Here's some choice equipment for cooking like a pro in the wild. Toss the packets of dehydrated soup and make a real meal at the campsite instead. 1. Combekk Dutch Oven With ThermometerThis Dutch oven is, in fact, made in the Netherlands. Combekk’s 4-liter pot is crafted from recycled iron—railroad track, mostly—and has a thermometer built into its sidewall. Set the whole thing in the campfire coals; the 6-mm-thick bottom keeps heat distributed evenly. 2. Bialetti Mini Express 2-Cup Stove-Top Coffee MakerA morning espresso blocks the sleep-inducing adenosine molecules in your brain, making you alert enough to read a trail map. Bialetti’s fountain pours two shots in about five minutes. Like the popular moka pot, it’s unfussy and made of durable aluminum. 3. Igloo BMX 25 CoolerIgloo’s new BMX line is a departure from the decades-old brand’s usual style. The 25-quart cooler has been modernized with beefy latches, stainless steel kick plates, and tie-down loops for securing the load in your ride. It’ll keep ice icy for four days at 90 degrees Fahrenheit, so you can stay awhile. 4. Coleman Vacuum Insulated Stainless Steel GrowlerThe tent has been pitched, all the gear has been stowed away. Now you deserve a beer. Coleman’s new growler holds several of them. If you don’t finish all 64 ounces of craft brew on the first night, this double -walled flagon maintains its chill for up to three days. 5. Cuisinart Venture Portable Gas GrillWhen it’s all packed up, the car-camping-friendly Venture looks more like a picnic basket than a grill. That simplicity belies its smart, versatile design. The wooden lid doubles as a cutting board that can be nestled snugly onto the base—which in turn doubles as a stash spot for the propane canister. This article appears in the July issue. Subscribe now. More Great WIRED Stories
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What High-Tech Gear is Best for the Ultimate Camping TripWant to take your upcoming camping trip to the next level? Brent Rose packs a car full of high-tech gear and attempts to pull off the ultimate camping trip. Correction: The jacket is actually called Eddie Bauer EverTherm Down Jacket. We regret the error. Source: http://allofbeer.com/5-pieces-of-primo-meal-prep-gear-for-the-campsite-gourmet/ from https://allofbeer.wordpress.com/2018/11/27/5-pieces-of-primo-meal-prep-gear-for-the-campsite-gourmet/
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So you’re looking for an easy way to shed those extra pounds. Unfortunately, there’s no shortcut to transform from a solid five out of ten (hi) into an Instagram model overnight. On the bright side, there are certain things you can do and small ways to change your diet to de-bloat, drop some pounds, and improve your health at the same time. Here are five little (BIG) things to cut out of your diet if you’re looking to feel better and maybe lose a few pounds. 1. DairyDairy is inflammatory. Like, it’s literally cow breast milk that’s meant to bulk up baby calves. Yes, cheese is f*cking delicious and so is a gigantic ice cream sundae with whipped cream and a cherry on top, but that disgusting, heavy feeling you get after eating a quesadilla or pint of Ben & Jerry’s is real. Cut out any milk-based products in exchange for dairy-free options like almond, coconut, cashew, or oat milk instead. 2. Artificial Sugars & SweetenersNatural sugars, like those found in fruit, are okay because they’re natural (duh). Artificial sugar, on the other hand, is basically the devil. Sugar alternatives like stevia are hyped up to be low-calorie and “better” for you, but that’s not exactly the case. Consuming artificial sugars can actually make you crave more sweet foods, a fact I’m sure you already know but bears repeating. Avoid eating candy and snacks with fake sugars, sweeteners, aspartame, and high-fructose corn syrups whenever possible. 3. Carbonated DrinksSure, carbonated drinks like soda, seltzer, and beer taste great. However, those sweet, sweet bubbles aren’t worth the calories, sugars, indigestion, bloating, or burps. Substitute all of these drinks for water or tea and watch the pounds melt off (if you don’t believe me, my ex-boyfriend lost 15 pounds after he quit drinking soda). 