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A scary good deal on trusted journalism
$0.99
per week
for 24 weeks
SAVE OVER $140
OFFER ENDS OCTOBER 31
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George Doyle/Getty Images

Morning radar: Three things we're talking about this morning:

Points for consistency: Montreal bag-maker Inder Bedi is known for making purses and belts without leather or suede - using everything from plastic bottles to rubber tires instead for his Matt & Nat line.

But now he's in the spotlight for his 15-year policy banning animal products in employee lunches at the office and when employees visit restaurants doing business.

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A former employee is speaking up about her painful meatless work history there - complaining that her employer's policies violated her right to eat meat. She got around it by hiding food in her purse and car.

She hasn't yet made an official human rights complaint. But should she?

"Coffee porn:" Even toughened New Yorkers are having a hard time chugging this new 10-shot espresso. Tony Fisher, owner of The Pulp & The Bean in Crown Heights said of his new creation: "It's 20 ounces of just thunder," and, "One giant cup of jet fuel."

The 20-ounce $8 drink is dubbed the Dieci, the Italian word for 10, but a sign outside brags it's "coffee porn in a cup."

Fisher himself hadn't finished a whole one by the time the paper came calling. Although he drinks 10 cups a day of regular coffee, "I drank a third of it. I'm still spinning," he said.

Unrealistic recipe: If you've ever wondered why those dinner-in-30-minutes recipes ended up taking you over an hour, this should be a satisfying read:

Writer Jesse Wegman shares this familiar anecdote:

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"In the Gourmet Cookbook, Ruth Reichl says it takes 20 minutes to make halibut with spicy Asian vinaigrette and wasabi cream, and I think, Great! I can watch The Office, skip Outsourced (I don't get the appeal), throw together my halibut and still have 10 minutes to get settled for The Apprentice. Except it actually took me 41 minutes, more than twice as long as promised, and no, I don't have a DVR."

Wegman says the problem isn't going away. The reason? Test kitchens are often used as the benchmark - and those cooks have it down to a sprint.

And the "30-minute" trend? Marketing. (For further evidence, see: Rachel Ray.)

What's your worst time delay in cooking. Dinner party at 11 p.m.? Breakfast pancakes at 2?

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