Word: feeding
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...lettuce and squash gardens to the small milking station that Yili operates there. Before dairy became a local industry, people used cattle to plow the fields, but there was a better living to be made selling milk than grain. Now, that seems to be changing. "The price of feed is going up, but the milk price is stable," says He Erwen, a farmer who lives in Bingzhouhai with his family of seven. Though his cows cost more to feed now, he's keeping them with hopes that milk prices will climb, restoring his profits. As for the prospect of selling...
...deal with a new set of problems. Disease outbreaks in concentrated animal populations can be devastating. Even if the cows and their meat are well monitored and safe, feedlots foul the air and can be a source of water pollution. Growing the massive amount of corn needed to feed herds also means fertilizer and pesticide runoff in water supplies, and trucking feed and meat around the country is a big carbon emitter. Wen Bo, China program director with the NGO Pacific Environment, acknowledges that China's cattle industry needs modernization, but says slapping an American model onto the Chinese landscape...
...rooting for, knows he's a marked man. Every point guard from Chicago to Peoria wants to knock the hotshot USC recruit off his perch. He's unfazed. "I like the pressure," says Boatright, noshing on a chocolate long john at Dunkin' Donuts before a Saturday-morning shootaround. "I feed off it. I hear all the negative stuff, I just add another workout. I'll make them feel stupid...
There were so many students present for the opening lecture that an additional room with a video feed was set up beneath the auditorium in the Cambridge Queen’s Head...
There is admittedly a certain irony in redefining as luxury items ingredients formerly associated with subsistence eating or animal feed. It wasn't all that long ago, before the days of Nordic affluence and takeout pizza, that eating tree bark and foraging for edible lawn clippings were reserved for dire necessity or particularly hard times. "For a long time," says Danish restaurant critic and former Slow Food president Bent Christensen, "all we had were pigs, coal, potatoes and the cold. We were not proud of our own kitchen. Not anymore. We want to discover our own good things. Nordic cuisine...