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Collected Essays: Autobiographical Notes [by James Baldwin]
"About my interests: I don't know if I have any, unless the morbid desire to own a sixteen-millimeter camera and make experimental movies can be so classified. Otherwise, I love to eat and drink---it's my melancholy conviction that I've scarcely ever had enough to eat (this is because it's impossible to eat enough if you're worried about the next meal)--and I love to argue with people who do not disagree with me too profoundly, and I love to laugh. I do not like bohemia, or bohemians, I do not like people whose principal aim is pleasure, and I do not like people who are earnest about anything. I don't like people who like me because I'm a Negro; neither do I like people who find in the same accident grounds for contempt. I love America more than any other country in the world, and, exactly for this reason, I insist on the right to criticize her perpetually. I think all theories are suspect, that the finest principles may have to be modified, or may even be pulverized by the demands of life, and that one must find, therefore, one's own moral center and move through the world hoping that this center will guide one aright. I consider that I have many responsibilities, but none greater than this: to last, as Hemingway says, and get my work done."

[via: ]
jamesbaldwin  autobiogaphy  food  drink  poverty  hunger  pleasure  laughing  arguing  bohemians  bohemia  us  hemingway 
july 2017 by robertogreco
6, 68: Questions
"Imagine a big-budget documentary series on coffee, tea, and chocolate. I’m thinking of something between Planet Earth and Parts Unknown, but with special attention to problems of representation. It’s very easy to imagine this being full of clichés, talking down to both its audience and its subjects. I want to see something that has lovely 30 second panoramic shots of Sri Lankan hills and can hold the camera on a tea-picker talking about their economic conditions in their own words for the same length of time. I want something that can mention certain points about coffee prices and the IMF’s structural adjustments in Rwanda leading up to 1994. I want something that can talk about why several hundred Guere people died in Duékoué on 28–29 March 2011, and what that has to do with a Hershey bar.
I’m not looking for muckraking in particular. I want the interviews with the louche tasting-master, and the gruff operator of the cocoa butter mixer, and the slightly prickly olfactory researcher in the paper-filled office saying something counterintuitive. We all know coffee, tea, and chocolate are touchstones – of shared sensory experience, as social nucleation sites, casual drugs, conduits of globalization, economic staples – we get this. So someone should go out and ring the changes. Walk us through it. Let’s see it. There have been many good, small documentaries about these things, but I want a big one, something with a bank and an arc – crack out the fancy cameras, hire the good interpreters, add some zeros to the travel budget.

Look, I can pitch some episodes right now:

• The Chain. First episode if they’re 40 minutes, first three if they’re 20. For each of the drinks, we go from a plantation, through processing, to a shelf. I don’t care if we have to blur out logos because we don’t have permission. All we’re doing is orienting the viewer in the jargon and in our style.

• Health. What does caffeine do in the brain? What is addiction, like medically what is it? We talk to long-distance truckers. Why does green tea make some people sleepy? Are coffee, chocolate, and tea good for you? (Not: Is there a negligible trace constituent of chocolate that, if you feed ten grams per kilogram per day of it to rats, they have infinitesimally lower blood pressure? Not: “Black tea has long been said to be…”.) Why do these plants have caffeine at all?

• Land, Part 1. We’re at the edge of the Mau forest in Kenya. It’s the largest highland forest remaining in East Africa, and it’s disappearing fairly quickly – for, among other things, controversially, tea. And there are suspicious evictions: some people don’t seem sure where various park borders really are on the ground. Tea is economically complicated because it’s valuable but the markets are variable. We think about how multicropping, banking, a welfare system, trade, and hierarchical ownership are all ways of aiming for economic sustainability. We hear from two different tea smallholders, and one who had to make the switch to dairy. We hear from optimists, and from environmentalists talking about how hard it is to balance conservation against development. Comments from insightful academics who have worked in the area (say, Pratyusha Basu, who has looked at gender and dairy farming here) are recounted to and remarked upon by the smallholders. As in every episode, precedence is given to academics with more local experience – say, in this case, Naomi Shanguhyia, who grew up in the area and did a doctorate on tea farming among other things. What’s this? A grandparent remembers the UK and Canada’s program of persecution, encampment, and torture in the area in the 1950s, and how the montane forest was used as a redoubt. We think about the fact that coffee and tea both like high elevations in tropical climates, and bring this to James C. Scott’s ideas about using hills to hide from state power, and the taxability of tea.