4. WhitesAllow me to elaborate. White foods are bleached and are not good for you. Swap out all white ingredients in your diet and replace them with brown ones, including bread, rice, flour, sugar, and pasta. These complex carbs are way more natural, easier to digest, and kinder to your stomach. 5. Processed FoodsFrozen meals are quick and easy to make—there’s no argument there. What I will argue, though, is that processed foods aren’t worth the convenience. Pre-packaged bags of produce are one thing, but microwavable rice side dishes, dumplings, and canned soups are trash. Quit being lazy, stop eating sh*tty TV dinners, and start cooking meals at home with fresh ingredients. There are more fresh food delivery/meal prep services than I could even name off the top of my head, there’s literally no excuse anymore. Be an adult. You love ramen noodles and Taco Bell cheesy gordita crunches because they’re cheap and delicious… I get it. All of the things on this list taste pretty good, but they’re also super unhealthy and easily replaceable. Just by following these simple rules and removing some toxic foods from your diet, you’ll be on your way to better health, a smaller waistline, and maybe even a couple more Instagram followers too. Source: http://allofbeer.com/little-things-to-cut-out-of-your-diet-to-get-healthy-%c2%b7-betches/ from https://allofbeer.wordpress.com/2018/11/26/little-things-to-cut-out-of-your-diet-to-get-healthy-%c2%b7-betches/
Shopping for Fathers Day is stupidly difficult. If you’re wanting to skip the fun mugs, ties, and yard tools, wtf else is it that a dad wants?! Like us, most dads love booze. Whether they like to get weird with tequila or are happy cracking open a craft beer, most dads just want to be left the fuck alone to drink and grill with some goddamn peace and quiet. I can respect that.
So, this Fathers Day, dont fuck up by getting a chocolate hammer and No. 1 Dad mug for the fourth year in a row. Weve rounded up top contenders in all the booze categories to make this a bitchin’ (and drunk) Fathers Day. 1. Red WineIf dear old dad is into a nice glass of red wine for sippin at dinner, look for something that goes with literally everything. We like 2014 Cultivate Pinot Noira blend of grapes from several California regions that goes really well with red meat AND chocolate. It has tasting notes of everything from ripe red fruits to a touch of black tea. Sounds manly. Plus, its about $27, so it counts as a legit gift. 2. White WineIf for some reason dad is into white wine (maybe red wine gives him heartburn or makes him angry), reach for something that blends well with shit like grilled chicken, spice, and seafood. Grab a Sauvignon Blanc since it isnt especially sweet AND it keeps dad away from basic bitch territory like Chardonnay (shudder). We like 2015 Hawkes Bay Sauvignon Blanc cause its got a bitchin’ blend of acid and sweet with hints of citrus. Make sure dad knows to chill his wine and serve it with something Asian-inspiredlike food from that Japanese place he loves so fucking much. 3. BourbonIf dad is into bourbon, there are a few decent ones you need to be looking to buy. One is Bulleit Bourbon which, at 90 proof, is likely to give dad a 4. Scotch. If daddy has an American Express Black Card and you get your pretentious betchiness from him, chances are he drinks Scotch. Bonus points if he does the flicky water thing and sips it in a Hannibal Lecter sort of way. Anyway, if youre looking for a good but affordable Scotch for dear dad, try Chivas Regal 12 Year Old (Blended) or Bowmore Small Batch (Single Malt). Both are under $40 so you wont break the bank, but theyre also recognized and awarded as super smooth with interesting flavor profiles. If you’re dad’s into Irish whiskey (I know it’s not the same as Scotch, fight me), get him a bottle of Bushmills Red Bush. It’s distilled in bourbon casks for a well-rounded yet versatile flavor profile. 5. VodkaSo if youre Russian or something, dad probably likes his vodka. Is that profiling? Whatever. Anyway, if youre ready to drop about $40 on good, organic vodka, try Purity Vodka. Its made in Sweden or something and has a really clean taste with notes of vanilla and pepper not usually in vodka. Definitely a step up from Dubra and Smirnoff. 