A softly-lit Booches' burger, back in the days of the Hostess bun.
November 30, 2012 It's not just Twinkie hoarders and Ding Dong lovers that feel the pain of the Hostess factory closings. For the first time in about 40 years, Booches Billiard Hall in Columbia, Mo. has to go elsewhere to source the buns for its famous burgers. Regulars say they are adapting to the change.
Crunching the numbers to show the environmental cost of a hamburger isn't easy, and we should know.
August 20, 2012 There are many informational graphics demonstrating the environmental impact of beef consumption. But a lot of the numbers just don't match up. As it turns out, calculating what goes into (and comes out of) a cow is not an exact science.
The author's venison burgers, fired up on the grill.
August 17, 2012 Americans love burgers, but cooking leaner meats on the grill requires some scientific know-how. We turn to Cooking for Engineers blogger Michael Chu for some technical tips for success with leaner meats.
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