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First time round you cut off all the obvious meat.
I made myself eat the two almond-size breast muscles, which were the only obvious meat; the rest was greasy cartilage and entrail and tiny bones.
In the piece, Franzen recounts a trip to a restaurant in Cyprus with two friends to eat the banned local delicacy ambelopoulia, or blackcap: I made myself eat the two almond-size breast muscles, which were the only obvious meat; the rest was greasy cartilage and entrail and tiny bones.
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A statement like this is obvious red meat.
While the most obvious overlapping core competencies for cultured meat reside in life science, their deep expertise in material science may also prove useful.
The answer was obvious: until the meat thermometers popped out.
In all the years I've been travelling to the city, our plan has always been the same: to eat the best food in the city, as much as possible, with no rules (except the obvious abstention of meat).
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That the various flavours should go well with each other and with the meat is obvious (see "protein", below), but the key is balance.
Aside from their obvious value with red meat, both cabernet francs will pair nicely with lasagna and will work if you want a red wine with fish or to wash down goat cheese on baguette slices.
The ethical reasons of why NOT to eat meat are obvious: animals are raised and killed in cruel conditions; grain that could feed hungry people is fed to animals; the need for pasture fuels deforestation; and by eating meat, one is implicated in the killing of a sentient being.
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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