#NATE APPLEMAN

[ftbhedges]

✸ ✸ Faces of the Free Trader Beowulf Coven ✸ ✸

Name: Sethos “Seth” [Surname Redacted] (FC: Rami Malek) Hails From: No Record of Citizenship in Any Known Country Discipline: Technokinesis; Technopathy Known For: Socially awkward; Matrix-level hacker; long string of binary code tattoo on the back of neck

Name: Prudence “Rue” Arabella Attaway (FC: Antonia Thomas) Hails From: London, England Discipline: Pyromancy Known For: Uses heavy London slang; literal hothead; unrecognized granddaughter of Lady Abra Zabini; sigil finger tattoos for pyrotechnics

Name: Howell Del Rosario (FC: Jacob Batalon) Hails From: Philippines Discipline: Invisible Energy Field Detection Known For: Interpreting hedge witch disciplines; soft-spoken; guide for new safehouse regulars

Name: Tess Janssen (FC: Emmy Raver-Lampman) Hails From: Birmingham, England (Caribbean descent) Discipline: Illusionist Known For: West End leading lady; gets along with everyone; ancient Anansi bloodline; large spider tattoo on thigh

Name: Ralph Wickers (FC: Chance Perdomo) Hails From: Leeds, England Discipline: Precognition; Dream Manipulation Known For: Sleeping; underdeveloped interpersonal skills; picky eater; collection of watercolor dream journals Currently: Was murdered and resurrected via voodoo as a ‘zombie’; locked up in safehouse closet 

Name: Olivia Sage “Fish” Fisher (FC: Jessica Henwick) Hails From: Geneva, Switzerland Discipline: Umbrakinetic Constructs (i.e. shadow magic) Known For: Manages the Unnamed Bar; has a manifested familiar binturong named Ghost; loyal but flighty

Name: Nathaniel “Nate” Preston Pinnock (FC: Hale Appleman) Hails From: New York City, U.S.A. Discipline: Variable Manipulation; Probability Magic Known For: A lot...he’s famous; high-functioning addict; bartender at the Unnamed Bar; picks up tuts easily; safehouse gatekeeper; reigning Push champion (and loves to brag about it); Oathbreaker’s Sigil on hand

Name: Harriet Eleanor Pinnock (FC: Kristen Stewart) Hails From: New York City, U.S.A. Discipline: Unknown Known For: By far the smartest person in the safehouse; calling her brother on his bullshit; having her own LIFE unlike the rest of these codependent assholes

Name: Xiomara Winters (FC: Carlson Young) Hails From: France Discipline: Entropy Manipulation Known For: Still pretty sour about this whole thing tbh; struggles with tuts; begrudging safehouse Queen; brought home a stray Kneazle named Ange; will go “boom” if provoked so don’t fuck with her, fellas; Oathbreaker’s Sigil on hand (glamoured out of sight)

Name: Kamala Rivers (FC: Phoebe Tonkin) Hails From: Bristol, England Discipline: Cell Manipulation Known For: Sixth form college science geek; resident safehouse newbie; is a triplet; plays field hockey

Name: Ajai “AJ” Ramesh (FC: Dev Patel) Hails From: Leicester, England Discipline: Physical Magic; Travelling Known For: Wanted by the Ministry of Magic and Lib-Con (for different reasons); button presser; ironically has a car

Name: Charumati “Ruma” Ramesh (FC: Freida Pinto) Hails From: Leicester, England Discipline: Consciousness State Inducement/Manipulation Known For: Licensed hypnotherapist; secretly psychoanalyzes everyone at the safehouse; a genuinely thoughtful and caring person

[soledad-archer]

[yepic]

Chipotle Mexican Grill, Inc. (/tʃɪˈpoʊtleɪ/, chih-POHT-lay),[7] often known simply as Chipotle, is an American chain of fast casual restaurants in the United States, United Kingdom,[8] Canada,[9][10] Germany,[11] and France,[12] specializing in tacos and Mission burritos.[13][14] Its name derives from chipotle, the Nahuatl name for a smoked and dried jalapeño chili pepper.[15] The company trades on the New York Stock Exchange under the ticker symbol CMG.[16]

Chipotle is one of the first chains of fast casual dining establishments.[17] Competitors in the fast-casual Mexican market include Qdoba Mexican Grill, Moe's Southwest Grill, Rubio's Coastal Grill, and Baja Fresh.[18] Founded by Steve Ells on July 13, 1993, Chipotle had 16 restaurants (all in Colorado) when McDonald's Corporation became a major investor in 1998. By the time McDonald's fully divested itself from Chipotle in 2006,[19] the chain had grown to over 500 locations. With more than 2,000 locations, Chipotle had a net income of US$475.6 million and a staff of more than 45,000 employees in 2015.[3]

