GV Food & Drink

A New Law Could ‘Upend’ California’s Restaurant Industry

Lauren Saria — Fri, 03 May 2024 17:36:25 +0000

Shutterstock

https://sf.eater.com/2024/5/3/24148146/california-junk-fee-ban-restaurants-bars

Dust to Dust

Rachel Khong — Fri, 03 May 2024 15:57:50 +0000

From adaptogen powders to AG1 and collagen, why are so many of us self-medicating with supplements?

When my first novel was released in 2017, I found myself depleted and exhausted. For an introverted writer, going on a book tour was a shock to the system. For the first time, I was speaking in public, fielding questions about writing, trying to put words to an intuitive endeavor. At times I was asked invasively personal questions. I felt wrung out. I don’t remember where I heard about ashwagandha, an evergreen nightshade native to India, Africa, and the Middle East, but I must have come across a list of its purported effects, its claims to relieve stress and anxiety.

Lacking any knowledge of Ayurvedic medicine, I ordered a jar of ashwagandha online from a brand called Sun Potion. I began stirring a half teaspoon into my morning coffee. It couldn’t hurt, I figured. After several months, my anxious, heart-racing feelings seemed to calm; my sleep was better. The shakiness I felt speaking in front of people abated. Whether it was that I got more accustomed to public speaking or it was the ashwagandha — it was impossible to say.

Then, feeling anxious at the start of the COVID pandemic, I replaced my morning coffee with matcha. A traditional Japanese tea, yes, but also a powdered beverage that was itself amenable to the addition of even more powders.

The Sun Potion website made provocative promises: Moringa, to “strengthen digestion.” Chaga, a “strong source of energy.” The website’s drop-down menu made it easy to shop for powders within categories: “Brain & Mood,” “Immunity & Longevity,” “Skin & Beauty,” “Body & Strength,” and, enticingly or eyebrow-raisingly, depending on who you are, “Transcendent Elixirs.” To my matcha, I added reishi, known as the “mushroom of immortality.” I added cordyceps, a fungus that grows on Chinese caterpillars, and which Sun Potion calls “a potent Yang tonic.” (Sun Potion promises no caterpillars are harmed in the manufacturing of its fungus.) Matcha tasted earthy to begin with, and I always stirred in a lot of honey, so my morning drink began to resemble a vegetal dessert.

Around then, I learned the word “adaptogen,” defined as a substance that helps the body deal with stress, and I started to see it everywhere. On TikTok and Instagram, influencers blended adaptogens and powdered algae or collagen into smoothies. Athletes showcased tubs of protein powders. The podcasts I listened to advertised mushroom powders and nutrition powders.

Global Market Insights reports that nutraceuticals, a marketing term for a food product that implies pharmaceutical effects, were a $423 billion global industry in 2022. This same report states that powders in particular “have gained large popularity amongst consumers due to their convenience, versatility, and ease of use.” Clearly, people besides me were feeling the need to self-administer mysterious dusts whose promises were abundant and not entirely proven.

My live-in skeptic wondered what the dusts were actually doing to me. Were they doing good? Were they causing harm? Were they simply a waste of money? Why, seemingly overnight, was everybody pounding powders?

In the history of medicine, there is no distinction between medicine and plants. “Let thy food be thy medicine and medicine be thy food,” is a quote often ascribed to Hippocrates, who lived in 400 BCE, studied between 300 and 400 plants, and is considered the father of Western medicine. An ancient Egyptian scroll listing herbal remedies dates to 1500 BCE.

Indigenous cultures have worked with herbs spiritually and medicinally, in practices that persist today. In India, Ayurveda developed between 2500 BCE and 500 BCE. In 2700 BCE, Shen Nung, considered by many to be the father of Chinese medicine (and the originator of acupuncture), experimented on his own body by self-administering hundreds of plants. He recorded 113 different prescriptions, and allegedly died by consuming a poisonous yellow flower — an occupational hazard if there ever was one.

That plants have healing properties is indisputable. Many modern pharmaceutical drugs are synthesized versions of plants. Morphine and codeine are natural alkaloids contained in the opium poppy. Aspirin is linked to willow bark. Ephedrine, a medication akin to amphetamine that treats hypotension, is derived from the Ephedra shrub.

But human beings also have a history of ingesting powders of doubtful utility. In ancient China, alchemists concocted “longevity elixirs” that promised immortality and eternal youth but, because they often contained metals like mercury and arsenic, resulted in the opposite. During the Tang dynasty alone, five emperors died from these potions. Thomas Willis, a 17th-century physician, prescribed a concoction of powdered chocolate and human skull to treat apoplexy (hemorrhagic stroke). An English doctor named Robert James patented his “fever powder” in 1747, made from a compound of antimony and phosphate of lime, which was not only ineffective, but may have contributed to the death of Irish poet Oliver Goldsmith.

In Europe, into the 18th century, powdered human mummies were used as painkiller, cough suppressant, anti-inflammatory, and blood thinner. In the Victorian era, pharmacies sold powders of all kinds, which poor people would often resort to using instead of seeing a doctor. Despite great strides being made in medicine (anaesthesia was developed, germ theory was beginning to be understood), questionable “remedies” flourished, too.

Trying to trace the origins of our current pick-and-choose, mix-powders-into-a beverage mentality isn’t entirely straightforward. New agers and hippies have been eating macrobiotically for decades. A Lithuanian holistic health practitioner named Ann Wigmore began promoting wheatgrass in the 1940s. She popularized the idea of “detox,” a word that brands still use today. When blenders became more common in the 1950s, Wigmore endorsed green smoothies (greens mixed with fruit), inspired by chimpanzees who wrapped their fruit in green leaves. In 1988, she was sued by the Massachusetts Attorney General’s department for distributing a pamphlet that claimed it had a remedy for AIDS. For $400 (about $1,000 today) she offered instructions for an “energy enzyme soup” that would cure the disease. It feels like history repeating itself, or maybe never having gone away.

If you’re a listener of popular podcasts, you’ve likely heard ads for AG1, formerly known as Athletic Greens. According to a podcast transcription and analytics service called Podscribe, AG1 is the third-largest podcast advertiser (by show count) behind Better Help, an online mental health provider, and Manscaped, a personal care company for men. It is a powdered greens supplement containing “75 vitamins, minerals, and whole-food sourced nutrients in one convenient daily serving.”

As research for this piece, I ordered a package of AG1. I was shocked by the price: $99 per bag, a one-month supply. The slick-yet-matte green bag arrived with a plastic water bottle and a metal scoop to dole out the correct dosage of green powder. AG1’s 75 ingredients included algae (spirulina, chlorella, kelp powder), fruits (apple powder, papaya fruit powder, pineapple fruit concentrate), vegetables (broccoli flower powder, carrot powder, spinach powder, pea protein, artichoke leaf extract), fungi (reishi, shiitake), probiotics (Lactobacillius acidophilus), and miscellaneous herbs, including ashwagandha. In the branded plastic water bottle, I combined the dark green powder with water, and shook. I took a swig. It tasted strongly of stevia, and also, I guess, 74 other things. I felt a powerful urge to vomit.

View this post on Instagram

A post shared by AG1 (@drinkag1)

The foods contained in AG1 are ones I typically enjoy: seaweed, peas, broccoli, shiitake mushrooms, pineapples, papayas, apples. But ingesting all these ingredients at once, though exceptionally efficient from a nutritional standpoint, was completely unpalatable. AG1 struck me as not so much food as it was tech: a means to a nutritional end.

One of the major proponents of AG1 is the neurobiology professor and podcast host, Andrew Huberman. “I’ve been using AG1 since 2012 because it’s the simplest, most straightforward way for me to get my basis of important vitamins, minerals, and probiotics,” Huberman is quoted as saying on AG1’s website. His podcast, Huberman Lab, consistently ranks among the top five podcasts globally. Over 5 million people subscribe to his YouTube channel, which features video footage of the podcasts. Huberman Lab episodes are frequently hours long and exhaustively researched, covering health, science, and self-improvement. Recent episodes include discussions on “optimizing cognitive function” and “improving oral health.” Frequently, he mentions supplements relevant to the topic at hand.

There is a Chuck Norris-esque quality to everything one reads about Andrew Huberman. His daily routine is well documented: Huberman wakes up between 5:30 and 6:30 a.m. He does not use an alarm. The first order of the day is two glasses of water. (Andrew Huberman does not own a stove, oven or microwave, because revenge is a dish best served cold.) This is followed by yoga nidra, sun exposure, cold exposure, and a workout (supplements he recommends for working out include alpha-GPC, tyrosine, creatine, and another powder — grass-fed whey protein). Huberman was recently the subject of a profile alleging multiple infidelities, and even that struck me as requiring a superhuman commitment to deception.

Nonetheless, Huberman’s many followers are drawn to his apparent productivity, confidence, and control. In the comments section of a Huberman video titled “Master Your Sleep & Be More Alert When Awake,” one viewer describes turning to supplements to help sleep, after 10 years of a night shift and recent stressors, including “fighting with my sister about real estate and other bad stuff like playing games and watching movies until late at night.” They continue: “I am partially following certain sleep hygiene rules as much as I can and have now ordered and am waiting on apigenin, magnesium threonate, theanine and inositol to see if any one supplement or a combination of these will improve my situation.”

The title of the video is compelling: “Master your sleep.” As if it’s all up to us. Huberman often shares recommendations for better health — both behavioral changes and supplements. He shares many basic, free suggestions: getting a morning walk, doing deep, focused work, and yoga nidra, a type of meditation. But behavioral change is harder to implement than ordering supplements online, which can seem like a simpler path to success.

Brands like AG1 speak the language of optimization to an optimization culture. Four Sigmatic, a brand of mushroom powders and coffee replacements that also advertises frequently on podcasts, names its “true calling” as “delivering you mental performance and well-being.” The description for Superfood+ Adaptogen Blend from Navitas Organics says: “Add this adaptogen powder to any smoothie to help your body stay energized and resilient!”

Reading these descriptors, I linger over the “add to cart” button: I want to be energized, I want to be resilient. But what looks like exercising agency isn’t agency at all: It’s buying what we’ve been marketed, substances that claim to address problems themselves created and exacerbated by capitalism. It’s as predictable as the water cycle, a capitalist-solution-to-capitalist-problem pipeline.

After verifying that I could not stomach AG1 — the nausea was more powerful than my commitment to optimization — I wrote to AG1: “Hello, I ordered AG1 recently but unfortunately I find it to be undrinkable.” To their credit, they gave me an immediate refund, canceled my subscription, and said I didn’t need to return the product. (I gave the rest of the bag away on my local Buy Nothing group.)

I couldn’t write a piece about powders without visiting Erewhon, the cultish Los Angeles-based grocery chain with a $200 annual membership. I met my friend Lucas at the Silverlake location.

“It’s normally better arranged than this,” Lucas said, gesturing to a refrigerated wall of juice that’s in some disarray — unready for Instagram.

I examined Erewhon’s organic tonic bar menu, which included Hailey Bieber’s Strawberry Glaze smoothie. (Olivia Rodrigo and Giselle Bündchen also have smoothies.) One-ounce wheatgrass shots were on offer (Ann Wigmore would be pleased). I ordered a “superfood tonic” called “Jing City” — $15 for a small cup — because its ingredients were the most mysterious to me: gynostemma tea, dandy blend, cistanche, cordyceps, eucommia, he shou wu, shilajit, deer antler, ant, goji & schisandra, vanilla stevia, toffee stevia, ghee, coconut oil.

Review: ‘Unfrosted’ Is a Squandered Comic Opportunity

Mayukh Sen — Fri, 03 May 2024 14:00:00 +0000

Netflix

In his directorial feature debut, Jerry Seinfeld tries to put a madcap spin on the Cold War-era race to create the Pop-Tart

It’s garbage day one morning in 1963 in Battle Creek, Michigan. While he’s on his way to work, a Kellogg’s employee named Robert Cabana sees two kids climb straight into a dumpster. They’re happily shoveling breakfast pastries down their maw, cheeks ruddied by the strudel’s crimson sludge. It’s trash, Cabana tells them. “Is it?” the girl responds. “Or is it some hot fruit lightning the man doesn’t want you to have?” She hands it over to Cabana, and one bite results in sensory euphoria: He’s never tasted anything like it.

