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Sugar

ENTERTAINMENT
February 5, 1988 | By Jonathan Storm, Inquirer Staff Writer
"Thirteen dollars and ninety-five cents for a quart of maple syrup? Are you sure this price is marked correctly?" "Ayuh. " "But how can anybody charge that much? That's more than a quart of vodka costs, more than 50 quarts of gasoline. Are you sure that's right?" "Yup. " "I know. I'll bet you have this high price marked, but you're willing to bargain, right? Would you take $5 for this quart of syrup?" "Nope. " "But this must be a special outrageous price for the tourists from Philadelphia, right?
NEWS
March 30, 1991 | By JACK GARVEY
Once I thought that addiction to television was doing more to destroy America than drugs and alcohol combined. Lately, however, I'm convinced that a less conspicuous addiction leads our youth into habits of cigarettes, drugs, drink, brain-damage music and brain- dead television as surely as tugboats take tankers into open seas. I am talking about the addiction to sugar. A few years ago, my daughter Rachel's mother, who has always worked with young children, became convinced that sugar made the difference between a well-adjusted child and a problem child - between a child willing and wanting to learn and a child with no attention span.
ENTERTAINMENT
June 16, 1989 | By Eils Lotozo, Special to The Inquirer
The world over, sweet things mark the stages and seasons of life. In America, it's candy for Halloween, chocolate eggs for Easter, cookies for Christmas, and cake for weddings, birthdays and anniversaries. In Mexico, brightly decorated sugar skulls are central to Day of the Dead festivities. In Eastern Europe, the exchange of decorated honey cakes is a courtship ritual, while in Japan, tiny candies shaped like flowers, leaves and insects are given to celebrate the changing seasons.
FOOD
December 18, 1991 | By Andrew Schloss, Special to the Inquirer
All living things must eat, and without the ability to distinguish what is good to eat from what is not, none of us would live very long. Through trial and error, we eventually collect foods that reflect not just our own taste, but the tastes of our culture. Sometimes it requires resolving apparent contradictions. Something, for example, has to tell us that smelly fish will make us sick but that smelly cheese will not. That's where the tongue, the nose and the brain work together, helping us decide that peanut butter really does go with chocolate, or that we should risk breaking family traditions with a carrot in the cacciatore or coriander on the holiday turkey.
NEWS
July 29, 2012 | By Tom Avril, Inquirer Staff Writer
A heated, computer-controlled nozzle glided smoothly back and forth, then up and down, depositing a thin trail of sugar in the shape of a delicate, miniature cage. A scene from a high-tech pastry kitchen? A 21st-century reboot of Willy Wonka's candy factory? Far from it. The sugar cage was a first step toward manufacturing blood vessels for artificial organs, made with a custom-built 3-D "printer" in a bioengineering lab at the University of Pennsylvania. Once they harden, these crisscrossing lines of sugar can be surrounded with a gel that contains cells from the desired type of organ - say, a liver.
ENTERTAINMENT
July 12, 2012 | Jason Wilson
Here are two cool and delicious popsicle recipes you can try at home from Jeanne Chang at Lil Pop Shop in West Philly. For both recipes, if using pop molds with lids that include sticks or will hold sticks, divide the mixture among the molds.  Freeze until solid, about 5 hours.  If using unconventional molds, divide mixture among the molds and freeze for about 90 minutes to 2 hours until pops begin to set, then insert sticks and freeze until solid, about 3 1/2 to 4 hours. If using instant ice pop maker, such as Zoku, follow manufacturer instructions.
ENTERTAINMENT
July 12, 2012
1 tablespoon Dijon mustard 1½ tablespoons peeled and grated fresh ginger 1½ tablespoons red wine vinegar 1 teaspoon brown sugar ½ cup pure olive oil   1. Whisk together all ingredients in small bowl or put ingredients in a covered jar and shake until the sugar dissolves.   From Solo Suppers by Joyce Goldstein (2003)   Note: Trader Joe's Sesame Soy Ginger Vinaigrette may be used as a substitute. Per three-tablespoon serving:   247 calories, trace protein, 1 gram carbohydrates, 1 gram sugar, 27 grams fat, no cholesterol, 46 milligrams sodium, no dietary fiber.
NEWS
September 28, 1999 | Inquirer photographs by William F. Steinmetz
More than 100 pastry chefs gathered to celebrate St. Michel Day, a French holiday that honors their patron saint. The event was held at Opus 251 at the Philadelphia Art Alliance. The chefs demonstrated "sugar pulling," turning sugar into decorative objects.
NEWS
April 1, 2010
IT WAS Sunday night, and, instead of being home with my family, I was in my office contemplating the soda tax. (Yes, my life is unimaginably exciting.) I was looking at a bottle of soda and decided to do an experiment. The above photo is the result. One 20-ounce bottle of Mountain Dew has 73 grams of sugar, which translates to 2.57 ounces of pure sugar (that's 2.57 ounces of sugar in the container next to the soda), which translates into 24 packets of sugar (those packets in front of the soda bottle, like the ones on a table in a restaurant)
ENTERTAINMENT
June 13, 2013
MANAKEESH CAFE ROSE BAKLAVA 7 phyllo dough sheets 200 grams ground cashew 1/2 cup clarified butter, melted 1 cup sugar 1/2 cup water Capful of lemon juice 2 drops rose water Pinch of ground pistachio, for garnish (optional) Stack the dough sheets and cut into 5-by-10-inch rectangles, then into 2.5-inch squares. For the syrup: In a saucepan, combine sugar and water and bring to a boil. Reduce heat to low and stir, 3 to 5 minutes, until sugar is completely dissolved.
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