In May 2018, Chipotle announced the relocation of their corporate headquarters to Newport Beach, California, in Southern California, ending their relationship with Denver after 25 years. Founder Steve Ells attended the Culinary Institute of America in Hyde Park, New York. Afterward, he became a line cook for Jeremiah Tower at Stars in San Francisco.[20] There, Ells observed the popularity of the taquerías and San Francisco burritos in the Mission District. In 1993, Ells took what he learned in San Francisco[21] and opened the first Chipotle Mexican Grill in Denver, Colorado, in a former Dolly Madison Ice Cream store at 1644 East Evans Avenue,[22] near the University of Denver campus, using an $85,000 loan from his father.[19] Ells and his father calculated that the store would need to sell 107 burritos per day to be profitable. After one month, the original restaurant was selling over 1,000 burritos a day.[16] The second store opened in 1995 using Chipotle's cash flow, and the third was opened using an SBA loan. To fund more growth, Ells' father invested $1.5 million. Afterwards, Ells created a board of directors and business plan, raising an additional $1.8 million for the company.[23] Ells had originally planned to use funds from the first Chipotle to open a fine-dining restaurant, but instead focused on Chipotle Mexican Grill when the restaurants saw success.[24][25]

In 1998, the first restaurant outside of Colorado opened in Kansas City, Missouri.[26] The company opened its first location in Minnesota by opening near the campus of the University of Minnesota in Minneapolis in March 1999.[27]

In 1998, McDonald's made an initial minority investment in the company. By 2001, the company had grown to be Chipotle's largest investor.[19] The investment from McDonald's allowed the firm to quickly expand, from 16 restaurants in 1998 to over 500 by 2005.[28] On January 26, 2006, Chipotle made its initial public offering (IPO) after increasing the share price twice due to high pre-IPO demand. In its first day as a public company, the stock rose exactly 100%, resulting in the best U.S.-based IPO in six years, and the second-best IPO for a restaurant after Boston Market. The money from the offering was then used to fund new store growth.[29]

In March 2005, Monty Moran was appointed president and chief operating officer of Chipotle while Ells remained chairman and CEO.[30]

In October 2006, McDonald's fully divested from Chipotle.[31] This was part of a larger initiative for McDonald's to divest all of its non-core business restaurants — Chipotle, Donatos Pizza, and Boston Market — so that it could focus on the main McDonald's chain.[32] McDonald's had invested approximately $360 million into Chipotle, and took out $1.5 billion.[23] McDonald's had attempted to get Chipotle to add drive-through windows and a breakfast menu, which Ells resisted.[33][34] In 2008, Chipotle opened its first location outside of the United States in Toronto.[10]

In January 2009, president and chief operating officer Monty Moran was promoted to co-CEO, a position that he would share with Ells, while Moran retained his president position.[35]

In a list of fastest-growing restaurant chains in 2009, Chipotle was ranked eighth, based on increases in U.S. sales over the past year,[36] and in 2010 Chipotle was ranked third.[37] Consumer Reports ranked Chipotle as the best Mexican fast-food chain in 2011.[38] The company serves approximately 750,000 customers per day.[39]

In December 2010, Chipotle hired chef Nate Appleman to develop new cuisine. Appleman has won Rising Star Chef from the James Beard Foundation, was named "Best New Chef" by the Food & Wine magazine, and competed on The Next Iron Chef.[40]

In 2010, U.S. Immigration and Customs Enforcement (ICE) audited Chipotle's Minneapolis restaurants, and found that some employees had been hired using fraudulent documents. In December, Chipotle fired 450 employees from its Minneapolis restaurants as a result of the audit, resulting in protests by local groups.[41][42] In February 2011, ICE expanded the audit to include 60 restaurants in Virginia and Washington, D.C.[43] which resulted in 40 workers being fired. In April 2011, the criminal division of the attorney general's office in Washington, D.C., joined the case, and ICE agents began interviewing employees at 20 to 25 restaurants in other locations, such as Los Angeles and Atlanta.[44] In response to the government investigations, Chipotle hired former director of ICE Julie Myers Wood and high-profile attorneys Robert Luskin and Gregory B. Craig.[45]

In December 2016, Chipotle announced that co-CEO Monty Moran has stepped down from his role effective immediately with Ells becoming the sole CEO.[46][47] Eleven months later, Ells announced in November 2017 that he would be stepping down as CEO.[48]