• Everything Else. Stuff people do with cocoa that isn’t candy bars or hot chocolate: Why is cocoa butter used so much in beauty products? How do you make tejate? Or mole Guatemalteco? We talk with Mexican experts to reconstruct a plausible recipe for the earliest known drinking chocolates, and taste-test it. Coffee: How good a fertilizer is coffee grounds? Tea: Check it out, you can make cellulose from kombucha.

• Fermentation and Oxidation. How are washed and unwashed coffees different? What does the “washing” look like? When chocolate pickers cover the beans with banana leaves, what’s going on? How could it be that as recently as ten years ago we thought Pu-erh tea fermentation was led by black mold fungus, but now we think it’s primarily Aspergillus luchuensis? What do completely green/unfermented versions of each drink taste like if you make them in the ordinary way? What about over-fermented versions? We visit several tea processing facilities in China, taking flavor and microbial profiles of the leaves at various stages, and talk to people in Tibet for whom Pu-erh is the primary source of certain micronutrients.

• At Home. We look in detail at how some people who grow and collect the drinks use them. How does a Nilgiri tea picker brew it, or do they? Do cocoa farmers in rural Côte d’Ivoire know what chocolate is? (Spoiler: many of them do not.) When I hear that some Ethiopian coffee-growers like to roast their beans with butter, is that the same butter as is in my fridge? (This is, of course, an excuse to look at living conditions. But also I’m just mundanely curious about recipes.)

• Hipsters. Where does American third-wave coffee come from? What was the causal braid from Ethiopia through invasion to Italy through occupation to GIs on the US’s West Coast to hipsters to the national fashion for Seattle in the 90s to people being mad at the word “barista”? We talk to competitors and judges at the World Barista Championships, treating them with the dignity and assumption of subjectivity that is due to any human being, and with the people who write lengthy tasting notes that make you kind of embarrassed for them. How has the flat white been spreading over this last decade? Can people with bangs and beards tell the difference between Blue Bottle and Starbucks in a double-blind taste test? We talk to mom and pop coffeeshop owners about the economics, difficulties, and pleasures of the business. (I know just the ones. The rumors that I liked their coffeeshop so much that I moved into their spare room, 2011–2012, are slightly exaggerated.)

• Timing. We visit with a commodities day-trader, a logistics expert at a processing plant, a logistics expert at a shipping company, someone who works with agricultural prediction, meteorologists, trendspotters, whatever you call the people who develop and test things like Pumpkin Spice Latte®, and so on. Starting with recollections from farmers, we look at how weather and politics in given years affected prices. (What happens in Chiapas if the belg was late?)

• Final Episode. We look at behind-the-scenes footage. How did the interviewers talk to the interviewees when the (main) cameras weren’t rolling? We meet the fixers, the translators, the camera operators. The presenters talk about what they learned: as cliché as it is, do they think about a latte differently now? We watch people who were interviewed watching episodes they were in – or rough cuts, at least. What about the time in New Guinea when rain got in the $50,000 camera? How many shots did the medical insurer insist they get before equatorial travel? What news has there been of issues covered in the first episodes? A producer explains how they persuaded someone at the head office to sign off on some inadvisable travel that produced a single 30 second subsegment. An editor describes how they tried to wedge that shot in but there was just no way. We see that shot.

Is this making sense? We could easily brainstorm as many again – on history, on economics, on botany. I want something that would mostly fit inside this decade’s dominant documentary formats, but which wouldn’t take the “look at the quaint poor people” stance that is still mostly normal. (Nor the “anything called development must be good” stance, nor the “look what corporations did” stance, nor, nor, nor.) I want to learn why the Japanese market buys almost all the Jamaican Blue Mountain coffee produced. I want to learn why Coffea liberica isn’t more popular, and what’s up with the boutique chocolate market segment since Dagoba got bought, and whether tea pickers can talk to each other while they work. I’m willing to have a slightly square documentary if that’s what it takes to talk about the effects of theobromine, and a slightly radical one if that’s what it means to talk about why people making luxury goods can be hungry, and a slightly Vice-y one if that’s what it takes to look at child labor up close. It seems like such an obvious topic, so woven into timely and visually appealing issues."
charlieloyd  questions  curiosity  2015  coffee  tea  interestedness  howtoaskquestions  questionasking  learning  howwelearn  commodities  systemsthinking  food  drink  health  history  geography  science  politics  askingquestions  interested 
october 2015 by robertogreco
Expensive wine is for suckers. This video shows why. - Vox
"Therein lies the problem with wine: you have the science of turning a great fruit into a great drink. Then you have what are seemingly objective quality variables like balance and complexity. But layered onto that is a mountain of subjective opinions, people trying to prove their sophistication, and a whole lot of marketing. The nature of wine makes it really hard to tell the difference between expertise, nonsense, and personal preference.

