Word: flesh
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...received the spoiled food are the lucky ones. In village after remote village that I visited in the flooded delta, no government officials had come to assess the damage, much less bring desperately needed food, water or shelter. Blackened, bloated corpses floated in rivers, the putrid smell of rotting flesh permeating the air. Yet few people seemed to hold any expectations that their leaders would help anytime soon. It is a remarkable accomplishment by the junta to have set the bar for competence so low that resignation reigns as the prospect of slow starvation mounts...
...place: the warm waters of the Indian Ocean south of Java, Indonesia. But Stehr, a German immigrant who has built a seafood empire worth around $250 million, claims to be close to changing that. He's convinced he can sate the voracious international appetite for the oily, red flesh of southern bluefin without putting more pressure on diminishing wild stocks, now estimated to be less than 10% of their 1960 numbers...
...Today Australia exports some 10,000 tons, worth about $200 million - most of it frozen. Almost all is harvested, pulled from harbor pens onto waiting ships to be killed. Japanese buyers like Yoshio Koga of Nihon Marine grade the fish by checking flesh in the tail. Koga wants fish that are fat, red and oily, especially in the cherished toro, or belly meat. They can be on sale in Tokyo's giant Tsukiji fish market within three days...
...been 40 years - almost to the day - since Elkhart, Indiana, had last seen a presidential candidate in the flesh. Its local paper, The Truth, had commemorated the anniversary of Robert F. Kennedy's visit last Friday, wistfully editorializing that it wished one of this year's contenders would come to town and try to recreate the magic of the rally at which 3,000 people had gathered to hear RFK on Main Street...
...cattle butchered for that steak.However, the legitimate question arises whether in vitro meat is a Pyrrhic victory for animal rights activists. The terms of the PETA prize state that competitors must create chicken meat that “has a taste and texture indistinguishable from real chicken flesh to non-meat-eaters and meat-eaters alike.” However, recreating tissue as complex as muscle is no simple task. A piece of chicken that is indistinguishable from real chicken would have flesh, fats, connective tissue, and perhaps even blood vessels and neurons. Therein lies the problem. If it looks...