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...knew who had dinged her car. He did not, but they talked. She later confessed to him that she had simply wanted to meet him--just as he had first been interested in her after seeing her in the pool weeks earlier. She went by herself to eat at a steak restaurant by a river, and the sight of couples chatting intimately made her focus her attentions on Rusty. Back at their apartment complex, she scribbled a note on a torn piece of notebook paper and placed it beneath a wiper of his white Toyota Corolla. It said...

Author: /time Magazine | Title: The Yates Odyssey | 7/26/2006 | See Source »

...ranch in West Texas, says more than 100,000 horses are slaughtered in the U.S. every year for consumption as a "delicacy" by diners in Europe, mostly France and Belgium, as well as Japan - an idea that repulses and outrages him. "I can't imagine slaughtering a horse [to eat]," says Pickens, "It's absolutely un-American." The horses are slaughtered at one of three plants, two in Texas and one in Illinois, all owned by a Belgian entrepreneur. "We don't eat horsemeat here, so it does seem peculiar that someone from Belgium owns the kill plant...

Author: /time Magazine | Title: T. Boone Pickens To the Rescue | 7/25/2006 | See Source »

...Outback and that graybeard T.G.I. Friday?s (founded 1965) - business-traveler dining was different. I like to imagine that a gentleman in a Cary Grant suit stepped from his plane (itself stewarded by a pillbox-hatted attendant who had served gin martinis) and drove to a local place to eat crunchy fried chicken and flaky blueberry pie. I like to imagine the gentleman then retreated to a downtown hotel where he ordered whiskey in a heavy-bottomed glass cold from a surfeit of ice cubes...

Author: /time Magazine | Title: In Defense of Applebee's | 7/25/2006 | See Source »

...succeeds - it brings even a food snob like me back - because it's reliable. All good cooks, from the chefs at the most expensive Manhattan palaces to the grease-slingers at a highway McDonald's, know that we want restaurant food to taste the same every time we eat it. Can local places deliver that standardization? Not always. Not usually...

Author: /time Magazine | Title: In Defense of Applebee's | 7/25/2006 | See Source »

...hung over the beaches rising from the bodies of the dead, there in the half-light of too many dusks and dawns laced together with the crisscrossed patterns of bullets, I had gotten a taste of death and found it palatable to the extent that I could never again eat the fruits of a normal civilization.... Maybe it did happen to me over there.... Maybe I was twisted and rotten inside. Maybe I would be washed down the sewer with the rest of the rottenness sometime...

Author: /time Magazine | Title: The Prince of Pulp | 7/22/2006 | See Source »

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