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With bird flu still affecting egg prices, brunch in L.A. may soon cost more

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With bird flu still affecting egg prices, brunch in L.A. may soon cost more

Ongoing egg shortages in California due to the spread of bird flu among livestock are bringing another early 2025 challenge to local restaurants, especially brunch spots that rely heavily on eggs for menu items.

It’s also unclear how the ongoing fire disasters that erupted Tuesday could affect eggs and other staple ingredients. But, in light of difficult times overall for the industry and a traditionally slow January, some restaurateurs earlier this week said they have already been forced to raise prices for diners, or are weighing whether to do so, according to multiple interviews.

In San Luis Obispo, Philip Lang, who has operated Bon Temps Creole Café for nearly 30 years, said he increased the price on egg items on his menu right before Christmas. For instance, a $15 menu item now costs $17 for two eggs.

Before the bird flu outbreak, he paid $20 for a case of 15 dozen conventional eggs. Since bird flu, the price has kept doubling, starting from about $50 to now about $110 a case.

“Eggs go into all of our dishes,” he said of his restaurant that only opens for breakfast and lunch. “We make our hollandaise with eggs and dressings with eggs.”

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He said most diners are understanding but some still express disappointment.

In Irvine, eggs go in just about every dish at Burnt Crumbs, from bestselling Japanese-style soufflé pancakes to the breakfast fried rice, said chef-owner Paul Cao. On an average week, Cao said his kitchen goes through 180 to 225 dozens of eggs. Cao is now having to pay more than double compared to three months ago — up to $130 for a case of 15 dozen eggs.

The H5N1 strain of the bird flu virus continues to spread across the globe, curtailing egg supply and making them more expensive and difficult to find. There’s no sign of relief, with scientists and health officials fearing we’re on the verge of another global pandemic. In California, egg prices have soared to $8.97, a 70% increase in the last month, according to the U.S. Department of Agriculture.

Cao said he doesn’t plan to raise prices for now. “I’ll give it until March — first quarter 2025, if this doesn’t trend in the right direction, we will have to raise prices. We can’t keep eating costs,” he said.

He’s afraid of losing customers but said he can’t sustain the price increase for long. “When egg prices go up $2 per dozen, that costs us a couple thousand a month,” he said.

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Chef Walter Manzke, second from left, and the kitchen team at République in Los Angeles. The restaurant, like many others, is weighing increasing the cost of some egg dishes as the bird flu outbreak continues to affect egg prices.

(Ron De Angelis / For The Times)

Walter Manzke, who co-owns République with wife and partner Margarita Manzke, said he feels lucky that he can still procure good eggs from his distributor despite the shortage.

He doesn’t expect to raise prices on his menu yet but is definitely feeling the squeeze because so many of his well-known dishes use eggs — including his popular French toast.

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“We’re just doing the best we can,” he said of the Hancock Park restaurant that ranked No. 4 last year on The Times’ 101 Best Restaurants in Los Angeles guide. “Compromising on quality is not an option.”

On Friday, Delilah Snell, who operates Alta Baja Market, temporarily raised prices to her egg dishes by $1 at her restaurant and market in Santa Ana.

Snell is now paying $131 for a case of 15 dozen free-range organic brown eggs. In October, she paid around $70. She said she could pay less for lower-quality eggs but doesn’t “want to compromise the quality” her customers have come to expect.

On the front counter menu of her store, she posted a sign that reads: “Over the past few weeks, our prices have gone up 40% (and are continuing to rise) because of the bird flu. As a result we need to add a $1 surcharge to all dishes with eggs to cover this expense to still provide you with a high-quality product.”

Once prices drop, she said, she’ll remove the surcharge.

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The spike in egg prices comes on the heels of a slow COVID-19 pandemic recovery, as many restaurants in Southern California continue to struggle.

Lang of Bon Temps said there is now a notice on top of the menu that alerts customers to the $1 temporary increase per egg.

The notice reads: “Due to the bird flu that has caused the price of eggs to quadruple in recent months, we find it necessary to add a surcharge of a dollar per egg for all dishes containing eggs until the price of eggs comes down. We regret each time we are forced to raise any of our prices. Please know that we are not doing this for profit, only to maintain our business during these difficult times. Thank you for your understanding.”

Lang said he plans to do away with the surcharge once prices go down to about $50 for a case of 15 dozen eggs.

Used and unused eggs sit in a carton of 18 in a Chicago area home Tuesday, Jan. 10, 2023.

The cost of eggs soared by 70% in the last month in California, according to the U.S. Department of Agriculture.

(Charles Rex Arbogast / Associated Press)

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As egg prices tick up, several shoppers are also reporting shortages.

On Tuesday afternoon, Cao said the egg shelves at Song Hy market in Little Saigon in Garden Grove were more than half empty. The store, known for its inexpensive groceries, was selling cage-free medium eggs for $8.99 a dozen, according to a video he provided.

