Word: meat
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...Walmart - which is buried in the back of a parking lot - while driving along a main thoroughfare. And of course, customers will always nitpick. One elderly shopper complained about a shortage of benches in the store (she needed a rest). Another had a more esoteric, yet legitimate, gripe. "Their meat is leaky," says Jeff Winter, 30, a West Deptford shopper. "And instead of giving you a wet wipe to clean it off, they give you a dry towel. How's that going to prevent E. coli or whatever?" (See which businesses are bucking the recession...
...first thing I learned from talking to Nasuk is that calling someone an Eskimo isn't cool, since some believe it's a term for raw-meat eater. That sounded pretty bad until I realized it's exactly what yuppie meant in the 1980s. A proud Inupiat, Nasuk said that when her people were hunter-gatherers in the freezing North Slope, they sometimes had to leave behind the weak and elderly. "My understanding is that elders would voluntarily stay behind. It wouldn't have been a cruel practice. It would have been an acceptance of 'I'm dying...
Such a multifaceted problem will require a multifront solution, and some good ideas might come up at the U.N. Climate Change Summit in Copenhagen in December. Reducing the quantity of fertilizer used in farming, switching to a less meat-heavy diet and lowering the number of cars on the road while boosting fuel economy will all help. The planet itself will continue churning out its own N2O, of course, but the planet did that for eons. It was our N2O production that pushed the gas past the tipping point - requiring that we now push it back...
...Bacon is the new black," says Farr, whose charcuterie company produces 4505 Chicharrones, the pork snacks favored by several San Francisco bars and restaurants. "I have five vegan friends who close their eyes when they eat them and pretend they are potato chips," Farr says. "Bacon is the gateway meat...
...instructions on homemade-bacon production, foodies are turning to Charcuterie: The Craft of Salting, Smoking and Curing, co-authored by Ruhlman and a bible among foodie bloggers, eat-local enthusiasts and cooking professionals. "With Ruhlman and a meat grinder you can make anything," says Jesse Griffiths, Austin chef and co-owner of the Dai Due Supper Club, a dining club that showcases local products and farm produce. "You can see its influence, its impact everywhere." (See nine kid foods to avoid...