In December 2017, Chipotle announced it signed a 15-year lease and in late 2018 will move around 450 corporate employees – currently housed in multiple buildings around downtown Denver – into the new 1144 Fifteenth Tower and occupy around 126,000 square feet or 5 floors of the 40-story tower.[citation needed]

In February 2018, Chipotle announced that Taco Bell CEO Brian Niccol would replace Ells as CEO starting on March 5 while Ellis would retain his chairman position.[49] Many industry analysts praised Niccol's appointment saying that Chipotle "needed new blood."[50] Chipotle stock went up $30.27, or 12.04%, as a result of the announcement. However, other analysts criticized the announcement by saying that "the move goes against everything the burrito chain stands for."[51]

In May 2018, Chipotle announced that it would relocate headquarters from Denver to Newport Beach, California in Southern California. Corporate functions handled in their Denver and New York offices would move to Newport Beach or to an existing office in Columbus, Ohio. This move would impact 400 workers, some being offered relocation and retention packages.[52]

In June 2018, the company announced the closing of 65 under-performing restaurants.[53][54]

Other restaurant expansion[edit]

In 2011, Steve Ells was a judge for the TV show America's Next Great Restaurant and investor of ANGR Holdings, the company that will be running the winning concept's restaurants. Chipotle has agreed to purchase Ells' investment in ANGR at his cost, provide support for ANGR operations, and invest a total of $2.3 million in cash contributions.[55] The winning concept, Soul Daddy, was quickly closed after operating for less than 5 weeks.[56]

In September 2011, Chipotle opened an Asian fast-casual concept restaurant named ShopHouse Southeast Asian Kitchen in Washington, D.C.[57] The company has said the new restaurant "would follow the Chipotle service format and its focus on 'food with integrity' in ingredients."[58] Chipotle's plan was to start with only one store, and see how the restaurant works out before expanding the concept.[59]

On December 18, 2013, the company revealed that it had opened its first fast-food pizza chain in Denver back in May 2013. According to Associated Press, Chipotle partnered with a local full-service restaurant called Pizzeria Locale to create a fast-food version of the eatery, keeping its name. The company plans to open at least two more pizzerias in the Denver area.[60]

In April 2014, Chipotle announced an increase in menu prices for the first time in nearly three years, due to increasing costs for steak, avocados, and cheese. The price increase was expected to be rolled out from the end of second quarter of 2014 through the end of the third quarter.[61] In late 2015, Chipotle expanded its mobile strategy through delivery partnerships with tech startups like Tapingo, a delivery service that targets college campuses.[62]

On July 29, 2016, the company announced the opening of its first Tasty Made burger restaurant in the fall. Chipotle was still dealing with the various virus outbreaks with additional marketing. The company was also reducing the number of new stores for the year from 235 to 220.[63]

The newer restaurant concepts did not perform as well as expected so that ShopHouse Southeast Asian Kitchen and Tasty Made were respectively closed in March 2017[64] and February 2018[65] leaving only Pizzeria Locale operating besides the parent company.

International[edit]

According to an article in The Motley Fool, Chipotle had 17 locations outside of the United States by October 2014 with the majority in Canada, and the UK was in the process of opening more locations.[66] The rate of overseas expansion was slower than expected.[67] Many of the press reviewers thought that the food was overpriced for their area.[12][68]

As of 2018 there are 33 locations outside of the United States with 19 locations in Canada (Ottawa, Toronto, Markham, Vaughan, Mississauga, Oakville, Vancouver), 6 locations in The United Kingdom (London), 6 in France (Paris), and 2 in Germany (Frankfurt).[better source needed][3][69]

Canada[edit]

Chipotle Mexican Grill in Canada

In August 2008, Chipotle opened its first location outside of the United States in Toronto.[10] The second location in Toronto–and in all of Canada–was not opened until 2010.[67]

The first Canadian location outside of the Toronto area was opened in Vancouver in December 2012.[70] A second Vancouver-area location was opened in Burnaby in October 2014[71] followed by a third in Surrey in January 2016,[72] a fourth in Langley in October 2016,[73] and a fifth in West Vancouver in March 2018.[74]

The first location in the nation's capital of Ottawa was opened in February 2017 at the Rideau Centre.[75]

Chipotle rapidly expanded in the Greater Toronto area, and is still opening new locations.[citation needed] As of 2018, there are 11 locations in Toronto, 2 in Vaughan, 2 in Mississauga, 1 in Oakville, and 1 location in Markham.