Take wine comments, for example. There's no doubt that people can learn through training how to identify different grapes and regions, and develop the vocabulary to distinguish and describe subtle flavors and aromas. But at the same time, people are always vulnerable to the influence of their expectations. And time and again, researchers have been able to trick even expert wine tasters.

By dyeing a white wine red, researchers at the University of Bordeaux showed how easily visual cues can dominate wine students' sense of smell. When they thought the white wine was a red one, they described it using words commonly applied to red wines (incidentally, those words are typically dark objects like red berries or wood).

Another powerful cue is price. We can't help but associate price with quality, and most of the time it's probably a good assumption that you're paying more for a reason. But does that association hold up for wine? I bought three red wines at different prices to see if my coworkers could tell the difference.

Would they be able to tell which wine was the most expensive? Would they enjoy that wine more than the others? Check out the video above to see our results."

[direct link to video: ]
wine  taste  food  drink  2015  ratings  price  pleasure  money 
may 2015 by robertogreco
Guide to Craft Beer - CollegeHumor Post
"Angry Goatface Hopfuck IPA: Sick of all these weak-ass beers with barely any hop flavor? So are we! That's why the brewers at Angry Goatface made this seriously hoppy IPA - the Hopfuck. It'll fuck your face with hops. Take a sip -- it's like someone pulling your tongue out of your mouth with a pair of rusty pliers. 90% of you will hate this beer, but 10% of you will love it more than anything else and never shut up about it. That's our promise to you.

Basically Soda Raspberry Lambic: The sweet taste of fruit, the sugary smack of berries, the saccharine flavor of rasp. These are just some of the flavors you'll experience with one sip of Basically Soda Raspberry Lambic. Fruit forward with undertones of more fruit, this beer will set you on an adventure through flavors ranging from "syrupy" to "cloying". "Is this even a beer?" you'll ask. You tell us!

Steel Cabin "Not Bud" Lager: Are you confused by this menu and looking for a boring, shitty beer? Try Steel Cabin "Not Bud" Lager. A truly uninspired lager that tastes suspiciously like Budweiser (but is NOT Budweiser), this beer will please both craft beer fans, who will fool themselves into thinking this is better than Bud, and craft beer neophytes, who just want something familiar, like a Bud. But it's not a Bud. It's "Not Bud." $8.00.

Maverick "Hoppier Than Hopfuck" Imperial IPA: Angry Goatface wants you to believe that Hopfuck is the hoppiest IPA on the market. Well it fucking isn't. Fuck them for saying it, and fuck you for believing it. Maverick "Hoppier Than Hopfuck" Imperial IPA is specifically crafted to put those lying sons of bitches in their place and show you what a hoppy beer is supposed to be like. This beer is like an evil genie. You wished for hops and then, BOOM, more hops than you could have ever wanted. You drink it and everything you touch turns to hops. Even your daughter, whom you love more than anything else in the world. And then you're like "Oh, no, this isn't what I wanted! You twisted my wish against me!" And then we'll laugh in your stupid fucking face. Fuck you and Fuck Angry Goatface.

Tin Gorilla Mocha Pumpernickel Molasses Stout: Take a sip. Now you know what "brown" tastes like.

Barton Bros Something Weird Like Oh I Don't Know Fish Heads Ale: We here at Barton Brothers, heh, well, we're a pretty crazy bunch. We don't believe in "rules" and "standards" and "not getting attention." That's why we made this beer that's part of a long line of weird-ass beers. All of our weird-ass beers have something weird in it. What's this one? Fish heads? Sure, okay, we put fish heads in it. Fish head ale. Because why not? Don't drink it if you don't want to. Be a boring, closed-minded conformist. We don't care. We're just gonna keep doing our thing like the revolutionary free-spirits we are.

