What I Ate This Weekend: Oct 11–13th, 2019: Bitch, You Name It

What I Ate This Weekend: Oct 11–13th, 2019: Bitch, You Name It

This past weekend, we went back to Iowa City. Nic and I were celebrating our wedding anniversary. We celebrate by taking a walk through the wooded park where we got married. The same walk we took the day of our ceremony. It’s kind of, I have to admit, adorable. In its simplicty. It’s the same park where we had our second date, the night after we had our first. In many ways, it feels like my entire life with Nic was born there, in that grass. And in many ways it feels like I was born again, in weird cheesy wonderful stupid ways when I met him. ** On the way there, I told him to put the pedal to the medal. I was hungry and we didn’t want to be late for pizza at our friends’. When the pizza was served, I took two kinds, and then about four minutes later, decided I only wanted one. So I pushed the kind I didn’t want off my plate, and onto his, knowing that he would not say a word. He would just take the slice and eat it. After dinner, when there was pie — I took three kinds, only to...

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DOWNLOAD ZillaKami x SosMula x 6ix9ine — Sinaloa MP3

DOWNLOAD ZillaKami x SosMula x 6ix9ine — Sinaloa MP3

Download another latest track by ZillaKami x SosMula x 6ix9ine — Sinaloa MP3 NOTE: You can Download or Stream the newly released track from ZillaKami x SosMula x 6ix9ine titled Sinaloa for Free. This is a track and was published on Tuesday, October 15, 2019. The track has three working download links available. If you like our website, bookmark it and share it with your friends. For anything else, any questions you might have, contact us. DOWNLOAD ZillaKami x SosMula x 6ix9ine — Sinaloa MP3 Discover Medium Welcome to a place where words matter. On Medium, smart voices and original ideas take center stage - with no ads in sight. Watch Make Medium yours Follow all the topics you care about, and we’ll deliver the best stories for you to your homepage and inbox. Explore Become a member Get unlimited access to the best stories on Medium — and support writers while you’re at it. Just $5/month. Upgrade Original link Original author: Vekimowa

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Nyimo Bean: A Peanut Relative Who Thrives on Punishment

Nyimo Bean: A Peanut Relative Who Thrives on Punishment

If a stranger calls you a “peanut” in America, I suppose you should prepare to physically defend yourself. As much as we all love peanut butter, the peanut is associated with weakness, insignificance, and the phrase “working for peanuts” (i.e. nothing). Now, the Bambara Ground Nut has an entirely different reputation. Let’s imagine Vigna subterranea is the peanut’s insane third cousin. Where the Peanut needs the kind of coddling and protection only a devoted mother can provide, the Bambara Groundnut is born to kick ass… relatively speaking. It is covered in face tattoos. Its hands are raw-hide wrecking balls. The Bambara Groundnut is known to survive a drought better than any other legume in Africa [3]; it thrives in poor soil, high heat, salt-stress, and punishingly arid conditions [1][3]. It presents its handsome yellow flowers on the ground to be pollinated by ants before punching its pregnant pods into the burning soil to produce globular subterranean beans. In short, the Nyimo bean live-cycle is pretty amazing. It survives in conditions that would invariably destroy the peanut [3]. Almost every recent academic publication on the Bambara Groundnut includes the word, underutilized, to describe this groundnut. Perhaps — with global climate change and...

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Melbourne Food Recs

Melbourne Food Recs

Korean special event at IDES, Melbourne Australia’s Good Food Guide’s Awards just came out for 2020 , sparking off the usual round of amusement and drama. Arguing about food is a nice reprieve among the global political shitshow. If you’ve been keeping up with food news around the world, you might have seen the lawsuit filed against Michelin by French celebrity chef Marc Veyrat, who is partly famous for his distinctive hat. Yes, his hat. To add to the ridiculousness of this spat, Marc complained because he had 1. lost a star over 2. judging which he felt wronged in, including thinking that Michelin had deducted a star partly because they’d thought he’d used cheddar in a cheese souffle when he hadn’t (??) and that 3. Michelin apparently thought his scallops were mealy when they couldn’t be because they were cooked in passionfruit shells. I love food, and I love food drama almost as much. Not so much the restaurant pay drama , which isn’t funny and which I hope everyone involved in the mass wage theft in the industry gets what’s coming to them. Slap fights in the media over cheese souffles though? Bring it on. According to the Washington...

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Cookies

Cookies

A poem about cookies @jadew unsplash.com Sweet butter in butterscotch is not sticky enough to hold in the saliva that’s marinating in your half-opened mouth. Chocolate lava swirling in afternoon tea time filling air with sugar powders and bedtime stories. What is home but a jar shaped like a rooster sitting on the counter waiting sweetly until you rush home for sweet fillings, sugary pie, and laughter that light. MPP friends writing about life, love, and everything else in between together. Written by MPP friends writing about life, love, and everything else in between together. Write the first response Discover Medium Welcome to a place where words matter. On Medium, smart voices and original ideas take center stage - with no ads in sight. Watch Make Medium yours Follow all the topics you care about, and we’ll deliver the best stories for you to your homepage and inbox. Explore Become a member Get unlimited access to the best stories on Medium — and support writers while you’re at it. Just $5/month. Upgrade Original link Original author: Jun Wu

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It’s Not Uber For Farmers

It’s Not Uber For Farmers

Quick Recap: Prasenjit and I are students at Cornell Tech doing research on building a platform to connect farmers with institutional buyers like hospitals or schools. We want to compare local vs. non-local food on price and food miles . Our goal is to show that by buying directly from local farmers buyers can save on both. I used to be a farmer in Upstate New York. So far our adventure has included Qualitative Interviews , exploring the Ag Census , and finding data on the Origin of Every Product . We’re building an algorithm that matches farmers and buyers . Setting prices is tricky. We’re writing a bipartite matching algorithm to match farmers and buyers. Matching algorithms already exist. We’re not creating anything technologically novel. The exciting part is figuring out how to make the tech work in a new situation First, I looked at the Uber problem we worked on for our networks and markets class from last semester (Thank you to Bharath and Jo-Anne for your patient explanations). We built a rudimentary version of Uber that matched riders and drivers to maximize utility for both parties. Drivers don’t want to have to drive a long way to pick...