United Kingdom[edit]

The second Chipotle Mexican Grill location in London, located on Baker Street

Chipotle expanded to Europe with the first European restaurant opening in May 2010 in London.[8][76][77] A second location opened in London in September 2011.[78] The following year, three additional locations were quickly opened in the London area.[79] After this growth spurt, the rate of further expansion in London slowed greatly with the sixth location appearing in 2013[80] and the seventh in June 2015.[81] Although Chipotle blames the slow growth in the United Kingdom on the British unfamiliarity with Mexican foods,[82] several locally owned burrito chains had opened locations across the United Kingdom during the same interval.[83]

France[edit]

The first location in France opened in Paris in May 2012.[12][84]

Expansion in France was much slower than that in the United Kingdom or Canada, with a second location in Paris opening in 2013[85] and a third location in 2014.[86] At 7,000 square feet, the restaurant at La Défense is, as of 2015, the largest Chipotle location in the world, while a typical Chipotle restaurant is usually between 2,200 and 2,500 square feet.[87] A fourth Parisian location was opened in Levallois-Perret in 2015[88] followed by a fifth[89] and a sixth[90] Parisian location in 2016, both in Saint-Germain-des-Prés.

Germany[edit]

The first location in Germany opened up in Frankfurt's Skyline Plaza shopping mall in August 2013.[11][68]

A second location opened in Frankfurt's MyZeil shopping mall in April 2019.[91]

Corporate management[edit]

Chipotle's team includes a residing corporate office of managers and its board of directors. Members of both teams are appointed to serve on committees: audit, compensation, and nominating and corporate governance.

The top management team consisted of the chief executive officer, Steve Ells; the chief financial officer, Jack R. Hartung; the chief marketing and development officer, Mark Crumpacker.[92] The current board of directors consists of: Ells, Patrick Flynn, Albert Baldocchi, Neil Flanzraich, Darlene Friedman, Stephen Gillet, Kimbal Musk and John Charlesworth.[93] On March 14, 2018, it was reported that Mark Crumpacker, who had previously been charged in a 2016 cocaine ring indictment, would be leaving the company.[94]

Ells serves as chairman of the company, and served as Chief executive officer until November 2017.[95][48] He has a 1.25% stake in the company.[96] The labor-market research firm Glassdoor reported that Ells earned $29 million in 2014, versus a median of $19,000 for Chipotle's workers, making the CEO-to-worker pay ratio 1522:1.[97]

On February 13, 2018, Chipotle announced that Taco Bell CEO Brian Niccol would replace Ells as CEO starting on March 5 while Ells would retain his chairman position.[49]

On March 6, 2020, Ells resigned as chairman and left the board of directors, breaking his final ties to the company. At the same time, Niccol was appointed chairman and the size of the board was reduced from 10 to 7 directors.[98][99]

Operation and distribution[edit]

All of Chipotle's restaurants are company-owned, rather than franchised.[100] As of December 2012, 1430 restaurants have since opened throughout the United States and Canada, with locations in 43 states, Ontario, British Columbia, and the District of Columbia.[101][102]

The field team are the employees who work closely with but not directly within specific restaurants. The field support system includes apprentice team leaders (step up from restaurateurs), team leaders or area managers, team directors and regional directors (not atypical for them to oversee more than fifty locations).[103] Because Chipotle does not franchise, all restaurants are corporately owned. Thus, whenever Chipotle is in the process of launching a new location, the field team hires a new general manager and trains them at a current location so that they will be ready for the new location when it opens for business. The corporate office takes care of finding and funding new locations as well.[104]

Menu[edit]

A Chipotle restaurant in Brandon, Florida, having the typical service-line layout with menu above

Chipotle's menu consists of five items: burritos, bowls, tacos, quesadillas, and salads. The price of each item is based on the choice of chicken, pork carnitas, barbacoa, steak, carne asada, tofu-based "sofritas",[105][106] or vegetarian (with guacamole, which would be at an extra charge otherwise). Additional optional toppings are offered free of charge, including: rice, beans, four types of salsa, sour cream, cheese, and lettuce.[107][108]

Chipotle regular sized chips and queso with a side of sour cream.

When asked in 2007 about expanding the menu, Steve Ells said, "[I]t's important to keep the menu focused, because if you just do a few things, you can ensure that you do them better than anybody else."[109] Chipotle also offers a children's menu.[110][111] Most restaurants sell beer and margaritas in addition to soft drinks and fruit drinks.[112]

The majority of food is prepared in each restaurant. Some exceptions are the beans and carnitas, which are prepared at a central kitchen in Chicago, Illinois.[113] None of the restaurants have freezers, microwave ovens, or can openers.[114]

Chicken Burrito Bowl

The chain experimented with breakfast foods at two airports in the Washington (D.C.) metropolitan area but decided against expanding the menu in that direction.[115][116][117] Starting in 2009, selected restaurants had offered a pozole soup,[118][119][120] which has since been discontinued.

