Word: syrups
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...Harvard Square, you’ll have to head down Mass Ave. near Central to get Tosca’s espresso and freshly made ice cream. They also feature brunch on Saturdays and Sundays, from 10 a.m. to 2 p.m., with offerings like warm breakfast pudding with Vermont maple syrup and soft cream. But if you want to go pure Euro-style, Clear Flour Bread in Allston can’t be beat. After a 15-minute ride on the 66, a short walk down Commonwealth Ave. and a right turn on Thorndike, one stumbles upon a bakery small enough...
Aged rum's surprising similarity to Cognac--the complex flavors and aromas of oak, caramel and vanilla, the hints of tobacco and leather--is what first grabs most enthusiasts. But because rum is fermented from sugarcane juice, syrup or molasses, it offers a sweet bonus: tropical essences like banana, pineapple and coconut. Known as ron añejo in Spanish and rhum vieux in French, aged rums are blends of stock as old as 30 years, stored in oak. (Solera on the labels refers to the blending process.) The Caribbean climate accelerates aging, giving the rums more tannins and spice. Retail...
...does: meat, poultry and eggs can't be imported without meeting its standards. But David Acheson, who was appointed the FDA's assistant commissioner for food protection after the recall of tainted pet food in March, says that kind of monitoring for 16 million shipments of everything from cough syrup to toothpaste would be "too complex and cumbersome...
...instead the FDA saves its fire for the high-risk goods that have caused health problems. That's what happened in early June with Chinese-made toothpaste. Following 100 deaths in Panama linked to cough syrup containing diethylene glycol (the ingredient had been mislabeled as glycerin, which is harmless), the FDA issued an import alert on all toothpaste made in China, tested the tubes it could find for the toxin and recalled the questionable batches. "Obviously it's not possible for us to test every product that is coming in to make sure it's meeting every standard we have...
...reasons that food costs more are simple: most of what we eat is shipped great distances, and gas is spectacularly expensive. Also, demand for ethanol has caused the price of corn to spike, and thousands of processed foods contain derivatives like high-fructose corn syrup. Finally, millions of pounds of citrus froze in California this year; oranges cost nearly a third more in May than they did in May 2006. Climbing food prices sound scary, and reporters have filed a spate of alarmist stories about "soaring" grocery bills (Good Morning America) that are "way up" (CNN) and causing "sticker shock...