Word: beefing
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...everyone is following that advice. Despite recent gains, the average Aussie today eats less than a quarter of a kilo of kangaroo a year, compared with more than 37 kg of beef and veal. In 2007, the entire kangaroo industry, which includes pet-food and hide sales, was valued at about $30 million, compared to over $1.4 billion for Australia's sheep business. "I'm sure those producing kangaroo got a bounce out of [Garnaut's report], if you'll pardon the pun," says Brett Heffernan, a spokesman for the National Farmers' Federation. "But it's not likely to take...
...little help from global warming and the recession, the industry's biggest p.r. challenges may be behind it. "People are smart; they will Google anything and make up their own mind," says Borda of Macro Meats. "It just needs to do its time." Australus may not be the new beef yet, but Borda and others in the business hope demand will keep growing by leaps and bounds...
...cuisine has been the notion of the grand-cru vegetable. "Like a wine with its label detailing the region, vintage and winemaker," he says, "today, a carrot needs to have its passport, its provenance, and above all, a savoir faire behind it." Passard's obsession seems to be catching: beef may still be a regular on Paris menus, but the grand-cru-vegetable trend has been spreading across the city, from Michelin-starred restaurants to neighbor-hood bistros. (See pictures of Paris expanding...
...dismissed as beach chow by Parisian epicureans. "Twelve years ago the vegetable was an accessory, like the make-up of a woman," Ducasse says. "There were serious Parisian foodists who told me, 'This Mediterranean cuisine isn't serious. Here we want turbot, we want sauce, we want beef...
...types of extraordinary vegetables that today are changing the vocabulary of contemporary French cuisine. "We're still at the beginning," says Passard. "We've only exploited 10% of a carrot's potential!" Whatever comes next, Paris gourmets will surely be eager to taste it - with or without the beef...