Word: corns
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Dates: during 2000-2009
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...such close quarters, he is dosed with antibiotics. The waste produced by the pig and his thousands of pen mates on the factory farm where they live goes into manure lagoons that blanket neighboring communities with air pollution and a stomach-churning stench. He's fed on American corn that was grown with the help of government subsidies and millions of tons of chemical fertilizer. When the pig is slaughtered, at about 5 months of age, he'll become sausage or bacon that will sell cheap, feeding an American addiction to meat that has contributed to an obesity epidemic currently...
...never had it so good, at least in terms of what you pay for every calorie you eat. According to the USDA, Americans spend less than 10% of their incomes on food, down from 18% in 1966. Those savings begin with the remarkable success of one crop: corn. Corn is king on the American farm, with production passing 12 billion bu. annually, up from 4 billion bu. as recently as 1970. When we eat a cheeseburger, a Chicken McNugget, or drink soda, we're eating the corn that grows on vast, monocrop fields in Midwestern states like Iowa...
...It’s the kind of cafe that makes you linger and want to do coursepack reading while enjoying a latte and a sublime, delicious grilled sandwich. (Try their Crema grilled chicken with avocado and corn, or their sweet potato sandwich.) Great baked goods and solid soups make it a favorite lunch spot, and the golden ambiance means it’s a popular option for both friendly and romantic rendezvous, if you want to take the let’s-grab-coffee-to-test-the-waters route...
...whose second Blue Hill restaurant is located on the grounds of Stone Barns and who serves as the center's creative director, was determined to find out. He persuaded the center's farmers to dedicate part of their pasture to geese and to feed them the highest quality organic corn. There was only one problem: in his enthusiasm, Barber had somehow missed the importance of letting the birds forage for their own food. Accustomed to a steady supply of grain, Stone Barns' trial geese had no need to gorge themselves once the weather turned chilly. "They were delicious," recalls Barber...
...Once inside the servery, I was floored. Perfectly-crisped onion rings, lightly steamed vegetables, beer-battered cod. A salad bar showcasing chilled salmon, cherry tomatoes, olives and mushrooms in brine, tabule, baby corn, tortellini, a variety of meats. A dessert section complete with sliced peaches from the can, grapefruit wedges, fresh fruit salad (at dinner!), a humongous tub of Richardson’s chocolate ice cream (which Kenny said was nearly a nightly standard). He added that, for a while, the dining hall boasted strawberry and blueberry smoothies. As he spoke, Kenny was drinking Dudley House coffee—also...