In June 2015, Chipotle began test marketing a pork and chicken chorizo-type sausage as a new protein option at selected locations in the Kansas City area.[121][122][123] Some food writers have expressed their health related concerns over the protein's relatively high sodium content since a 4-ounce serving contains 293 calories and 803 milligrams of sodium[124] while the American Heart Association’s recommended daily amount is less than 1,500 milligrams of sodium.[125] In contrast, the protein options with next highest sodium contents are Barbacoa with 530 milligrams and sofritas with 555 milligrams.[124] An earlier version on the Mexican sausage was tested in Denver and New York City in 2011,[126] but that test was terminated when that version of the sausage was perceived as looking too greasy.[127] Chorizo was discontinued in September 2017[128] but was returned to the menu in the following year for a limited time.[129]

In July 2020, Chipotle began test marketing a cauliflower rice option at 55 locations in Colorado and Wisconsin.[130]

Chipotle accepts fax orders, and in 2005 the company added the ability to order online from their website. For both online and fax orders, customers proceed to the front of the line to pay for pre-ordered food.[131] In 2009, Chipotle released an app for the iPhone that allows users to find nearby Chipotle locations, place an order, and prepay with a credit card.[132] In 2013, Chipotle released an Android app that allows users to locate nearby Chipotle locations, place an order, prepay with a credit or gift card, and access favorites and recent orders.[133][134]

Nutrition[edit]

In 2003, a Center for Science in the Public Interest report stated that Chipotle's burritos contain over 1,000 calories, which is nearly equivalent to two meals' worth of food.[135][136] MSNBC Health.com placed the burritos on their list of the "20 Worst Foods in America" because of their high caloric content and high sodium.[137] When a burrito with carnitas, rice, vegetables, cheese, guacamole, and salsa was compared with a typical Big Mac, the burrito had more fat, cholesterol, carbohydrates, and sodium than the Big Mac, but it also had more protein and fiber.[138] The restaurant has also received praise – Health.com included the restaurant in its list of the "Healthiest Fast Food Restaurants".[139]

Chipotle's vegetarian options include rice, black beans, fajita vegetables (onions and bell peppers), salsa, guacamole and cheese.[140] All items other than the meats, cheese, sour cream, and honey vinaigrette dressing are vegan.[140] As of late 2013, Chipotle developed a new cooking strategy for the pinto beans, eliminating the bacon and making them vegetarian and vegan-friendly.[141] The cheese is processed with vegetable-based rennet in order to be suitable for vegetarians.[140] In April 2010, Chipotle began testing a vegan "Garden Blend" option, which is a plant-based meat alternative marinated in chipotle adobo, at six locations in the U.S.[142][143] The flour tortillas used for the burritos and soft tacos are the only items that contain gluten.[140]

Food sourcing[edit]

In 1999, while looking for ways to improve the taste of the carnitas,[20] founder Steve Ells was prompted by an article written by Edward Behr to visit Concentrated Animal Feeding Operations (CAFOs).[144] Ells found the CAFOs "horrific", and began sourcing from open-range pork suppliers. This caused an increase in both the price and the sales of the carnitas burritos.[76]

In 2001, Chipotle released a mission statement called Food With Integrity, which highlighted Chipotle's efforts to increase their use of naturally raised meat, organic produce, and dairy without added hormones.[7] Chipotle only uses the leg and thigh meat from its chickens; the breast meat is sold to Panera Bread.[145]

Customers at a Chipotle restaurant in Fredericksburg, Virginia

Ells has testified before the United States Congress in support of the Preservation of Antibiotics for Medical Treatment Act, which aims to reduce the amount of antibiotics given to farm animals.[76][146]

Since 2006, the Coalition of Immokalee Workers (CIW), a Floridian farmworker organization, has protested Chipotle's refusal to sign a Fair Food agreement, which would commit the restaurant chain to pay a penny-per-pound premium on its Florida tomatoes to boost tomato harvesters' wages, and to only buy Florida tomatoes from growers who comply with the Fair Food Code of Conduct.[147] In 2009, the creators of the documentary film Food, Inc. (along with 31 other leaders in the sustainable food movement) signed an open letter of support for the CIW's campaign, stating that, "If Chipotle is sincere in its wishes to reform its supply chain, the time has come to work with the Coalition of Immokalee Workers as a true partner in the protection of farmworkers rights."[148] In September 2009, Chipotle announced that it would sidestep partnership with the CIW and instead work directly with East Coast Growers and Packers to increase wages for its tomato pickers.[149] Ells framed the dispute as a fundamental issue of control, stating that, "the CIW wants us to sign a contract that would let them control Chipotle's decisions regarding food in the future."[150] In October 2012, Chipotle signed an agreement with the CIW and became the 11th company to join the organization's Fair Food Program.[151]

