This article in the Food & Wine Magazine published by Time Inc. discuses the reason why a special type of stew shouldn’t frighten people. The writer begins the short by describing the stew as a person and even calling it by its given name, Stu. Stu likes to eat a lot ranging from kabocha squash to lobster shells and has been cooking for five months. This shows the reader that this isn’t just any ordinary type of stew, but that it takes effort and time to make Stu. Last August, David Santos, a chef at New York City’s Portuguese-influenced Louro Restaurant, decided to make a broth using kitchen leftovers. However, this shouldn’t be terrifying because the broth is constantly cooked and strained so that bacteria cannot grow. It is the base for some of the restaurant’s most popular dishes and it can also be flavored either Japanese-style or Portuguese-style. Stu is indeed popular and has a flavor that fits well with the dishes from the restaurant. Furthermore, the chef chooses to avoid wasting food and thus uses ingredients like mixed vegetable peels, fish heads, shrimp shells, chicken carcasses, and other nourishments. These ingredients offer many health benefits and it is said that the kitchen staff has a pint of stew daily and none of them have gotten sick this year. This shows the reader that this never-ending-stew is very important not only because of the benefits but because of how it lays down the foundation for many of the dishes in this restaurant.