Word: soft
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...operas have play doctors, as the classic musicals often did? Old pros like George Abbott or Abe Burrows would join a show out of town, bring a fresh mind to the soft spots, punch up the book. By the time the thing opened on Broadway, it sang. The First Emperor could have used some outside help. For what disappoints me about the opera is not its music but its failure to transfer the thrilling drama of the movie to the stage...
...food--especially mushy stuff like the no-bean hummus and the pecan crumble--had a biting, rough quality. But some of it--like the mandoline-thin zucchini that served as pasta in the vegetable lasagna or the marinated shiitake sandwich made with thin layers of dehydrated soft crackers--was bright, fresh and fun. For dinner one night at a raw-food restaurant in L.A. I had clever little vegetable "pizzas" and a bowl of squash shaved into a linguine shape, bathed in curry and topped with vegetables. It turns out there are a lot of ways to eat a salad...
Ostheim in der Rhoen is a quiet German town in northern Bavaria. Picture-book pretty, with narrow, winding streets, it doesn't seem like a place where anything - let alone anything hip - ever happens. But this bucolic hamlet is the birthplace of Bionade, an all-natural soft drink that's become a national sensation (it more than tripled sales last year), one that its creators now hope to export worldwide...
Knowing he couldn't compete with the beer conglomerates, he began to tinker with an idea: invent a healthy soft drink using beer-brewing principles. Says Leipold, "One of the goals was to make a drink for children that didn't have any artificial additives and that followed the purity requirements traditionally used to make beer." That meant a product with natural ingredients only: malt, water, sugar, fruit essences. No corn syrup, nothing artificial. And he'd use the same fermentation process he used to make beer - the trick would be leaving out the alcohol...
...family's money to perfect the recipe. Leipold found a way to ferment a nonalcoholic drink by converting the sugar that normally becomes alcohol into nonalcoholic gluconic acid. And because the acid strengthened the taste of sugar, Leipold only needed a fraction of the sugar found in a normal soft drink. Then came the flavors - elderberry, lychee, orange-ginger and herb - plus a spritz of carbonation...