Kid Cudi + St. Vincent – SAY WHHAAAAAAAAAAT?!?!?!
Two of my favorite artists of all time – both in which I have a MAJOR crush on – singing together?
I literally shrieked aloud when I heard that they had a little collaboration of sorts.
Like I said…this is amazing!!!
(2) FEIST – INSIDE OUT
Feist has a beautiful jazzy/folky kind of voice.
(3) MIIKE SNOW – SILVIA
This song goes way hard.
TARTINE BAKERY & CAFÉ – SAN FRANCISCO CA
[[Today’s kitchen gadget]]
(1) NOSTALGIA ELECTRICS SNOW-CONE MAKER WITH FLAVOR MIXES
(1) EATING THE SKIN OF FRUIT AND VEGGIES COULD COMBAT CANCER
"Drop the peeler — eating the skins of fruit and vegetables could boost your nutritional intake of vitamins, combat cancer and increase your energy levels.
Dr Marilyn Glenville, former president of the Food and Health Forum at the Royal Society of Medicine, says: 'All fruit and vegetables have a "bio-synergy", which means the nutritional benefits of each part are reinforced by the others.'
And the skin is not the only healthy bit we discard — stalks and cores can also be packed with nutrients.
Here, we reveal the fruit and vegetables you should try to eat whole..."
(2) THE SWEET, SOCIAL LEGACY OF CADBURY CHOCOLATE
"Deborah Cadbury was raised on chocolate. As a child an enormous box of Cadbury chocolate would arrive on her doorstep every year, courtesy of a favorite uncle. It was one of the perks of being related to one of the world’s most famous chocolate dynasties.
Cadbury explores the roots of her family’s business and its February 2010 purchase by American food conglomerate Kraft Foods in her new book Chocolate Wars: The 150-Year Rivalry Between the World's Greatest Chocolate Makers.
The Cadbury business began in the early 19th century, when cocoa was very different from what today's consumers are used to. No one had yet figured out how to separate the cocoa butter from the rest of the cocoa bean so cocoa often came in the form of a bitter, oily beverage that was marketed as a health drink.
"Early products had lentils or pearl barley mixed in — all sorts of products to mop up the fat," Cadbury tells NPR's Mary Louise Kelly. "It was a little while before we realized the magic that there was to get out of the cocoa bean." Cadbury says cocoa's origins as a health drink contributed to the creation of her family's business.
"The original founders were Quakers, and they were trying to come up with something that they thought would be a nutritious alternative to alcohol, which was the ruin of many poor families," Cadbury says. "They were trying to come up with a business idea that was actually going to help people, and cocoa was this amazing new commodity and they thought they could make a business out of this nutritious drink."
Want to read more?
(3) FOUR LOKO ALCOHOLIC ENERGY DRINKS BLAMED FOR SICKENING COLLEGE STUDENTS
"Drinks that mix alcohol and caffeine are under scrutiny once again after dozens of Central Washington University students got sick and nine were hospitalized after admitting they had been drinking Four Loko.
No question Four Loko and other alcoholic energy drinks look cool and offer drinkers a buzz. But there are a whole lot of questions being raised about whether these kinds of products are safe and whether they are improperly marketed to young drinkers.
That's what has Sen. Charles Schumer (D-NY) and others calling for the Food and Drug Administration to step in. "The FDA needs to determine once and for all if these drinks are safe, and if they’re not, they ought to be banned,” said Schumer in a statement back in July.
The maker of Four Loko says it's upset about the products being abused and consumed illegally by underage drinkers, according to a statement on the company's website."
Want to read more?
(4) CHEF PASSES TEST TO RECEIVE HIGHEST CREDENTIAL
"After eight grueling days of cooking last week, chef Brian Beland of the Country Club of Detroit in Grosse Pointe Farms became one of only 66 chefs in America to earn the title of certified master chef -- the American Culinary Federation's highest credential.
"It was probably the hardest thing I've done -- mentally, emotionally and physically -- in the culinary profession," Beland, 31, of Sterling Heights said this week.
It was also the realization of a goal he set 10 years ago, when he first visited the Culinary Institute of America campus in New York with his mentor. "I told him, 'I want to be in that room, taking that exam one day,'" he recalled.