6. GinIs dad a psychopath who enjoys gin? Is this where you got your psycho tendencies from? Great! Picking a good gin is NOT as simple as grabbing a bottle of Bombay (stop). Look for something decent like The Botanist. It doesnt taste quite as much like a cleaning solution and focuses on a niiiiice peppery kick. Plus its only like $40 so you cant afford NOT to get it. Or if you want to trick Dad into thinking you spent a lot of money on his gift as penance for maxing out his credit card again or something (speaking for a friend), pick up some Sipsmith London Dry Gin. It’s made in London (and therefore automatically classy) and it has a dry finish with spicy notes of juniper and a hint of lemon tart. Dry, spicy, then tartkind of like dad. Too corny? Sry. 7. TequilaAre you looking to splurge? Tequila makes us crazy, so if you want to blow dad away for Fathers Day and try to make him forget that time you totaled his car, opt for the Avion Reserva 44, which clocks in about $150. Its super rich, aged, and has a really unique taste. If all youve been drinking is Jose, you wont know what planet this shit is from. 8. Craft BeerIf dad is a simple man who just wants to be left alone with a beer, give him the gift his heart desires (and then leave him tf alone). There are literally millions of craft beers out there, so head to Trader Joes, grab an empty six pack, and start putting together a tasting you think dad would like. Like, any asshole can grab a case of Sam Adamsitll just mean SO MUCH that you took the time to put that shit together. Youre such a great daughter. Source: http://allofbeer.com/a-guide-to-buying-booze-as-a-gift-so-you-dont-look-cheap/ from https://allofbeer.wordpress.com/2018/11/26/a-guide-to-buying-booze-as-a-gift-so-you-dont-look-cheap/ New York (CNN Business)Coca-Cola last month teased the possibility it could get into the cannabis business. But the beverage maker now says its not interested in pot.
CBD is a non-psychoactive component of marijuana.
Quincey’s comments came in response to a question from Cowen & Co. analyst Vivien Azer, who asked about rumors that Coca-Cola (KO) was looking at the CBD category.
Coke said in September that it was “closely watching” the growth of CBD as a possible ingredient for so-called wellness beverages. At the same time rumors swirled that Coke was considering an investment in Canadian cannabis company Aurora (ACB).
It looks like Coke decided to pass.
Shares of Aurora, which just began trading on the New York Stock Exchange last week, rallied nonetheless on Tuesday. So did shares of fellow Canadian pot stocks Cronos (CRON), Aphira (APHQF) and Canopy Growth (CGC).
Even though Coke shot down chatter of an imminent deal with Aurora or other cannabis companies, there is still growing interest in CBD from larger global consumer companies ever since recreational marijuana became legal in Canada earlier this month.
Coke’s archrival Pepsi (PEP) hasn’t completely ruled out a move into cannabis. Chief Financial Officer Hugh Johnston told analysts during its earnings call earlier this month that “it’s fair to say we look at everything” in response to a question about cannabis.
But Johnston added that investing in CBD, especially in the United States, would be a “considerable challenge” as long as marijuana remains illegal on a federal level. It’s legal in nine states and D.C.
That murky legal status hasn’t kept the beer and spirits makers at bay.
Corona owner Constellation Brands (STZ) has a more than $4 billion stake in Canopy Growth.
The Canadian subsidiary of Molson Coors (TAP) has a joint venture with The Hydropothecary Corporation to produce cannabis-infused drinks for the Canadian market.
Tobacco giant Altria (MO), the owner of Marlboro, may be mulling a stake in Aphria, which is also set to debut on the NYSE later this week. UK alcoholic beverage giant Diageo (DEO) also could be interested in cannabis.
And although Budweiser maker Anheuser-Busch InBev (BUD) has so far not shown a willingness to get into the cannabis business, Adolphus A. Busch V, great-great-grandson of Anheuser-Busch’s founder, recently launched a cannabis brand.
