What Exactly Is A Milkshake IPA?
The milkshake IPA takes the chewy softness typical of the hazy IPA to the extreme. The addition of unfermentable milk sugars (lactose) adds a pillowy creaminess to the mouthfeel in the hopes of creating a smooth, delightful drinking experience–similar to the sensation you’d expect in a milk stout.
The Food Expiration Dates You Should Actually Follow
Here’s the first thing you should know: Expiration dates are not expiration dates. Food product dating, as the U.S. Department of Agriculture calls it, is completely voluntary for all products — with the exception of baby food. Not only that, but it has nothing to do with safety.
The 10/10/10 Rule For Tough Decisions
It’s good to sleep on it when there are tough choices to make, but you also need a strategy once you wake up–which is why you should employ the 10/10/10 rule. How will we feel about it 10 minutes from now? How about 10 months from now? How about 10 years from now?
The Case For More Silent Meetings
Talking meetings have much merit, but can also be subject to a host of problems. Current research supports the benefits of holding a “silent meeting” as one way of better leveraging the ideas, perspectives, and insights of organizational talent.
A Bird’s Eye View Of Children’s Diets Around The Globe
In the new book, Daily Bread: What Kids Eat Around the World, American photographer Gregg Segal has created a snapshot of the relationship between diet, culture, and location in a series of stunning portraits wherein the children are photographed surrounded by one-weeks forth of food.
Inside The Pampered And Personalized World of DC’s VIP Diners
The big restaurant lie: Everyone is treated the same. For a select group of dining heavies around town, a whole other world of special perks and suck-uppery awaits.
Air Co’s Vodka Is Made Out Of Carbon Dioxide Pulled From The Atmosphere
To bring the spirit in-line with its contemporaries, Air Co. has applied a process that converts air-based carbons into pure ethanol using a proprietary, solar-based electrical procedure. The result? An 80-proof vodka that looks, tastes, and feels like the traditional spirit, but with a reduced environmental impact due to its specialized “distillation” process.
What We Get Wrong About Time
“Time” is the most frequently used noun in the English language. Most of us tend to think of time as linear, absolute and constantly “running out” – but is that really true? And how can we change our perceptions to feel better about its passing?
The Tricky Economics Of All-You-Can-Eat Buffets
For a small fee, you’re granted unencumbered access to a wonderland of gluttony. Is it possible to out-eat the price you pay for a buffet? How do these places make money? We looked at the dollars and cents behind the meat and potatoes.
The Man Behind India’s Favorite Snack Foods
Like Indian migrants through the ages, I had a contingency plan for homesickness—and it included condiments and ready-to-eat meals by Maiyas. The food company, the brainchild of Dr. Parampalli Sadananda Maiya, is widely credited with pioneering Indian ready-to-eat food.
The Economics Of Cruise Ships
For decades, cruise companies have gone to great lengths to bypass US employment laws, hiring foreign workers for less than $2/hour. They’ve sheltered themselves as foreign entities while simultaneously benefitting from US taxpayer-funded agencies and resources.
Why Wagyu Beef Is So Expensive
Wagyu beef is the most prized beef in the world. A single cow can be sold for up to $30,000. Part of the reason why it’s so expensive is due to its exclusivity and increasing demand.
The Man Who Drove McDonald’s Out Of Iceland
Tómas Tómasson’s all-American burger joint is so legendary in Iceland, it ousted McDonald’s from the country. It all began back in 1981 when the good folk of Reykjavík, Iceland still thought fish and chips was exotic foreign food. Along came Tommi and taught them to worship a new kind of sustenance: the mighty burger.
“A Failure Of The Imagination”, The Story Of A Zero-Waste Restaurant
Five years ago, Douglas McMaster opened the restaurant Silo, hoping to change the unsustainable practices of modern food systems. His aim was simple, yet frighteningly ambitious: create an award-winning menu using a zero-waste food system designed from scratch. This is the story of that restaurant’s first five years.
No, You Don’t Really Look Like That
Every digital camera uses algorithms to transform the different wavelengths of light that hit its sensor into an actual image. What makes the iPhone XS’s skin-smoothing remarkable is that it is simply the default for the camera. Snap a selfie, and that’s what you get.
Why Burger King Is Proudly Advertising A Moldy, Disgusting Whopper
Burger King unveiled a global ad campaign aimed at highlighting its commitment to dropping all artificial preservatives. The chain’s anti-preservatives pledge breaks just about every rule in advertising.
Why Is Vermeer’s “Girl With The Pearl Earring” Considered A Masterpiece?
Is she turning towards you or away from you? No one can agree. She’s the subject of Dutch Master Johannes Vermeer’s “Girl with the Pearl Earring,” a painting often referred to as the ‘Mona Lisa of the North.’ But what makes this painting so captivating?
What To Say To Someone Who Lost A Parent Or Loved One
There are many potential answers but all are derivative of the same goal: communicating empathy and offering assistance, empathizing with what a person is going through, understanding what a person might need from you, and knowing how to phrase sentiments the right way.
Why Is Chicken So Cheap?
Chickens are the most populous bird on the planet. There are 23 billion of them at any given time – that’s ten times more than any other bird. It’s by far the fastest growing meat product but pound for pound the price of chicken has fallen sharply. How has this happened?
How Ultra-Processed Food Took Over Your Shopping Basket
Ultra-processed foods now account for more than half of all the calories eaten in the UK and US. These foods are convenient, affordable, highly profitable, strongly flavored, aggressively marketed. But is ultra-processed food making us ill and driving the global obesity crisis?