The test is divided into eight sections focusing on different cooking skills. Each day's section is graded on kitchen skills and presentation as well as taste, and candidates can be eliminated along the way.
Of the 12 chefs who started the certified master chef test last week, five were successful.
The first three days were hardest, Beland said. At one point he even questioned whether he should be there. "The pressure, the anxiety, everything that goes into it -- it's such an intense exam."
His goal "was to get through the first three days, passing the practicals, and if I did that, I thought I would get into a groove. And that's what I did. I found my happy place, I guess you'd say, and I just cooked my food.
"I figured out that the food I feel comfortable cooking was the right style for the exam.... I'm not flamboyant, not over the top, not into molecular gastronomy... My food is based on what people really enjoy eating, cooked properly."
Want to read more?
(5) IN THE DIGITAL AGE, KITCHEN HELP JUST A TWEET AWAY
"Need to talk turkey? Baffled by Brussels sprouts? Sure, you could go old school and call a 1-800 holiday helpline. But these days, cooks are finding inspiration, or salvation as the case may be, online.
From smart phone apps that put together your grocery lists to Twitter sessions that answer your pressing pumpkin questions, traditional sources of holiday help are transforming to meet the demands of a digital age.
"People are just going online more and more to get their Thanksgiving questions answered," says Angela Moore, vice president of FoodNetwork.com.
Traffic to that site's Thanksgiving section has been growing annually and this month marked the launch of Food Network's In The Kitchen app, which features 45,000 recipes from the network's chefs, including monthly seasonal menus, which for November, naturally, will be Thanksgiving-centric.
The $1.99 app, available for iPhones, iPods and iPads, (http://www.foodnetwork.com/mobile) includes shopping lists that can be shared via email, Facebook and Twitter, a unit converter for accurate measurements and timers that can be set in-recipe.
"Basically, it's Thanksgiving at your fingertips," says Moore.
At Food & Wine magazine, editors are holding chats on Twitter and Facebook to give readers real-time help.
A Twitter session in early November was "the fastest two hours we have ever spent," says Dana Cowin, the magazine's editor-in-chief. "Just so many questions about perfect side dishes, smoking a turkey. I love the people who ask the questions because they ask really great questions and they were really open to new ideas."
What's nice about the online approach, says Cowin, is that it's like "having an expert at your elbow."
Want to read more?
(1) WALL PAINTING BY SUPAKITCH AND KORALIE
(2) PENNIES HEART
This video/story is so sad…. and when I say sad I mean really sad.
Like.... I can't watch it without crying hysterically.
So....you've been warned.
You must be thinking "Jenna...if it's so sad, and it makes you cry then why do you watch it - and why are you suggesting we watch it as well?"
The easisest answer I can seem to find is...
This video just goes to show you how fragile life really is.
And sometimes we really need a wake up call in the "fragility of life" department.....
(3) A LIFE SIZE PINBALL MACHINE YOU CAN PLAY IN
THIS is what we will want in our office now! Pinball may be living a second life as a retro thing to do and own, but what we really want now is to be living (or working, playing) IN a pinball machine!
Our hopes for this were aroused by the super clever exhibit of
In a colorful and fun human-scale pinball machine, completely lit by LED lights, Modular introduced its latest LED ceiling lights, Spock and O’Leaf, for the first time to the general public.
The playing field of the game was divided into the same sections as the Modular lighting catalogue: Orientation, Accent, General and Dynamic making it easy for the “players”-- potential specifiers and buyers of the new lights – to pay attention to the lights, and not just the fun surroundings. Apparently, this energy-efficient exhibit used 70 % less energy than the company’s 2008 exhibit at the same event.
The Roeselade, Belgium-based Modular Lighting Instruments has showrooms across Europe and additional offices in the Netherlands and France. Both of the new fixtures, Spock and O’Leaf, were designed by Bram Couvreur and Bjorn De Vos of Couvreur & Devos, also located in Roeselade."
(4) VICKY AND SAM
I wasn’t exactly sure what I was clicking when I clicked on this video – but I’m glad I did, because this is amazing.
[[Today’s food clip]]
(1) FOOD WISHES – PUMPKIN BRULEE
(2) MY COOKING DIARY
(3) UNWRAPPED – CINNAMON CANDY