Angry Goatface "Fuck You Maverick" Handful of Hops in a Bottle: I KNOW Maverick Brewers didn't just try to start something with us. Are you kidding me with this Hoppier than Hopfuck bullshit? You seriously think you can compete with us? You might as well be some flannel-clad bearded asshole with a homebrew kit he got for Christmas. Fucking amateurs. Here. Here's just a bunch of hops in a bottle. And that bottle? It's made of hops. That's right, It's not even beer. Just a big handful of hops. We are the hop kings! WE ARE HOP GODS!

Granite Face Pumptoberfest Winter Spice Blackberry Sprummer Wheat Seasonal Ale: Ah, the march of time! The leaves are doing something (or maybe not) as we start to leave last season and enter this particular season. Now is the perfect time for Granite Face's Pumptoberfest Winter Spice Blackberry Sprummer Wheat Seasonal Ale. With weather like the weather is being, you're sure to feel refreshed (or warmed, possibly) by our expertly crafted seasonal ale that is the best ale to drink in whatever season it happens to be right now.

Spotted Frog Crazy High Alcohol Barleywine: Are you making your decision based solely on what will get you the most drunk for the least amount of money? Why not try this one? Our Crazy High Alcohol Barleywine is not very good, but it has the highest ABV on this list (which is probably the first thing you noticed anyway). Now that's alcohol you can believe in!

Schrumpf Banana and Coriander Belgian Tripel: Schrumpf's specializes in traditional abbey beers, like this Belgian ale. Our Banana and Coriander Tripel has notes of Banana and Coriander, but in a completely different and much better way from every other Belgian ale.

Maverick Oh No We've Gone Too Far What Have We Done Continuously Hopped Disaster: Please, if you're reading this, please send help. Something... something has gone terribly wrong. We tried to make something so hoppy it was hoppier than even a pile of hops. But we made something terrible. Something that's more monster than hops. We never meant for it to end like this. Blood. Blood and hops, everywhere. May God have mercy on us all."

"Twin Forks Obligatory Red Ale: This is just a well-made, balanced red ale. You probably won't order it because there's nothing particularly unusual about it. Pretty tasty, though."
beer  ipas  humor  truth  via:debcha  drink  2013 
january 2014 by robertogreco
Ignacio's Mostly Latin Lunch, A Selby Film. Presented by T, The New York Times Style Magazine on Vimeo
"Chef Ignacio Mattos (formerly of Isa and Il Buco) makes a mostly Latin lunch at his home in Brooklyn with his wife, Gabi Plater; their son, Paco Plater Noya; and their friends David Tanis (a New York Times contributor and the author, most recently, of “A Platter of Figs“), Fernando Aciar (owner of O Café) and Pam Yung (a former pastry chef at Isa). Click here to see what’s on the menu."

[Recipes here: ]
drink  caipirinhas  pamtung  fernandoaciar  davidtanis  gabiplater  ignaciomattos  fish  howto  video  theselby  edg  glvo  srg  recipes  cooking  brasileiro  brasil  brazil 
august 2012 by robertogreco
California bellies up to the bar for infused liquor - Political Blotter - Politics in the Bay Area and beyond
"Cocktail lovers can rejoice, as California Jerry Brown today signed a bill ending the state’s ban on infused alcoholic beverages.

SB 32, by state Sen. Mark Leno, D-San Francisco, updates state law to recognize the widespread artisanal practice of infusing small amounts of alcohol with fruits, vegetables, herbs or spices for use in cocktails. The fight for the bill dates back to early last year, when state liquor regulators started cracking down on Bay Area bars."
law  prohibition  california  2011  via:mattarguello  liquor  food  drink  alcohol 
october 2011 by robertogreco
How to Make Vietnamese Coffee - Kasia Cieplak-Mayr von Baldegg - Video - The Atlantic
"Learn how to make Vietnam's signature caffeinated treat in just under three minutes, with this charming "video recipe" from documentary filmmaker Eric Slatkin."
coffee  vietnam  srg  glvo  drink  food  totry 
september 2011 by robertogreco
oliverstrand: Final thought. When you go to Tim... - Bradley Allen
"Final thought. When you go to Tim Wendelboe in Oslo, order a sort kaffe, black coffee, grab a seat, let it cool. This could be the cup of coffee that changes your understanding of coffee.