Source: http://allofbeer.com/coca-cola-ceo-says-no-plans-for-cannabis-drinks/ from https://allofbeer.wordpress.com/2018/11/25/coca-cola-ceo-says-no-plans-for-cannabis-drinks/ When the world’s superrich shop for a lavish garden to frame their sprawling estates, they call Belgian master-landscaper Franois Goffinet. Goffinet’s secret weapon: a deep knowledge of the land and a timeless classical style. With his pavilions, ironwork, gate lodges, and follies (who doesnt love a good hedge maze?), hes reviving the grand tradition of the 18th century one garden at the time. The Making of the GardenHis client list stretches from European aristocracy to global titans of business, all of whom entrust Goffinets vision, expertise, and sophistication to create an oasis of beauty around their multimillion-dollar residences. But the rich and famous are not the only ones with Goffinet in their phonebook: The landscaper was recently commissioned by monks to design the Cistercian Abbey of Notre Dame de Saint Rmy of Rochefort in the Belgian Ardennes. The Trappist monks happen to have good taste in more than just landscaping, being producers of the award-winning Trappistes Beer of Rochefort. Verdant tranquillity doesnt come cheap. Goffinets gardens range from $2.2 million up to $37.5 million (so far), not counting the designers visits to curate the land and maintain its luster. The completion alone can take a couple of years. It takes time to get to know the land, to understand it,” says Goffinet from his studio in Brussels. Clients give us their wish lists, we then price a project depending on the level of sophistication requested. I find that many of them want to recreate a memory of their grandparents’ garden. In his European and North American gardens, it is common to see long avenues of linden, beech, and oak trees. “I study the subtle association of shade and light and transparencies; trees’ shadows are fundamental to the serenity of the garden.” Hell compose flower beds like paintings with the help of a team of colourists, a botanist, and a horticulturalist. “I use green, blue, pale pink, and white to maintain harmony, says Goffinet. You will rarely find a strong orange and yellow presence in one of my gardens” And the Golden Ratio of proportions, of course, is essential. The ArtistBorn in 1955 in Castle Reux to the Belgian royal family, Goffinet felt the urge from a young age to create places of beauty. The first garden he worked on was his own, originally created in 1750 by his ancestors in Annevoie. Having discovered his green fingers as a teen, he studied landscaping and gardening at the Royal Horticultural Society in England and worked under the supervision of British master Russell Page, whom he succeeded, curating the iconic Donald M. Kendall Sculpture Gardens, at the PepsiCo headquarters in Purchase, N.Y. Francois has dedicated more than 30 years to maintaining these gardens. His philosophy espouses the idea that a garden is all about the relationship between man, space, and nature and that it is the gardeners job to link those together. “The art of gardening is the music of space which makes your body vibrate. It is the harmonious arrangement of notes.” Billionaires EstatesLate media billionaire John Kluge, once America’s richest man, commissioned Goffinet to design 220 acres of stunning land surrounding his family estate south of Charlottesville, Va. Today Albemarle Estate serves as an upscale bed and breakfastplus a winerynow part of Trump Hotel Collection. (In contrast to the idylls of the garden, John Kluge Junior alleged land-deal fraud in a lawsuit against Trump, after the now Republican nominee acquired the property, once marketed at $100 million, for a mere $6.2 million.) The Castles“British clients often ask for gate lodges, which were popular in the 17th and 18th centuries. You need to preserve the spirit of the land, respect its tradition,” says Goffinet. The designer cut his teeth curating the landscapes of some of England’s most iconic castles, among which are the 250-acre park around Leeds Castle in Kent, Longleat House, where he created an arboretum, and Badminton Estate gardens. In London he recreated and restored the elegance of the Victorian age in 14 urban garden squares stretching from Harrods (SW3) to the Boltons (SW5). Among the best known are Egerton Gardens and Onslow Square & Gardens. Water MagicOne of Goffinets signature features is his use of water, making the irrigation of his gardens a work of art. “Using turbulent water. which needs to be artificially pumped, ruins the harmony of look and sound, explains Goffinet, who prefers to use so-called laminated water in elevated reservoirs and gravity alone. A single jet of water that flows naturally and shines beautifully in the sun, on the other hand, produces a delicate noise.” His work has been heavily influenced by his ancestors’ water creations in Annevoie, and today he uses the same tricks in his gardens. They used to collect spring water from the hills and conduct it via small