grown on molasses and then harvested and dried with heat. (Baking yeast is an entirely different product.) Nutritional yeasts can be an acquired taste, she said, so start with small amounts, sprinkling on popcorn, stirring into mashed potatoes, grinding with almonds for a Parmesan substitute or combining with tofu to make an eggless omelet. It can be found in Whole Foods, in the bulk aisle of natural-foods markets or online.

BUTTER This is an easy fix. Vegan margarines like Earth Balance are made from a blend of oils and are free of trans fats. Varieties include soy-free, whipped and olive oil.

EGGS Ms. Coscarelli, who won the Food Network’s Cupcake Wars with vegan cupcakes, says vinegar and baking soda can help baked goods bind together and rise, creating a moist and fluffy cake without eggs. Cornstarch can substitute for eggs to thicken puddings and sauces. Vegan pancakes are made with a tablespoon of baking powder instead of eggs. Frittatas and omelets can be replicated with tofu.

Finally, don’t try to replicate your favorite meaty foods right away. If you love a juicy hamburger, meatloaf or ham sandwich, you are not going to find a meat-free version that tastes the same. Ms. Voisin advises new vegans to start slow and eat a few vegan meals a week. Stock your pantry with lots of grains, lentils and beans and pile your plate with vegetables. To veganize a recipe, start with a dish that is mostly vegan already — like spaghetti — and use vegetables or a meat substitute for the sauce.

“Trying to recapture something and find an exact substitute is really hard,” she said. “A lot of people will try a vegetarian meatloaf right after they become vegetarian, and they hate it. But after you get away from eating meat for a while, you’ll find you start to develop other tastes, and the flavor of a lentil loaf with seasonings will taste great to you. It won’t taste like meat loaf, but you’ll appreciate it for itself.”

Ms. Voisin notes that she became a vegetarian and then vegan while living in a small town in South Carolina; she now lives in Jackson, Miss.

“If I can be a vegan in these not-quite-vegan-centric places, you can do it anywhere,” she said. “I think people who try to do it all at once overnight are more apt to fail. It’s a learning process.”

---

What are your vegantips? We’re collecting suggestions on ingredients, recipes and strategies.

Read More..

Well: How to Go Vegan

When I first heard former President Bill Clinton talk about his vegan diet, I was inspired to make the switch myself. After all, if a man with a penchant for fast-food burgers and Southern cooking could go vegan, surely I could too.

At the grocery store, I stocked up on vegan foods, including almond milk (that was the presidential recommendation), and faux turkey and cheese to replicate my daughter’s favorite sandwich. But despite my good intentions, my cold-turkey attempt to give up, well, turkey (as well as other meats, dairy and eggs) didn’t go well. My daughter and I couldn’t stand the taste of almond milk, and the fake meat and cheese were unappealing.

Since then, I’ve spoken with numerous vegan chefs and diners who say it can be a challenge to change a lifetime of eating habits overnight. They offer the following advice for stocking your vegan pantry and finding replacements for key foods like cheese and other dairy products.

NONDAIRY MILK Taste all of them to find your favorite. Coconut and almond milks (particularly canned coconut milk) are thicker and good to use in cooking, while rice milk is thinner and is good for people who are allergic to nuts or soy. My daughter and I both prefer the taste of soy milk and use it in regular or vanilla flavor for fruit smoothies and breakfast cereal.

NONDAIRY CHEESE Cheese substitutes are available under the brand names Daiya, Tofutti and Follow Your Heart, among others, but many vegans say there’s no fake cheese that satisfies as well as the real thing. Rather than use a packaged product, vegan chefs prefer to make homemade substitutes using cashews, tofu, miso or nutritional yeast. At Candle 79, a popular New York vegan restaurant, the filling for saffron ravioli with wild mushrooms and cashew cheese is made with cashews soaked overnight and then blended with lemon juice, olive oil, water and salt.

