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Foie gras that skips the force-feeding is developed by physicists
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.
'The Whale' review: Body issues
New York Times, Published on 08/12/2022
» Charlie is a college writing instructor who never leaves his apartment. He conducts his classes online, disabling his laptop camera so the students cannot see him.