stone channels to reservoirs created above the gardens in the shape of canals. From here water would travel in pipes made of oak trees hollowed by incandescent red iron. “This apparatus was created in 1750 and lasted for 200 years. The last original pipe was replaced in the 1960s,” says Goffinet. Among the most complex of his water features is a mystery “grotto” in the gardens of an 18th century Oxfordshire residence. “Whats astonishing about the grotto is the mosaic of waterfalls and pathways contained within, including automatic surprise doors, stairways, and other tricks typical of Renaissance gardens, all decorated with shells and mirrors. If you want to get a taste of Francois’ world of gardens, Bank of Luxembourg is celebrating his life work with a summer exhibition in Luxembourg through Sept. 15. Source: http://allofbeer.com/when-your-backyard-costs-37-5-million/ from https://allofbeer.wordpress.com/2018/11/24/when-your-backyard-costs-37-5-million/ A senior policeman investigating the disappearance of Ben Needham on a Greek island has been summoned back to the UK amid reports members of his team went on an eight-hour drinking session. Police are investigating a report in The Sun that officers spent an evening drinking wine and beer after launching a new appeal for information. Ben, from Sheffield, was 21 months old when he disappeared on 24 July 1991. His mother Kerry defended the team, saying she “fully” supported them. In a letter to South Yorkshire Police, her solicitor said she “fears the entire investigation is in jeopardy”. Speaking on ITV’s Good Morning Britain, Kerry said: “I know that without these officers we will not find the answers to Ben. “No-one can understand how much hard work these officers put into this case. It is very, very cruel what has happened.” South Yorkshire Police said “an internal investigation” would be held. Officers are on the island for two weeks to re-appeal to local people and follow up lines of inquiry. At a news conference on Tuesday, they offered a reward of 12,500 euros (9,800) to anyone who provides information leading to the discovery of Ben. Ms Needham has always maintained her son, who would now be 26, is alive and was probably abducted. According to the newspaper, after the news conference at about 17:00 local time, the officers gathered for drinks at their hotel before heading to a pizzeria and bars. The last members of the team finished the session shortly before 01:30, it said. On social media, Ben’s sister Leighanna said the report was “a slap in face to our family”. “Those detectives on that island are the only ‘official’ help we’ve had from this government in 25 years. “And well done The Sun. You’ve well and truly slapped us in the face.” Earlier this year, the force secured 450,000 from the Home Office to help in the search. ‘Working really hard’Ben vanished after travelling to the island with his mother and grandparents who were renovating a run-down farmhouse building in the village of Iraklis. Det Sup Matt Fenwick told the paper the team was “desperately” trying to find the youngster and that officers were “working really hard”. He said: “We were up at seven this morning and we’ve got officers still out now (at 20:30) interviewing people. “What I can say is that no public money was spent on alcohol.” Kerry told the programme the officer in question was “an amazing detective.” “He has been by our side for a few years now and we have never had any problem with his work,” she said. “These police officers, they are human beings at the end of the day. What they choose to do in their own time is their business, not anybody else’s.” A South Yorkshire Police spokeswoman said: “We’re absolutely committed to this investigation and require the highest possible standards from all of those involved. The team must now get on with the important task in hand. “Following concerns raised regarding the behaviour of some of those involved, the senior officer has been recalled to the UK with immediate effect to provide the details of exactly what has happened. An internal investigation will follow.” Officers travelled to Kos on Sunday to carry out “house-to-house visits” and distribute leaflets and posters. A DNA test was carried out on a man in Cyprus in an attempt to establish if he could be Ben, but it proved negative in 2013. In 2012, a police operation focused on a mound of earth and rubble close to where the toddler was last seen, but no trace of him was found. Source: http://allofbeer.com/ben-needham-search-officer-recalled-to-uk-after-team-drinking-session-bbc-news/ from https://allofbeer.wordpress.com/2018/11/24/ben-needham-search-officer-recalled-to-uk-after-team-drinking-session-bbc-news/ While ditching gratuities in Portland and elsewhere has meant less judgment, angst and anger at some establishments, others have seen staff members quit When customers of Portlands upscale Le Pigeon receive their credit card slips, the line has been removed where the tip would normally be scribbled in. Co-owned by Gabe