THINK CREAMY, NOT CHEESY Creaminess and richness can often be achieved without a cheese substitute. For instance, Chloe Coscarelli, a vegan chef and the author of “Chloe’s Kitchen,” has created a pizza with caramelized onion and butternut squash that will make you forget it doesn’t have cheese; the secret is white-bean and garlic purée. She also offers a creamy, but dairy-free, avocado pesto pasta. My daughter and I have discovered we actually prefer the rich flavor of butternut squash ravioli, which can be found frozen and fresh in supermarkets, to cheese-filled ravioli.

NUTRITIONAL YEAST The name is unappetizing, but many vegan chefs swear by it: it’s a natural food with a roasted, nutty, cheeselike flavor. Ms. Coscarelli uses nutritional yeast flakes in her “best ever” baked macaroni and cheese (found in her cookbook). “I’ve served this to die-hard cheese lovers,” she told me, “and everyone agrees it is comparable, if not better.”

Susan Voisin’s Web site, Fat Free Vegan Kitchen, offers a nice primer on nutritional yeast, noting that it’s a fungus (think mushrooms!) that is grown on molasses and then harvested and dried with heat. (Baking yeast is an entirely different product.) Nutritional yeasts can be an acquired taste, she said, so start with small amounts, sprinkling on popcorn, stirring into mashed potatoes, grinding with almonds for a Parmesan substitute or combining with tofu to make an eggless omelet. It can be found in Whole Foods, in the bulk aisle of natural-foods markets or online.

BUTTER This is an easy fix. Vegan margarines like Earth Balance are made from a blend of oils and are free of trans fats. Varieties include soy-free, whipped and olive oil.

EGGS Ms. Coscarelli, who won the Food Network’s Cupcake Wars with vegan cupcakes, says vinegar and baking soda can help baked goods bind together and rise, creating a moist and fluffy cake without eggs. Cornstarch can substitute for eggs to thicken puddings and sauces. Vegan pancakes are made with a tablespoon of baking powder instead of eggs. Frittatas and omelets can be replicated with tofu.

Finally, don’t try to replicate your favorite meaty foods right away. If you love a juicy hamburger, meatloaf or ham sandwich, you are not going to find a meat-free version that tastes the same. Ms. Voisin advises new vegans to start slow and eat a few vegan meals a week. Stock your pantry with lots of grains, lentils and beans and pile your plate with vegetables. To veganize a recipe, start with a dish that is mostly vegan already — like spaghetti — and use vegetables or a meat substitute for the sauce.

“Trying to recapture something and find an exact substitute is really hard,” she said. “A lot of people will try a vegetarian meatloaf right after they become vegetarian, and they hate it. But after you get away from eating meat for a while, you’ll find you start to develop other tastes, and the flavor of a lentil loaf with seasonings will taste great to you. It won’t taste like meat loaf, but you’ll appreciate it for itself.”

Ms. Voisin notes that she became a vegetarian and then vegan while living in a small town in South Carolina; she now lives in Jackson, Miss.

“If I can be a vegan in these not-quite-vegan-centric places, you can do it anywhere,” she said. “I think people who try to do it all at once overnight are more apt to fail. It’s a learning process.”

---

What are your vegantips? We’re collecting suggestions on ingredients, recipes and strategies.

Read More..

JPMorgan Told to Fix Controls Tied to $6 Billion Loss

WASHINGTON (AP) — JPMorgan Chase & Co. has been ordered to take steps to correct poor risk management that led to a surprise trading loss last year of more than $6 billion.

Federal regulators also on Monday cited the bank for lapses in oversight that allowed the bank to be used for money laundering.

JPMorgan, the nation's largest bank by assets, will not pay a fine under the agreements with the Federal Reserve and the U.S. Comptroller of the Currency, a Treasury Department agency. The bank promised to strengthen its policies and procedures to control risk and to screen customers to prevent money laundering.

