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Liquid Memory: Why Wine Matters: A Review
I was reading the NY Times' book reviews and I came across an interesting review on the book, Liquid Memory: Why Wine Matters by Jonathan Nossiter. (262 pp. Farrar, Straus & Giroux $26) As background, I would hope that every serious wine drinker has seen Modovino by this time, a movie ostensibly about the world wine trade. if nothing else it is fascinating. I will admit here and now that I am no fan of Robert Parker nor of that other popular wine magazine which seems like it is at every checkout counter. however I dislike them for different reasons. Parker, at very least, knows something about wine, but his mere favorable mention of a given wine has been known to send it soaring. There are many popular examples. The other magazine, which shall go unmentioned, has attempted to manipulate wine drinkers into various drining habits. Not without its merits, especially in areas of travel articles, there is a common joke in the wine trade that when a wine is panned in the magazine, it is said that the winery probably forgot to pay its bill. In any case, I thought this review was a pretty good one, of not only the book but the way in which we find the wine world today, so I am posting it here. I hope you enjoy it as much as I did.Is this really news? People cut back on groceries
File in the, "Really now?" folder... generic potato chips?!?!As Oil Prices Soar, Restaurant Grease Thefts Rise
As Oil Prices Soar, Restaurant Grease Thefts Rise From the NY Times: http://www.nytimes.com/2008/05/30/us/30grease.html?th&emc=th By SUSAN SAULNY Published: May 30, 2008 The bandit pulled his truck to the back of a Burger King in Northern California one afternoon last month armed with a hose and a tank. After rummaging around assorted restaurant rubbish, he dunked a tube into a smelly storage bin and, the police said, vacuumed out about 300 gallons of grease. Nick Damianidis, an owner of Olympia Pizza and Pasta in Arlington, Wash., has had oil stolen.A Locally Grown Diet With Fuss but No Muss
A Locally Grown Diet With Fuss but No Muss By KIM SEVERSON, NY Times Published: July 22, 2008 http://www.nytimes.com/2008/07/22/dining/22local.html?th&emc=th Eating locally raised food is a growing trend. But who has time to get to the farmer’s market, let alone plant a garden? That is where Trevor Paque comes in.Thomas Friedman (NYT): Obama on the Nile
Cairo This column will probably get Barack Obama in trouble, but that’s not my problem. I cannot tell a lie: Many Egyptians and other Arab Muslims really like him and hope that he wins the presidency. I have had a chance to observe several U.S.KATSUYA, BRENTWOOD
KIWI SCALLOP W/YUZUThe last thing California needs is another Japanese restaurant. Hasn’t the “fusion” chain thing been “well done”? During my many extensive stays in Japan modeling and researching food on my down time, I was lucky enough to experience authentic Japanese cuisine at it’s best.
Feminism? | Women as Breadwinners
I ask this because about two nights ago, I had a dream I was a restaurant owner (I won't tell you what kind because I'm really passionate about it and you never know... I may open one!) and while I owned the restaurant and my current boyfriend managed it—it made me the breadwinner which made him work for me.
So, I started to think about it...
How To Save Money and Get Out of Debt
thought this was a pretty good artical I came across How To Save Money and Get Out of Debt Some may call it frugal living, others may call it living wisely. Either way, there are a ton of opportunities out there to save money. Often times we just throw money away for no good reason.How to get a Talent Agent
1. KNOW WHAT AN AGENT DOES Why do you even need an agent? Because agents are the gatekeepers to the people who hire you for TV, film, and commercials — the casting directors (CDs) and producers.
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