Word: rib
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...After training with the pros, the senior will begin the 2008 campaign weighing in at around 10 pounds lighter than he did at the end of last season. What’s more, he’s back at full strength after suffering a stress fracture in his rib cage early on in 2007. A cortisone shot in late July allowed Haviland to finish his summer in the Atlantic Collegiate Baseball League, and September rest healed the injury fully. News of a full-strength Haviland is sure to disappoint Ancient Eight hitters as they get in this spring?...
...unit. I still enjoy bananas and coffee, and I have no problem drinking beer that comes from - gasp! - California. But for me and many others, the point of eating locally is to become more familiar with our food. It's nice to hear a farmer say that my rib-eye steak came from a cow that ate local pasture grass rather than a corn-and-antibiotic slurry. Ben Kraft, ANN ARBOR, MICH...
...walk around the supermarket with a GPS unit. I still enjoy bananas and coffee, and I have no problem drinking beer that comes from - gasp! - California. The point of eating locally is to become more familiar with our food. It's nice to hear a farmer say that my rib-eye steak came from a cow that ate local pasture grass rather than a corn-and-antibiotic slurry. Ben Kraft, Ann Arbor, Michigan...
...around the supermarket with a GPS unit. I still enjoy bananas and coffee, and I have no problem drinking beer that comes from?gasp!?California. The point of eating locally is to become more familiar with our food. It's nice to hear a farmer say that my rib-eye steak came from a cow that ate local pasture grass rather than a corn-and-antibiotic slurry. Ben Kraft, ANN ARBOR, MICH...
...grinding meat isn't done at most restaurants. So until a few years ago, everyone used chuck for burgers. Then New York's Pat La Frieda Wholesale Meat Purveyors started selling a proprietary blend of chuck and brisket to top restaurants, some of which also had short rib and hanger steak added. Burger Bar's Hubert Keller makes his excellent burgers by grinding meat in a butcher area at the back of his restaurant. "When it comes to pizza and burgers, people are eating so many of them that when you give them a great burger or pizza, they...