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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.
Mexico City bans traditional bullfights for violence-free option
New York Times, Published on 19/03/2025
» MEXICO CITY — In the biggest bullfighting city in the largest bullfighting country in the world, Mexico City lawmakers overwhelmingly voted on Tuesday to ban traditional bullfighting — a move that was supported by Mexican President Claudia Sheinbaum but was fiercely opposed by backers of the centuries-old custom.
South Koreans face up to atrocities in Vietnam war
New York Times, Published on 22/08/2021
» SEOUL: The South Korean marine unit had a reputation for leaving nothing breathing behind when they passed through hostile territory, not even a pig suckling its litter.
Millions more invested in lab-grown foie gras
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?