This article talks about a never-ending stew from a Portuguese influenced restaurant in New York City. They start off the article depicting the stew, as Stu, and as a person. This stew has been on the stove since last August, being made out of food scraps. It is always being cooked, so it doesn’t develop bacteria. This stew is also strained frequently. The restaurant removes the solid pieces of food and is left with a wonderful broth. This broth/soup is used with several dishes at the restaurant, and is a base for two of the restaurant’s soups. Stu can be served in a Japanese or Portuguese style. This stew also has nutrients and minerals from all the foods that are in it, which makes it healthy. The restaurant staff drinks this soup daily, and have not gotten sick this year.