Word: beef
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Food, Direct Though I do not eat much beef, I love Kate Pickert's article about cow-pooling [June 15]. I grew up on a farm in Arkansas and I think we will treat our environment better when we have a closer connection to where our food comes from. Knowing which meat comes from which part of the cow and how that cow was fattened (by grass or in the factory) will make us more balanced carnivores in the long run. Sara Barton, ROCHESTER HILLS, MICH...
...Food, Direct Though I do not eat much beef, I love Kate Pickert's article about cow-pooling [June 15]. I grew up on a farm in Arkansas where my sister and I stood on the fence and waved goodbye as the cows were loaded onto the truck to be taken to market, and where my dad once made me and my friends get up at 6 a.m. after a sleepover and dig potatoes. My kids have been growing up in the suburbs, not knowing where food comes from. Now we are growing vegetables in the backyard, and they...
...certainly be taken to mean "Yes, she's running," heedless of the widely spouted view that she blew her chance with the decision to quit her current job. Left, right and center, pundits opined on the lightness of Palin's résumé and her vanished chance to beef it up. How could she seek a promotion when she didn't finish the job she had? Even a fan like columnist Fred Barnes, writing in the pro-Palin Weekly Standard, declared glumly, "Forget about Sarah Palin as the Republican presidential candidate in 2012 and probably ever...
Thuras and Foer say they've both been surprised by the reception they've gotten during the site's short lifespan; high traffic forced them to beef up their server in the first week the site went live. Thuras says it's hard to say exactly why Atlas Obscura resonates with travelers, who have flocked in droves to contribute new places to the site. "I think as the world gets smaller, people are still excited to see that there's lots still to discover - and that there's still a lot of weird stuff out there," he says. The hope...
Other countries barbecue in their own style. Korean barbecue features thin slices of beef or pork cooked and served with rice. Argentina has asado, or marinade-free meat cooked in a smokeless pit. And of course, there's Mongolian barbecue, which is neither barbecue nor of Mongolian origin but rather a type of stir-fry recently invented in Taiwan. But true barbecue is distinctly American. So this Fourth of July, when the parades have ended and the sun starts to go down, throw some meat on the grill and cook yourself a true American classic. Patriotism never tasted so delicious...