Word: foodstuffs
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This year, Tolchin said, genetically modified foods were for the first time a major issue. "All of a sudden bio-engineered foodstuff was a serious issue and the [ACSR] was split on it," he said...
...there's the whole mold thing. Call me overzealous, but when I see something green in the refrigerator, my very first instinct - the one they always tell you is right on "Who Wants to Be a Millionaire" - is to hold my nose, reach in and gingerly remove the offending foodstuff. (That tendency, now that I think about it, could explain why there are never any green vegetables in my refrigerator. OK, there's really nothing much in my refrigerator at all besides a jar of capers and a few cans of Dr. Pepper, but that's a different story...
...muscle of the corporate-accountability movement. From dolphin-free tuna, to old-growth-free lumber, to child-labor-free carpets and sweatshop-free sneakers, environmental and social concerns are invading the marketplace as never before. Coffee, the world's second most heavily traded commodity after oil, is the first foodstuff to be independently certified for the U.S. market based on criteria of economic justice. "Our vision is nothing less than restructuring the inequities between North and South," says Paul Rice, head of TransFair USA, the certifying group...
...mean, two Reeses Peanut Butter Cups were well on their way through my digestive system, and, in my hand, I held what was left. I felt awfully guilty. Guilty for my greed, guilty for my poor diet, but, mainly, guilty for producing what was, with respect to the foodstuff it had contained, a lot of garbage...
Good meals, ça va sans dire, should not be corseted by classic formulas or restricted to scarce foodstuff. This is what nouvelle cuisine is all about: less emphasis on heavy, masking sauces, greater reliance on the fresh flesh, fish, fowl and vegetables that can be encouraged to speak for themselves. Jean and Pierre Troisgros most elegantly practice the new cookery at their three-star restaurant in the Rhone Valley. In The Nouvelle Cuisine (Morrow; 254 pages; $12.95), the chers frères range easily from red mullet with beef marrow to that little-known marvel, coupe-jarret, which consists...