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...This kind of quality control has helped to keep Garnaut in business for two decades in an industry notorious for failure. So has the combination of homely Australian cum Mediterranean cuisine (her salt-baked lamb is a comfort-food classic), served in highly original settings. The latter constitute a distinctive selling point in a country where smart restaurants are more likely to be found in the contrived spaces of soaring hotels or office-block podiums. "When I first arrived in Asia," she explains, "I was in Hong Kong and got into a lift to go up to a restaurant...

Author: /time Magazine | Title: The M in Stamina | 2/22/2010 | See Source »

...proposals seem far to the left of his peers - like setting up a sort of sovereign wealth fund that would use the income from natural resources to fund basic services - but others are refreshingly pragmatic, like a suggestion to measure poverty not by income but by access to water, food, medicine, education and legal rights. "Poverty is the absence of these five things," he says, and indeed there are many whose rising incomes don't reflect the true state of their lives...

Author: /time Magazine | Title: Social Fabric | 2/22/2010 | See Source »

...Bartley: I actually just called Skip [Gates] about this the other day. I told him that I want a BS (burger science) degree. I mean, I've been feeding protein to the Harvard brain trust for 50 years now. Protein is great brain food. Without it, all of these bright students and professors might've ended up at Yale...

Author: By George T. Fournier, CRIMSON STAFF WRITER | Title: Bartley's Marks Its 50th Year | 2/21/2010 | See Source »

...comes right down to it: Is there going to be enough food for the world?” Scanlon asked...

Author: By Devon Newhouse, CONTRIBUTING WRITER | Title: Smithsonian Curator Analyzes Origins Of Food | 2/19/2010 | See Source »

...Scanlon, the assistant director of public programs at the Natural History Museum, attributed the high turnout of Harvard students at the event to a high public interest in food and sustainability...

Author: By Devon Newhouse, CONTRIBUTING WRITER | Title: Smithsonian Curator Analyzes Origins Of Food | 2/19/2010 | See Source »

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