Word: beefing
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...most efficient way to shrink the carbon footprint of your menu is to eat less meat, especially beef. Raising cattle takes a lot more energy than growing the equivalent amount of grains, fruits or vegetables: most produce requires about 2 calories of fossil-fuel energy to cultivate per 1 calorie of food energy; with beef, the ratio can be as high as 80 to 1. What's more, the majority of cattle in the U.S. are reared on grain and loads of it--670 million tons in 2002--and the fertilizer used to grow that feed creates separate environmental problems...
...same amount of CO2 as trading in a Toyota Camry for a Toyota Prius. There's no shortage of evidence that reducing red meat--Americans eat more than 60 lb. of dead cow annually--is also good for your health. CSPI estimates that replacing one 3.5-oz. serving of beef, one egg and a 1-oz. serving of cheese each day with an equivalent amount of fruits, vegetables and grains would cut your daily fat consumption and increase your fiber intake, all while conserving 1.8 acres of cropland and reducing animal waste by 11,400 lb. each year...
...Soulayphet Schwader - a veteran of Laurent Tourondel's BLT restaurant empire - turns out a mixed Latin-Thai menu. Schwader's signature small-plate dishes include grilled langoustine with sriracha aioli and lemongrass pork sausage, as well as South American classics such as ropa vieja (a dish of spiced, shredded beef) - all served in the sleekly hip dining room or the private, plush Buddha Room. (See 10 things to do in New York City...
Just moments away, there's the Hudson River Café (www.hudsonrivercafe.com). The split-level boite, set into a converted mechanic's shop right under the West Side Highway, serves up a "new American" menu heavy on comfort food: grilled pork chops, lobster quesadillas, Kobe-beef burgers. And to wash it all down, a selection of Harlem-inspired cocktails such as the Harlem Spice - a mix of tequila, fresh lime, fresh orange and jalapeño. (See pictures of New York City...
...near the town of Pak Chong. At the Chokchai Steakhouse, tel: (66-4) 432 8445, run by one of the country's largest farms, carnivores can dig in to dry-aged T-bone and spicy jaew sauce made with garlic, chili and ginger, or pick up disks of sweetened beef jerky for the ride north. Freshly churned ice cream is available for dessert. And just as the American West has its Californian vineyards, so this vicinity is home to several Thai wineries, which offer up passable plonk...