The regulators each issued two cease-and-desist orders against JPMorgan, a sanction that requires a bank to change its practices. They said they had found "deficiencies" in the bank's procedures to prevent money laundering, and "unsafe or unsound practices" regarding management of risk. The order said the regulators and other government agencies could pursue further action.

The regulators said that the bank has committed to take "all necessary and appropriate steps" to correct the problems.

JPMorgan neither admitted nor denied the regulators' findings in agreeing to the accords.

"We've been working hard to fully remediate the issues" related to risk management, JPMorgan spokesman Mark Kornblau said Monday. He added that the bank has also made preventing money laundering a "top priority."

In May, JPMorgan disclosed that its London office lost billions in trades designed to hedge against risk. The bank later said that some traders had tried to hide the size of the losses.

The loss, which occurred less than four years after the 2008 financial crisis, hurt the bank's reputation. JPMorgan had survived the crisis by taking fewer risks than its competitors.

In June, JPMorgan CEO Jamie Dimon acknowledged before congressional lawmakers that the bank made mistakes but defended its strategy for managing risk.

Still, the bank took action against several employees at the heart of the controversy. Two senior managers and the trader linked to the London trading operation were fired. The bank took back nearly two years' compensation from them.

In addition to the firings, Ina Drew, the bank's chief investment officer overseeing its trading strategy, retired after 30 years at the bank and voluntarily repaid two years of salary.

The bank also made a broad reshuffle of its top management, in an apparent bid to restore investors' trust.

The second action announced Monday against JPMorgan was related to money laundering controls. The accord did not cite any specific case, but the agreement reached was similar to one Citibank struck with regulators in April.

The bank was cited for poorly monitoring potential money laundering at a time when a number of banks have been the spotlight for such abuse.

HSBC agreed last month to pay $1.9 billion — the largest penalty ever imposed on a bank — for lapses the Justice Department said enabled Mexican drug traffickers, Iran, Libya and others under U.S. sanction to move money around the world. And Standard Chartered Bank is paying $327 million to settle U.S. and New York City charges that it laundered money on behalf of four countries subject to U.S. sanctions: Iran, Sudan, Libya and Burma.

Money laundering takes profits from the trafficking of drugs or arms or other illicit activities and passes them through bank accounts or other legitimate businesses to disguise the illegal activity.

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AP Business Writer Christina Rexrode contributed to this report from New York.

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India Ink: Woman Raped by Seven Men in Punjab, Police Say

NEW DELHI — A 29-year-old woman was raped over the weekend by a bus driver, a conductor and five other men in the northern Indian state of Punjab, the police said Sunday, in an episode that recalls the recent attack in Delhi that has caused widespread outrage.

The woman in the Punjab attack boarded a bus on Friday bound for Gurdaspur to visit her in-laws, the Gurdaspur police chief, Raj Jit Singh, said in a telephone interview. When she got off the bus, the driver offered her a ride on his motorcycle, perhaps to her in-laws’ village, the police said. Instead, he took her to a nearby village, where he and six other men, including the bus conductor, raped her repeatedly through the night.

The next morning, the driver dropped her at her in-laws’ home, where the woman told family members of the rape and then reported it to the police, Mr. Singh said.

Six men, including the bus driver and conductor, have been arrested, he said. All of the men are in their 20s.

Gurmesh Singh, the deputy police superintendent for the region, said it was unclear how the bus driver persuaded the woman to go with him. She was in a state of distress during the bus ride, Mr. Singh said, and originally refused to get off the bus when it reached its destination.

The Press Trust of India, a news agency, reported that the bus driver did not stop when requested.

The gang rape of a woman on a bus in New Delhi on Dec. 16, and her death from injuries sustained during the attack, has led to widespread protests and calls for increased policing and tougher laws against sexual assault in India.

The evidence against five of the men arrested in the New Delhi rape is being heard this month in a special fast-track court created for sexual assault cases.

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