Word: meats
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Dates: during 2000-2009
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...friends with Undergraduate Council Vice President Matt Sundquist (though chances are, he was friends with you already).PFORZHEIMER: Despite the success of the 90s dance, PfoHo has gained a reputation for becoming less fun in recent years. The days of campus-wide bangers in the Bell Tower and the Meat Locker every Thursday, Friday, and Saturday have passed, and their Masters killed their Harvard-Yale pre-party just as it was taking off the ground. But the PfoHo Pfreshmen will be able to turn that around, right?QUINCY: Renowned for its crowded dining hall and balcony ragers, Quincy House definitely...
...probably more bison at the Bronx Zoo in 1900 than there were in all of Oklahoma--and gradually bison were reintroduced to natural habitats like the Wichita Mountains Wildlife Refuge. But it wasn't until the '70s, when ranchers began acquiring bison with an eye toward encouraging a boutique meat market (Native Americans, Old West enthusiasts, health nuts), that the species rebounded in numbers significant enough to ensure genetic diversity and protection against disasters like that 1841 freeze. Today private owners care for 97% of the world's bison population, according to Cormack Gates, who chairs the World Conservation Union...
...ranchers care for bison because they can make money selling their meat. And so bison are flourishing again because they have the evolutionary advantage of tasting good and having survived to a time when we all need to eat leaner. We win, and bison win. Of course, the individual bison we eat lose, but the nature of the paradox is that most never would have a chance at life at all if we didn't provide a reason for their husbandry. Vegetarians may argue that no life is better than one cut short at slaughter, but in terms of maximizing...
Bison, on the other hand, eat grass that grows freely, and the manure they produce is a natural fertilizer. True, some bison ranchers are irresponsibly corralling and then "finishing" their animals with a fattier diet of grain just before slaughter. This makes the meat richer, more like beef. Ted's Montana Grill serves grain-finished bison, for instance, although CEO George McKerrow Jr. says the chain is testing grass-finished meat for consistency and quality...
...objective and they’re all just moving forward together.” Pausing for chuckles, the once-embattled university leader added, “I might give a slightly different answer to that today.” But the hall fell quiet as Summers launched into the meat of his presentation—his priorities for reform in American education. Summers urged changes in many of the areas he focused on while president, such as socioeconomic diversity, faculty-student interaction and education in the life sciences, and also suggested that...