BETA
A Brief History of [My] Chickens
By Lana Gibbons When I bought my first chickens, they were pale yellow puffs that cost me $1.50 each at a farm and feed store.
Uni-Sex Diving for family jewels
Getting at the gonads of an urchin is quite an easy operation, with none of the slime or stink associated with cleaning fish. You simply stick a knife into the hole on the underside of the animal, twist, and split it open like a coconut. The goodies, which are practically identical for both sexes, are found clinging to the interior...
The Houdini of Cuisini Ryan Nerz “The greatest gurgitators have found a way to process food better than any humans in history,” says Conti, “because the stomach can fill up, but the mind never can.”
White Light, White Sausage Dave Carnie’s quest for Keller’s Boudin Blanc
That’s where Vegas comes in. Every celebrity chef in the world has a restaurant somewhere on the strip. Who isn’t curious about Emeril’s food? Is it actually good? On my first visit to his restaurant, the answer was no. It sucked.
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