Archive for the ‘grub’ Category

Carmody Groarke : Studio Dining East

London-based practice Carmody Groarke’s ‘Studio Dining East’ restaurant for Bistrotheque; the structure sat on top of the Westfield Stratford City development, adjacent to the 2010 Olympics site; photo : Paul-Riddle.com

.:architonic.com->

email

Post to Twitter Post to Facebook

Posted: July 18th, 2010
at 12:27am by Koookiecrumbles


Categories: grub,architecture,development

Comments: No comments


The Other French Paradox

Foie gras, creme fraiche, butter, red wine a and lots of it! All these excesses leading to a higher life expectancy, to say nothing of the joys of sinning. That's the legendaryAnow officialAFrench Paradox. Scientists strain to explain the phenomenon: 'It's theAphenolic compounds in the red wine', they say. Me, I look at eating habits in my adopted country: restaurant chains like theACheesecake Factory, "family-style" servings,A food everywhere, everyday, at all times inAoffices like Google's.AMethinks there is no paradox just quantity, 360 degrees and 24/7 availability, as the recent but unmistakableAwidening of French bottoms attests.

.:mondaynote.com->

Post to Twitter Post to Facebook

Posted: June 28th, 2010
at 8:46pm by Koookiecrumbles


Categories: grub,et cetera,drinks

Comments: 1 comment


How to Afford Anything

Extensive guide from Ken Rockwell (2008)

.:kenrockwell.com->

Post to Twitter Post to Facebook

How to Start a Cafe

So you want to start a cafe, eh?

Michael Idov reflects on how it took all of 6 months for his cafe to close- Anthony Bourdain sums up the psychological gap that becomes between most aspiring cafe owners, "The most dangerous species of owner … is the one who gets into the business for love."

We here at MNP, are looking to change this, by helping you get your cafe up and running and swing a profit.

Italy, the land of coffee, has over 200,000 coffee establishments- the U.S. has approximately 15,000, so there is plenty of room for new businesses.

If food security is an issue, then consider what Nomad Cafe in Oakland has achieved with their "green cafe" format. Worldchanging recently interviewed Chris Waters, the guy who started Nomad Cafe and he offered these pieces of advice- secure financing, establish relationships, get green certified, find a location, interview your staff well, make your business inviting to everyone, work long hours and don’t do it for the money!

Eugene Cho, founder of a non-profit community cafe called Q Cafe located in Seattle- after responding to inquiring parties with "Haiku emails," he eventually buckeled down and made this informative video:

If after watching the video, you still have more questions, email Eugene and he’ll send you a manual and even do so some consulting for the cost of a donation to the cafe.

Green and community oriented? Check. In an effort to take away the intimidation factor that law offices bring, a brand new place called Chicago’s Legal Cafe just oppened last month where they basically have speciality lawyers on staff from a pool 20 professionals. Interesting right?

Still not impressed? The UK has developed an idea called Cafe Scientifique, where their mission is to promote discussion about exciting scientific ideas between experts and non-experts in an informal environment. Ahhh, the cafe.

If you want to set something up abroad, check here at the International Hotel and Restaurant Association.

Sydney Community College has an interesting agenda that could be a good checklist for the aspring entrepreneur.

Lastly, the innovative Cannabis Culture Magazine has an informative piece on starting a green friendly operation (where laws permit).

Need more motiviation? Here are 37 reasons to start your own business! Good luck!

Post to Twitter Post to Facebook

Posted: June 6th, 2010
at 3:29pm by Koookiecrumbles


Categories: grub,et cetera,drinks,entrepreneurship

Comments: No comments


Glorious! Soup

Branding agencyALambie-Nairn partnered withAilovedust to create "an iconic illustration style for each letter of the alphabet, representing the authentic global influences and flavours of each product. For example, within the soup range, T is for ‘Toulouse Sausage and Bean’ and M stands for ‘Malaysian Chicken’."

Hmmmm, soup.

.:thedieline.com->

Post to Twitter Post to Facebook

Posted: June 4th, 2010
at 2:36pm by Koookiecrumbles


Categories: grub,design,blogs

Comments: No comments


Lobsters and Crabs Feel Pain

‘March 27, 2009 — Ripping the legs offAlive crabsand crowding lobsters into seafood market tanks are just two of the many practices that may warrant reassessment, given two new studies that indicate crustaceans feel pain and stress.

The findings add to a growing body of evidence that virtually all animals, including fish, shellfish and insects, can suffer.

Robert Elwood, the lead author of both papers, explained to Discovery News that pain allows an individual to be "aware of the potential tissue damage" while experiencing "a huge negative emotion or motivation that it learns to avoid that situation in the future."

Both pain andAstress are therefore key survival mechanisms.

Elwood, a professor in the School of Biological Sciences at The Queen’s University in Belfast, and colleague Mirjam Appel studiedAhermit crabscollected from rock pools in County Down, Northern Ireland. All of the crabs survived the experiments and were later released back into their native habitat.

.:dsc.discovery.com->

Post to Twitter Post to Facebook

Posted: May 28th, 2010
at 2:48pm by Koookiecrumbles


Categories: mnp is for the children,grub,10th dan

Comments: No comments


The Subversive Vending Machine

Vending machines or automated coin operated commerce have represented a subversive element in our culture since Richard Carlisle first came up with a machine to distribute his criminal writings that "dropped a customer's desired book after money was inserted and a dial positioned to a corresponding number."

There is a machine in Italy that "whips up flour, water, tomato sauce and fresh ingredients to produce a piping-hot-pizza in about three minutes." After the global economic downturn, a machine popped up at Germany's Frankfurt Airport dispensing one-gram wafers of gold. In a drug-prone section of Sydney, Australia, a machine dispenses clean hypodermic needles. At a beverage machine in Tokyo, consumers pay for libations not in money but by watching a 30-second advertisement.

.:reason.com->

Post to Twitter Post to Facebook

Posted: May 23rd, 2010
at 2:22pm by Koookiecrumbles


Categories: business,robots,weaponry,gear,grub,design

Comments: No comments


What’s in this Catfood??

LSD??A I’m just sayin… This cat is clearly tripping balls.

YouTube Preview Image

Gotsta get me some of that.A Here kitty, kitty…

Post to Twitter Post to Facebook

Posted: April 13th, 2010
at 9:27am by Black Ock


Categories: drogas,grub,10th dan

Comments: No comments


My NINJA please 4.6.10 : Weapon o’ Chili!

The world’s hottest chili or ghost chili or bhut jolokia is going to be a new defense weapon in the form of tear gas grenades for the Indian military. With a rating of 1,000,000 Scoville units, other spicyness doesn’t compare (Tabasco ranges from 2,500 to 5,000 Scoville units and jalapeno peppers are rated at 2,500 to 8,000).

"The chili grenade has been found fit for use after trials in Indian defense laboratories, a fact confirmed by scientists at theADefense Research and DevelopmentAOrganization," Col. R. Kalia, a defense spokesman in theAnortheastern state of Assam, told The Associated Press.

"This is definitely going to be an effective nontoxic weapon because its pungent smell can choke terrorists and force them out of their hide-outs," R. B. Srivastava, the director of theALife Sciences DepartmentAat theNew Delhi headquartersAof theADRDOAsaid.

.:news.yahoo.com->

Post to Twitter Post to Facebook

Posted: April 6th, 2010
at 7:07am by Koookiecrumbles


Categories: hood status,myninjaplease,weaponry,grub

Comments: No comments