Showing 1 - 4 of 4
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.
Biden's lapses are said to be increasingly common and worrisome
New York Times, Published on 03/07/2024
» NEW YORK - In the weeks and months before United States President Joe Biden’s politically devastating performance on the debate stage in Atlanta, several current and former officials and others who encountered him behind closed doors noticed that he increasingly appeared confused or listless or would lose the thread of conversations.
'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.
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?