Word: beef
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...busy, bubbling kitchen, the young Scottish chef-patron Dan Hall brews up the magic that lifts the Casablanca well beyond a haunt for expats with creative pretensions to a place of pilgrimage for true foodies. A dish like slow-roasted fillet of Wagyu beef with roasted veal sweetbreads, caramelized carrot purée and a sherry vinegar gastrique may be a mouthful to order, but every bite confirms the brilliance of its conception. Plainer fare such as wild mushroom arancini with leek purée, white asparagus emulsion and cep vinaigrette showcase the intense flavors of locally grown vegetables. Hall...
...This kind of thing never happens to Garfield. The characterization in Achewood is so thorough it's almost novelistic, to the point where it breaks the frame--the strip's creator, Chris Onstad, maintains blogs in the voices of his characters. Achewood's depressed cat, whose name is Roast Beef, even publishes his own 'zine, titled Man Why You Even Got to Do a Thing...
This year usda-inspected slaughterhouses will kill approximately 50,000 bison for human consumption. In 2000 the figure was just 17,674. Although bison consumption remains minuscule compared to beef eating--Americans ingest the meat of 90,000 cattle every day--bison is by far the fastest-growing sector of the meat business. We like bison because it's much leaner than beef but still satisfies that voluptuary jones for red meat. (Market research shows that men in particular enjoy bison, which Americans have long called buffalo even though the species known zoologically as Bison bison is not a true...
...well, and so they cannot be fattened the way we do cattle, which we have bred to eat rich corn mixtures their entire adult lives. Growing corn to feed cattle costs the nation dearly in terms of pesticide and fertilizer runoff. The pollution and inhumanity of the confinement-feedlot beef system make it one of postwar America's biggest ecological blunders...
Bison, on the other hand, eat grass that grows freely, and the manure they produce is a natural fertilizer. True, some bison ranchers are irresponsibly corralling and then "finishing" their animals with a fattier diet of grain just before slaughter. This makes the meat richer, more like beef. Ted's Montana Grill serves grain-finished bison, for instance, although CEO George McKerrow Jr. says the chain is testing grass-finished meat for consistency and quality...