Word: tuna
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There's a lot about tuna that Hagen Stehr still doesn't understand, but he's sure of one thing. "When I was young I could make love anywhere - in the street, on the boat, in the park, anywhere," booms the 66-year-old fishing magnate from Port Lincoln, South Australia. "Later in life, you gotta have the bedroom, the light ... everything's gotta be nice and soft, the ambience gotta be right. With tuna, it's no different. Everything's gotta be right...
...style shopping center in one of Cape Town's more distant suburbs, floor it with linoleum and call it the Food Barn. The result may be the best value fine dining on the continent, if not anywhere. Imagine half a dozen sensational oysters for $5. The perfect Japanese-style tuna tartare for $8. A bouillabaisse terrine set on mussels and a creamy saffron sauce for $10. Dangereux even persuaded two of the finest local vineyards, Cape Point and Klein Constantia, to bottle his own blends, which he sells for $8 each...
...Penn has long been the most controversial figure in Clinton's political orbit, in part because his other relationships have repeatedly placed her campaign in an uncomfortable position. Among his firm's clients have been drug companies, a tuna industry group, a tobacco firm and the controversial military contractor Blackwater USA. What finally forced Penn's demotion was a Wall Street Journal report last Friday that, as part of a contract Burson-Marsteller had entered into, he had met with the Colombian ambassador to discuss promoting a free-trade agreement with that country - even as Clinton was denouncing the deal...
...puddles, and I was giddy. Tsukiji is a foodie’s Disneyland and it made the late Fulton Fish Market in New York seem like a county fair in comparison. After perusing the breathtaking seafood selection, we lined up for breakfast in the outer market. The salmon, tuna, and sea urchin rice bowl I had for breakfast was unbelievable; it was unlike anything I’d ever tasted before. The tuna for once wasn’t mealy, the sea urchin was creamy and the salmon practically melted the second it hit my mouth. Yet it tasted instantly...
...cost of producing it or with a margin for profit, they would almost certainly save money, which would help them deal with rising food prices and ease their putative budget woes. The quality of the food, too, would almost certainly increase. Certain meals, such as pizza and tuna, are rarely served in dining halls because they are too expensive—and, ironically, too popular. HUDS faces a perverse incentive not to provide food that too many people will eat, since every additional meal they serve is a loss. These incentives would be reversed if dining halls charged for food...