A fresh study looks at what happens after people change their meat-eating habits. Those who upped their intake — about 3.5 servings more per week — saw their risk of developing Type 2 diabetes during four years of follow-up increase by almost 50 percent.
Archive for March 1st, 2009
So, all you small-time gastronomic artisans of Brooklyn, you ricotta-makers and knife-forgers, you picklers and bean-to-bar chocolatiers, sure looks like the New York Times thinks you’re all that. Brooklyn’s New Culinary Movement, proclaimed the paper, making much of the borough’s growing reputation as an incubator for small food-related businesses, the quirkier and/or old-timey, whimsical, or pork-related the better.