In January 2015, Chipotle pulled carnitas from its menu in a third of its restaurants; company officials cited animal welfare problems at one of the suppliers, found during a regular audit, as the reason.[152] Subsequently, a false rumor spread online claiming it was done to appease Muslims who consider pork to be unclean, leading to some protests on social media.[153] The company still uses antibiotic-free and hormone-free steak in its restaurants, despite being briefly forced to "serve beef that is not naturally raised" during the summer of 2013, posting an in-store notice each time that occurred.[154] Roberto Ferdman of The Washington Post opined that Chipotle's stated mission to sell "food with integrity" may be "untenable" if meat producers continue to breach Chipotle's ethical standards.[152]

Also in 2015, Chipotle stopped using genetically modified corn and soy beans in their foods, claiming to be the first nationwide restaurant to cook completely GMO free.[155] This was done in response to increasing consumer demand for GMO free products.

Food safety[edit]

External video "How Chipotle made hundreds of people barf". Vox report dated January 6, 2016, explaining Chipotle's "food safety crisis".

Since 2008, a former Kansas State University food safety professor has accused Chipotle of confusing the public by using such terms as "naturally raised meats", "organic ingredients", and "locally sourced" and trying to equate those terms with food safety.[156] In rebuttal, a Chipotle spokesperson told The Daily Beast that "all of our practices have always been very much within industry norms. It's important to note that restaurant practices are regulated by health codes, and restaurants are routinely inspected by health officials. Everything we have done in our supply chain and in our restaurants has been within industry norms."[156] Yet, FiveThirtyEight pointed out that the 2015 norovirus outbreak appears to be unusual[157] and others are criticizing their food sourcing or handling practices.[158][159] MarketWatch wrote that the result of all of these outbreaks will be to force Chipotle to obtain their produce from larger corporate farms that can afford the more extensive microbial food-safety testing programs and to process vegetables at centralized locations instead of at the individual stores, both of which are industry-standard practices that the company had previously criticized.[160] The New York Times implied that the company's insistence on maintaining its long standing rhetoric about "food integrity" seemed to be quite opposite with the realities of recent current events and made it appear that the management was just ignoring their current problems.[161] It also has been pointed out that Chipotle's current record-keeping system is actually hindering the health authorities' investigation in locating the sources of the various infections.[161]

A writer for the magazine Popular Science pointed out that Chipotle had publicly acknowledged that they "may be at a higher risk for food-borne illness outbreaks than some competitors due to our use of fresh produce and meats rather than frozen, and our reliance on employees cooking with traditional methods rather than automation."[162][163][164] Henry I. Miller, a medical researcher and columnist and the founding director of the FDA's Office of Biotechnology, asked: "One wonders whether Chipotle’s "traditional methods" include employees' neglecting to wash their hands before preparing food, which is how norovirus is usually spread. And the fresh versus frozen dichotomy is nothing more than a snow-job. Freezing E. coli-contaminated food does not kill the pathogens; it preserves them."[165] Describing food poisoning outbreaks as "something of a Chipotle trademark; the recent ones are the fourth and fifth this year [2015], one of which was not disclosed to the public", Miller notes that "a particularly worrisome aspect of the company's serial deficiencies is that there have been at least three unrelated pathogens in the outbreaks – Salmonella and E. coli bacteria and norovirus. In other words, there has been more than a single glitch; suppliers and employees have found a variety of ways to contaminate what Chipotle cavalierly sells (at premium prices) to its customers."[165]

A writer for the North Carolina newspaper The News & Observer called Chipotle's "food with integrity" a "lucrative farce" and a "marketing ploy" by pointing out that organic food is "often grown with manure (an 'all-natural' fertilizer), which can certainly increase the risks of accidentally spreading fecal bacteria like E. coli."[166]

In December 2015, Seattle health officials closed a Seattle-area Chipotle for a day after it had repeatedly had small numbers of violations during recent consecutive inspections that previously would not have generated a closure order.[167] On December 10, 2015, CEO Steve Ells released a press statement apologizing for 2015 outbreaks and promised changes to minimize the risks of future outbreaks.[168]

March 2008 hepatitis outbreak[edit]

In March and April 2008, the Community Epidemiology Branch of the San Diego County Health and Human Services Agency traced a hepatitis A outbreak in San Diego County to a single Chipotle restaurant located in La Mesa, California in which 22 customers were infected with the virus.[169][170]

April 2008 norovirus outbreak[edit]

In 2008, Chipotle was implicated in a norovirus outbreak in Kent, Ohio, where over 400 people became ill after eating at a Chipotle restaurant.[171] Officials at the Ohio Department of Health said that the outbreak was caused by Norovirus Genotype G2.[172] Many of the victims were students at Kent State University.[173] The initial source of the outbreak was never found.