Cabana (Jerry Seinfeld) wasn’t a real person — he is a loose approximation of the recently-deceased William Post — and in real life, Kellogg’s probably wasn’t inspired to create the product later called Pop-Tarts by two ravenous children trawling through a sea of garbage. Despite such creative liberties, this scene is one of the few moments of levity that feels true, not forced, in Seinfeld’s directorial feature debut Unfrosted, out now on Netflix. The film draws from the actual Cold War-era arms race between two breakfast food giants, Kellogg’s and its rival Post, to revolutionize America’s morning meals by putting a flat oblong crust filled with jelly on supermarket shelves. Despite the comedic potential of its premise, Unfrosted’s diversions feel noncommittal, even half-baked.

Unfrosted comes at a time when corporate origin stories, particularly in the realm of food, seem to have seized the attention spans of studios. See, for example, Eva Longoria’s directorial debut Flamin’ Hot (2023), the story of the supposed inventor of Flamin’ Hot Cheetos, a Mexican-American janitor-turned-Frito Lay executive named Richard Montañez (whose claims of origination have been disputed). Where Longoria sought to humanize Montañez by paying tribute to his struggles, Seinfeld takes a markedly different approach, trying to lean into his narrative’s inherent ridiculousness.

The story, told in flashback, begins in a time when Kellogg’s reigns supreme over the breakfast domain, outpacing the straggling Post. Kellogg’s mascots like Tony the Tiger (Hugh Grant) are populating American airwaves and doing grocery store meet and greets. Yet Post threatens to encroach upon Kellogg’s territory by developing Country Squares, the jammy vehicles of gastronomic wonder those kids were eating in the trash.

After getting wind of Post’s plans, Cabana and his superior at Kellogg’s (Jim Gaffigan) decide they’ll beat Post at this game. They enlist the help of Donna Stankowski (Melissa McCarthy), a scientist who defects from her NASA job to devise a new product in Kellogg’s creative laboratory. Kellogg’s assembles a ragtag team of quasi-celebrities — fitness dreamboat Jack LaLanne (James Marsden), the mustachioed Chef Boyardee (Bobby Moynihan), ice cream entrepreneur Tom Carvel (Adrian Martinez) — to help gin up interest in whatever will result from the exercise.

The body of this short but jaggedly paced film is peppered with moments of strained humor. Intrusive music cues anticipate punchlines, rarely letting the movie breathe. A recurring joke involves an oversharing Walter Cronkite (Kyle Dunnigan) who, after soberly summarizing the latest happenings in the breakfast wars, punctuates his broadcasts with laments about his misbegotten personal life. Here, as elsewhere during the film, Seinfeld’s directorial instinct is to linger on gags that don’t quite land, and this comes at the expense of more careful world-building. Before too long, Unfrosted begins to feel like a squandered comic opportunity.

Seinfeld’s choice of this subject matter for his first feature-length directorial outing might appear to be a natural fit for his comic sensibilities: Few are better suited than Seinfeld to find the absurdity in something as ubiquitous, even mundane, as a Pop-Tart. This very ethos was the beauty of his eponymous sitcom, still justly beloved decades after its end. What helped that show have such staying power was the fact that Seinfeld himself, in a starring role, was the straight man. When he delivered his lines, Seinfeld always seemed to be on the cusp of bursting into laughter, even when his co-stars rarely risked breaking character. That contrast allowed him to function as an effective audience surrogate. But this quality of his as an actor doesn’t work quite as well on the broader filmic canvas of Unfrosted, where he has few such foils: One gets the sense that many of his co-stars (particularly Amy Schumer as the snipingly — and unconvincingly — antagonistic Marjorie Post) are partaking in a skit whose conceit they don’t always buy.

The major exceptions are Melissa McCarthy and Hugh Grant. The role of the rogue NASA scientist Stankowski is very much within McCarthy’s wheelhouse — raucous, with the occasional dose of vulgarity — but she commits to the bit fully, even detecting sour notes in the script when men in power routinely look right past her, as if she doesn’t exist in this testosterone-heavy corporate world. Grant plays a high-minded Shakespearean actor imprisoned in a cereal mascot’s costume. He abjectly hates slogging his way through humiliating commercials shilling sugar. Grant cuts through the artifice surrounding him, becoming one of the few who feels like a flesh-and-blood person in a troupe of stock characters.

Grant’s surliness recalls his similarly effective appearance in another recent food-centric cinematic property, Paul King’s Wonka (2023), where Grant, as a crabby Oompa Loompa, brought that film’s cloudy fantasies back down to earth. What Seinfeld’s film lacks, disappointingly, is the sense of whimsy, even delight, that made a film like King’s so special in its treatment of food. One can debate the culinary merits of Pop-Tarts, but it’s difficult to deny that they’ve brought pleasure to many Americans throughout generations. But such joy feels regrettably absent from Seinfeld’s film. An early scene in which McCarthy and Grant’s characters engage in a barbed tiff suggests what the film could have been in more capable hands: They are two performers who believe in the product they’re selling.

Mayukh Sen is the James Beard Award-winning author of Taste Makers (2021) and the forthcoming Love, Queenie: Merle Oberon, Hollywood’s First South Asian Star (2025). His work has been anthologized in three editions of The Best American Food Writing.

Hundreds of Meat Pies, Trays of Kibbeh: How Communities Are Keeping College Campus Protesters Fed

Amy McCarthy — Thu, 02 May 2024 15:38:42 +0000

Pro-Palestine protesters handing out pizza on the campus of Ohio State University. | Getty Images

Amid intense crackdowns and arrests, pro-Palestinian protesters across the country still have to eat

At universities like Columbia, Emory, and City College New York, thousands of students protesting the war in Gaza are camping out and refusing to leave until university administrators meet their demands, which largely focus on divestment from governments and corporations that profit from the violence. Hundreds of students have been arrested, campus lockdowns have been initiated, and in the midst of the protests — and the outsized police response to them — everyone has to eat.

Since the first protest began at Columbia on April 17, Abdul Elenani, the co-owner of acclaimed New York City Palestinian restaurant Ayat, has spent much of the last two weeks preparing and delivering thousands of meals to protesting students in the city and beyond. Elenani isn’t a college student, but he first visited the encampments at New York University and Columbia with the Palestinian photojournalist Motaz Azaiza, who was there documenting the protests and the universities’ draconian reaction to them. “Once I found out that these students were actually living on campus and making that sacrifice, I knew I had to step in to support them,” Elenani says.

Elenani’s restaurant whipped up 600 shawarma sandwiches for its first delivery, along with dozens of trays of kibbeh, spinach pies, and meat pies for protesters at Columbia. Later, he delivered pots of maklouba to more than 300 protesters at NYU. In the coming days, he plans to head to Harvard in Massachusetts and Princeton in New Jersey to feed protesters living in encampments at those campuses. When Eater spoke with Elenani around lunchtime on May 1, he was driving to feed protesters at One Police Plaza, the city’s law enforcement headquarters, who were demanding the release of City College of New York students who had been arrested for protesting on campus. “We originally planned to deliver dinner, around 6 p.m., but when I found out that the protests were moving to One Police Plaza, I had my kitchen expedite the pots [of maklouba] so I could get them there as soon as possible,” he says.

For the protesters, who are barricading themselves inside buildings and living in tents pitched in courtyards, the question of how to feed themselves is paramount. And people like Elenani are stepping up to help across the country by donating food, cash, and supplies to keep the movement going in the face of incredible pushback from those in power.

Middle East Images/AFP via Getty

A table of food, coffee, and other supplies at Georgetown University.

In Chicago, where protesters started camping out on Northwestern University’s Deering Meadow on April 25, activist Taylor Yates has delivered more than 2,000 meals to protestors. Yates’s organization Welcome Home Kitchens, which they started a couple of months ago to provide free meals and direct mutual aid to queer people in Chicago, had sent a Welcome Home Kitchens staffer to campus to survey the need. At first, WHK’s effort was ad hoc, raising cash to order hundreds of meals from DoorDash and pick up lunch at local restaurants. Eventually, it evolved into a full-fledged feeding operation at the protests, complete with a complicated spreadsheet to track the food it hands out to recipients. The organization still feeds the broader community, Yates says, but over the past few weeks, it’s focused largely on feeding protesters.

When not ordering from local restaurants, Yates cooked the food themself, packing hearty dishes like white bean chili and pad thai into individual bags alongside face masks, COVID tests, and goodies like mood rings. They also prepared meals that were decidedly sophisticated for a protest setting, like BLT sandwiches slathered in truffle aioli. “We’ve had sweet cream custard cornbread, I made a tamarind Pop-Tart that was absolutely fucking insane,” they say. “We’ve made scallion pancakes, we’re getting free nonalcoholic beverages from our community. It’s been incredible.”

On April 30, a group of activists met with Northwestern University administrators and reached a deal to “deescalate” the protests in the coming days. According to the Daily Northwestern, most of the tents have been removed from Deering Meadow in compliance with the agreement, creating an uneasy truce between protesters and administrators. It’s a decision that many involved in the protests don’t approve of, but it does provide the opportunity for some much-needed rest for Welcome Home Kitchens workers who are now butting up against burnout. The organization is currently working to raise $3,000 that it will use for a retreat to decompress and strategize for the future. “Right now, I feel like our role is to step back a little bit, because we’re prone to overworking ourselves and burning out,” Yates says. “We have to set boundaries.”

Anadolu/Getty Images

Congresswoman Rashida Tlaib handing out food to protesters on the University of Michigan campus.

In Richardson, a suburb of Dallas, organizers with Students for Justice in Palestine at the University of Texas at Dallas set up an encampment in the early hours of May 1 that they called Gaza Solidarity Plaza, demanding that UTD divest “from five militarism manufacturers and war profiteers that have been enabling the ongoing genocide in Gaza,” according to the Dallas Morning News. The encampment’s tents and awnings were largely in place by 4:30 a.m., and just a few hours later, the protesters were serving a breakfast of hummus and falafel to attendees.

“We are taking back space on our campus and creating a community for all of us to engage in direct action and confront our campus with the genocide that our university is profiting from,” says Noor Saleh, an SJP organizer, who spoke with Eater from the encampment before Department of Public Safety officers dressed in riot gear dismantled it that afternoon. “We have really seen the power of our community and the support that we have when it comes to advocating for Palestine. We have been very blessed by business owners who have donated hot meals for us, because that’s very needed. It allows us to sustain our protesters.”

Saleh declined to name restaurant donors, saying that they have asked to remain anonymous to avoid using the protests as a promotional opportunity. “They want to emphasize the action that we are taking, and to support it without taking the spotlight off the purpose of our action,” she says. “Dallas has a large Muslim and Arab demographic, and I really want to emphasize that it’s this community that is sustaining us. That’s an incredibly powerful thing.”

Feeding the hundreds of people who showed up required coordination. SJP’s Supply and Care Committee handled supply runs, picking up food and other necessities for distribution. There were gluten-free and vegetarian options available at the buffet-style meals, and a process for handling food allergies and other dietary concerns. A centralized food distribution area served the meals and snacks, while other spots in the encampment hosted a community library and space for making art. And of course, there were a lot of people sharing meals together, an experience that offers the encampment’s residents a distinct opportunity to connect and reflect.

“To sit in a common space and share a meal gives you room for conversation and building bonds,” Saleh says. “It’s also a moment to recognize our incredible privilege. As we establish an encampment with tents on our campus, 1.4 million Palestinians in Rafah are displaced in tents. We have the privilege of having meals provided for us, whereas they’re finding it a struggle to obtain their next meal. Recognizing that inspires you to stay steadfast in the action that you’re taking, and to stay consistent in your demands.”

Though several encampments have been cleared for now, organizers say the movement itself will continue to grow. After police dismantled the encampment at UTD, the protests continued at the nearby Collin County Jail, where activists gathered to demand the release of students, professors, and supporters who were arrested on campus that day. And across the country, encampments continued to pop up at campuses like Dartmouth College and the University of Kansas, despite the crackdowns. “Our encampment declares that there will be no business as usual on our campus until there is justice in Palestine,” SJP at Kansas said in a statement demanding divestment.

