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...Annals of Gastronomy MEAT WATCH. As omnivores, we need our pounds of flesh. Yet not since the Beef Jerky Scare of aught-five has the global carving board been more barren. Mad cow, foot-and-mouth and a host of unpalatable soy substitutes have left Type A red-meat lovers forlorn in the produce aisle, desperately trying to assemble a meal from legumes and kasha. Now, resourceful amateur butchers around the globe are proffering alternatives to the traditional Sunday roast. In Bucharest last week, public authorities plastered the city with posters telling consumers how to spot the difference between...

Author: /time Magazine | Title: Starting Time | 4/23/2001 | See Source »

...several times to make sure that it wasn't a tongue-in-cheek take on old stereotypes of African Americans and Caucasians [ESSAY, March 26]. Unfortunately, this was not the case. Funderburg actually attributed her "love of watermelon, fried foods" to her African-American ancestry and her "taste for soy milk, vanilla flavored" to her Caucasian side. Why would she connect such hackneyed, trite and superficial traits to her beautiful heritage? What about a strong sense of pride, survival or reflection? A person with the benefit of two amazing cultural heritages should describe the experience without using generalizations that...

Author: /time Magazine | Title: Letters: Apr. 16, 2001 | 4/16/2001 | See Source »

...result, instead of taking a chance on today's pulled pork in tartar sauce or soy marinated glazed fish, pick out some of the solid hard-to-mess-up meals, dress them up and make them taste good using your own creativity...

Author: By Justin D. Gest, | Title: Say Cheese! | 4/2/2001 | See Source »

...whiteness: love of Joni Mitchell. A fondness for the Midwest. A taste for soy milk, vanilla flavored. Tendency to be underdressed at any event. Disdain for black-eyed peas. The ability to dwell, for long spells, in a world not eclipsed by race. Skin, eyes, hair. My mother...

Author: /time Magazine | Title: I Am What I Say I Am | 3/26/2001 | See Source »

...SOY It may not taste great--or like anything at all--but soy protein seems to increase levels of "good" HDL cholesterol. Researchers say healthy middle-aged subjects saw their HDL cholesterol rise nearly 5% after eating cookies containing 1.5 oz. of powdered soy protein daily for 12 weeks. Powdered soy is also found in energy-boosting candy bars and drinks. To get 1.5 oz. of protein from soybeans, you would need to consume 4 oz. of beans, and of tofu--get those taste buds ready--more than a pound...

Author: /time Magazine | Title: Your Health: Mar. 12, 2001 | 3/12/2001 | See Source »

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