Of all the healthy, flavorful, downright delicious menu items at today’s chic restaurants, lamb is arguably one of the finest, yet least appreciated choices. But that may be about to change.
Not many months that go by without some outrageous pronouncements from ex-Beatle and self-anointed vegetarian guru Paul McCartney. But his latest comments are truly over-the-top.
Along with our partisan divide, another crippling problem has afflicted society: an inability to take a long-term perspective, rather than focusing on the immediate impact of policies and priorities.
Nothing that doesn’t afflict much of rural America: depopulation, lack of economic development and a ‘brain drain’ of educated young people leaving town. But there are solutions to be pursued.
With the cost of food waste approaching $165 billion a year, determining if perishable items are still edible is a priority. But are the recently developed ‘mechanical sniffers’ really the answer?
With all the publicity about hate crimes and bigotry toward Muslims, we forget that such incidents are the exception, not the rule. Here’s a great example to prove that point.
You don’t cruise into a fast-food drive-thru in search of a low-cal, lite ’n lean lunch. So why not pile on the protein? Which is exactly what Arby’s is offering with its three killer sandwiches.
Preparing a special dish for guests isn’t about culinary quality; it’s about the adulation that comes from people admitting that your kitchen secrets are better than theirs. Here’s a good one.
It’s not that often that a sane, plausible commentary appears in the mainstream media — not when the subject is animal rights. Too bad it was necessary to travel 8,000 miles to read it.
Missouri legislators just voted to require alt-meat products to be labeled as such. But this time, the promoters of ‘plant meat’ are raising a different, puzzling justification for their opposition.
Sorry, Will, but that is the question. Whether ’tis nobler to suffer the attacks of outrageous pathogens, or rinse one’s meat against a sea of bacteria, and by opposing end them.
French food producers will no longer be able to use “steak,” “sausage,” “meat-like,” “meat-free” or other similar labeling terms to describe products that are not partly or wholly composed of meat.
A sign of the times, I guess, when a restaurant chain renowned for its roasted meats carved tableside launches a menu expansion that caters to vegans with … black bean stew??
Our ‘callout culture,’ in which we lob insults at those who don’t conform to our personal ideology, fashion standards or lifestyle choices, has only exacerbated the ‘meat vs. veggie’ battles.
