(1) BRIT AWARDS 2011 - TINIE TEMPAH & ELLIE GOULDING - WONDERMAN
(2) HIP HOP HISTORY BY EKLIPS
That’s funny….I do the exact same thing in my bathroom after I get out of bed in the morning. Copy cat.
It’s like he swallowed a radio lol.
"Food lovers often dream of owning their own restaurants. Being your own boss, living your passion — what's not to like? Plenty, say Nina and Tim Zagat, co-founders of the Zagat restaurant surveys. Simply being a good cook, they say, is not nearly enough to keep your venture afloat.
"It's not a piece of cake to do restaurants," Tim tells NPR's Neal Conan. "You really have to be a good real estate person because, obviously, location at the right price. You have to be a good designer, because people are going to be sitting there, and if they don't like how it looks, they won't come back."
And more than that, he adds, you have to be a good PR person, you have to be adequately capitalized, and you have to be a good buyer. "Buying is done early in the morning, and selling is done late at night, and it's usually six to seven days a week," he says, meaning aspiring restaurateurs also need to be able to get by without much sleep.
"And you better be a good leader," adds Nina, which Tim says is linked directly to the biggest problem in the industry. "Sixty-seven percent of all complaints relate to staff and the service you get," he says. And even if you get it all together and launch your restaurant, your odds of success are not good: "There's a 60 percent chance you'll fail in the first three years."
Obviously, there's a flip side, thousands of successful restaurateurs who've managed to do all of those things well. Take Jean-George Vongerichten. He's launched more than two dozen restaurants, including the eponymous Jean-George. The key, say the Zagats, is help. "He has a partner who really handles the business side," says Nina, and his brother runs the front of the house. That frees up Vongerichten to create new menu items and train chefs.
"We really respect the people who do it and succeed," says Tim. "But you can get into a lot of a trouble if you don't know what you're doing."
"Both ABC and Scripps Network announced plans for new food programming in the coming months today. ABC is launching The Chew, a new one-hour live daytime program focusing on all things food in September 2011. The Chew will cover food from every angle: from urban trends like food trucks to health issues such as pesticides in food. Think The View but with all food content.
Hosts include restaurateur Mario Batali, "What Not to Wear" host Clinton Kelly, Iron Chef Michael Symon and nutrition expert Daphne Oz. The Chew will be produced by Gordon Elliot, the Emmy Award-winning executive producer of Paula Deen’s Home Cooking and Down Home with the Neelys.
In other food television news, Scripps has released the names to a slew of new shows both on the Food Network and the Cooking Channel, reports Television Business International:"
Want to read more?
"Sweet and powerful, honey has been used since the time of ancient Egypt to treat everything from diarrhea to open sores, yet it fell out of favor in the last century as antibiotics became all the rage in medicine.
Microbiologist Rose Cooper of the University of Wales Institute has been on the cutting edge of honey research for the last few years. But her report this week at a big microbiology conference that just a tiny amount of Manuka honey seems to help fight MRSA — at least in a petri dish — is creating a bit of a buzz.
Now, before you reach for the honey pot, know that the MRSA experiment hasn't been tested in people — or animals, for that matter, Cooper says. And just any old honey won't do: Manuka honey is a specific kind of honey from bees that gather nectar from the Manuka (or tea tree), which is native to New Zealand.
Other honeys have shown some promise in fighting bad bacteria as well, and there are many medical products on the market containing honey, but they all seem to have different modes of action, Cooper says."
Want to read more?
"Imagine you are a vegan magazine. Specifically, you are VegNews, and you need some photos to run with, for instance, your story about 99 Things You Must Do, a story you're calling a "vegan bucket list." One of the things on the list is to eat a vegan sundae. Great, right? So you need a picture of a vegan sundae. Who doesn't love a picture of ice cream?
There are a lot of ways to get photos. Some are expensive, like making a vegan sundae and hiring a food photographer and getting an actual photo of your vegan sundae. Some are much, much easier, like just ... using a stock photo of a sundae that you buy from a stock photography company.
Of course, that probably won't be a vegan sundae. And that's exactly where the photo with the "99 Things" article came from — it's a stock photo of a sundae, but it's not a vegan sundae (unless it happens to be one by accident; it's not labeled as one in the database where it can be purchased).
Similarly, this is a burger, and this is mac and cheese, and this is a red velvet cupcake. But they're not vegan; they're straight-up stock photography of regular, ordinary, non-vegan versions of food. In fact, based on the stock photos I found very easily, that last one appears to be a stock photo of a cupcake with a stock photo of a Japanese flag on a toothpick blended into it, which you can kind of tell when you look.
This came up in a blog post on Wednesday by vegan blogger Quarrygirl, who pointed out a variety of examples, including some of the ones I've used here. The story is now boomeranging around the Internet (I saw it at Metafilter), and while there are reports of earlier comments being deleted when folks tried to point out this problem, comment threads are now filled with folks pointing out stock photos and complaining that non-vegan food is being used in a vegan magazine. It's not very surprising that this has made readers unhappy."
Want to read more?
Why can’t I single handedly start a massive dance party???
This is amazing on every level possible.
(4) AROUND THE WORLD IN 2,000 PICTURES
THINGS YOU LEARN ON A FARM