February 2009 Campylobacter jejuni outbreak[edit]

In 2009, an investigation by the Minnesota Department of Health traced an outbreak of campylobacteriosis to a Chipotle Mexican Grill in Apple Valley, Minnesota.[174][175][176] The investigation found that chicken was sometimes served undercooked by the restaurant and determined that lettuce which had been cross-contaminated with raw or undercooked chicken was the vector for the outbreak.[177][178][third-party source needed]

July 2015 E. coli outbreak[edit]

In early November 2015, The Oregonian reported that there was a little-known E. coli outbreak that had occurred earlier in July in which five people were infected with the O157:H7 strain of E. coli. The outbreak was traced to a single Chipotle location in Seattle and that the incident was not publicized at that time.[179][180] Seattle public health officials defended their actions at that time by saying that the outbreak was over by the time they made an association with Chipotle. Health officials were unable to trace the source of the July outbreak and said that the cause of the July outbreak is unrelated to the October/November outbreak.[179]

August 2015 norovirus outbreak[edit]

Another norovirus outbreak was confirmed to have occurred in August 2015 at a Simi Valley, California location in which 80 customers and 18 employees reported becoming ill.[181][182] Ventura County health inspectors found various health violations during two inspections following the outbreak report.[183] Despite those violations, the county health officials did not close the restaurant and allowed it to continue to operate.[181] In a January 2016 article, The New York Times reported that the number of victims involved in the Simi Valley norovirus outbreak was actually 207, twice the number that was reported earlier.[184]

In an unusual move, the U.S. Attorney's Office for the Central District of California in conjunction with the Food and Drug Administration has gotten a federal grand jury to issue a subpoena in January 2016 as part of a criminal investigation seeking documents and information from Chipotle concerning the Simi Valley norovirus outbreak.[184][185] As of January 2016, it is too early to tell which organization is the actual target of the investigation. In most cases involving norovirus outbreaks that involved a single location, state and/or local authorities are the usual jurisdiction responsible in the investigation and prosecution of those type of cases. However, Ventura County officials had been criticized for their handling of parts of their investigation, and for allowing the restaurant to continue to operate after finding health violations during consecutive inspections.

Less than two weeks later, a federal class action lawsuit was filed in the U.S. District Court for the Central District of California claiming that Chipotle knowingly allowed an ill kitchen manager to work for two days before sending that person home. Then, the restaurant actively deep-cleaned the restaurant to remove all traces of contamination prior to notifying the Ventura County Environmental Health Division of the existing outbreak, hindering their investigation. The lawsuit also claimed that the number of known victims was as high as 234 and estimates that the number of meals that the infected employee may have come in contact with could be as high 3,000.[186][187][188]

August 2015 Salmonella outbreak[edit]

At almost the same time as the Simi Valley norovirus outbreak, Minnesota health officials confirmed a Salmonella outbreak that affected 17 Minneapolis-area Chipotle restaurants in mid-August 2015. The source of the outbreak was traced back to contaminated tomatoes that were grown in Mexico.[189][190] The Minnesota Department of Health reported that samples from 45 victims were tested and found that their illness was caused by the Salmonella Newport bacterium as determined by DNA profiling.[191] Later, the state officials reported that the total of persons who became infected was increased to 64 and the number Chipotle locations in which they had acquired the bacterium was increased to 22, all located within the state of Minnesota.[192]

October 2015 E. coli outbreak[edit]

In October 2015, at least 22 people were reported to have gotten sick after eating at several different Chipotle locations in the states of Washington and Oregon. At that time, an epidemiologist for the Washington State Department of Health said the culprit appeared to be a Shiga toxin-producing Escherichia coli bacterium, but they were still waiting the outcome of several laboratory tests before they could give a definitive result.[193][194][195] As a precaution, Chipotle had closed 43 stores in Washington and Oregon pending the results and recommendations of the involved health authorities. On November 5, the U.S. Centers for Disease Control and Prevention (CDC) had reported that the number of persons reported ill had risen to 40 known cases and that the bacteria samples taken from 7 infected persons in Washington and 3 persons in Oregon states were confirmed to be infected by the same strain of E. coli, the Shiga toxin-producing STEC O26 strain, as determined by DNA profiling.[196] At least 12 persons required hospitalization, but no fatalities. As of November 2015, Health authorities were still trying to trace the exact source of the bacterial contamination, but suspected fresh produce.[197]

