we took advantage of nycāsĀ open data initiative to build a better restaurant health inspection app. yāall should play around with it. spoiler: it calls out the health department for potential bullshit violations. enjoy.
Three Goblin Art
Not today Justin
occasionally subtle

Origami Around
wallacepolsom

oozey mess
Xuebing Du

if i look back, i am lost
Show & Tell

romaā

ā
ojovivo

blake kathryn
Monterey Bay Aquarium
dirt enthusiast

Andulka
Sade Olutola
One Nice Bug Per Day
I'd rather be in outer space šø

@theartofmadeline

seen from Croatia
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@baddeal
we took advantage of nycāsĀ open data initiative to build a better restaurant health inspection app. yāall should play around with it. spoiler: it calls out the health department for potential bullshit violations. enjoy.

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The Worldās 50 Best Restaurants List has a China problem. And an India problem. And a woman problem. I discuss it all over at EATER!
Itās toon season! Part of my two-star Fung Tu review on EATER!!!!
Beautifully groomed hands and painted nails are associated with powerful women, not those who work for a low hourly wage. āOver the (relatively short) course of my career, Iāve found that my level of agency at work and grooming habits have moved in harmony,ā wrote Haley Mlotek in an ode to gel manicures earlier this year. In 2012, The Wall Street Journal documented the dubious trend of professional women having meetings at the nail salon. And last year, the consulting giant McKinsey used free manicures to recruit female MBA students at Stanford, with some observers commenting that getting manicures had become the female equivalent of playing 12 holes of golf at an exclusive country club. Unlike other services that help some women find professional freedom, such as paying another (probably poorer) woman to care for her kids or clean her home, manicures are a way of outsourcing labor that women previously did for themselves in a way that seems relaxing and fun. There are no ānail warsā in which women are potentially judged for their decision to paint at home or go to salon. Paying for a manicure was not, until last week, a political choice.
What Getting Your Nails Done Really Means - NYmag.com (via annfriedman)
Meet, Semilla, Eaterās newest four star restaurant, as declared by Ryan Sutton (thatās me). Whatās significant about Pamela Yung and Jose Ramirez-Ruizās vegetable-heavy establishment is its price; $75 for about 10-courses, which is less than what youāll pay for a strip steak ($61) and a salad ($15) at Minetta Tavern. Think about that. (Photo: Daniel Krieger/Eater).
Semilla is only my second FOUR STAR star review since joining Eater a year ago; the other one was for Atera. Check it out.

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Alex Atalaās D.O.M., which eschews imported luxuries like caviar and truffles Ā in favor of indigenous products from the Amazon, was the only Brazilian restaurant awarded two Michelin stars in the first ever Red Guide for South Americaās largest country. By comparison, the U.S. has 11 three Michelin-starred restaurants, and France, 26. Click through for the full story on Eater!
Eating shoestring fries is sensitivity trading for humans who want to experience what it's like for giants to eat regular human fries.
Mario Carbone runs restaurants. But he calls hisĀ Major Food GroupĀ a storytelling company, a statement that makes sense when you visit Santina, a culinary establishment where every inch of space is dedicated to convincing patrons theyāre dining in a fictional Italian coastal province circa 1962.Ā
That statement also makes sense when you consider that Major Food is famous for rethinking cuisines that arenāt typically rethought (like old-school Italian-American fare), and for subverting standard culinary narratives, using better ingredients to transform traditionally cheap dishes, like clams casino, into spendier luxuries. But while the Mediterranean fare is very good at Santina, itās not a significant departure from the cuisine of other seaside Italian venues. The food is tasty and affordable, but the ideas and stories behind it just arenāt as head-turning as they should be. Still, I award TWO STARS for Eater!Ā
Click through for the full review. (Photo: Daniel Krieger/Eater)
Hereās Gout, your new favorite food magazine
THIS IS CORRECT.
[When reviewing a cookbook], how much are we actually allowed to pay attention to a bookās design, photography, layout? A lot: We do judge a theater performance by the decor and the comfort of the seats, just as we judge a restaurant by paying heed to its room, its ethos, to the server who brings us our food and the dishes that that food is served on. Not one of these things trumps the play -- or, in the cookbookās case, the recipes -- but they contribute to how we take in whatās in front of us. The food is king, but there must be a harmonious, supportive court: The voice must feel right, the design fluid and sensical, the message clear.
Food52's Kenzi Wilbur, meditating on the nature of cookbook, theater, and restaurant criticism (but mostly cookbook criticism). Brilliant read.

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"After I finish my shift at the bakery, I start my shift at Starbucks. I work 95 hours per week at three different jobs. One of my sons graduated from Yale, and I have two more children in college. And when they finish, I want to go to college too. I want to be a Big Boss. Iām a boss at the bakery right now, but just a little boss. I want to be a Big Boss."
THE FOOD SERVICE INDUSTRY.
So my good colleague at Eater, Bill Addison, flew all across America to tell us where to eat! Here's the list of 38 restaurants he came up with. Enjoy!
Atelier Crenn, one of San Francisco's most critically acclaimed restaurants, has joined the battle against the ridiculous American practice of tipping. Diners will now pay a 20 percent "guest experience" fee so Crenn can better compensate its employees, especially back-of-the-house staffers like cooks who'll see their wages go up substantially!Ā Atelier Crenn is most definitely a GOOD DEAL and a STRONG BUY. (Photo: Patricia Chang/Eater).
THIS IS GOOD NEWS! We at The Bad Deal support the production, sale and consumption of foie gras in America, a humane and delicious delicacy that's primarily sourced fromĀ The Great State of New York. Here's hoping that we can send over our ample supplies to California ASAP!
And just in case you doubt the seriousness of The Shack, the smart finance people in charge of that burger chain unironically used the word "Shack-o-omics" in their filings with the U.S. Securities and Exchange Commission.
Apparently, Shack-o-nomics is nothing to joke about.

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"If Neapolitan pizza, in all its deliciously bastardized forms, is unquestionably one of New York's trademark foodstuffs, the ultra-thin crust pies of Rome could be the next import to achieve citywide fame. This is all thanks to the fine work of Danny Meyer and chef Nick Anderer atĀ Marta. Anderer's best effort involves taking the flavors of Carbonara (pancetta, egg, and black pepper) and throwing them onto a pizza, with soft potatoes substituting in for the spaghetti. The chewy, crispy, fatty, and funky product that results is something you want to eat every single day."Ā There's your dish of the year.Ā Cost: $17. Eat it, now!
Not all my restaurant co-workers are college dropouts, and none are failures. Many have bachelorās degrees; others have real estate licenses, freelancing projects or extraordinary musical and artistic abilities. Others are nontraditional students, having entered the work force before attending college and making the wise decision not to āfind themselvesā and come out with $40,000 in debt, at 4.6 percent interest. Most of them are parents who have bought homes, raised children and made financial investments off their modest incomes. They are some of the kindest, hardest-working people I know, and after three years alongside them, I find it difficult to tell my students to avoid being like them.
From a brilliant New York Times op-ed about the "shame" of blue collar work. The essay is by a Las Vegas college professor who makes more money waiting tables than at her university job.