Word: salt
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Dates: during 2000-2009
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...that Mr. Paulin suggests we do with “useless people”? Should they too be shot and discarded like garbage on the trash-heap of history, as was done with Jews and others in concentration camps? If he is indeed a poet worth his salt, then surely he is aware of both the power and resonance of words, and, far from using them carelessly, brandishes them deliberately...
...involuntary shiver. The notorious Soviet gulag in the Urals housed political prisoners like Jewish dissident Nathan Sharansky. The camp has now reopened - as a museum of political repression. Adventurous (or masochistic) tourists can sleep in uncomfortable cells, walk behind barbed wire and eat disgusting prison food. Please pass the salt mines...
...inhabited by sexy, angelic models and sleek Samsung products. In one cell-phone commercial, a skier carves his way down a pristine slope of powder that morphs into the flowing locks of a white-haired snow goddess. Kim made another smart move by sponsoring big-ticket events like the Salt Lake City Olympics, gaining quick, cost-effective global exposure. "I convinced the company we had to have a single message," says Kim. "We were the new kids on the block, and the block was noisy...
Before you get too stuffed--and guilt ridden--consider what you are about to eat on Thanksgiving. The traditional offerings contain an unforgivable amount of calories as well as dietary no-nos like fat, sugar and salt, but they also include foods that are good for you. Follow the guide below, and, after your meal, you'll give yourself thanks. By Janice M. Horowitz...
...between breast and drumstick, go for the white meat. It has fewer calories and less fat than the dark, although both are superb sources of easily absorbed protein, B vitamins and essential minerals like zinc.Stay away from self-basting birds--on average they have nearly twice the fat and salt as the old-fashioned kind. As for the skin, if you can bear to part with it, do. That's where almost all the fat resides. A reminder: As soon as you're done, get the leftovers into the fridge. It takes just two hours for bacteria to build...