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Noreetuh, East Village’s Best Kept Secret

Noreetuh, East Village’s Best Kept Secret

noreetuh is definitely a hidden gem of the East Village. Located on 128 1st Avenue, noreetuh, is a Hawaiian fusion restaurant that strays away from the norm. Translation from “playground” in Korean, noreetuh is co-owned by Jin Ahn, who crafted the award-winning wine list and Executive Chef Chung Chow, who uses the menu as just that — his playground. The menu features a variety of Hawaiian fusion dishes like Beef Tongue with cilantro and crunchy peanuts (which was way tastier than I thought); Pork Jowl with scallion and a hint of ginger; and a Hawaiian staple of Spicy Spam, soy mayo and jalapeno for a slight kick (highly recommended). There are also a number of smaller dishes to share such as the Bone Marrow Bread Pudding with Hokkaido uni and topped with truffles; Monkfish Liver Torchon with yuzu, pickled pear, ponzu and cilantro served with toasted king Hawaiian rolls; and Big-eye Tuna Poke with pickled jalapenos, macadamia nuts and seaweed. I had the pleasure of trying some of their entrees as well, including the Imperial Wagyu with beef fat rice, pickled garlic and radish, which can also be ordered with Miyazaki a5 wagyu. The Mentiako Spaghetti, made with smoked cod, aonori...

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A Bottle of Red, A Half Gallon of White

A Bottle of Red, A Half Gallon of White

Billy Joel, a Nebraskan plumber in Alaska, and why you should never joke about ranch dressing at an Italian restaurant Giglio Piromalli, Ristorante Pizzeria IL Trullo When he downshifts to wrap up the 7-minute frolic that is “Scenes From an Italian Restaurant” Billy Joel flips the opening line of the now iconic waiter’s question that inspired the hook in the first place: A bottle of red, a bottle of white Whatever kind of mood you’re in tonight I’ll meet you anytime you want In our Italian Restaurant It’s one of Joel’s signature songs, one of his personal favorites, and when played live is often punched up with an intro of band member Mike DelGuidice singing Puccini’s “Nessun Dorma” to set the mood. Which is what a great songwriter does, weaving a story of things that inspire, that are both new and familiar all at the same time, that makes something sound like a thing everyone has done, and can relate to, and make it seem exciting. “That ended up becoming a very important recording in my career,” Joel explained in an interview . “Towards the end of the night, that’s one of the big finale songs. I don’t think I could...

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A Brief History of Brunch: The World’s Most Divisive Meal

A Brief History of Brunch: The World’s Most Divisive Meal

The “brunch industrial complex” had spread across New York City “like a virus,” a New York Times columnist declared in 2014. Whether it’s outrage over paying gratuitous amounts for a buffet of overcooked eggs and mediocre pastries or a primal hatred of avocado toast — no meal incites anger quite like brunch. One lawyer even sued to end bottomless brunches, and the day-drinking-havoc they inspire. For many, brunch conjures images of hipsters, yuppies, and millennials shirking responsibility every Sunday morning in favor of sleeping in and enjoying lengthy, drunken dining with friends. Of course, the tradition of brunch was actually born long before the first millennial, and the modern hatred of brunch is baked into its very origin story At its core, brunch has always been about defying norms. It was first written about in August 1895 by writer Guy Beringer, who really wanted an excuse to sleep in late on Sundays. So he invented a meal that would let him do just that. Beringer didn’t like waking up early for Church, and he imagined brunch as a rejection of that expectation. Instead of rising early to be pious, you could sleep in and enjoy a “cheerful, sociable, and inciting meal,”...

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5 Best Restaurants on 16th Street Mall Denver in 2019

5 Best Restaurants on 16th Street Mall Denver in 2019

Do you plan to visit Denver? Well, if you are planning, you should know the places, hotels, and the best restaurants in Denver. This article will discuss the best restaurants on the 16th street mall Denver . This list of top restaurants near 16 street mall Denver is organizing after a proper search. We reviewed the customer review available on Google. Check the list to the end and savor the taste of Denver foods. About 16th Street Mall Denver 16th Street Mall is a transit mall in Denver, Colorado. The mall is about 2 km long along 16th Street. The mall opened in 1982 from Market Street to Broadway. It was designed by Pei Cobb Freed and Henry N. Cobb. The mall was later expanded to Union Station in 2002. 16th Street Mall is a commercial and commercial destination with four large department stores and a large number of offices. It serves as a nexus for businesses. This mall is also the main tourist attraction in Denver. Here is the list of the top 5 restaurants at 16th Street Mall Denver. 1. Rialto Cafe Denver Rialto is an American restaurant located near 16th Street Mall in the heart of downtown Denver....

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