Word: beefing
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...stand at the deli counter, ordering a roast beef on rye with lettuce from a knockout waitress who looks as if she comes from India. She slices the roast beef and reaches for the lettuce. My arm brushes against her wrist. We fix each other in a longing gaze. The lights in the deli go out, and then, in the sweaty summer evening, with the red neon pastrami sign flashing in the window, we roll around on the checkered linoleum among the containers of cole slaw and potato salad with chives. In the morning we run off together...
There is no place to buy kosher spare ribs in Tucson, Arizona. Those who happen to be stranded in that far corner of the American Jewish Diaspora have to make the two-hour journey to Phoenix in order to partake of succulent barbecued beef. It was on the way home from one such trip that the illusion of love was demystified, and my young soul turned to black stone...
...previous occupant, Nick's Bar, formerly Nick's Beef and Beer House, closed six months ago after 28 years on the site...
Perhaps because of Europe's deeper suspicions of Big Business, the food fight has prompted a regulatory go-slow on the Continent. One factor is the scare that erupted in 1996 over "mad cow" disease in British beef. Though the disease was caused by feeding animal parts to cows, rather than by genetic meddling, the panic left consumers extremely wary about what goes onto the family dinner table. Herbert Krach of the Swiss Small Farmers Union notes, "For years scientists assured us that feeding animal-based feeds to cattle was harmless." But the cautions also owe something to romantic...
...knows why the Kinki team managed to bat .800 (while Dolly's creators needed 29 embryos to get one hit). Japanese scientists hope to learn more when other calves--cloned from liver, kidney and heart cells--are born next spring. The beef industry is anxiously awaiting the answer: the clones come from a line of prize cows whose meat sells for $100 a pound...