There are four or more kinds of beans on the menu, so the play is to ask the person behind the bar for what is brewing best. This is a Tekangu from Kenya, AeroPressed by Ida. It was like drinking fresh juice made with Seville and Valenica oranges, clean and sweet and bright.

It stays with you."
coffee  food  drink  norway  oslo  pressed  aeropressed 
july 2011 by robertogreco
La Stazione Café, My Most Favorite Coffee Shop Ever, Tijuana, B.C., Mexico «
"However, my ultimate coffee shop, my most favorite out of the 3489320842 shops I’ve tried in my life, has been 49th Parallel in Vancouver for a while now. That was until this past Saturday when 49th Parallel was dethroned as being my ultimate most favorite shop ever. That title now belongs to La Stazione Café, located in Tijuana, Mexico."
tijuana  togo  coffee  restaurants  food  drink 
july 2011 by robertogreco
San Diego Beer Blog
"This blog is a product of my love of craft beer. Coming of age in the late nineties in San Diego left me with a lot of options for great beer. In the years since my love of craft beer has only grown.

At San Diego Beer Blog we’ll be covering all aspects of craft beer in San Diego. From the happenings at all of wonderful breweries and bars, to reviews of beer, previews of beer events and all other aspects of craft beer relating to the San Diego area."
sandiego  beer  food  drink 
june 2011 by robertogreco
Pop-up businesses are a growing trend in Los Angeles -
"With so many aboard the pop-up bandwagon, there is some dispute, even among participants, about the term, but generally, it means the temporary transformation of a business or space. A beer garden might set up in a parking lot for a weekend; a guest chef or mixologist might take over the kitchen or bar at an existing restaurant for a night or three; or a series of exclusive dinners might be served inside of a furniture showroom.

Boutiques, parties and galleries regularly pop-up, but the craze is driven by food and drink.

"Pop-ups have positioned themselves as a driving force of L.A.'s social scene," says Maggie Nemser, founder of the website BlackboardEats, which offers discounts to popular restaurants. "They appeal to a very passionate food-and-drink enthusiast that is often in a younger demographic.""
losangeles  pop-uprestaurants  pop-upstores  pop-upcafes  pop-ups  food  drink  trends  pop-upgalleries  art  2011  popup 
april 2011 by robertogreco
Percolation innovation - WWW.THEDAILY.COM
"When it comes to coffeemakers, there's a low-tech counterpart to every high-tech solution."
coffee  brewing  drink  hario  gear  preparation 
february 2011 by robertogreco
Japan’s Pour-Over Coffee Wins Converts -
"One of the most important coffee markets in the world, Japan imports more than 930 million pounds of it each year — more than France, less than Italy. It’s not a fad. There are coffee shops in Japan that date to at least the 1940s and traditions that reach back even further; it’s a culture that prizes brewed coffee over espresso (although that’s changing) and clarity over body. Coffee is as Japanese as baseball and beer.

Until just a few years ago, much of the coffee gear that made it to the United States from Japan was brought here in suitcases. It wasn’t contraband, just obscure, a trickle of kettles and cones picked up by coffee obsessives or their well-traveled friends who didn’t mind lugging the extra bulk."
coffee  japan  via:thelibrarianedge  drink  cooking  food  preparation 
february 2011 by robertogreco
Don't Hate the Franzia: A Case for Boxed and Blended Wines - Ari LeVaux - Food - The Atlantic
"Go buy a box of Franzia Cabernet (not the Merlot or Chianti), which I consider a decent yardstick of value in a good cheap blend. The box costs $15 for five liters. A standard wine bottle has 750 ml, so the Franzia works out to about $2.25 a bottle—about what they pay in Europe for a bottle of good, cheap wine, usually blended. Do a taste test comparing that Franzia to any $15 bottle on the shelf. Unless you choose well or get lucky, the Franzia easily wins at least half the time. And even when it loses, ask yourself: Was the bottle seven times better than the box? That's a personal question, of course, one that's directly linked to your wallet.

