Word: meating
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...invited to, a higher tier of pleasure that was forbidden to you." I countered my own lack of invites by fleeing to such sanctuaries as Osteria alla Bifora, tel: (39-41) 523 6119, where Franco, the irascible and rotund proprietor, buffs and polishes a gleaming red 70-year-old meat slicer with the care most men would pay a Ferrari. Or there's Osteria ai 4 Feri, tel: (39-41) 520 6978, where the favorite is spaghetti alle vongole, and you can slurp up the ambrosial sauce of wine, lemon and garlic with a discarded clam shell. Solace can also...
Cooking also remains a good way to get some. Food2, an offshoot of the Food Network, has a dating show that makes contestants MacGyver a meal without a kitchen, leading to a lot of meat cooked on car engines and ironing boards. The only thing, it seems, more important to millennials than getting some is being on camera...
...audience members they ought to limit their driving to the weekends, a nonstarter in U.S. politics if ever there was one. In our interview, he suggested that Americans should get over their need for gas-guzzling speed ("Believe me, 0 to 60 [m.p.h.] in 8.5 sec. is fine") and meat-heavy diets ("We really don't need 12-oz. steaks every day") before he realized he was making energy transformation sound like a bummer - and abruptly changed the subject. "I don't want to deliver too many messages," Chu said, more to himself than to me. "I need to focus...
...Management Company, a caterer based in Palo Alto, Calif., takes that commitment even further. The company sources as much of its produce as possible from within 150 miles of its kitchens and gets its meat from farmers who eschew antibiotics. Bon Appétit also tries to influence its customers' habits by nudging them toward greener choices. That includes campaigns to reduce food waste, in part by encouraging servers at its kitchens to offer smaller, more manageable portions. (The USDA estimates that Americans throw out 14% of the food we buy, which means that much of our record-breaking harvests...
What we really need to do is something Americans have never done well, and that's to quit thinking big. We already eat four times as much meat and dairy as the rest of the world, and there's not a nutritionist on the planet who would argue that 24?oz. steaks and mounds of buttery mashed potatoes are what any person needs to stay alive. "The idea is that healthy and good-tasting food should be available to everyone," says Hahn Niman. "The food system should be geared toward that...