How Can Value be Reinstated in the Built Environment? Excerpt 2 from 'Design to Value: The architecture of holistic design and creative technology.'

Fresh flat-leaf parsley leaves, for garnish.

Maybe it's the nostalgia that these.crackers elicit.

Maybe it's just the allure of free food.Either way, we're happy to report that in the end, we were able to safeguard our Goldfish for long enough to try them all—before the vultures descended.We successfully taste-tested 21 flavors, from classics like the OG Cheddar to new-age concoctions like Vanilla Cupcake..

Here's our definitive ranking, starting with the least popular and ending with our all-time fave:.Made With Organic Wheat: Saltine.

"Tastes so much like an oyster cracker.".

"I would love these floating on top of soup!".I'm not going to fool myself into thinking I could ever make this dish as well as folks like Isaac Toups, Alzina Toups, Poppy Tooker, Emeril Lagasse, Susan Spicer, Donald Link, Rebecca Wilcomb, or any of the stewards of Cajun cuisine, but until I can get back bayou-ward, this version hits the spot.

It's admittedly a pinky-up take, what with the watercress garnish, and the chicken livers left whole rather than chopped into the mix, but the flavor delivers and the pickled red onions punch through the richness in such a pleasing way that I can pop an Abita and bear it until I can be in that magical city again.” ⁠—.Kat Kinsman, executive features editor.

Ginger Crispy Rice with Salmon and Bok Choy.“The gentle heat from the clay pot yields fluffy and fragrant grains of rice with a crackly, craveable golden brown crust.