My workplace finally entered the 21st century in the form of a vacuum-sealing food saver. Goodbye, foodstuffs wrapped with multiple layers of plastic and wax paper. Gone are frostbitten meats. Hello to so-called "modernist sous vide" cooking, an approach that was actually developed 50 years ago in France, the goal the preparation of foie gras without losing texture and excessive fat. Despite the decades of experimentation, it's still an art, specifically around temperatures. Anyway, it's great and now I'm going to use it in my kitchen.