Breast cancer: Tumor growth fueled by bone marrow cells

New research, published in the Journal of Experimental Medicine, reveals a novel mechanism that fuels tumor growth in breast cancer and may have a negative impact on a person’s outlook. However, the findings might also help scientists develop individually tailored treatments that target breast cancer tumors more precisely. Breast cancer tumors need fibroblast cells from…

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Only Romaine From Central and Northern California Is Unsafe, F.D.A. Says

WASHINGTON — It’s O.K. to eat romaine lettuce again, federal health officials said on Monday — as long as you’re sure it wasn’t grown on California’s north and central coast. The Food and Drug Administration and the Centers for Disease Control and Prevention said investigators had traced the romaine lettuce associated with an outbreak of…

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Medical News Today: What to know about appendectomy

An appendectomy is the surgical removal of the appendix. It is a common procedure that surgeons usually carry out on an emergency basis. The appendix is a small pouch that does not perform any vital functions in the body. However, it is close to the large intestine and is sometimes vulnerable to infection due to…

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Front Burner: A New Japanese Marketplace Opens in Brooklyn

Japan Village can claim the title of food anchor for the collection of enterprises that have settled into the Industry City development in Sunset Park, Brooklyn. It’s a combination marketplace for food products and group of mostly casual dining spots spread over 20,000 square feet. Japan Village’s koi logo is splashed, graffiti-like over the outside…

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Front Burner: This Lobster Roll Is a Bargain. Really.

This holiday indulgence is more bluejeans than blue blood. The buttery lobster rolls at several Luke’s Lobster locations can now be ordered through the end of the year with a little tin of Petrossian caviar (baerii sturgeon labeled Baika from Lake Baikal in Siberia) to garnish the lobster ($45, including a bag of potato chips).…

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Front Burner: A Sip of French Tradition With a Hint of New Orleans

Grand Brulot is a new take on the French tradition of spiking coffee with brandy as a digestif. The brandy is a V.S.O.P. Cognac from a fifth-generation estate owned by the Tardy family in the Cognac region of France. The coffee is a robusta from Ecuador, selected for its richness. The two are blended together…

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Front Burner: Preserved Lemons in Paste Form

Preserved lemon is an essential ingredient for capturing a taste of Morocco. Not long ago, you had to make it, a time-consuming process of curing whole lemons in salt. Then whole, salted lemons became available in jars. And now New York Shuk, a small producer of North African and Middle Eastern ingredients, has introduced a…

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Creamy, Hearty and (Sort of) Virtuous

I am not the kind of person who likes to put labels on things, because doing so often makes me feel restricted. Tell me something is gluten-free, and I immediately assume I am missing out on a better version made with gluten. Call it vegetarian, and I will convince myself that whatever it is would…

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