Rucker, a chef and recipient of two James Beard awards, the French-inspired bistro threw out tipping in June, while prices have increased by about 20%. Servers are now paid an hourly wage as well as a share of revenues, similar to a commission, and wages for cooks have gone up. Le Pigeon is just one of many restaurants in the US to end tipping in the past year. Its a bold experiment in a country where tipping is so heavily embedded in the culture and it has met with mixed results. But at Le Pigeon it seems to have worked at least for the staff. The hope was to professionalize their jobs and make their method of compensation more in line with nearly every other profession out there, said Andrew Fortgang, co-owner and general manager of the Oregon restaurant. Fortgangs sentiment echoes those of a number of high-end restaurants on the west coast along with handful across the country and several locations in New York City that have ditched tipping at their establishments in favor of a more sustainable model. In October, Danny Meyer, restaurateur and CEO of Union Square Hospitality Group, made headlines when he did away with gratuities at his restaurants to shrink the income gap between servers and cooks. While front-of-house employees at fine dining establishments can make hundreds of dollars per night with tips, kitchen staff often make less than $20 per hour. Adding insult to injury, a February court ruling determined that employers within the ninth circuit states including Washington, Oregon and California can no longer require employees to share their tips with the back of house, such as cooks and dishwashers, in what is called a tip pool. [The end of] tip pooling is a huge driver as to why people are thinking about going with no tips, said Scott Dolich, owner of Park Kitchen in downtown Portland, which got rid of tipping in July. Oregon is one of only seven states Washington and California among them that dont have a tip credit, which requires employees to use a portion of their tips to offset minimum wage. So as the minimum wage climbs towards $15 per hour in west coast cities and tips are no longer distributed to the back of the house the income disparity between servers and cooks will be momentous. To rectify this, Dolich has devised the one house model at Park Kitchen. Its a gratuity-free policy which has eliminated a distinction between the front and back of house. He has cross-trained his employees servers now cook and cooks now serve and they all work full time for $15 per hour, with no tips, but full benefits and paid time off. We knew it was going to be a tough trade-off, said Dolich, who lost several employees during the transition. Yet the establishment has since become more efficient, he said, and runs with a tight team of 11 people who cover a snug 39-seater space. At first it was a little weird, but the wage increases have worked out really well, said cook/server Chris Hannemann, who ends up making the same amount he did elsewhere. In lieu of tipping, menu prices at Park Kitchen have increased by 18% to 20% to maintain its profit margin but in the end, customers will end up paying the same amount. Park Kitchen regular LaValle Linn fully supports the One House system. Employees should not have to depend on tips to make a living wage, she said. We as a country need to rethink that. Linn also said customers of the gratuity-free model might go through withdrawal, because theyre used to monetarily punishing or rewarding their servers. Nixing the tip has gained momentum in the US through the pop-up scene, which takes the form of supper clubs, food trucks, chef counters, and special events in makeshift spaces. The vast majority of pops-up run with just a kitchen and no servers. The rustic-chic Farm Spirit offers a gratuity-free chef counter where customers preorder tickets between $60 and $80 to enjoy a multi-course vegan menu. Tacked on to the price of the meal is an 18% standard fee. I think tipping creates a really weird dynamic in my restaurant where customers feel like theyre hiring my employee, said chef and owner Aaron Adams. At Farm Spirit, all employees are chefs who also polish silverware, fold napkins, serve dishes and pour wine for a salaried $48,000 a year. Since Jennifer Bennett Piallat went gratuity-free last summer, her San Francisco bistro Zazie has seen a lot less judgment, a lot less paranoia, angst and anger. Piallats employees are paid hourly plus a percentage of sales which she said incentivizes a good work ethic much like a tip and receive health insurance, a 401K, paid vacation, sick leave and maternity/paternity leave. When she made the switch, every one of her employees stuck with her. By removing tipping, Piallat said, shes also removed racism and discrimination, much of it on the part of her staff. Everyone thinks that the servers are being judged, but the servers are judging just as much, or if not worse, said Piallat. Yet a no-tipping policy has proved to be a disaster for some who have tried to stay ahead of the