How to enjoy guilt-free eating in the New Year: Let food be food again
COMMENTARY, Jan 1 — The chef deftly flips and slices the steak upon the teppanyaki. The meat sizzles on the flat iron griddle, a spectacle for diners. For us. Yet I can’t help but wonder: Is this an extravagance? And that well-marbled cut, perhaps too much fat and cholesterol? Is this meal truly necessary –
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