And as long as there are protesters, there will need to be food, and Elenani is committed to sticking it out for the foreseeable future. “The students feel like they have no choice because they’re tired of their country funding a damn genocide,” Elenani says. “And it’s working, it’s bringing a lot of attention, even to the Israeli government and to Netanyahu himself. I have no idea how things will end up, but I’m going to keep feeding until the students accept the solutions their universities offer them. As long as it’s what the students want, then I’m in support.”

Is Paris Expensive to Visit? Trip Costs And Budgets

Sara Oprasic — Thu, 02 May 2024 14:58:42 +0000

Everybody loves Paris, including us. The French capital has a cultural symbol and status that not many other cities can even hold a candle to. It oozes class, cuisine, and ... Continue Reading

Read the original post Is Paris Expensive to Visit? Trip Costs And Budgets on The Planet D: Adventure Travel Blog.

What Do I Do With Sourdough Discard?

Brooke Jackson-Glidden — Thu, 02 May 2024 14:30:00 +0000

Dilek Baykara

From crackers to crepes to chocolate cake, there are plenty of uses for excess starter

I’ve had a sourdough starter for years, but I’ve only baked a loaf a handful of times. Making bread well takes a balance of meticulousness and artistry. You need a deep understanding of your starter’s quirks, and a scrupulous handle on the ratios, time tables, and measurements needed to make a beautiful loaf. But as someone who’s really in the sourdough game for the flavor, I don’t have the patience to develop an intimate soul connection with a globby microbiome in a Weck jar, and sourdough recipes with time stamps give me hives. Instead, I have become far more fixated on the sourdough discard recipes I stumble across, and now have a roster of things I do when my partner and I revive our starter.

I love to adapt this King Arthur recipe for sourdough crackers, which calls for “2 tablespoons [of] dried herbs of your choice.” Those “herbs” have on various occasions included herbes de provence, ras el hanout, baharat, everything bagel seasoning, urfa biber, piri piri, Old Bay, Tony Chachere’s, and rose harissa; I have also been known to add grated hard cheeses to my mix, which gives the crackers a flavor not unlike a Cheez-It. The sourdough alone adds a really satisfying cheesiness, which makes the crackers fun for standalone snacking or as an accompaniment to a cheese board.

In general, I’ve enjoyed breaking out the sourdough starter when I’m entertaining. I love the airiness that sourdough discard adds to chocolate cake, while also bringing out the fruitier notes of the chocolate. I’ve served that cake as a follow up to cast-iron skillet sourdough pizzas, which I’ve topped with endless combinations of farmers market produce; this time of year, a classic combo of mine is melted leeks, asparagus, and whatever mushrooms I can scrounge together, plus some sort of mild, creamy cheese.

And the sheer number of sourdough-reliant brunches I’ve served is jarring: sourdough crumpets with blackberry basil jam; sourdough crepes with rhubarb and fennel compote. I remember driving two hours into the Mount Hood wilderness with overnight sourdough pancake sponge in a very precarious mixing bowl; on the morning of the Fourth of July, we ate tangy, fluffy pancakes doused in strawberry-top syrup with whipped cream and berries.

I think that’s the main thing I like about sourdough discard recipes, as opposed to bread: bread takes so much precision, whereas discard is more about playing in the kitchen, something I have always enjoyed. Discard recipes can be a relatively blank slate for countless dishes, and as you experiment, you’ll discover when they work best. Early in the feeding process, focus on foods that shouldn’t get much rise, and as the sourdough starter gets more active, you can add it to things like pizza dough. Even without going through all the labor of making bread, you can still get to know the yeasty resident in your fridge — just as an acquaintance, not as a member of your inner circle.

Dilek Baykara is a Turkish-American illustrator, print designer, and adventurous gastronome living in Brooklyn, New York.

Modern Korean Restaurants Are Spreading All Over Mexico City

Robyn Huang — Thu, 02 May 2024 14:26:26 +0000

Building on decades of Korean Mexican cuisine in the city’s Pequeño Seúl, restaurants are crafting menus with global influences and attracting new customers

The smells of Korean barbecue and Mexican street food mingle in the air of Zona Rosa, a central neighborhood of Mexico City. They hint at the longtime mixing of cultures within the busy corridors of Paseo de la Reforma and Avenida Insurgentes, which anchor Pequeño Seúl (Little Seoul). The neighborhood, home to many Korean immigrants since the 1980s, is dotted with small Korean restaurants serving classic dishes to a clientele of middle-aged and older Koreans, along with the occasional Chinese and Mexican patron from Juárez. With handwritten menus in Korean and Spanish, along with their smoky, unpretentious spaces decorated with metal or wooden tables, tile flooring, and soju posters, these restaurants have held down the neighborhood for a generation.

In the last decade, though, the smells and flavors of Korean food have been trickling out beyond Pequeño Seúl. As K-pop and Korean films have become more popular all over Mexico, especially among young residents, Korean aloe vera drinks and instant ramen have also appeared in non-Asian supermarkets. And new restaurants are pushing a variety of takes on Korean cuisine into neighborhoods like Roma, Polanco, and Condesa.

A variety of dishes at Dooriban in the Roma neighborhood.

Led by young Korean Mexican entrepreneurs, some of whom migrated from South Korea decades ago with their parents, alongside Korean Americans with diverse culinary backgrounds, the restaurants borrow from dining concepts that have grown popular in South Korea, New York, and Los Angeles. But they’re crafting something entirely distinct, blending the flavors of Seoul with Mexican ingredients to create a narrative that reflects many experiences in Mexico City.

Nestled in a quiet, tree-lined avenue of Condesa, Jowong could easily be mistaken for another of the fashionable neighborhood’s many cafes. The space, which opened in late 2023, is decorated with whitewashed walls, mint-green booths, and minimalist wooden furniture, none of which immediately hints at the dishes that hit tables.

“Our intention is to capture Korean flavors and dishes with the inspiration that Mexico City gives us,” says Marifer Millan, one of five co-founders who share personal connections to Korea and collective experience in renowned New York restaurants like Atoboy, Atomix, Cosme, Locanda Verde, and Eleven Madison Park. “The Mexican influence is natural. There is so much inspiration from the deep-rooted food culture here that it naturally intertwines.”

Dishes pull from both cultures. The crunchy Korean fried chicken arrives with gochujang and grilled pineapple, balancing sweetness, savoriness, and heat like a taco al pastor. Esquites crujientes combines sharp, aged cotija cheese and smoky sweet corn into a marriage of Mexican esquites and Korean corn cheese. The naengmyeon (cold noodles) are mixed with aguachile (shrimp ceviche). Elsewhere, inspiration is a bit looser: Mackerel, a staple of Korean tables, is delicately braised with leeks and radish, while the Masquirilla cocktail — a blend of sake, white vermouth, coconut, and lemon — whimsically draws on modern Korean skincare routines.

Chef Greg Wong at work at Jowong.

The carbonara-like fideos de kimchi at Jowong.

Braised mackerel at Jowong.

Chef Allen Noveck at work at Jowong.

The dishes flow naturally, in part because, as Mexico City food blogger Anais Martinez points out, there are many similarities between the cuisines.

“In both, there’s a lack of protocol with sharing and side plates,” she says. “Mexicans are also receptive to spice.” Those natural affinities have helped Korean food break from its smaller clientele in the last few years.

Millan credits groups like Hand Hospitality in New York and restaurants like Baroo in LA for expanding conceptions of Korean food. Jowong owes some credit to the Korean American scene, but Millan argues the renaissance of Korean food in the U.S. doesn’t dictate the cuisine in Mexico City.

“Most of the newer Korean restaurants are homegrown,” she says.

The roots of Mexico’s Korean community trace back to the early 20th century, when laborers arrived to work in the agave plantations of Yucatán, leaving economic turmoil back home for the promise of stable wages. In 1990, the first modern wave of immigrants arrived in Tijuana, following conglomerates like Samsung and LG that relocated workforces. Anthropologist Sergio Gallardo García says NAFTA led to the establishment of over 2,000 Korean companies in Mexico.

Workers’ partners began preparing traditional homestyle Korean meals — various types of banchan, bibimbap, bulgogi — for their neighbors, and soon more family members and other immigrants followed, creating a community of supportive businesses like supermarkets and restaurants. The immigrant population truly blossomed in the early 2000s, exploding from about 3,500 to over 30,000 by 2021, including 13,000 in Mexico City.

“The Zona Rosa became an appealing area for Korean families due to its central location near trade zones and lower real estate costs resulting from the 1985 earthquake damages,” Gallardo says.

Joo Sung Lee and Keum Ja Kim made their way to the area in 1995, when Lee immigrated to work in textiles. They began hosting dinners for Koreans in their home, but their son Daniel Lee encouraged them to start a restaurant. In 2007, the elder Lee took over Na De Fo, a year-old barbecue restaurant in Pequeño Seúl, and refashioned it into a love letter to his wife, a skilled home cook from Jecheon, South Korea.

The dining room at Xeul.

The bathroom at Xeul.

“When Na De Fo first opened, it was intended for Koreans,” Daniel says. The exterior was unmarked and the interior felt enclosed, offering privacy to Korean customers working around Centro who were concerned about the city’s rising crime. Although this design was initially effective, it eventually led to stagnating growth. Daniel recognized the untapped potential in the heavy foot traffic that passed by the restaurant. In 2013, he convinced his father to overhaul the design with clear signage, windows, and an open layout, along with a new menu in Spanish, to appear more inviting to non-Korean patrons. The restaurant’s sales doubled in less than a year.

Daniel has since broadened the family’s culinary influence through his own restaurant group, Grupo Midam. The group’s restaurants serve distinct clienteles in order to “tell different stories of Korea,” he says. Midam, the first Korean barbecue to open outside of the Zona Rosa, targets Mexicans in Lomas de Chapultepec. Xeul, styled after pojangmacha (Korean pubs that offer drinks and snacks), serves Asian communities working in Polanco, with norebangs (karaoke rooms) and a speakeasy atmosphere reminiscent of Seoul’s nightlife. Chingu, which specializes in street food, is aimed at expats and tourists visiting Roma Norte.

The sophisticated Kasína Café takes yet another approach, mirroring modern fine dining and fusion restaurants that have developed in South Korea. It integrates elements of European bistros with traditional Korean flavors, all housed in a contemporary, minimalist space in Roma Norte.

Born and raised in Daegu, South Korea, Minae Seo moved to Mexico City, where her family had operated businesses for more than 30 years. She initially considered opening a Japanese-style pastry shop as a tribute to her Japanese grandmother, but opened Kasína in 2023 after seeing the growing popularity of Korean cuisine. While she was determined to keep the menu authentically Korean, she also made some tweaks.

“Traditional Korean cuisine focuses on giving you a plateful of food rather than concentrating on the minute details or even plating of each dish,” she says. “I wanted my menu to focus on smaller, fine dining-style portions, different from the larger servings found in traditional restaurants.”

A full spread at Kasîna Café.

Minae Seo in her kitchen.

The bar at Kasína Café.

Basque cheesecake at Kasína Café.

Though the menu is rooted in her mother’s recipes and her Korean Japanese heritage, showcased in items like galbi udon (grilled beef short rib noodles), she also includes dishes like a fried chicken sandwich to help those unfamiliar with Korean flavors ease into the experience. Small dishes make the dining experience feel more curated and encourage guests to explore. Unlike Korean restaurants with huge menus that “give their guests everything in one go,” Seo also says she divided her menu into appetizers, mains, and desserts to make it easier for non-Koreans to navigate.

Adaptation is also a theme at Dooriban, another multigenerational restaurant in a busy stretch of Roma lined with galleries, boutiques, and cafes. The restaurant was founded in December 2021 by Ju Hee Park, affectionately known as Mama Park, and her daughters Jin Hee and Seo Ju. It evolved from a home-based kimchi business, launched in April 2020. The family joined forces with Seo Ju’s school friend, Sofía Acuña, a former project director for Grupo Enrique Olvera, and Sofía’s wife Fernanda García.

