Showing 1 - 10 of 11
New York Times, Published on 26/11/2025
» NEW YORK — Collecting milk from a nursing seal is no easy task.
New York Times, Published on 31/05/2025
» WASHINGTON — It was like metaphor turned reality.
New York Times, Published on 26/03/2025
» BOSTON — Thomas Vilgis, a food physicist at the Max Planck Institute for Polymer Research in Germany, has been in love with foie gras for a quarter century. The luxurious delicacy is a pâté or mousse made from the rich, fattened livers of ducks or geese.
New York Times, Published on 21/06/2024
» NEW YORK - After hosting talk shows for nearly three decades, Conan O'Brien has come to believe that longevity is overrated. The first time he made this point to me was when he proposed that all statues and monuments should be made with durable soap that dissolves in seven years. A month later, he declared himself anti-graveyard.
New York Times, Published on 16/03/2024
» GAZA - A humanitarian aid ship has arrived off the Gaza Strip for the first time since the start of the war, a first step in a fledgling maritime operation to bring more aid to hungry Palestinians as aid groups say that Israel is restricting more efficient deliveries by road.
New York Times, Published on 01/07/2023
» NEW YORK: The scenes on social media are grisly. A body dangles out of the trunk of a sedan, dribbling purple goo. Another is draped across a basketball hoop with a net that has been stained lilac. A third splutters in a bathtub covered in dusky handprints.
New York Times, Published on 21/02/2023
» LONDON: New editions of the works of Roald Dahl - the bestselling British novelist whose children’s classics include “Charlie and the Chocolate Factory,” “Matilda” and “James and the Giant Peach” - have been rewritten to make them less offensive and more inclusive, according to a representative from the author’s estate.
New York Times, Published on 11/06/2022
» As Russia’s invasion of Ukraine helped push global agricultural prices to soaring heights, some Asian governments restricted the export of products they viewed as essential to domestic food security.
New York Times, Published on 21/07/2021
» Can foie gras grown in a lab taste just as decadent and creamy as that made from farm-raised ducks or geese?
New York Times, Published on 15/12/2019
» The coconut wood pestle hits the mortar, and the chili fumes rise in a cough-inducing haze. The lime rind bruises. Salted crab releases its funk, along with bits of claw and carapace.