Let's get right to it, then. I have a friend. One friend, dear readers, one friend. That is to say, there is a single human presence with whom I exchange ideas and the occasional emotion.

I am not one to emote. I dislike writing the word. Emote. It's an empty action. As far as I'm concerned, the word should be redefined to describe the act of having a puff of air shot into your pupil by an optometrist.

"Wait. I just wanted new glasses."
"And you'll have them just as soon as I emote into your eye."

Emote. Nothing but air. I intend to lobby the lexicographers at Oxford University Press.
In the meantime, I suppose I must resign myself to the current and accepted definition of the word. And so it will be this evening when I join my aforementioned friend at the cinema to take in a suspense picture. Fear, I tell you! I am already feeling it. I am dreading the fear that awaits me. I cannot face it, though I know I must, less I risk the loss of my one friend. With that I would add a second emotion, sadness, to my emoting palette.
I sense that I will soon experience the same fear that enveloped me the first time I saw the Wizard of Oz. The Wicked Witch of the West and her winged monkeys! Where is my throw pillow! I must cover my eyes at once! Lions and tigers and bears...

The cadence of how that line is traditionally delivered in modern colloquial terms reminds me of my intent today. I must bring a smattering of articles and videos to your attention concerning three loosely related subjects. Say them with me as you would the names of those fearsome animals... Cheeses and sauces and bases, oh my!

Increased consumer demand has prompted manufacturers to bring new foods and beverages to market touting healthy fats and oils content.

New research indicates that omega-3 fats supplied by fish oil may “substantially and significantly” reduce the signs and symptoms of osteoarthritis as humans age.

Unilever and Kraft Foods were the two most active mainstream companies to introduce dressings and vinegar items.

A small published study found that people who ate cheese over a six-week period had lower “bad” cholesterol.

Join the Texture Revolution! Designing Sauce Texture
A Technical/Solutions Presentation...

Meats and Marinades: Flavor from the Inside Out
A Technical/Solutions Presentation...