“When we started the kimchi business, 70 percent of our customers had never even heard of it,” Ju Hee says.

While Dooriban does make efforts to accommodate non-Koreans to generate business, adaptations to Mexican ingredients and dishes also evoke Ju Hee’s own experience navigating Korean and Mexican cultures. Though “never in her wildest dreams” did she believe she’d live in Mexico, she says, she made it her home along with her husband more than 40 years ago when he began training the Mexican national taekwondo team.

Ju Hee Park at her restaurant, Dooriban.

Sous chef Lucero Coria at Dooriban.

“Kimchi Mama Park and Dooriban reflect the experience of coming to Mexico City and trying to keep home alive in a foreign place,” Ju Hee says. “When we migrate, we bring our culture. We use ingredients from where we arrived, but transform them with imagination to feel like home.” But, even as she searched for South Korea snippets, Ju Hee was excited to learn about her new home. “My first memories of Mexico are in the neighborhood markets, [trying] flavors I didn’t know existed. After that moment, I always went out with a notebook, pen, and dictionary. I wanted to write down, ask about, and eat everything,” she adds.

Dooriban features both aspects of that experience. It includes Ju Hee’s recipes for recreating everyday Korean food like bo ssam (pork belly wraps), beef bulgogi (barbecued beef), fried chicken, and japchae (sweet potato starch noodles). But the team also experiments with Mexican dishes, using kimchi in a michelada or kkaennip (perilla leaves), and doenjang (fermented bean paste) in desserts.

While Korean restaurateurs have expanded outward, Gallardo has noticed Zona Rosa changing as well. Establishments now mimic Seoul’s vibrant nightlife with eye-catching neon lights, and they’ve adapted their menus to include smaller, faster versions of Korean dishes.

“In the past, Korean food meant ordering large plates, sitting with your friends, and eating for a long time. There are more quick-serve options now, a shift possibly influenced by the [COVID-19] pandemic,” he says. “Pochas — Korean pubs — are very trendy. They didn’t exist before 2017.”

As modern restaurants seek out new audiences and attract younger diners with fusion elements, it would be easy to forget the older restaurants. But Millan is quick to point out that Jowong and other businesses have only been able to blossom because of the debt they owe to traditional restaurants and the older community in Pequeño Seúl.

“We would not have this chance if not for the many hardworking restaurants before us who preserved the culture and exposed Mexico City to many dishes and flavors,” she says. “We embrace and respect the road paved for us.”

Robyn Huang is a Canadian journalist based in Mexico City covering culture, gender issues, and travel.
Matthew Reichel is a Canadian journalist and documentary photographer based in Mexico City covering the intersection of geopolitics, nature, and travel.

Outside Jowong.

The Cozy Appeal of Turning Your Apartment Into a ‘Coffee Shop’

Bettina Makalintal — Wed, 01 May 2024 17:12:33 +0000

Hosts get pastries and write up menus to turn their homes into “coffee shops.” | Photo illustration by Lille Allen; see below for full credits

The home cafe playfully romanticizes a very basic idea: having friends over for coffee

“Home cafe” has taken on a new meaning. What five years ago primarily referred to a style of ASMR video, in which people made complicated specialty drinks for the sake of beautiful content, has become something more tangible: a hosting trend in which people play barista for a day, turning their apartments (or dorms) into free “coffee shops” for their friends, complete with menus, pastries, and sometimes even custom cups.

Brandon Chou, a content creator in Los Angeles, has been hosting at-home coffee shop events since last summer. He sets up his espresso machine, pour over gear, and a matcha station on a makeshift island in his dining room. His friends, who he’s invited to stop by anytime within a set range of hours, arrive; consult the menu; then place their orders. It’s an opportunity for Chou, who is passionate about coffee but has never been a barista professionally, to go all-in on his hobby.

The trend has been making the rounds for a while. In late 2022, creator Daniel Bennett went viral on TikTok with a video of a friend’s weekly apartment coffee shop; it has over 4.5 million views as of this writing. A few months later, Bennett posted an update: The apartment coffee shop had gotten much bigger, becoming more like a large daytime party.

View this post on Instagram

A post shared by Brandon (@withbrandonn)

It’s not only that hosting is back, but that, for some people, a more maximalist, conceptual style of hosting has caught on. You could just pick up pastries and make coffee for a brunch hosted at home, but if you’re doing that already, why not lean into a theme? As someone commented on one video, “It’s so fun that we still play pretend as adults.” The home cafe playfully romanticizes a very basic idea: having friends over for coffee.

This idea of imbuing eating at home with the allure of cafe or restaurant culture isn’t limited to the coffee shop experience. The TikTok creator @agoodtable affixes menus titled “Café Home” to her fridge, listing the meals she can make for dinner based on what’s ready to go in her fridge; it’s a more appealing phrase than “meal prep,” although essentially a similar idea. And, of course, when the pandemic hit, many home cooks felt inspired to bring the romance of the restaurant home. But the home cafe has gained steam because, unlike a multi-course meal, it’s a little more accessible.

Victoria Lauren Da Silva, a content creator in Montreal, has hosted four at-home cafes since February, after seeing the idea on Reels. She picks up pastries and offers a slim menu of espresso-based drinks, rotating between different local roasters. Her “Saturday Cafe” is specialized; none of her guests drink cow’s milk, she says, so she stocks only oat milk and almond milk. Like the best cafes, Saturday Cafe has a signature item: A friend of Da Silva’s bakes the same cookies every time.

Though Da Silva enjoys hosting — mostly dinner parties — she appreciates the lower stakes of the cafe concept, both for herself and for her friends. Knowing that everyone is busy, “I like that there’s no pressure to show up at a certain time and leave at a certain time,” she says. Her friends like the Saturday Cafe so much that some of them even stay past “closing time.” Da Silva adds, “As much as I love hosting, I’m not the best cook, so the fact that I don’t have to cook a meal for people is really nice.” Instead, she bakes one specialty cake for each event.

The home cafe is as much work as a host wants to put into it. Chou initially offered a large specialty menu, with espresso tonics and specialty lattes — each available einspänner-style too — in addition to more basic options. Since the number of options combined with the large guest list could feel chaotic, Chou, who’s done about six home cafes now, has simplified his menu and decreased his guest list. Even at the home cafe, there can be rushes.

Some people bake elaborate spreads; others go entirely store-bought. Wanting to practice graphic design, Da Silva made branding for her cafe: Her logo is a hand wrapped around a coffee cup in royal blue, and it appears on her menus, on the hand-stamped paper bags she uses for each pastry, on a sign on her door, and alongside her themed playlist. Some hosts get disposable cups, sometimes with custom sleeves, stickers, or stamps; others use only their own mug collections. They display menus on hanging butcher paper, in artsy designs inside frames, and on letterboard signs, but even scrawling on a piece of paper does the job.

@calvintanny
the temptation to drop out and become a full time barista #matcha #popup #coffee #coffeebar #communitygoods #fypシ
♬ original sound -

Calvin Tan hosts pop-up coffee shops out of the New York City dorm where he’s also a resident advisor. “We’re asked to host events that we’re passionate about, so I might as well do something I enjoy,” he says. (Ideally, he’d have them on a monthly basis, but finals have thrown him off.) As a nursing student, the pop-ups, and his work as an RA, are an outlet for dealing with academic stress and what he sees in the hospital. Tan has distant dreams of a coffee shop he’d like to open, and the pop-ups “give me a taste of it,” he says.

Since the question comes up a lot: No, just like a typical dinner party, the coffee and pastries don’t cost anything for guests. Since NYC coffee shops are so pricey, Tan likes being able to pull inspiration from cafes that charge $10 to $12 for a drink to provide a similar experience to the students in his building for free. And though he doesn’t ask anyone to bring anything, Chou often ends up with a “mountain of pastries” from friends anyway.

“I think people definitely wonder how to keep up with the cost,” Chou says. He explains that, for him, it’s been more of an initial investment than a continued cost. (Of course, the idea was made possible by the fact that he already had coffee gear including an espresso machine.) While an early home cafe of Chou’s ran him around $100, as he described in a YouTube video, his costs have gone down. With a simpler menu, he doesn’t need so many specialty syrups. He’s moving toward using glass cups, as opposed to buying plastic ones. With his coffee shop content getting lots of views, he’s gotten brand sponsors to provide matcha and coffee.

Ultimately, the home cafe is about hospitality. If Da Silva wasn’t running her Saturday Cafe, she’d be hosting dinners anyway, she notes. “I feel like cost-wise that’s pretty similar, if not more expensive,” she says. If anything, her Saturday Cafe has gotten her to go to coffee shops a little less.

“The appeal is just that it’s for friends,” Chou says. “When I’m making coffee, it’s nice to look up and see that everyone’s just really happy.”

Additional photo illustration credits: Left two images by Victoria Lauren Da Silva; rightmost image by Brandon Chou

Starbucks Is Extremely Late to the Boba Party

Jaya Saxena — Wed, 01 May 2024 16:39:31 +0000

Imagine this, but with boba. | Joe Raedle/Getty Images

Its summer Refresher drinks will feature raspberry popping pearls — so, boba

Today I heard that Starbucks would be launching its “first ever texture innovation.” That’s how Starbucks CEO Laxman Narasimhan put it in an earnings call, according to Business Insider. To me, “texture innovation” sounds like a PR person trying to sell you on slime, but an innovation in Starbucks drinks certainly piques my interest, as the last time it attempted innovation, a bunch of people ended up with diarrhea. Alas, this innovation isn’t really an innovation. It’s just boba.

Starbucks is calling the product “Pearls,” and says it will be rolling them out next week as part of its summer menu. Baristas are already on TikTok, giving previews of the blue Refresher drinks made with raspberry popping pearls.

@creigsilimon
Try Our New Starbucks Summer Skies Drink. Its so good and will definitely be popular drink this summer. #starbucks #fyp #viral #summerskies #foryou #boba
♬ original sound - Creig Silimon

If this seems familiar, it’s because popping pearls are nothing new. Also known as “popping boba,” they’re widely popular across Asia, and are a common topping at frozen yogurt shops in the U.S. But more relevant to Starbucks, we’ve already seen them in the fast-food drinks space. In 2021, both Dunkin’ and Sonic released drinks with “bursting bubbles,” touting them as wild new options to add to drinks. Not only that, but Starbucks had coffee-flavored popping pearls at some locations in 2021. Fine, now the pearls are raspberry-flavored, but to position popping boba as a “texture innovation” just shows how late to the party Starbucks is, even within the narrow category of quick-service beverage companies. We’ve had that! And at Starbucks no less!

After facing weaker quarterly earnings than it planned, and forecasting more falling traffic in the future, Starbucks is trying everything it can to keep customers coming in. Cold drinks account for much of the company’s sales, and boba is booming in popularity in the U.S., so it makes sense Starbucks would try again to win some customers with it.

But like Dunkin’ and Sonic, and Starbucks itself in 2021, Starbucks isn’t calling it boba. By renaming them “pearls,” Starbucks avoids a direct association with boba tea culture, and thus, Asian culture at large. And intentional or not — like all brands, a renaming is likely just a way for it to sound new and creative — it erases the history of boba drinks, positioning Starbucks as an innovator when it’s really a follower. After all, when creating its olive oil drinks, Starbucks crowed about the culture of adding olive oil to coffee in Italy. Why no such recognition here?

“This is the first of more texture-based innovations that our customers can expect in the coming years,” said Narasimhan. Maybe next time they’ll be more forthcoming about where their ideas are coming from.

Perfect Stay at the InterContinental Bangkok Sukhumvit

WILSON NG — Mon, 29 Apr 2024 04:44:55 +0000

Perfect Stay at the InterContinental Bangkok Sukhumvit

This is the latest Intercontinental Hotel in Bangkok, the InterContinental Bangkok Sukhumvit. My recent stay at the InterContinental Bangkok Sukhumvit was nothing short of exceptional.

