"fighting" news and stories

Valentine's Day is fast approaching, and for lots of couples that means a dinner and wine at a fancy restaurant. But for couples who work together in restaurants, it's not always so romantic . . . it's more like being Santa on Christmas Eve, working hard to make your evening special.

So how do these culinary couples keep the romance alive? What's it like working together in an environment that's notorious for cantankerous chefs, attitude and high-pressure situations? Do they ever want to kill each other? We spoke to five kitchen couples to find out.

Marc Meyer and Vicki Freeman own Five Points, Hundred Acres and Cookshop restaurants in New York City. Marc is the executive chef and Vicki runs the front of the house. They've been married 11 years ("too long" according to Marc) and have two boys.

Is it hard to separate your personal life from your professional life?
M: There is no such thing, no separation. How could it be otherwise? Who can compartmentalize that kind of thing anyway?
V: It's all mixed together.

A french fry is much easier to eat than a lobster, and for many other foods it is simply a fact that some are easier to eat than others. Some, like the aforementioned lobster, are simply difficult to get into. Others are difficult to maneuver into your mouth gracefully (giant burritos, salads with huge lettuce leaves ) and still others are messy to the point where many diners simply avoid them (ribs) unless they have a very high comfort level with their dining partners.

Chow took on the task of identifying some of these foods are offering readers some tips on how to eat them without the food getting the upper hand. Their suggestions include angling tacos over a plate and pinching the edges of the tortilla together to prevent/direct drips, aiming to eat sushi in two neat bites, spear peas with a fork instead of scooping them and deboning a fish using a banana leaf (or a fork).

I would also suggest a few more food-fighting tips to get your through dinner. First, keep a napkin handy to deal with messes and try to eat sloppy foods either very slowly or very fast to minimize the chances of contact with clothing. When possible, cut your food into bite-sized pieces, even if you think that the piece on your plate will probably fit into your mouth. Finally, try to get you dinner companion to order the same type of food that you did, so that in the event you get messy or eat awkwardly, you won't be the only one.

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In the Philippines, there is a restaurant that allows you to vent your frustrations by throwing plates and televisions at a stress relief wall. In Nanjing, China, there is a bar than lets you vent your frustrations by throwing punches at the staff. The Rising Sun Anger Release bar is a concept that the owner, Wu Gong, said was inspired by his experiences as a migrant worker. There was no place for him to vent any anger or frustrations, but his clients won't face the same problems.

The bar employs 20 specially trained men who are outfitted with protective gear. Customers can ask them to dress up as the person they'd like to attack, whether it's a teacher, ex-boyfriend or an employer. Gong says that most of his customers are women who work in the service industry and nearby bars.

If the idea of hitting a stranger or throwing a glass doesn't sound constructive, Wong also offers the services of psychology students from local universities to customers who just want to talk.

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A recent MSNBC story by dietitian Karen Collins explains why berries have recently been given 'superfood' status. Collins outlines berries' richness in antioxidants like vitamin C--a cup of strawberries has at least a whole RDA. She also touches on other cancer-inhibiting phytochemicals such as the anthocyanins found in red berries and pterostilbine, found in blueberries. The latter is similar to the often-hyped phytochemical found in grapes and red wine. Like and level-headed dietitian, Collins is quick to stress the importance of eating not just lots of berries, but a wide variety of fruits, vegetables and grains, all of which can provide phytochemicals that may work together to your benefit.