A la Kool & The Gang.
Saturday, October 31, 2009
Michelob's Jack's Pumpkin Spice Ale
Just what the doctor ordered, watery beer with a dash of cinnamon and cloves.
Thursday, October 29, 2009
Sign inside the bank...
So, you used to be able to smoke in the bank, just not in the elevator.
Posted via email from Rep Life
Herein do so upon... what?
Who talks like that? Don't insult me with your Middle English sign-making skills.
Posted via email from Rep Life
Tuesday, October 27, 2009
Bored at a breakfast meeting
Like my pyramid? Good. We've been here for almost an hour and a half. Let's get going already.
Posted via email from Rep Life
Saturday, October 24, 2009
Friday, October 23, 2009
Oh TSA, why do I get so grumpy with you?
I know you're "just doing your job," but why does it sometimes feel more like you're hanging out at the cafeteria with your friends than you're trying to move the line along. Granted, some of you are great, but those with the MAT Dubs (Mad At The World's) ruin it for everyone.
Posted via email from Rep Life
Thursday, October 22, 2009
Wednesday, October 21, 2009
Tuesday, October 20, 2009
Orange Caddy with 20" Rims
Cross hanging from the rearview, pack of Marlboro reds in the cup holder, super classy.
Posted via email from Rep Life
Look at this guy
When he ordered a latte with a half shot, he threatened the barista if he put a whole shot hed come to his house...something like that.
Posted via email from Rep Life
Monday, October 19, 2009
Spell Check
Found on a box of Post-its at FedEx: "Dew knot trussed yore spell chequer two fined awl yore mistakes." - Brendan Hills.
Sunday, October 18, 2009
Saturday, October 17, 2009
Conservation and cookery: Eat for the ecosystem | The Economist
Conservation and cookery
Eat for the ecosystem
Oct 15th 2009
From The Economist print editionA heartening tale of business and the environment
Science Photo LibraryRED lionfish are pretty, but they are also greedy. A single one of them, introduced into a coral reef where the species is not native, can reduce the number of other small fish by 80% in just a few weeks, according to Mark Hixon, a marine biologist at Oregon State University. To make matters worse, lion fish are top predators. Though their size would make them an easy mouthful for a shark or a grouper, their poisonous spines mean they are more or less invulnerable.
In the lionfish’s native waters, the western Pacific Ocean, the local ecosystem has adjusted to such predatory behaviour. In the Caribbean, though, the lionfish is a novelty—and a destructive one. Anything that damages the biodiversity of the reefs in diving resorts is bad for tourism, so in some countries, such as Mexico and Belize, people have tried introducing bounties payable to divers who catch lionfish. Sadly, there are too many lionfish about, and the bounties have proved too expensive to sustain. But there may be an answer: prove that the lionfish is not in fact a top predator after all, by getting people to eat it.
That is the method proposed by Sean Dimin, one of the owners of a firm called Sea to Table. Mr Dimin’s company works with fishermen who practise sustainable fisheries management, and helps them get their catches into the sort of high-class restaurants frequented by wealthy conservationists. Mr Dimin got his idea from the appearance in some resorts of “lionfish rodeos”, in which holidaymaking divers round the fish up, and which are usually followed by lionfish cook-ups on the beach. He learned from these that the fish, suitably de-spined, are delicious (they taste like snapper). That got him wondering if consumer demand might be a force powerful enough to halt even an invasive species as successful as the lionfish.
To test the market, Mr Dimin contacted a few chefs at snazzy restaurants in Chicago and New York to see if they had any interest in serving lionfish to their customers. All jumped at the chance. Sea to Table therefore bought a supply of the beasts and sent them on to the restaurants in question. The fish were sold out within two nights.
Customers did, indeed, like the taste. But according to Bruce Sherman, chef and owner of North Pond Restaurant in Chicago, which took some of Mr Dimin’s initial batch, the story of the fish and the fact that eating it supports a conservation effort added to the appeal of the dish.
On the back of this success, Sea to Table is trying to develop an organised industry to fish for the species. That should not be too hard. Although traditional fishing methods using nets or lines do not work with these animals, there are, as Mr Dimin observes, a lot of people who are more than happy to get paid to go diving in the Caribbean—especially as they get to feel good about it, too.
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via economist.com
Thursday, October 15, 2009
The "World Famous" Ono Cheesesteak, Waikiki
Open 24/7, Ono Cheesesteak serves up... wait for it, wait for it... cheesesteaks in Waikiki Beach. Not only is it one of the only places that stays open 24 hours, but it is one of the only places where you can eat after 10pm!
Just like Philly too, everyone working there is grumpy like bulldog. Maybe they're just doing that to keep everything legit.
Tuesday, October 13, 2009
Buy Your Breast Cancer Stamps
It is Breast Cancer Month, pull your own weight. Today, my contribution is to spring the extra $1.20 for Breast Cancer stamps (which I always do any way). What's yours?
Make Your Own Wine in Hawaii
I met the owners of Oeno in Kailua, HI the other day. There, you can make your own wine or beer. Very nice people, check them out at http://www.oenowinemaking.com/
Monday, October 12, 2009
Saturday, October 10, 2009
Friday, October 9, 2009
Wednesday, October 7, 2009
Sunday, October 4, 2009
The World Famous Puka Dog
As seen on Anthony Bourdain's "No Reservations," a Puka Dog is a hot dog inside a tubular bun. You have a variety of condiments to choose from - this one has spicy mayonnaise, with coconut sauce, and lilikoi mustard.
Friday, October 2, 2009
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