Word: beefing
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...Getting to know your neighbors, however, is often part of the fun. Those at such tables tend to be more sociable, like DiGangi and Natt-Irom. At Buddakan that night, the interaction between groups started with food ("Oh, what's that?" as a plate of shaken chili beef tartare arrived) but quickly progressed to a discussion about the latest handbags from Chloé, a debate about police brutality and an exchange of phone numbers at the end of the meal. Just like at a great dinner party...
...bacon, eggs and milk could see prices bumped up. Enjoy hamburgers? They could grow more costly. As many as a quarter of the products in a typical grocery store use corn in some way, so supermarket prices may well be impacted by ethanol demand. Prices for bread, milk and beef have already risen nationwide...
...climb again as a result, for example, of a drought that cuts the yield, then ethanol distillers, cattle feeders, hog and dairy farmers will be the first to pay the price. Shelling out more for corn would eventually translate into more expensive ethanol, as well as higher prices for beef, pork, chicken, eggs and milk--movement that the market is already seeing. Hormel Foods, for instance, recently warned investors that higher grain costs were eating into its bottom line...
...rocket science," he said. Also, he thinks the common restaurant markup of five to eight times the cost of a bottle is horrible business. He told me that, aside from really nice dinners, he downs tap all day long. For our first course at La Terza, beef tartar, Mascha poured Vichy Catalan, arguing that the high mineral content would hold up against the beef. In general, he suggests treating high-TDS waters (above 800) like red wines and low-TDS waters like whites. He also recommends pairing water that has small bubbles with subtler dishes so that the effervescence doesn...
...Martha Nussbaum, a visiting scholar at Radcliffe who has been at the forefront of the campaign, cast the decision as a good start in what should be a long-term shift toward gentler food products. The next step? According to Nussbaum, it’s time for free-range beef in the dining halls...