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Every meat entree comes with two sides, sandwiches with one.
Every meat and fish entree got thumbs up.
Every meat eater participates indirectly in an animal's death, normally at a very far remove.
Every meat shipment that arrives at a United States port is visually examined by a food safety inspector, and its documentation is checked.
At Mighty Quinn's — a new restaurant that, somewhat suspiciously, bills its food as Texalina barbecue (the sauce is Texas spicy with a Carolina vinegar kick) — when it comes to finding a seat, it's every meat lover for himself.
About 800 metres out of town, at Alto da Portela, an anonymous, ugly modern house with a car park on the right is Padaria Queirós (+351 259 949 514), where Fernanda and her two cousins bake good bread and a stupendous bolo de carne, which is what every meat pie wants to be when it grows up.
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It has been endorsed by the World Health Organisation, the International Atomic Energy Agency and the American Medical Association, as well as by virtually every meat-industry trade group.
The musical offerings promise something for every meat-free palate, with Zion Train, Goldblade, Ruts DC, Black Roots and Peter Hook providing the inspiration to dance off that deep-fried tofu.
There are sure winners within the menu, and every vegetable, every piece of meat and every bit of seafood was fine and fresh.
There's an inspector in every single meat plant in America.
Medlar is easy to admire for competence in every department – meat cooking, sauces, flavour combinations, pudding techniques – but a little hard to love.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com