Hello to the newest Intercontinental Hotel in Bangkok

The Intercontinental Bangkok Sukhumvit is located at 10 Sukhumvit 59, Khlong Tan Nuea, Watthana, Bangkok. It is just a stone throw away from the Thonglor BTS Train station and also the popular Tichuca Skybar.

The lobby is so beautiful

From the moment I stepped into the elegantly designed lobby, I was enveloped in a sense of modern luxury with a touch of Thai charm. The lobby is huge and you will be mesmerised by the ambiance and the design.

Love the ambiance here

Club International Lounge

Since I booked the Club InterContinental room, I have the access of the incomparable luxury of Thonglor’s exclusive lounge. Enjoy a welcome drink while taking in the stunning Sukhumvit sunset. Savour exquisite Thai and Asian cuisine, personalized service, and cherished moments with loved ones in the refined ambiance of the Club InterContinental Lounge.

You can have breakfast, tea time as well as cocktail session at Club International Lounge when you book the Club InterContinental room or suite. Here, you have more privacy as well as exclusivity. Did I forget to mention the sunset view here is amazing, overlooking the BTS train track and the surround neighbourhood.

Room

The room itself was a haven of tranquillity, spacious and impeccably clean, it offered stunning views (depending on your room choice) and all the amenities you could ask for – a plush bed, a luxurious bathroom, and huge flat screen TV.

I had the best sleeps at this hotel during this trip. Four pillows, lots of space and love the ambiance of the room. It was really hot during this trip and the room is super cooling.

The bathroom comes with a bathtub and it is a great place to relax after a long day of traveling in the city. A well needed facility in the bathroom.

Facilities

Time to show you their infinity pool at Level 32. It is not the biggest infinity pool but it comes with the view to kill.

Inifinity Pool

Look up

You can chill at one of the pool chairs and take photos of the reflective ceiling with the swimming pool.

Beside the pool is the Fitness Centre / Gym. They have adequate machines for you to work out if you want to avoid the heat outdoor.

The Spa by HARNN

The Spa by HARNN is also available at this level. This is one of the few Spa by HARNN around the world and make sure you make reservation as the slots are fully taken up.

Dining

Speaking of dining, the hotel boasted a fantastic selection of restaurants. I indulged in delicious all-day dining at AVA Brasserie, and for a special evening, sipped on creative cocktails at The Rogues bar while enjoying live music.

Club InterContinental Lounge

For Club InterContinental room, you have a choice for breakfast at Club InterContinental Lounge or AVA Brasserie. The lounge offers more privacy but the food selection is limited.

AVA Brasserie.

AVA Brasserie offers breakfast for most hotel guests and they offer great selections of food. I love their Thai tea as well as coconut juice for breakfast. The value and quality of the food at AVA Brasserie for breakfast is one of the best in Bangkok.

The Rogues Bar is located on 2^nd floor and they offer live band on selected evenings. Please do contact them at 66-2-760599 for more information.

I love the ambiance and design of this bar, not forgetting their food and drink while enjoying the music from the live band.

Overall, my stay at the InterContinental Bangkok Sukhumvit was an unforgettable experience. It exceeded my expectations in every way, offering a blend of luxury, comfort, and exceptional service. Whether you’re a seasoned traveler or a first-time visitor to Bangkok, this hotel is a perfect choice for a truly memorable stay. You can book it with Agoda.com at https://www.agoda.com/partners/partnersearch.aspx?pcs=1&cid=1538606&hid=37462759

InterContinental Bangkok Sukhumvit

Address: 10 Sukhumvit 59, Khlong Tan Nuea, Watthana, Bangkok 10110, Thailand

The post Perfect Stay at the InterContinental Bangkok Sukhumvit appeared first on PlacesAndFoods.

10 Best hostels/guesthouses in Osaka

Bryce — Sun, 28 Apr 2024 23:00:00 +0000

Embark on an unforgettable journey through the vibrant streets of Osaka, where tradition meets modern aesthetics, and every alley whispers tales of culture and adventure. Honestly, almost any place in Japan yields a plethora of memorable moments and interesting sights that seem to intertwine retro with futuristic, but each place really boasts unique themes. One primary claim to fame is Osaka’s food, so be sure to go hungry! To make your stay even more memorable without breaking the bank, we’ve curated a list of the best hostels and guesthouses that redefine the art of accommodation in this bustling city. From chic interiors to a taste of local flair, each spot […]

Where to Stay, Play, and Eat: The Best Things to Do in Harrisonburg, VA

Melody Pittman — Sat, 27 Apr 2024 18:16:00 +0000

This guide shares the best things to do in Harrisonburg, VA, including where to stay, play, and eat in this lovely Blue Ridge Mountain town.

20 Most Popular Foods from Croatia

Rach — Sat, 27 Apr 2024 13:07:47 +0000

The most popular foods from Croatia will take you on a delicious journey through history, culture, and nature’s bounties.

From succulent peka dishes cooked under iron bell lids to the beloved štrukli, delicate layers of dough enveloping creamy cheeses, Croatian food is fantastic.

Meat is hugely popular in Croatian cuisine, especially in central and eastern regions, where pork and sausages reign supreme in traditional cuisine.

In the Dalmatian region of Croatia, lamb is a favoured choice.

Head to Istria and Dalmatia; you’ll notice a strong Italian influence. A Mediterranean gem, olive oil takes centre stage in coastal cooking alongside tomatoes, zucchini, and Swiss chard.

And in Istria, truffles steal the show—black or white, you won’t want to miss out on these savoury delicacies.

Staple Foods From Croatia

In Croatia, you’ll find a rich variety of staple foods that form the backbone of the country’s culinary landscape. Here are five that stand out:

Pasta: From the iconic štrukli to the hearty fuži, pasta dishes are cherished throughout Croatia. Whether served with decadent sauces or simple olive oil and herbs, pasta is a comforting staple everyone enjoys.
Seafood: With its extensive coastline along the Adriatic Sea, Croatia boasts an abundance of fresh seafood. Grilled fish, octopus salad, and black risotto are just a few of the delectable seafood dishes that grace Croatian tables.
Meat: Meat lovers rejoice in Croatia, where grilled meats like čevapi (small grilled sausages) and pljeskavica (a type of burger patty) are popular street food options. Roasted lamb and pork are also traditional favourites, often prepared for festive occasions.
Cheese: Croatian cheeses, such as Paški sir (Pag cheese) and Škripavac, showcase the country’s dairy heritage. Cheese platters accompanied by figs, nuts, and honey are a delightful way to experience the diversity of Croatian cheese.
Bread: No Croatian meal is complete without bread, and the country offers a wide array of bread types, from crispy sourdough to soft, pillowy lepinja. Bread is the perfect accompaniment to soups, stews, and hearty meat dishes, adding texture and flavour to every bite.

Let’s go! 20 Most Popular Croatian Foods

1) Punjene Paprike (Stuffed Peppers)

In Croatian cuisine, stuffed peppers are known as “punjene paprike.”

They are a classic dish enjoyed throughout Croatia and the wider Balkan region.

Punjene paprike are made by hollowing out capsicums, or peppers and filling them with a tasty mixture typically consisting of minced meat (commonly a combination of beef and pork), rice, onions, herbs, and spices.

The stuffed peppers are then cooked in a tomato-based sauce until the peppers are tender, and the filling is cooked.

Punjene paprike are often served hot as a main dish, accompanied by bread, potatoes, or a salad.

2) Pljeskavica (Meat Patty)

Pljeskavica is a popular grilled meat patty in Croatian cuisine, made from minced beef or a mix of beef and pork.

Seasoned with herbs and spices, it’s grilled and served with various toppings like onions, cheese, and ajvar.

Pljeskavica is one of the most popular fast foods in Croatia and is readily available.

3) Istrian pršut (prosciutto)

Istrian pršut is a dry-cured ham originating from the Istrian peninsula in Croatia. It is similar to Italian prosciutto but has a unique flavour due to differences in the curing process and the local climate.

Istrian pršut is made from high-quality pork leg that is salted and air-dried for an extended period, often several months to over a year.

Istrian pršut is typically thinly sliced and served as a entree or part of a charcuterie board, paired with cheese, olives, and bread.

4) Burek sa sirom (Pastry)

Burek sa sirom is a traditional Balkan pastry consisting of thin layers of filo dough filled with cheese and eggs.

The dough is typically made from flour, salt, water, and sometimes a bit of oil, stretched into thin sheets. These sheets are then layered in a tray, with each layer brushed with oil, oil, and mineral water before filling with the cheese and egg mixture.

The pastry is baked until golden brown and served warm, often as a savoury snack or breakfast item.

This pastry is also listed in our summary of what to eat in North Macedonia and it’s popular in Turkish cuisine too.

We are beginning a new series on our trip to Athens in spring 2023 to attend an actual Greek Wedding!

I almost gasped when the elevator door opened onto the rooftop patio at The Zillers Roof Top Garden. Diners get an incredible view of the Parthenon from virtually every table!

The ambiance is magical during sunset, and the warm afternoon light is certainly great for photos.

We had just arrived in Athens the day before, and this was our first "real" meal in Athens. What a great way to start a trip! Bryan had done the legwork and booked most of these restaurants. He chose The Zillers Roof Garden because it was close to the center of town, has GREAT views, and was recommended by the Michelin Guide (1 Michelin star).

Chef Vasilis Roussos, who has spent time at multiple Michelin starred restaurants in Greece, leads the kitchen with an aim to capture "the essence of Greek and Mediterranean cuisine in a truly unique way." [source]

Bread + Butter

The butter arrives with 2 types of bread: a sourdough and multigrain (reminds me of my beloved Copenhagen bread).

“Oh cute! It’s a cow.”

“It’s not a cow, Can you guess what it is?”

It turns out we were enjoying goat’s milk butter with our bread. It had a slight, “goaty” finish, but it wasn’t too strong.

Next, a spiky sea-urchin shaped glass came with a delicious seafood filled bite, a consommé in jelly form, small morsels of mussels, and a seafood foam.

Welcome Treats

A trip of Chef’s welcome treats came next: asquid ink baton (like a “Pocky”, haha) that we dipped into an intensely flavorful Bottarga cream. A single bite chewy croquette flavored with herbs; and a goat cheese beetroot tart.

The Actual Tasting Begins

langoustine

Our first official course was langoustine 3 ways. I loved the refreshing langoustine tartare, marinated in flavors of lime, coriander, and bergamot (which we soon learned was one of chef’s favorite spices) and served with a light camomile langoustine consommé.

On the side, the langoustine tail was fried as tempura (with puffed rice) and dipped in a creamy shrimp head + lemongrass sauce. The tempura was not very crispy, though the flavors were quite rice and paired nicely with the tart wine.

Next was "salsify two ways" presented in a single dish with layers: chunky bits of the root on the bottom and a blended soup on top. “Scoop it all in one bite” the server advised. Loved the black truffles, which added a nice, earthy element.

A homage to the traditional Greek lemon and rice soup, the next course consisted of a single artichoke elegantly deep fried (it was amazing how each leaf was preserved) and served over a lemon rice emulsion sauce.

Bread Part II

We'd already enjoyed fantastic bread at the beginning of the meal. Now was part II: a beautiful Japanese milk bread topped with sea salt from Crete.

More Seafood

We continued with seafood, moving onto a beautiful lobster pasta served with a rich, creamy lobster cheese sauce.

The lobster itself undergoes a lengthy preparation, including being coated in wax for 24 hours before being lightly poached. The server showed us an example of the "waxed" lobster.

The pasta was reasonably al dente, and the overall sauce was decadently rich. Bryan loved it, and I even gave him some of mine (since I was getting full).

Let’s journey through Burma’s most popular foods, where the culinary scene is a vibrant burst of taste sensations.

From the bustling streets of Yangon to the serene villages of Mandalay, Burmese cuisine captivates with its diverse array of dishes and aromatic spices.

With every bite, discover layers of cultural influences and culinary traditions that will surely be a highlight of any visit to this fascinating country.

Staple Foods in Burma

These staple foods are nutritious and universal, forming the basis of countless delicious dishes in Burmese cuisine.

