Serious Eats - seriouseats.com

I tried the new Odwalla pomegranate strawberry drink with this stuff. Nasty. Probably not much diff for Splenda lovers, but not tasty for anyone who is averse to artificial sweeteners.

Carla is from DC.

It gives new meaning to A Modest Proposal.

Sushi isn't really much of a diet food unless you're going with sashimi. The rice is a ton of calories as is the loads of sugar they're putting in when they're mixing it. Trevor Corson pointed this out in his sushi book.

There's a place in Chinatown next to Kanlaya Thai. Dunno if it's any good. I did a round up for the Express

You can check out www.donrockwell.com for a lot of discussion about different places and what to order. A lot of this depends on where you're visiting from. For instance, some stuff is good, but it may be better if you're from CA, NY or something like that. Also since it's crab season, now might be a nice time to get your fix of crabs in Baltimore from somewhere like Bo Brooks. The crab cakes, available year-round from Faidley's are the best in Baltimore.

I believe that your logic is off. For one, Dubner does not actually state that he will eat fewer eggs, meat, etc. The ES&T article suggests that shift. He merely draws the conclusion that it is more economically/environmentall efficient to get food from agribusiness. That conclusion IS based on data, and not incorrect. (BTW, he is not an economist. He's a journalist. Levitt is the one with the degree.)

He equates variety to deliciousness as well as reducing gaps in nutrition, something that is achieved by not merely eating local. You also did not post his other points in reaching his opinion.

He did say (1) deliciousness is subjective, and (2) there are bound to be gaps in nutrition. Consider those places with shorter growing seasons or where the soil is so degraded that it is hard to grow crops, let alone ones that are full of the necessary nutrients.

They still sell deep fried apple pies at the McDonalds in England.

I make a really awesome tilapia in the microwave, covered with a seal of plastic wrap. About three minutes on each side, and it comes out moist and delicious.

I think you can still get them in stick form, just not in the other form.

The problem is that when kids choke on them in the more round form, it's because, unfortunately, it's the right size to get stuck in their trachea and work almost like a stopper. It doesn't really melt so it is very hard to get out as compared to other objects. Pretty sad.

I think Nina and Tim Zagat wrote this op-ed already.

I like oatmeal made with a dousing of vanilla soymilk for extra heart health and dried cranberries or goji berries.