minimum wage trajectory. Thad Volgers Bar Agricole and Trou Normand in San Francisco reverted back to tipping after nine months of being gratuity-free. Even with readjusted wages, bussers and runners felt they were under-compensated and eventually quit, which put strain on the hiring managers. I think I was naive to expect people to stay when they could go somewhere else and do the same job for more money, said Volger, who still believes in a tipless model, but said he would have to raise his prices by 40% to make it work. Sour Beurre Kitchen opened as a tip-free French spot in San Franciscos Mission, but a little over a year later, it closed its doors. Portlands Loyal Legion beer hall tried no tipping for four months and paid its employees $18 per hour. But it didnt work, said owner Kurt Huffman, because servers and bartenders ended up taking a massive pay cut. I think the restaurants that are trying out no tipping are going to come to regret it, he said. Huffman also found that his customers still tried to leave tips, even when they were told not to. Guests prefer to leave something. Its part of American dining culture, he said. That may be true in some cases. Restaurant-goer Lucas Jushinska was looking to get a table at Le Pigeon, but said after eating at gratuity-free restaurants in his native Seattle, the new model has rubbed me the wrong way. If the service remains outstanding, then it doesnt matter. But if I get poor service, I dont have any recourse. According to research by Michael Lynn, professor of consumer behavior and marketing at the Cornell University School of Hotel Administration, most people tip not based on service, but because they feel guilty and obliged. He also found that 53% of customers liked the idea of higher menu prices where tipping is not permitted. So could no-tipping policies eventually reach the realm of the American franchise?Its doubtful. Joes Crab Shack switched over to a gratuity-free model in 18 of its locations last year and opted to pay its front of house staff between $12 and $14 per hour. But the chain reversed its decision this spring after employees and customers expressed their dislike of the policy. Lynn concluded that the more a restaurants servers are overpaid relative to the back of house and the wealthier a restaurants customers are the more a restaurant should consider abandoning tipping. Le Pigeons Andrew Fortgang certainly sees it that way. I think in five to 10 years nearly all fine dining restaurants will be there. Le Pigeons sister restaurant, Little Bird, will eliminate tipping by the end of the year. Two more establishments the renowned tapas eatery Navarre and the Italian restaurant Luce, both owned by chef John Taboada are committed to going gratuity-free soon. Source: http://allofbeer.com/no-tipping-policies-at-us-restaurants-prompt-delight-and-disaster/ from https://allofbeer.wordpress.com/2018/11/24/no-tipping-policies-at-us-restaurants-prompt-delight-and-disaster/ Sex and drugs are often mentioned in the same breath, although as most people who have sampled this popular dopamine-laced cocktail will testify, the two ingredients dont always complement each other particularly well. To try and figure out how certain social lubricants influence sexual satisfaction, researchers have conducted a study that analyzes the impact of both marijuana and alcohol on peoples sexual experiences. A total of 24 participants 12 male and 12female were interviewed about their sexual encounters while both drunk and stoned. Writing in the journal Archives of Sexual Behavior, the study authors report that the most common reported feeling after sex on alcohol was regret. This is partly because of the way that beer goggles tend to make people more likely to sleep with people they wouldnt normally find attractive, and partly because the sex itself is often lacking in fireworks when booze is involved. People of both sexes reported feeling nauseous and even falling asleep when attempting to have sex under the influence of alcohol, while men said they often experienced embarrassing technical difficulties when drunk in bed. This, unsurprisingly, tends to lead to frustrated urges, shorter duration of sex, and an inability to achieve orgasm. Smoking weed, meanwhile, was reported to lead to increased physical sensitivity and more intense orgasms, although some people also described mental obstacles like paranoia and apathy, which often killed the mood and prevented them from climaxing. Some women also said they experienced vaginal dryness when trying to have sex while stoned. Sex on marijuana was also found to be more sensual and emotional than drunk sex, which was often described as meaningless and clumsy. This may be partly because of the way that booze causes people to lose their inhibitions, making them more likely to sleep with people they have just met. For instance, male participants said they become more likely to make sexual advances towards strangers when drunk, with less concern for being rejected, while women said