Rice: Rice is a fundamental component of Burmese cuisine and is typically consumed with almost every meal.
Fish: Fish is a significant protein source in Burmese cuisine, often prepared grilled, fried, or in curries.
Noodles: Noodles are widely enjoyed in Burma and are featured in dishes like Mohinga (fish noodle soup) and Shan noodles.
Vegetables: Various vegetables such as cabbage, eggplant, and okra are staples in Burmese cooking and are used in curries, stir-fries, and salads.
Lentils: Lentils, predominantly yellow split peas, are commonly used in Burmese cuisine to make dahls, soups, and side dishes.

Let’s go! 20 Most Popular Foods in Burma

1) Lahpet Thoke (Tea Leaf Salad)

Pickled tea leaf salad combining sour, slightly bitter tea leaves with shredded cabbage, sliced tomatoes, crunchy, deep-fried beans, nuts, and peas.

Adding some garlic oil, slices of tangy chilli, and garlic is typical and elevates the flavours.

Laphet Thoke is one of the most beloved dishes in Burmese culture.

2) Mohinga (Fish noodle soup)

Mohinga is Myanmar’s national dish, a hearty, herb-infused soup featuring lemongrass and rice noodles.

Traditionally enjoyed for breakfast, mohinga is typically garnished with crispy split-pea fritters, soft-boiled duck eggs, and fishcakes.

Topped with roasted chilli flakes and shredded coriander leaves, it’s a flavourful sensation!

3) Nan Gyi Thoke (Rice noodle salad)

Nan gyi thoke, a beloved breakfast staple, is enjoyed daily by many.

Often likened to Burmese spaghetti, this dish features round, thick rice noodles (‘nan gyi’) tossed in a specially prepared chicken curry.

It’s a flavorful delight topped with coriander, crispy fritters, and boiled eggs.

4) Tofu Nway (Warm Tofu)

Tofu Nway, also called “warm tofu,” is a cherished dish among the Shan Tribe in northeastern Myanmar. It comprises a thick porridge prepared from chickpeas and accompanied by various ingredients.

It’s served with rice noodles and chunks of marinated pork or chicken, all topped off with a generous pour of spicy chilli oil.

Get Connected with eSIM

Get connected easily on your travels—buy an eSIM! An eSIM works like an app: buy it, download it, and get connected in minutes! It’s easy, affordable, and convenient. Keep your original phone number, too!

Click below and view which eSIM data plan you need for your next adventure. Use our referral code: RACHEL5045, to get $3 off your first purchase!

Buy an eSIM for your next trip!

5) Burmese Tofu

Burmese tofu, crafted from chickpeas, differs from Shan tofu, crafted from split peas – both distinct from the usual soya beans.

Experience Burmese tofu through crispy fritters (tohu kyaw), with a fluffy interior and a tangy tamarind dip.

Or, enjoy it sliced in a salad (tohu thoke) with a zingy dressing. You can also enjoy it warm atop a bowl of spicy noodles.

6) E Kyar Kway (Fried dough)

E Kyar Kway is a favourite breakfast option among the people of Myanmar and is readily available in small and large tea shops.

These golden dough delights, made from wheat powder, are deep-fried to savoury perfection in hot oil.

Enjoy them dipped in coffee or tea for the most satisfying breakfast experience.

I adore simple foods in Burma such as this.

7) Mote Lin Ma Yar (Husband and Wife Snacks)

Credit: Wikipedia

This Burmese street food, affectionately known as “husband and wife snacks,” is very much loved by locals and is super tasty.

These precious, crispy bites are like receiving a warm hug!

Spoonfuls of rice flour batter are poured into a sizzling cast iron pan with multiple round moulds to prepare them.

Half the mixture is topped with ingredients like quail eggs, spring onions, or roasted chickpeas. Then, like a husband and wife, the two halves are joined to form endearing round cakes.

Don’t miss tasting these delicious dessert foods in Burma.

Need an online account that lets you send money, get paid, and spend money internationally? A Wise account provides these services, and it will save you loads of cash in International fees.

Send your first International transfer for FREE when you sign up here for a Wise account.

8) Myin Kwa Yuet (Burmese-style pork curry)

Myin Kwa Yuet is a flavorful Burmese-style pork curry and one of my all-time favourite foods in Burma.

It features tender chunks of pork cooked in a rich, aromatic curry sauce made with spices such as onions, garlic, and ginger.

Myin Kwa Yuet is typically served with steamed rice or noodles, and it should be on your list of foods to eat in Myanmar!

Check out our ULTIMATE Packing List for Southeast Asia!

9) Mote Lone Yay Paw (Sticky rice balls)

Mote Lone Yay Paw or sticky rice balls in Burma

We went to the Crystal Clear Ponds of Oshino Hakkai near Mount Fuji in our last trip to Tokyo Japan.

A Journey Through Nature’s Canvas:

Oshino Hakkai’s ponds are fed by the snowmelt of Mount Fuji, creating a mesmerizing display of turquoise hues. As you stroll along the wooden paths bordering the ponds, you’ll be enchanted by the lush greenery and the tranquility of the surroundings. Each pond has its own charm, some adorned with vibrantly colored koi fish, while others reflect the majestic peak of Mount Fuji on a clear day.

Please do not throw coins into the Crystal Clear Ponds. This is not a wishing pond so don’t pollute it!

Beyond the Ponds:

Oshino Hakkai offers more than just breathtaking scenery. The village boasts a rich cultural heritage, evident in its traditional farmhouses with thatched roofs. Take a moment to explore the quaint shops selling local crafts and savor delicious regional specialties like fresh soba noodles and hoba miso, a local miso dish flavored with fragrant magnolia leaves.

There is also a place you can drink the mineral water from the ponds. You can spot most tourists tried a cuppa of the mineral water while some carrying bottles.

Springtime Magic:

If you’re fortunate enough to visit Oshino Hakkai in spring, you’ll be treated to a spectacle of vibrant blooms. The surrounding fields erupt in a kaleidoscope of colors, transforming the landscape into a painter’s dream. Imagine strolling amidst cherry blossoms or vibrant blue nemophila flowers while the crystal-clear ponds mirror the beauty above.

A Tranquil Escape:

Oshino Hakkai is the perfect destination for travelers seeking a break from the hustle and bustle of city life. Breathe in the fresh mountain air, soak in the serenity of the ponds, and reconnect with nature’s beauty.

If you are lucky, you can get the backdrop view of Mount Fuji on the clear day. There are many great spots for photography.

Planning Your Visit:

Oshino Hakkai is a popular tourist destination, especially during peak season. To avoid crowds, consider visiting during the shoulder seasons (spring or autumn) when the weather is pleasant and the crowds are smaller. Public transportation is available, but renting a car offers more flexibility for exploring the surrounding area.

We decided to take a day tour so we can visit Oshino Hakkai and other places near Mount Fuji. This is part of the experience of KKDay Tour from Tokyo: Mount Fuji, Lake Kawaguchi, Oshino Hakkai & Gotemba Outlet. If you are planning to visit Tokyo, do consider this day tour and book it at https://www.kkday.com/en/product/10999?cid=8500

A Memorable Experience Awaits:

Oshino Hakkai is a place that will leave a lasting impression. Whether you’re seeking a scenic escape, a cultural immersion, or a chance to reconnect with nature, this charming village has something to offer everyone. So pack your bags, lace up your walking shoes, and get ready to be enchanted by the crystal-clear ponds of Oshino Hakkai.

As this is part of the Mount Fuji day tour, it also includes places like Lake Kawaguchi as well as Gotemba Outlet!

The post Crystal Clear Ponds of Oshino Hakkai Mount Fuji appeared first on PlacesAndFoods.

Themed Cruises from Southampton

Maria Kennedy — Thu, 25 Apr 2024 09:29:24 +0000

Last Updated on April 25, 2024

Themed cruises have become increasingly popular among travellers looking for a unique and immersive experience at sea. From food and wine festivals to music and entertainment-themed cruises, there is a themed cruise to cater to almost every interest and passion.

With its bustling port and convenient location, Southampton, England, is the perfect departure point for various themed cruises. We will explore some of the exciting themed cruises cruising from Southampton, highlighting the diverse range of experiences available to savvy travellers. Whether you’re a foodie, a history buff, a music lover, or simply looking for a one-of-a-kind adventure, there is sure to be a themed cruise from Southampton that will pique your interest.

Popular Themes for 2024 Cruises

In 2024, some of the most popular themes for cruises departing from Southampton include wellness and fitness retreats, cultural immersion experiences, and adventure-themed voyages. Wellness cruises allow passengers to relax and rejuvenate with activities such as yoga classes, spa treatments, and healthy cooking demonstrations.

Cultural immersion cruises provide a unique opportunity to explore different cultures and traditions through onboard workshops, performances, and guided excursions to historical sites in various ports of call. For those seeking a more adventurous experience, themed cruises focused on activities such as scuba diving, hiking, and wildlife exploration offer a thrilling and action-packed itinerary.

Food and wine-themed cruises continue to be famous for many travellers, with gourmet dining experiences, wine tastings, cooking classes, and visits to local markets and vineyards. Music-themed cruises are also on the rise, offering live concerts, performances by guest artists, and opportunities to meet and interact with musicians on board.

What to Expect on a Themed Cruise

View this post on Instagram

A post shared by Visit Southampton (@visit_soton)

One of the key aspects of a themed cruise is the immersive entertainment and experiences offered onboard. From live performances by top artists and bands to interactive workshops and demonstrations, themed cruises ensure that passengers are constantly entertained and engaged throughout their journey.

For example, a music-themed cruise may feature live concerts, DJ sets, and music trivia nights, while a food and wine-themed cruise may include cooking classes, wine tastings, and gourmet dining experiences. Passengers can expect to be surrounded by like-minded individuals who share a common interest, creating a sense of camaraderie and community onboard.

Themed cruises often incorporate unique activities and events not typically on traditional cruises. For example, a film festival-themed cruise may offer screenings of classic movies, Q&A sessions with filmmakers, and movie-themed trivia contests. Passengers can also expect themed decor, costumes, and special guests that enhance the overall experience and make for a memorable voyage.

Packing for a Themed Cruise

For those embarking on a themed cruise from Southampton, it is essential to pack the right items to enhance your onboard experience. Depending on the cruise’s theme, a few essentials can make your journey even more enjoyable.

For example, if you are joining a food and wine festival cruise, be sure to pack a few nice outfits for the unique dining events and tastings that may be included. Bringing along a corkscrew or wine opener can also be handy for enjoying a bottle of wine in your cabin.

Music and entertainment-themed cruises may require different essentials, such as comfortable shoes for dancing the night away at themed parties and concerts. Do not forget to pack any memorabilia related to your favourite artists or bands to have them signed on board. A portable charger for your phone or camera can also come in handy for capturing all the memorable moments during the cruise.

Top Themed Cruise Activities

From culinary-themed cruises featuring top chefs and cooking demonstrations to wellness-themed cruises with yoga and fitness classes, there is no shortage of onboard activities to keep guests entertained and engaged.

These themed cruises offer a unique opportunity for passengers to indulge in their hobbies and interests while sailing to exotic destinations. Whether you’re a foodie looking to sample gourmet cuisine or a music lover wanting to see live performances by top artists, there is something for everyone on a themed cruise from Southampton.

In addition to the exciting onboard events, themed cruises also offer a variety of shore excursions that cater to the cruise’s theme. For example, a wine-themed cruise may include visits to vineyards and wine tastings in picturesque European towns. In contrast, a wellness-themed cruise may offer guided hikes in scenic island destinations.

These shore excursions allow passengers to immerse themselves in their chosen theme further and discover new experiences in each port of call. Whether exploring ancient ruins, sampling local cuisine, or simply relaxing on a beautiful beach, themed cruise shore excursions uniquely enhance your vacation experience and create lasting memories.

10 Things You Don´t Know About What Makes Air Travel Possible

Maria Kennedy — Thu, 25 Apr 2024 09:05:55 +0000

Last Updated on April 25, 2024

Air travel is a great example of modern engineering. It shows how creative humans can be. People often enjoy flying, but they don’t notice the small things that keep them safe and comfortable. Things such as regular plane checkups and pilot training help planes stay in the air. These tasks are not easy, but they are very interesting. Let’s explore the behind-the-scenes of what makes air travel possible.

