• Holiday Givebacktivism Part 2

    Paying it Backward

    A new trend is taking hold at the Chik-Fil-A in Houston, Texas- -Paying it backward. Started by two high calorie inspired givebacktivists who paid for the meal of the people in the car behind them, people began spontaneously returning the favor, until eventually, the givebacktivists could go home as there was nobody left to pay for. Everybody can order whatever they want, nobody pays for their meal, and everybody goes home happy and filled with the spirit of giving. That’s what we call a first rate House of We holiday feast in the House of We.

    Apparently, the empty calorie empathy is infectious, and recently, similar incidents have been reported at Starbucks, McDonalds, and Steak ‘N Shake.

    Four Stars for Fast Foodism

  • “The Liquid Olive” by Chef Ferran Adria

    Ferran Adrià began his culinary career in 1980 as a dishwasher at the Hotel Playafels, In 1984, at the age of 22, Adrià joined the kitchen staff of El Bulli as a line cook and became the head chef just eighteen months later.  Since then Adrià has become world famous as a “deconstructionist chef” who founded the very first food lab, taking  well known dishes, and transforming all of it’s ingredients in order to preserve and elevate its essence in new and surprising ways, where nothing is what it seems to be.  Recently, Adrià closed El Bulli, and joined forces with Pepsico to apply his transformational techniques to mass produced snack foods.  El Bulli will reopen in 2014 as a creativity center.

    Watch Ferran blow Mark Bittman’s mind with his deconstructed olive



be the handwriting on the wall