Word: blendings
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...bunch of guys and stuffed it into a musical format. But Nada Surf’s music tends to concentrate on melody more than poetry, so they think they can get away with it. One final highlight, “The Fox,” doesn’t blend into the monotony. Sparse drumbeats and a wandering bass line make for a very original interplay with a vibratto-heavy guitar (think “Boulevard of Broken Dreams,” but less cheesy). “The Fox” manages to convey a sense of foreboding thanks...
...Pressure to Conform Many Muslims make daily choices to blend into mainstream office culture. Consider the Dutch marketing consultant who drinks wine at client lunches. Or the British computer-graphics expert who says he's popping out for a sandwich rather than admit he's going to the mosque. Or Arslan, who had to jettison her cultural values to argue for a raise: "Modesty is an Islamic virtue, but if you're modest, you don't get anywhere in Europe." Just as working mothers do, Europe's Muslim professionals raise issues about white-collar workplace culture and its demands. Those...
...Avoiding ethiopian coffee, Italian olive oil and Indian mangoes is a recipe for both a bland and boring diet and harmful, protectionist trade policies. There is no reason we can't eat fresh, local carrots that are seasoned with saffron from across the world. In doing so we blend cultures the way only good eating can. Susan R. Holmberg, New York City...
...fundamentalism. Avoiding Ethiopian coffee, Italian olive oil and Indian mangoes is a recipe for both a bland and boring diet and harmful, protectionist trade policies. There is no reason we can't eat fresh, local carrots that are seasoned with saffron from across the world. In doing so we blend cultures the way only good eating can. Susan R. Holmberg, NEW YORK CITY...
...grinding dry-aged New York strip and mixing it with a bit of chuck in 2000, grinding meat isn't done at most restaurants. So until a few years ago, everyone used chuck for burgers. Then New York's Pat La Frieda Wholesale Meat Purveyors started selling a proprietary blend of chuck and brisket to top restaurants, some of which also had short rib and hanger steak added. Burger Bar's Hubert Keller makes his excellent burgers by grinding meat in a butcher area at the back of his restaurant. "When it comes to pizza and burgers, people are eating...