Word: veal
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Dates: during 1990-1990
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...grandson is becalmed in his office, postponing chores by reading the New York Times food page. Abruptly, one of memory's custard pies sails out of a time warp and hits me in the snoot. The Times describes a fine restaurant, called the Tapawingo, serving cassoulet of morels, and veal with forest fettucine, dinners $22 to $32 with first course and salad, in -- SPLAT! -- Ellsworth, Mich. My reaction is dismay. Ellsworth doesn't belong in the Times. It belongs in my earliest memories, where it has been for the 40 years since I last saw it. Ellsworth is my grandfather...
...available. Since there is no federal definition of what is organic, chefs tend to rely on products certified as authentic by various local groups. They rush as often as five times a week to local farmers' markets or grow their own produce in backyard gardens. Appointed buyers search for veal that is "humanely raised" and fed milk from cows that eat organic grain...
...because I suffer from a mental illness. I am a rational and chemically-balanced individual. I laugh at funny jokes and weep for mistreated baby seals and veal calves...