they become more willing to accept these propositions once theyve had a few drinks. On the other hand, participants said they tended to only sleep with people they already knew when they smoked marijuana. This appears to be largely down to the fact that weed is illegal in many places, and is therefore normally consumed in intimate settings with friends and lovers, rather than strangers. Source: http://allofbeer.com/how-does-stoned-sex-compare-to-drunk-sex/ from https://allofbeer.wordpress.com/2018/11/24/how-does-stoned-sex-compare-to-drunk-sex/ Author Uzodinma Iweala was born in Washington DC, and says the city is in my blood, my diction and my style. But how has the city he loves, and where his mother and father worked, changed since his birth? The last time I returned to Washington DC, I arrived as I usually do, by train into Union Station. It was the end of March, the day before Easter Sunday, and the platforms teemed with travellers coming into town to see the citys cherry blossoms, gifted to the city more than a hundred years ago by the mayor of Tokyo. The colonnade of delicately blossomed trees along the Tidal Basin walkway to the Jefferson Memorial is a historical and aesthetic delight for visitors; but for me, as a child, they were a harbinger of Washingtons aggressive hay fever season. When I was in high school, I would do my best to run speed workouts on the track while inhaling my own snot and wheezing through pollen-aggravated wind pipes. As an adult, I discovered Claritin and my whole world changed. When I return by train, weather permitting, I often walk the mile-and-a-half from Union Station to the White House along Constitution Avenue before catching an Uber home, just to reacquaint myself with some of the structures and institutions that make my city so unique. Here are the Smithsonian Museum buildings, many of which I entered as a child on school field trips. This is the majestic, David Adjaye-designed African American History Museum, so long overdue. There is the Washington monument in marble of two shades because the civil war disrupted its construction. Here is the White House, where the most powerful man in the world resides for a few months longer, a black man like me. This is the Federal Reserve, which for conspiracy theorists is the ultimate arbiter of all our fates. And here are the paths one million people marched along to hear Dr Martin Luther King preach for an end to Americas love affair with structured hate. Source: http://allofbeer.com/the-gentrification-of-washington-dc-how-my-city-changed-its-colours/ from https://allofbeer.wordpress.com/2018/11/24/the-gentrification-of-washington-dc-how-my-city-changed-its-colours/ The marriage between actors Brad Pitt and Angelina Jolie may not have aged like a fine wine but that doesnt mean their winemaking estate can’t. Despite rumors of a major sale, the French estate and its winemaking operations will continue running as is for the forseeable. Thats according to Marc Perrin, who co-owns Château de Beaucastel in Rhône. Perrin, who produces wines in conjunction with the actors, recently shot down rumors that the couples Provence wine estate Miraval was ready to go up for sale. CELEBRITIES WHO MAKE BEER, WINE AND SPIRITS Despite Brangelina’s pending divorce, Perrin said that talk of a sale of the property is unfounded. The rumors about the sale of the domain are false, he said according to The Drinks Business. He continued, It is an investment for the family and the children. They are involved in all aspects of running the estate.” Pitt and Jolie purchased Miraval in 2011 for $60 million. The first 6,000 bottles of Miraval Rosé they produced sold out in just five hours when they first hit the market in 2012. There are currently three new Miraval wines in the works: a Provence red made from Syrah, a Mourvèdre and a Cabernet Franc. Thats in addition to the award-winning rosé and two whites now in production. FOLLOW US ON FACEBOOK FOR MORE FOX LIFESTYLE NEWS Miraval also recently released an organic, extra virgin olive oil, made from a blend of organic olives that includes fruit grown on the estate grounds. The oil is sold in a black stoneware bottle to keep it fresh and to ward off potential damage from UV-A and UV-B rays. Despite the celebrity couple’s divorce, which was announced in September, work at the winemaking estate has continued without interruption. We have long-term projects and weve just released the latest vintage of Miraval rosé with bottled by Pitt, Jolie and Perrin on the label, Perrin said. Source: http://allofbeer.com/chateau-miraval-owner-confirms-brad-pitt-angelina-jolie-not-selling-estate/ from https://allofbeer.wordpress.com/2018/11/23/chateau-miraval-owner-confirms-brad-pitt-angelina-jolie-not-selling-estate/ |
AuthorHi my name is Samantha Roberts I am 23 years old and I just graduated with my BSN degree I love to enjoy going out with friends on my spare time and enjoying the Bachelor life. Archives
April 2019
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