Boxed wine has a bad rap largely because once upon a time notoriously bad wine was often sold that way. Sometimes it still is, but so what? That's not a reflection on the packaging."
wine  food  drink  value  franzia 
december 2010 by robertogreco
Stone Company Store coming to South Park | San Diego Beer Blog
"There have been some rumors floating around for a while about Stone Brewing Co. opening a tasting room in South Park (first reported in San Diego Citybeat). Well those rumors just got official. Below is the email we just received from Stone. No word on the exact location, but we’ll let you know when we hear back.

"Stone Brewing Co. is proud to announce plans to open a Stone Company Store in the South Park neighborhood of San Diego. Stone believes that South Park—with it’s central location, pedestrian/bike friendly streets, and strong sense of local community—is the perfect location.""
stonebrewing  southpark  sandiego  local  beer  food  drink  restaurants  2010 
september 2010 by robertogreco
Half Dracula, Half Cinderella: Spotlight on the aperitivo for the olds: LA BICICLETTA
"It's been around for decades, and if you ever go to Tuscany you should ask at ANY bar, from the crappiest to the fanciest, for a bicicletta. Not to be confused with the Spritz that they serve around Venice.
bicicletta  drinks  drink  wine  campari  recipes  glvo 
july 2010 by robertogreco
San Diego Reader | "SD's Drinking Water 9th Worst of Major Cities" by Scam Diego
"San Diego's drinking water is 9th worst among the 100 largest cities, according to the Environmental Working Group. In compiling the list, the group used water quality testing data from state health and environmental departments that compute records for water utilities and laboratories. Pensacola, Florida, has the worst water of the major cities. Arlington, Texas has the best. San Diego activist Mel Shapiro notes that this information has been around since last month, but mainstream media have not done their job giving it the coverage it deserves."
sandiego  water  waterquality  food  drink 
january 2010 by robertogreco
Y2K, Dot-com Party Sushi, and Vodka Luges - Food Media - - CHOW
"When the ball drops on January 1, we’ll be entering a new decade. Isn’t it funny to think that just 10 years ago we were eating sushi all the time, working at dot-coms, and wearing high-tech-looking shoes with wavy Space Age soles? Imagine if somebody had told us that beards, pickles, and backyard chickens would be cutting-edge, 2010 fashion. busted out the time capsule to investigate more of what we were eating and drinking in 1999, and how it’s changed. Take a look…"

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food  trends  00s  2000s  lists  diy  frugality  simplicity  affordability  organics  drink  fish  seafood  sustainability  local  farmersmarkets  restaurants  starbucks  independent  pop-uprestaurants  beer  wine  smoking  diet 
january 2010 by robertogreco
Urbanist Guide
"URBANIST guide aims to promote urban adventure and discovery in San Diego. We are continually inspired by the entrepreneurs who have risked so much to create a unique experience for locals and visitors. They deserve your support. Restaurants that spark conversation. Shopping that encourages individuality. Nightlife that favors authenticity. Salons that understand you. Art that excites you. We believe the businesses listed here represent the best urban San Diego has to offer.

DISTRIBUTION: URBANIST guide is printed annually and distributed consistently throughout the year. URBANIST is a free, fold-out, full color, print publication that can be found all over the downtown and uptown area of San Diego as well as select locations in La Jolla, Pacific Beach, Encinitas, San Diego State, and UC San Diego."
sandiego  guides  local  urban  northpark  food  drink  art  glvo 
december 2009 by robertogreco
Alpine Beer Company: Drink Alpine beer or go to bed!
"Alpine Beer Company opened its doors in the fall of 2002. Years before, an interest in craft brewing developed into an actual goal for the future. There were years of home brew competitions, brew science classes, and extended beer runs thinly disguised as vacations."
beer  local  alpine  sandiego  brewery  food  drink 
december 2009 by robertogreco
Best Damn Beer Shop
"As a specialty retailer of beer, wine, spirits, grocery, cheese, bread, prepared foods, deli, fruits, vegetables and sweets, Super Jr. Market knows what it takes to please its customers. Step inside, and you’ll find a welcoming environment that portends the existence of well-organized systems!

Since 1975, Super Jr. Market has opened its doors & has been one of the leading grocery stores downtown San Diego. This is a family owned and operated Super Market that takes great pride in every aspect of the business. Our goal and philosophy has stayed the same since 1975, and that is to provide the best quality products with outstanding service at a reasonable price!

