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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.
Barbers back in business - for schnauzers too
New York Times, Published on 10/05/2020
» When the coronavirus lockdown in Bangkok eased a bit after six weeks, the first appointment my family made was not for a medical check-up or a walk in a park.