Around the same time, an egg cooler at a Trader Joe’s in Irvine was already nearly half empty after having just received a fresh shipment late that morning, one shopper said. A day earlier, at a nearby Costco, Cao said there was a line of at least 12 people waiting to grab a case of a dozen eggs from shelves that were half empty.

Some restaurant owners, such as Jasmin Gonzalez, who runs Breezy in San Juan Capistrano, have opted to raise prices on other menu items and avoid a price hike on the restaurant’s popular egg dishes.

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Her restaurant — which serves a Filipino-inspired brunch — will be closed for a couple weeks for a remodel, she said, and she’ll likely raise prices on some items once it opens, mostly on higher-margin items, such as coffee. That would help the restaurant offset the price of eggs and other increased costs, including the statewide minimum-wage increase, she said.

Gonzalez said she doesn’t feel comfortable changing the price of her $14.99 breakfast burrito, a bestseller.

“I don’t want people paying $16 or $17 for breakfast burritos,” she said. “I don’t like the way that feels.”

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U.S. Space Force awards $1.6 billion in contracts to South Bay satellite builders

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U.S. Space Force awards .6 billion in contracts to South Bay satellite builders

The U.S. Space Force announced Friday it has awarded satellite contracts with a combined value of about $1.6 billion to Rocket Lab in Long Beach and to the Redondo Beach Space Park campus of Northrop Grumman.

The contracts by the Space Development Agency will fund the construction by each company of 18 satellites for a network in development that will provide warning of advanced threats such as hypersonic missiles.

Northrop Grumman has been awarded contracts for prior phases of the Proliferated Warfighter Space Architecture, a planned network of missile defense and communications satellites in low Earth orbit.

The contract announced Friday is valued at $764 million, and the company is now set to deliver a total of 150 satellites for the network.

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The $805-million contract awarded to Rocket Lab is its largest to date. It had previously been awarded a $515 million contract to deliver 18 communications satellites for the network.

Founded in 2006 in New Zealand, the company builds satellites and provides small-satellite launch services for commercial and government customers with its Electron rocket. It moved to Long Beach in 2020 from Huntington Beach and is developing a larger rocket.

“This is more than just a contract. It’s a resounding affirmation of our evolution from simply a trusted launch provider to a leading vertically integrated space prime contractor,” said Rocket Labs founder and chief executive Peter Beck in online remarks.

The company said it could eventually earn up to $1 billion due to the contract by supplying components to other builders of the satellite network.

Also awarded contracts announced Friday were a Lockheed Martin group in Sunnyvalle, Calif., and L3Harris Technologies of Fort Wayne, Ind. Those contracts for 36 satellites were valued at nearly $2 billion.

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Gurpartap “GP” Sandhoo, acting director of the Space Development Agency, said the contracts awarded “will achieve near-continuous global coverage for missile warning and tracking” in addition to other capabilities.

Northrop Grumman said the missiles are being built to respond to the rise of hypersonic missiles, which maneuver in flight and require infrared tracking and speedy data transmission to protect U.S. troops.

Beck said that the contracts reflects Rocket Labs growth into an “industry disruptor” and growing space prime contractor.

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California-based company recalls thousands of cases of salad dressing over ‘foreign objects’

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California-based company recalls thousands of cases of salad dressing over ‘foreign objects’

A California food manufacturer is recalling thousands of cases of salad dressing distributed to major retailers over potential contamination from “foreign objects.”

The company, Irvine-based Ventura Foods, recalled 3,556 cases of the dressing that could be contaminated by “black plastic planting material” in the granulated onion used, according to an alert issued by the U.S. Food and Drug Administration.

Ventura Foods voluntarily initiated the recall of the product, which was sold at Costco, Publix and several other retailers across 27 states, according to the FDA.

None of the 42 locations where the product was sold were in California.

Ventura Foods said it issued the recall after one of its ingredient suppliers recalled a batch of onion granules that the company had used n some of its dressings.

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“Upon receiving notice of the supplier’s recall, we acted with urgency to remove all potentially impacted product from the marketplace. This includes urging our customers, their distributors and retailers to review their inventory, segregate and stop the further sale and distribution of any products subject to the recall,” said company spokesperson Eniko Bolivar-Murphy in an emailed statement. “The safety of our products is and will always be our top priority.”

The FDA issued its initial recall alert in early November. Costco also alerted customers at that time, noting that customers could return the products to stores for a full refund. The affected products had sell-by dates between Oct. 17 and Nov. 9.

The company recalled the following types of salad dressing:

  • Creamy Poblano Avocado Ranch Dressing and Dip
  • Ventura Caesar Dressing
  • Pepper Mill Regal Caesar Dressing
  • Pepper Mill Creamy Caesar Dressing
  • Caesar Dressing served at Costco Service Deli
  • Caesar Dressing served at Costco Food Court
  • Hidden Valley, Buttermilk Ranch
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They graduated from Stanford. Due to AI, they can’t find a job

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They graduated from Stanford. Due to AI, they can’t find a job

A Stanford software engineering degree used to be a golden ticket. Artificial intelligence has devalued it to bronze, recent graduates say.

