When a grilled chicken and arugula salad ordered at a large chain restaurant came out with yellow leaves, I pointed out that, “It looks like the arugula has gone bad.”“It’s supposed to look like that,” the server answered with a know-it-all smirk. “It’s wilted arugula.”“Wilting arugula doesn’t turn it yellow,” I explained. “In fact arugula turns darker green when wilted. Old and rotted arugula, on the other hand, turns yellow.”The waiter took the meal back to the kitchen in a huff, and ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?