Our mission is simple: to become your favorite neighborhood food market and caterer of choice by offering the highest quality foods and hard-to-find products supported by friendly, personalized, efficient service!"

[via: ]
sandiego  food  drink  beer  local 
december 2009 by robertogreco
Study: When Soda Fizzes, Your Tongue Tastes It : NPR
"Every time you crack open a soda and enjoy a bubbly concoction, you can thank your tongue's sour-sensing cells for helping you get the full experience of a carbonated beverage.
taste  carbonation  sour  seltzer  food  drink 
october 2009 by robertogreco
Mark Bernstein: How My Cooking Changed, Again
"3. We used to eat out a lot. It adds up. For the price of takeout, you can splurge on ingredients almost every day and still wind up way ahead. 6. Farm shares are a good thing; the encourage you to cook things you don’t know how to cook. Like turnips. 7. Unfashionable wine is fun. ... 8. OK, doc. Steak, and buttery biscuits, and bacon in the turnips, and more butter in the tart crust. And wine. It’s still healthier than fast food. Even out the strain. Tomorrow you can grill some fish, and worry about the mercury instead. ... 11. Regarding that cinnamon: I run out of ingredients nowadays that used to last me decades. One can of baking powder got me through the 90’s. I finished a can this year, and I’m half way through the second. Cinnamon’s gone, so it the vanilla. No problem: newer ingredients taste better, they’re better for you, and they’re cheap. You can buy a lot of cinnamon for the price of a trip to the diner.
food  cooking  cv  glvo  eating  drink 
october 2009 by robertogreco Kashiwa Mystery Cafe
"At this cafe, you get what the person before you ordered. The next person gets what you ordered. Welcome to the Ogori cafe! ... For the record, here are the rules of the Ogori cafe: 1. Let's treat the next person. What to treat them with? It's your choice. 2. Even if it's a group of friends or a family, please form a single-file line. Also, you can't buy twice in a row. 3. Please enjoy what you get, even if you hate it. (If you really, really hate it, let's quietly give it to another while saying, "It's my treat…") 4. Let's say "Thank You! (Gochihosama)" if you find the person with your Ogori cafe card. 5. We can't issue a receipt."
japan  cafes  travel  society  community  mystery  business  fun  food  restaurants  culture  japanese  drink  thirdspaces  thirdplaces  openstudioproject 
october 2009 by robertogreco
Teach Drinking - The Atlantic (July/August 2009)
"The way our society addresses this problem has been about as effective as a parachute that opens on the second bounce. Clearly, state laws mandating a minimum drinking age of 21 haven’t eliminated drinking by young adults—they’ve simply driven it underground, where life and health are at greater risk."
drinking  alcohol  laws  us  society  health  culture  politics  teaching  innovation  drink  teens  learning 
july 2009 by robertogreco
Jeffrey Morgenthaler » The Dos and Donts of Mojitos
"Well, it’s mojito season here in the northern hemisphere, which means it’s time for a little lesson for the novice and experienced mojito drinker alike. Follow these helpful hints, dear reader, and you won’t dare go wrong."
food  drink  mojitos  recipes 
april 2008 by robertogreco
Coffee Drinks Illustrated | Lokesh Dhakar
"Side-by-side diagrams of a few common espresso drinks....I’ve created a few small illustrations to help myself and others wrap their head around some of the small differences."
food  drink  coffee  infographics  visualization  howto 
november 2007 by robertogreco
Making Sport Civilized Again: Doping Agency Lifts Alcohol Ban for Pétanque - International - SPIEGEL ONLINE - News
"Devotees of the French sport of pétanque will now be able to enjoy a glass of pastis before a match again: The World Anti-Doping Agency is to remove alcohol from its list of prohibited substances for competitions."
drugs  sports  tradition  france  alcohol  recreation  drink  petanque 
october 2007 by robertogreco
The London Beer Flood of 1814
"The sea of beer ran through the streets, flooded basements, and demolished two homes...A total of eight people were killed, seven due to drowning and one due to alcohol poisoning."
beer  drink 
may 2007 by robertogreco
Wired 13.11: The Mystery of the Green Menace
"It's been celebrated as a muse and banned as a poison. Now an obsessed microbiologist has cracked the code for absinthe - and distilled his own."
food  drink  science 
november 2005 by robertogreco

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