I think I’ll give the meeting a miss.

In Paris it is stated that nearly half the birth-rate of the city finds its way to nurses who farm babies in the suburbs.

Although Japan’s culinary lexicon did not include deep frying until the Portuguese introduced it in the 16th century, the country now has at least three distinct fried chicken styles: katsu, with super-crisp panko or bread crumbs, is used for pounded breasts; karaage, ginger-and-garlic-marinated thighs in a light, puffy crust of sweet-potato starch; and Nagoya-style tebasaki, or wings.

The detail and craftsmanship of minicup race cars give them a big-car look.