1. The Rigorous Maintenance Schedule

An airplane requires extensive maintenance. Every aircraft goes through a rigorous maintenance schedule to make sure it’s secure and prepared for flight. Schedules that include daily, weekly, and monthly checks are adhered to rigidly by airlines. These inspections are essential to your safety while in the air. To ensure that everything is operating as intended, technicians examine every bit of aircraft parts, including the landing gear and engines. To find any possible concerns before they worsen, they also test and repair worn-out components.

View this post on Instagram

A post shared by Pilot John International® (@pilotjohninternational)

2. The Importance of Aircraft Weight and Balance

Ever wonder how airlines determine an aircraft’s weight and balance? It’s a detailed procedure that is necessary for safe flight. It’s important to divide the weight that each plane can carry evenly because each one has a maximum capacity. The stability and handling of the aircraft may be impacted by too much weight in one place. Airlines compute the combined weight of passengers, luggage, and fuel using sophisticated technologies. Pilots use these computations to modify the aircraft’s weight distribution. For landing, cruising, and takeoff, this balance is essential.

3. Advanced Simulation Training for Pilots

Did you know that modern flight simulators are used for intensive training by pilots? These are not your average video games; these are intelligent devices that replicate real-world flight circumstances. These simulators allow pilots to rehearse a range of conditions, including emergency crises and normal flights. Pilots may refine their skills and make safe decisions by practicing in realistic scenarios that mimic everything from mechanical problems to weather conditions. Because it equips pilots to manage every situation they may experience during actual flights, this training is essential.

4. Engine Overhauls

Engine overhauls are critical to keeping planes flying because they maintain the safety, performance, and lifetime of aviation engines. Maintenance operations entail inspecting, repairing, and replacing engine components to keep them within manufacturing limits. Overhauls lengthen the life of aircraft engines by treating wear and tear, leading to improved performance and safety. Engine overhauls increase aircraft performance by eliminating vibrations and increasing thrust production, resulting in smoother overall operation. In addition, regular engine overhauls considerably boost the resale value of aircraft, making them more attractive in the market and assuring continuous airworthiness.

5. The Role of Air Traffic Control (ATC)

Air Traffic Control (ATC) is involved in how planes fly safely through the air. It is essential to controlling air traffic and maintaining safe flight patterns, landings, and takeoffs. Using radar to track an aircraft’s movements, controllers speak with pilots directly to provide them with orders and advice. They work with pilots to steer aircraft through various flight phases and maintain safe distances between them. ATC is prepared to respond quickly and effectively to emergencies and unforeseen circumstances.

6. Aircraft De-icing Procedures

De-icing is the process of spraying liquid on airplanes before takeoff in chilly weather. When temperatures drop and ice forms on the aircraft’s wings and other surfaces, it can affect the plane’s performance and safety. To prevent this, airlines use special de-icing trucks equipped with heated fluid to remove ice and snow. The liquid is developed to swiftly melt the ice without endangering the structural integrity of the airplane. After de-icing, pilots check the aircraft to make sure all of the ice and snow have been removed. To guarantee that the aircraft performs optimally and can take off and land safely in the winter, this procedure is crucial.

7. Behind the Design of Airplane Interiors

Airline designers give equal weight to comfort and safety while creating aircraft interiors. To improve passenger comfort and mobility, engineers and designers prioritize the creation of ergonomic seats, easily accessible overhead bins, and roomy aisles. Materials are selected based on their fire resistance and durability because safety is also a primary priority. The newest entertainment systems, lighting, and ventilation systems are all included in modern airplane cabins to enhance your flying experience. To make sure weight distribution doesn’t compromise the plane’s balance, it is also taken into account in the design.

8. Use of Specialized Tools and Equipment

Essential tools and equipment play the role of airplane caretakers. They keep planes at their best for a smooth ride in the sky. These tools make sure aircraft stay ready to fly. They focus on maintenance, fixing issues, and safety checks. They help planes operate better and ensure that passengers stay safe. Safety wire pliers are a key tool used in airplanes. Their job is to keep nuts and bolts tight during jumps up in the sky. Tools like rivet guns and drills that work with metals also carry great value. These metal tools fasten, bend, and cut metals used in the structure of aircraft. Torque wrenches have a special role too. They tighten screws at a precise level to confirm the proper setup of important parts.

Moreover, vibration meters are also used in planes. These measure the trembling levels in an airplane and report any problems. This helps ensure a safe plane structure while flying. All these unique tools are crucial for planes to operate safely and efficiently. They have a big hand in making sure airplanes stay fit to fly with high safety standards for both passengers and crew.

9. The Significance of Flight Data Monitoring

Black boxes on airplanes are essential to the monitoring of flight data. During a flight, these gadgets capture all the critical information, including speed, altitude, and system status. This data is examined following each trip to find any anomalies or problems. Airlines make use of this data to enhance flight operations and safety protocols. Additionally, real-time monitoring devices feed ground control with real-time data so they can keep tabs on the aircraft’s performance and react swiftly to any emergencies. This data-driven strategy guarantees smoother flights, improves maintenance procedures, and reduces the risk of mishaps.

10. Role of Aircraft Technicians

Through careful maintenance and repair, technicians ensure the safety, dependability, and airworthiness of aircraft, which is essential to keeping them in the air. Experts in their field, technicians go through extensive training to manage the intricacies of maintaining aircraft. Their proficiency and attention to detail are crucial for problem-solving, making repairs, and guaranteeing that airplanes adhere to strict safety regulations. To stay up to date with aviation technology, technicians must continuously learn and upskill. To operate modern aircraft systems properly, technicians must stay up to date on the newest technology and maintenance techniques. An inadequate number of technicians can result in extended periods of time spent on repairs, inefficiencies in operations, and a halt in innovation in avionics systems. In short, technicians are essential to the aviation sector and play a major part in maintaining the safety and airworthiness of aircraft.

Conclusion

The aviation sector is a marvel of human creativity. Modern technology combined with careful planning ensures ecologically friendly, economical, and safe air travel. As the industry continues to evolve, with a focus on sustainability and innovation, you can look forward to even safer, more comfortable, and environmentally friendly flights in the future. So, the next time you board a plane, remember the unseen efforts and innovations that make your flight possible.

Dolphin Activities in Cozumel, Mexico

Maria Kennedy — Thu, 25 Apr 2024 08:04:41 +0000

Last Updated on April 25, 2024

Dolphin Activities in Cozumel is a well-recognized maritime park that suggests communicating knowledge with dolphins, education, and upkeep on the charming island of Cozumel. This biosphere-class capability suggests a diversity of thrilling activities that let companies interrelate with these wonderful persons in a way that is different from any other.

In this article, we will discuss the Dolphin Discovery COZUMEL’s Top Activities Revealed. You should read the article completely and get more information about Dolphin Discovery COZUMEL’s Top Activities Revealed. You also enjoy the activities in Cozumel.

Cozumel is a haven for people who enjoy nature, water sports, and adventure. The thrilling things to do in Cozumel are a must-do if you have plans for a trip to this steamy gem. From roving coral points to soothing on sun-drenched coastlines, here are some selections that will make your trip notable with the activities in Cozumel for you. You can enjoy the Dolphin Discovery COZUMEL’s Top Activities Revealed.

Activities in Cozumel: Visit Dolphin Discovery

Dolphin Discovery COZUMEL’s Top Activities Revealed is one of the greatest magnetisms to do in Cozumel. You can spend time with dolphins in their usual scenery in this garden. You will enjoy interacting with and learning about the behavior of these intelligent marine mammals by diving with them. Also, a visit to Chankanaab Park is bundled with the Dolphin Discovery Cozumel entry price, and the best part is that it’s free! Thus, never pass up this unique chance to engage in Cozumel activities.

Dolphin Discovery Cozumel’s entrance

At Dolphin Discovery COZUMEL’s Top Activities Revealed entrance are the following:

Reaching Chankanaab Park:

An untouched park featuring stunning beaches, sparkling lagoons, botanical gardens, and much more.

Dolphin interaction:

You will be able to say hello, touch, educate yourself about, and even spend time swimming with the dolphins. Enjoy a presentation and concert with the remarkable sea lions.

Snorkel on the underwater:

Learn about the amazing aquatic life that calls some of the world’s largest coral reefs residence.

Food and drinks:

Savor a delicious buffet with a range of food and drinks.

Go to the National Park of Chankanaab

A natural heaven, Chankanaab National Park has lovely beaches, sparkling lagoons, floral gardens, and much more. It should not be overlooked when arranging your activities in Cozumel. In addition to observing the botanical gardens, wading in the lagoons, and snorkeling, you may unwind on the beach. So that you don’t miss out on this more must-do activity in Cozumel, you can purchase snorkeling at Chankanaab Park directly from the park’s ticket office.

Snorkeling takes you to a world of underwater sculptures. Take advantage of the rare chance to enjoy Dolphin Discovery COZUMEL’s Top Activities Revealed Dolphin Diving and share this amazing underwater encounter with these beautiful beasts. For visitors to Cozumel seeking aquatic adventures and unique memories, Chankanaab Park is a must-see site that blends beautiful scenery with thrilling events. Activities in Cozumel are the best things to do in that place.

You get entrance to the park’s facilities when you buy your swim with dolphins event at Chankanaab Park in Cozumel. It’s crucial to keep in mind though, that this ticket does not get you entrance to any other park attractions or activities. It is advised that you explore the numerous choices and activities that the park has to offer separately to truly enjoy all the experiences and potential available, so make sure to schedule your visit to make the most of your time at Chankanaab Park. Enjoy with Dolphin Discovery COZUMEL’s Top Activities Revealed.

Unwinding on the beach is one of Cozumel’s other activities

You need a little break after so much travel. Because it offers everything necessary to rank among the top tourist destinations on the Mexican island of Cozumel, the beach at Chankanaab Park is perfect. It is known for its unspoiled splendor and for giving guests a serene and lovely setting in which they may take in the sun and the Caribbean Sea. Activities in Cozumel are the best things to do in that place.

Conclusion

In conclusion, Chankanaab Park and Dolphin Discovery COZUMEL’s Top Activities Revealed provide an exciting mix of thrilling experiences, classes, activities in Cozumel, and natural beauties. Whether they spend their time interacting with dolphins, identifying bright coral reefs, or just taking in the grandeur of nature, visitors to this attractive location in Quintana Roo are sure to create lifetime recollections. You will enjoy the activities in Cozumel.

Budget Hacks to Travel Around Australia

Maria Kennedy — Thu, 25 Apr 2024 07:49:47 +0000

Last Updated on April 25, 2024

Does the idea of exploring Australia sound like a distant dream because of travel costs? Well, think again! Australia’s diverse landscapes, vibrant cities, and unique experiences are within reach for budget-conscious travelers. This blog post is your ultimate guide to unlocking affordable adventures across this magnificent country. We’ll bust the myth that travel has to be expensive and equip you with practical hacks to explore Australia without breaking the bank.

Budget Travel Mindset

Traveling on a budget isn’t about deprivation, it’s about resourcefulness and creativity! Shift your focus from luxury experiences to prioritizing authentic encounters and unique adventures. Embrace the spirit of discovery and get ready to be surprised by the hidden gems Australia has to offer.

Transportation Hacks

Flights: Australia is a vast country, so mastering the art of cheap flights is crucial. Utilize flight comparison websites like Skyscanner or Kayak to compare prices across airlines and travel dates. Consider budget airlines or flying into smaller, less popular airports. Be flexible with your travel dates – weekdays and shoulder seasons (spring or fall) often offer the best deals.

Getting Around: Public transportation is a budget traveler’s best friend! Major cities like Sydney, Melbourne, and Brisbane boast efficient bus, tram, and train networks. Invest in travel cards for unlimited rides within a specific timeframe. Explore the convenience of bicycle rentals in many cities, or lace up your walking shoes and discover hidden gems along the way. However, for ultimate flexibility and freedom, especially outside major cities, consider a budget car rental.