The elite students are shocked by the lack of job offers as they finish studies at what is often ranked as the top university in America.

When they were freshmen, ChatGPT hadn’t yet been released upon the world. Today, AI can code better than most humans.

Top tech companies just don’t need as many fresh graduates.

“Stanford computer science graduates are struggling to find entry-level jobs” with the most prominent tech brands, said Jan Liphardt, associate professor of bioengineering at Stanford University. “I think that’s crazy.”

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While the rapidly advancing coding capabilities of generative AI have made experienced engineers more productive, they have also hobbled the job prospects of early-career software engineers.

Stanford students describe a suddenly skewed job market, where just a small slice of graduates — those considered “cracked engineers” who already have thick resumes building products and doing research — are getting the few good jobs, leaving everyone else to fight for scraps.

“There’s definitely a very dreary mood on campus,” said a recent computer science graduate who asked not to be named so they could speak freely. “People [who are] job hunting are very stressed out, and it’s very hard for them to actually secure jobs.”

The shake-up is being felt across California colleges, including UC Berkeley, USC and others. The job search has been even tougher for those with less prestigious degrees.

Eylul Akgul graduated last year with a degree in computer science from Loyola Marymount University. She wasn’t getting offers, so she went home to Turkey and got some experience at a startup. In May, she returned to the U.S., and still, she was “ghosted” by hundreds of employers.

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“The industry for programmers is getting very oversaturated,” Akgul said.

The engineers’ most significant competitor is getting stronger by the day. When ChatGPT launched in 2022, it could only code for 30 seconds at a time. Today’s AI agents can code for hours, and do basic programming faster with fewer mistakes.

Data suggests that even though AI startups like OpenAI and Anthropic are hiring many people, it is not offsetting the decline in hiring elsewhere. Employment for specific groups, such as early-career software developers between the ages of 22 and 25 has declined by nearly 20% from its peak in late 2022, according to a Stanford study.

It wasn’t just software engineers, but also customer service and accounting jobs that were highly exposed to competition from AI. The Stanford study estimated that entry-level hiring for AI-exposed jobs declined 13% relative to less-exposed jobs such as nursing.

In the Los Angeles region, another study estimated that close to 200,000 jobs are exposed. Around 40% of tasks done by call center workers, editors and personal finance experts could be automated and done by AI, according to an AI Exposure Index curated by resume builder MyPerfectResume.

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Many tech startups and titans have not been shy about broadcasting that they are cutting back on hiring plans as AI allows them to do more programming with fewer people.

Anthropic Chief Executive Dario Amodei said that 70% to 90% of the code for some products at his company is written by his company’s AI, called Claude. In May, he predicted that AI’s capabilities will increase until close to 50% of all entry-level white-collar jobs might be wiped out in five years.

A common sentiment from hiring managers is that where they previously needed ten engineers, they now only need “two skilled engineers and one of these LLM-based agents,” which can be just as productive, said Nenad Medvidović, a computer science professor at the University of Southern California.

“We don’t need the junior developers anymore,” said Amr Awadallah, CEO of Vectara, a Palo Alto-based AI startup. “The AI now can code better than the average junior developer that comes out of the best schools out there.”

To be sure, AI is still a long way from causing the extinction of software engineers. As AI handles structured, repetitive tasks, human engineers’ jobs are shifting toward oversight.

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Today’s AIs are powerful but “jagged,” meaning they can excel at certain math problems yet still fail basic logic tests and aren’t consistent. One study found that AI tools made experienced developers 19% slower at work, as they spent more time reviewing code and fixing errors.

Students should focus on learning how to manage and check the work of AI as well as getting experience working with it, said John David N. Dionisio, a computer science professor at LMU.

Stanford students say they are arriving at the job market and finding a split in the road; capable AI engineers can find jobs, but basic, old-school computer science jobs are disappearing.

As they hit this surprise speed bump, some students are lowering their standards and joining companies they wouldn’t have considered before. Some are creating their own startups. A large group of frustrated grads are deciding to continue their studies to beef up their resumes and add more skills needed to compete with AI.

“If you look at the enrollment numbers in the past two years, they’ve skyrocketed for people wanting to do a fifth-year master’s,” the Stanford graduate said. “It’s a whole other year, a whole other cycle to do recruiting. I would say, half of my friends are still on campus doing their fifth-year master’s.”

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After four months of searching, LMU graduate Akgul finally landed a technical lead job at a software consultancy in Los Angeles. At her new job, she uses AI coding tools, but she feels like she has to do the work of three developers.

Universities and students will have to rethink their curricula and majors to ensure that their four years of study prepare them for a world with AI.

“That’s been a dramatic reversal from three years ago, when all of my undergraduate mentees found great jobs at the companies around us,” Stanford’s Liphardt said. “That has changed.”

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