Real men eat meat. They kill it and then they grill it.
That's the stereotype, or cliche, that's about as old as time.
At a recent barbecue in Brooklyn, N.Y., a half-dozen guys who resist that particular cultural stereotype gathered together. Many of them are muscled semi-professional athletes, including triathlete Dominic Thompson, competitive bodybuilder Giacomo Marchese and mixed martial arts fighter Cornell Ward.
If you go to France this summer, you might notice a new logo in restaurant windows or on menus. It's a simple graphic of a rooftop covering a saucepan, and it's supposed to designate fait maison, or homemade. It's designed to highlight places that make their own dishes rather than bringing in frozen or sous vide — prepared meals cooked in a water bath, sealed in airtight plastic bags and designed to be heated up later.