Accommodation Hacks

Embrace Shared Spaces: Opt for dorm rooms in hostels to save significantly. Many hostels offer female-only dorms or pods for added privacy.

Loyalty Programs: Sign up for loyalty programs with hostel chains or booking websites. These programs often offer discounts, free nights, or exclusive deals.

Think Outside the Box: Consider alternative lodging options like house-sitting or couchsurfing. House-sitting platforms connect travelers with homeowners who need someone to look after their house and pets while they’re away. Couchsurfing allows you to stay for free on someone’s couch in exchange for cultural exchange. Both options offer a unique glimpse into local life.

Book Strategically: Be flexible with your check-in and check-out dates. Weekday stays can be cheaper than weekends. Consider booking your accommodation in advance, especially during peak season, to secure the best rates. However, last-minute deals can sometimes emerge, so keep an eye out for those as well.

Location, Location, Location: While staying right in the city center might seem convenient, it often comes with a hefty price tag. Consider staying in neighborhoods just outside the city center. Many offer good public transport connections and a more local vibe, all at a fraction of the cost.

Dining and Food Hacks:

Embrace the Hostel Kitchen: Most hostels have well-equipped kitchens where you can prepare your own meals. Stock up on groceries at local markets or supermarkets for budget-friendly meals. Cooking allows you to control portion sizes and dietary needs, saving money in the long run.

Picnic Power: Pack a picnic lunch or dinner and explore the plethora of parks and green spaces throughout Australia. Public barbecues are often available in parks, allowing you to enjoy a delicious and affordable meal outdoors.

Market Marvels: Immerse yourself in the sights, smells, and flavors of local markets. Fresh produce, local delicacies, and international cuisines can be found at bargain prices. Stock up on picnic supplies or grab a cheap and delicious lunch at a market stall.

Street Food Delights: Don’t underestimate the power of street food! From savory meat pies and fresh fish and chips to Asian noodle dishes and vegetarian delights, Australia’s street food scene offers a delicious and affordable way to tantalize your taste buds.

Sightseeing and Activities Hacks

View this post on Instagram

A post shared by BudgetTrekJourneys (@budgettrekjourneys)

Australia is a treasure trove of free and low-cost experiences waiting to be discovered. Here’s how to maximize your sightseeing and activities without blowing your budget:

Free Museum Days: Many museums and galleries offer free admission days or discounted evenings. Research these options in advance and plan your itinerary accordingly.

National Park Adventures: Australia boasts a stunning national park system with diverse landscapes. Entrance fees are often minimal, and many parks offer free walking trails, scenic lookouts, and opportunities for wildlife spotting. Pack a picnic lunch, grab your hiking boots, and immerse yourself in nature’s beauty.

Embrace the Outdoors: Australia’s sunshine beckons! Take advantage of the numerous free public beaches, parks, and gardens for swimming, sunbathing, picnicking, or simply relaxing amidst the scenery. Many cities offer free walking tours led by passionate locals, providing insightful commentary and historical tidbits.

Discounts and Deals: Keep an eye out for tourist discount passes that offer bundled entry to multiple attractions at a reduced price. Many cities have apps or websites listing ongoing events and festivals, some of which are free or have minimal entry fees.

Money-Saving Tips

Here are some additional hacks to keep your travel budget in check:

Pack Light: Avoid baggage fees by packing light and versatile clothing that can be layered for different weather conditions. Utilize carry-on luggage whenever possible.

Hydration Hero: Invest in a refillable water bottle and avoid purchasing bottled water at convenience stores. Australia has clean tap water, so fill up your bottle regularly to stay hydrated for free.

Student and Youth Power: If you qualify, carry a student or youth ID card. Many attractions, tours, and transportation options offer discounts for students and young travelers.

Budgeting Basics: Set a realistic budget for your trip and track your expenses daily. Utilize budgeting apps or simply maintain a travel journal to monitor your spending habits. This allows you to adjust your spending throughout the trip if necessary.

Off-the-Beaten-Path Destinations

While iconic landmarks like the Sydney Opera House and Uluru are worth experiencing, Australia has a wealth of hidden gems waiting to be explored. Consider venturing beyond the tourist trail to discover unique destinations on a budget:

Daintree Rainforest: Immerse yourself in the world’s oldest rainforest, north of Cairns. Hike through lush landscapes, spot exotic birds and wildlife, and explore on a budget with self-guided walking trails.

Whitsunday Islands (Beyond Whitehaven Beach): Sail to secluded coves or hidden island havens less crowded than the popular Whitehaven Beach. Kayak through turquoise waters or explore on foot, discovering the beauty of this island paradise at a fraction of the cost.

Tasmania: Australia’s island state offers stunning wilderness, charming towns, and a rich convict history. Hike through Cradle Mountain National Park, explore the vibrant city of Hobart, and discover historical sites like Port Arthur, all without breaking the bank.

Safety and Practical Considerations

Staying safe and healthy is paramount while traveling on a budget. Here are some tips:

Travel Insurance: Consider purchasing travel insurance to cover unexpected medical emergencies, trip cancellations, or lost luggage.

Sun Safety: Australia has a harsh sun. Pack sunscreen, a hat, and sunglasses, and seek shade during the hottest part of the day.

Accommodation Security: Choose hostels and guesthouses with secure lockers to store your valuables. Be mindful of your belongings in crowded areas like public transport or tourist attractions.

Conclusion

Budget travel in Australia is an enriching experience. Embrace the challenge, prioritize resourcefulness, and be open to new experiences. This blog post has equipped you with valuable hacks and practical tips to explore Australia’s diverse landscapes and vibrant cities without emptying your wallet. So, pack your bags, embrace the spirit of adventure, and embark on your unforgettable Australian adventure! Remember, the most treasured memories are often forged from unexpected encounters and exploring off the beaten path.

20 Most Popular Foods in Guyana

Rach — Thu, 25 Apr 2024 06:21:19 +0000

Guyana’s multicultural people and colonial heritage give the foods from Guyana a blend of Indian, African, Amerindian, European (particularly Portuguese), and Chinese influences.

Traditional foods in Guyana include aromatic curries, hearty stews, delicious rice dishes, and enticing sweet treats, all capturing the essence of Guyana’s diverse identity.

Our list of the most popular foods in Guyana includes unique ingredients, bold flavours, and memorable dishes.

20 Most Popular Foods in Guyana

1) Bake and Saltfish

Bake and saltfish is a popular dish in Guyanese cuisine. It consists of salted codfish (saltfish) that has been boiled or soaked to remove excess salt, then sautéed with onions, chillies, tomatoes, and other seasonings.

The dish is served with fried dough called “bake,” like a flatbread.

The bake is typically soft on the inside with a slightly crispy shell. In Guyana, bake and saltfish are eaten as a hearty breakfast or brunch dish.

Bake and saltfish are two of the most popular foods on Grenada’s beautiful Caribbean island, and we enjoyed eating them for breakfast.

Read more about this dish in our fantastic food tour experience in Grenada.

2) Guyanese Pepperpot

Guyanese Pepperpot is one of the most traditional foods from Guyana and is typically made with meats such as beef, pork, or chicken.

The key ingredient that gives pepperpot its unique flavour is cassareep, a sauce made from cassava juice that is boiled until it thickens and caramelizes.

Additionally, pepperpot often includes spices like cinnamon, cloves, and chillies for heat and depth of flavour.

3) Doubles

In Guyanese cuisine, doubles are a popular street food from Trinidad and Tobago.

They consist of soft, fried bread called bara filled with curried chickpeas (channa). Bara is made from flour, baking powder, and ground split peas, while the channa is cooked in a tasty curry sauce.

Doubles can be topped with cucumber, mango chutney, tamarind sauce, or pepper sauce.

They’re one of the most delicious street foods in Guyana, so don’t miss them!

4) Gojas

Regarding quick snack foods in Guyana, gojas are a traditional fried pastry made from a batter of ground split peas, flour, and various spices.

Gojas are typically filled with grated coconut and sweetened with sugar or molasses.

They are deep-fried until golden brown and crispy, resulting in a delicious, sweet, savoury snack for long car or bus journeys.

5) Curry and Roti

In Guyanese cuisine, curry and roti are staple dishes that reflect the diverse cultural influences in the country.

Curry is a beloved dish in Guyana, influenced primarily by the Indian community.

It typically consists of meat, such as chicken, goat, or fish, cooked in a lovely aromatic sauce made from a blend of spices, including turmeric, cumin, coriander, and chilli powder.

The curry sauce is often based on onions, garlic, ginger, and tomatoes, creating a savoury and hearty dish.

Curry is served with rice or roti, the perfect accompaniment to soak up the delicious sauce.

6) Fishcake

Fish cake is a popular snack made from salted fish (often codfish), mashed potatoes, onions, garlic, herbs, and spices.

These ingredients are mixed to form a thick batter, which is then shaped into small patties and deep-fried until golden brown.

Fish cakes can be served with chutneys or sauces for dipping.

Chimichurri Steak appeared first on The Travel Bite.

GV Food & Drink

A New Law Could ‘Upend’ California’s Restaurant Industry

Dust to Dust

Review: ‘Unfrosted’ Is a Squandered Comic Opportunity

Hundreds of Meat Pies, Trays of Kibbeh: How Communities Are Keeping College Campus Protesters Fed

Is Paris Expensive to Visit? Trip Costs And Budgets

What Do I Do With Sourdough Discard?

Modern Korean Restaurants Are Spreading All Over Mexico City

The Cozy Appeal of Turning Your Apartment Into a ‘Coffee Shop’

Starbucks Is Extremely Late to the Boba Party

Perfect Stay at the InterContinental Bangkok Sukhumvit

10 Best hostels/guesthouses in Osaka

Where to Stay, Play, and Eat: The Best Things to Do in Harrisonburg, VA

20 Most Popular Foods from Croatia

Staple Foods From Croatia

Let’s go! 20 Most Popular Croatian Foods

1) Punjene Paprike (Stuffed Peppers)

2) Pljeskavica (Meat Patty)

3) Istrian pršut (prosciutto)

4) Burek sa sirom (Pastry)

Bread + Butter

Welcome Treats

The Actual Tasting Begins

Bread Part II

More Seafood

Staple Foods in Burma

Let’s go! 20 Most Popular Foods in Burma

1) Lahpet Thoke (Tea Leaf Salad)

2) Mohinga (Fish noodle soup)

3) Nan Gyi Thoke (Rice noodle salad)

4) Tofu Nway (Warm Tofu)

5) Burmese Tofu

6) E Kyar Kway (Fried dough)

7) Mote Lin Ma Yar (Husband and Wife Snacks)

8) Myin Kwa Yuet (Burmese-style pork curry)

9) Mote Lone Yay Paw (Sticky rice balls)

Themed Cruises from Southampton

Popular Themes for 2024 Cruises

What to Expect on a Themed Cruise

Packing for a Themed Cruise

Top Themed Cruise Activities

10 Things You Don´t Know About What Makes Air Travel Possible

1. The Rigorous Maintenance Schedule

2. The Importance of Aircraft Weight and Balance

3. Advanced Simulation Training for Pilots

4. Engine Overhauls

5. The Role of Air Traffic Control (ATC)

6. Aircraft De-icing Procedures

7. Behind the Design of Airplane Interiors

8. Use of Specialized Tools and Equipment

9. The Significance of Flight Data Monitoring

10. Role of Aircraft Technicians

Conclusion

Dolphin Activities in Cozumel, Mexico

Activities in Cozumel: Visit Dolphin Discovery

Dolphin Discovery Cozumel’s entrance

Go to the National Park of Chankanaab

Unwinding on the beach is one of Cozumel’s other activities

Conclusion

Budget Hacks to Travel Around Australia

Budget Travel Mindset

Transportation Hacks

Accommodation Hacks

Dining and Food Hacks:

Sightseeing and Activities Hacks

Money-Saving Tips

Off-the-Beaten-Path Destinations

Safety and Practical Considerations

20 Most Popular Foods in Guyana

20 Most Popular Foods in Guyana

1) Bake and Saltfish

2) Guyanese Pepperpot

3) Doubles

4) Gojas

5) Curry and Roti

6) Fishcake