We are all two-hearted, aren’t we?
The town of people who can’t afford running shoes produced two long distance runners who won 4 Olympic gold medals total in 2008 at Beijing. Meanwhile, some people who can afford running shoes buy ugly running shoes that simulate barefoot running.
The timeline of the activity tracks USA TODAY’s reporting on the military’s “information operations” program, which spent hundreds of millions of dollars on marketing campaigns in Iraq and Afghanistan — campaigns that have been criticized even within the Pentagon as ineffective and poorly monitored.
For example, Internet domain registries show the website TomVandenBrook.com was created Jan. 7 — just days after Pentagon reporter Tom Vanden Brook first contacted Pentagon contractors involved in the program. Two weeks after his editor Ray Locker’s byline appeared on a story, someone created a similar site, RayLocker.com, through the same company.
If the websites were created using federal funds, it could violate federal law prohibiting the production of propaganda for domestic consumption.” —
Creepy online misinformation and harassment of USA Today reporter on the Pentagon beat. How great is the Pentagon at shooting its own foot?
The National Potato Council, which had opposed the attempts to limit the serving of potatoes, said that it was pleased with the new rules but that it still had some concerns.
“Despite the fact that Congress said the U.S.D.A. could not limit potatoes in school lunches or breakfast, we still feel like the potato is being downplayed in favor of other vegetables in the new guidelines,” said Mark Szymanski, a spokesman for the council. “It seems the department still considers the potato a second-class vegetable.”” —
Potato man is very passionate about the potato being treated like a second class vegetable. In the end, the potato’s civil rights were not violated. School lunches can still feature tater tots.
Read this before you jump into the transvaginal ultrasound debate. Informed argument is always better, no?
I only knew of HGH abuse in sports doping that Hollywood’s flippant attitude in using it to enhance appearance is completely alien to me.
For the projection aspect, a San Diego company called AV Concepts used a variation of a visual effect that was discovered in the 19th century, known as Pepper’s Ghost.
Though the projected image has been widely described as a “hologram,” it is a 2-D image and not a hologram, which is 3-D.
The effect was first used in an 1862 dramatization of Charles Dickens’ novella “The Haunted Man and the Ghost’s Bargain,” staged at the Royal Polytechnic Institute in London, according to Jim Steinmeyer, an illusion designer who has written extensively about the history of his craft, including Pepper’s Ghost.
Best piece of information about Hologram Tupac! Holo Tupac is a Pepper’s Ghost, digital but Victorian through and through.
Fastfood colonialism. KFC sales are sagging in the US but booming overseas in countries such as China.
D&T: What do your friends say when you tell them you don’t like Ryan Gosling?
ELANA B (Washington DC): When I tell my friends that I don’t like Ryan Gosling they usually think I’m kidding or they look at me weird. Then the conversation usually ends quickly.” —
Oft underrepresented voices of women who are, like, totally not “Fuck yeah, Ryan Gosling!”
Only one problem: Nobody could find any certified organic and fair-trade farms that produced some of those ingredients.
The solution: Get into the farming business. By 2008, Dr. Bronner’s owned a 200-employee fair-trade coconut-oil operation in Sri Lanka and a 150-employee palm-oil plant in Ghana, and had partnered on a peppermint-oil operation in India. Maybe the most audacious fair-trade project so far has been a partnership that combines olive oils from farmers in the West Bank and Israel, and has become a symbol of Israeli-Palestinian coexistence.” —
You should dilute Dr. Bronner’s soap, but take in their amazing ethos full-strength. A feel good story that will leave you tingling like their peppermint soap.
The McRib was, at least in part, born out of the brute force that McDonald’s is capable of exerting on commodities markets. According to this history of the sandwich, Chef Arend created the McRib because McDonald’s simply could not find enough chickens to turn into the McNuggets for which their franchises were clamoring. Chef Arend invented something so popular that his employer could not even find the raw materials to produce it, because it was so popular. “There wasn’t a system to supply enough chicken,” he told Maxim. Well, Chef Arend had recently been to the Carolinas, and was so inspired by the pulled pork barbecue in the Low Country that he decided to create a pork sandwich for McDonald’s to placate the frustrated franchisees.
But the McRib might not have existed were it not for McDonald’s stunning efficiency at turning animals into products you want to buy.” —
A singularly brilliant analysis of the McRib as a way McDonald’s exploits commodity market price fluctuations. McRib appears when pork prices go down. Due to the volume handled by McD (and consumed by the world), a few cents fluctuation in price could mean millions of dollars in lost or gained.
Who knew that McRib was the thinking economist or broker’s fastfood sandwich.
Srsly, who wants hot gravy on a cold sandwich? Tax the shit out of them!
The most interesting piece of information that came out of Mormons’ posthumous baptism debacle.
Odenkirk on reading Internet comments and adjusting your own attitude toward your output. I never read comments on the piddly writings I get published. One time I did and the first comment was “biased and childish”, which I asked to be used as a review quote.
on Ferran Adrià’s El Bulli, and the
molecular gastronomy revolution.
Galletas de Arroz y Parmesano by Charles Haynes http://bit.ly/zN9djn (Some rights reserved)
Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food
Gotham Books, October 2010. 301 pp.
Ferran Adrià, Albert Adrià, and Juli Soler
A Day at elBulli: An insight into the ideas, methods and creativity of Ferran Adrià
Phaidon Press, October 2008. 528 pp.
The Sorcerer’s Apprentices: A Season in the Kitchen at Ferran Adrià’s elBulli
Free Press, March 2011. 295 pp.
The Family Meal: Home Cooking with Ferran Adrià
Phaidon Press, October 2011. 383 pp.
El Bulli, known among chefs and the people who follow them as the best restaurant in the world, performed its final dinner service last summer. Since then, the man behind the restaurant has been busy, among other things, teaching a culinary physics course at Harvard University’s School of Engineering and Applied Sciences. In what forum or form we will next experience the food of chef Ferran Adrià is a mystery. But in the meantime, we have reading material and time to sort out just how much the man has altered the international culinary landscape — and which of his innovations will be but beautiful, passing follies, a chef’s bravado that called on ephemera like air and foam to bring him the fame of the world.
Sometime around the year 2002, public consensus conferred upon Adrià the title of Greatest. For little more than the chance to chop his garlic, world-class chefs left their nests and headed to Spain to work at the globe’s most famous restaurant, the place that had pioneered what the chef called avant-garde cuisine. There, Adrià and his staff playfully mixed flavors and ingredients and served them up in unexpected forms, as in an early dish of smoked tuna with gelatin triangles made from tomato, licorice, and pistachio and garnished with figs and pine nuts. In the service of deconstruction, he has forgone carrot soup to serve carrot air with mandarin orange accents (made with the help of a siphon bottle equipped with nitrous oxide cartridges). Another dish, a concentrate of green peas that arrived in a spoon, looked and moved exactly like an egg yolk: it was dinner as trompe l’oeil. International travelers flocked to the tiny town of Roses, where they were told not only what they were eating, but how to eat it. Serving a single strand of spaghetti and parmesan, a waiter might instruct: “Try to do it complete. Put it in your mouth and suck.”
Apparently, Amazon sells an unbelievable amount of dildoes and also has an unbelievably harsh work environment. Your free shipping, speedy delivery and no sales tax comes with a cost to Amazon workers: long shifts, physically challenging conditions, and demeaning treatment.