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...like all-Latin fried-chicken chain Pollo Campero or Bacon of the Month Club are really, really great - point out that we are no longer a single nation. And when you lose that, you lose the foods that go with it, like the old standards of roast beef and twice-baked potatoes and lobsters served with melted butter and a nutcracker. Globalists and gastronomes may be heartened at the thought of a universal fusion cuisine or a thousand ethnic nooks and crannies in the national muffin. But it depresses me to think of the great, lost Golden Age of Meat...

Author: /time Magazine | Title: Goodbye to the Average American Eater | 4/6/2010 | See Source »

Humans can't live without salt, but most Americans could do with far less of it. On average, they consume roughly twice the amount their bodies need. All that gorging has boosted rates of hypertension, heart disease and stroke, costing the U.S. up to $24 billion in health care costs and 150,000 lives every year. Amid growing public-health concern, PepsiCo announced plans to introduce a "designer salt" (its crystals are shaped in a way that wrings more taste out of smaller amounts) that will reduce the sodium in Lay's Classic potato chips and other snacks...

Author: /time Magazine | Title: Brief History: Salt in U.S. Food | 4/5/2010 | See Source »

Despite such efforts to increase awareness, salt consumption in the U.S. has jumped 50% over the past four decades. One reason: salt often lurks where you don't expect it. A dollop of cottage cheese, for instance, can pack twice as much of the mineral as a palmful of salted peanuts. Plus, as much as 75% of Americans' sodium intake comes from processed foods like canned soup and baking mixes--which means you could easily blow past your daily allotment without ever picking up the saltshaker...

Author: /time Magazine | Title: Brief History: Salt in U.S. Food | 4/5/2010 | See Source »

...another company trying to create a breakthrough. The company was launched a few years ago at the University of Michigan by an ambitious young engineering professor, Ann Marie Sastry. Sakti3 is developing solid-state (as opposed to liquid) lithium-ion batteries that Sastry believes will enable cars to travel twice as far as batteries do now, allowing the cars to be used the way internal-combustion-engine-driven vehicles are. Her firm is developing prototypes to deliver to automakers later this year. Sastry's 20-employee firm, based in Ann Arbor, has generated millions of dollars in government grants...

Author: /time Magazine | Title: Why Start-Ups Are Charging Into Lithium | 4/5/2010 | See Source »

...strong innings couldn’t make up for Harvard’s second-game struggles, as the Big Red crossed the plate twice in the fourth and four times in the fifth to put the game out of reach...

Author: By Christina C. Mcclintock, CRIMSON STAFF WRITER | Title: Cornell Offense Potent as Baseball Splits Again | 4/5/2010 | See Source »

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