On November 12, the CDC increased the number of known cases to 50, the number of persons requiring hospitalization to 14, and the number of DNA fingerprint confirmations to 33.[198] Through a match via Pulsenet, the DNA fingerprint also matched a recent case in Minnesota, but the ill person did not eat at Chipotle. The source of the bacteria infection still had not yet been determined at the time of the report released by the CDC and the CDC is trying to use the more definitive, but more time-consuming whole genome sequencing procedure to see if they are able to determine the relationships between all of the STEC O26 cases. In the meantime, Chipotle reopened the closed restaurants on November 11 after disposing all of the food within the closed facilities and deep cleaning those facilities.[199]

On November 20, the CDC reported that the number of STEC O26 cases, as determined by DNA fingerprinting, had increased to 45 with 16 persons requiring hospitalization and the total number states being affected had increased to six.[200] Besides Oregon and Washington, new cases were reported in the states of Minnesota, California, New York, and Ohio.[201] 43 out of 45 of the affected individuals had reported that they had eaten at a Chipotle in the week before they had become sick.

On December 4, the CDC reported that the number of STEC O26 cases, as determined by DNA fingerprinting, had increased to 52 with 20 persons requiring hospitalization and the total number states being affected had increased to nine.[202] New cases were reported in the states of California (1), Illinois (1), Maryland (1), Ohio (2), Pennsylvania (1), and Washington (1).[203]

The price of shares for Chipotle stock dropped a further 12% immediately after the CDC had issued their update on November 20.[204] Share prices had been dropping since the initial announcement of the E. coli outbreak in late October with investors unsure if the drop in share prices just a temporary aberration and that Chipotle management is handling the incident as well as they could. Chipotle has since hired a consultant to improve their food safety program and have their program reviewed by both the CDC and FDA.[205]

On February 1, 2016, the CDC official closed their investigations on the larger E. coli that started in Pacific Northwest in October 2015 and also the smaller outbreak that started in Kansas and Oklahoma in November since no new cases were reported since December 1.[206] In their final report, the CDC stated that 55 persons in 11 states were infected with the same strain of STEC O26 during the major outbreak with 21 of those persons requiring hospitalization. The five persons infected in the later outbreak were made ill by a genetically different strain of STEC O26. The CDC also reported that federal and local health and food safety authorities were unable to detect traces of the microorganisms in any of the food samples taken from the suspected restaurants or from their supply chain. The CDC, FDA, and the USDA Food Safety and Inspection Service were unable to determine a point source that was in common in the meals that were consumed by all the victims since some of the restaurants were located far apart and had obtained some of their ingredients from different suppliers while other consumers of the suspected suppliers were not affected.

November 2015 E. coli cases[edit]

The Centers for Disease Control and Prevention reported on December 21 that five more people became ill after eating at two Chipotle restaurants located in Kansas and Oklahoma in late November. Preliminary DNA fingerprinting results appear to indicated that the newer cases were caused by a different strain of Shiga toxin-producing E. coli O26. Scientists are waiting for the results of the more definitive whole genome sequencing analyses to determine if the organisms responsible for this outbreak are genetically related to the E. coli that are responsible for causing the outbreak that had started in Oregon and Washington in late October and thus an extension of that outbreak. The agency has not yet determined which food is responsible for the outbreak.[207] The Food and Drug Administration reported that they are trying to determine how the bacteria in these cases, along with the earlier Oregon, Washington, and other multi-state cases, might have been propagated through the food supply chain.[208]

December 2015 norovirus outbreak[edit]

The closed restaurant on December 16, 2015

In December 2015, eighty students at Boston College, including members of the men's basketball team, were sickened after eating at a single Chipotle restaurant. Affected students had been tested for both E. coli and norovirus in order to determine the cause of the illnesses.[209][210] Although it would take as long as two days before the results of more definitive tests became known, public health investigators reported that preliminary tests pointed to the presence of norovirus.[211] The health inspectors for the City of Boston had since closed this particular location on December 7 for a number of health violations that included maintaining meats at a too low of a temperature on the serving line and for allowing a sick employee to work at the time of the inspection.[212]

On December 10, officials from the Boston Public Health Commission reported that tests had identified a single strain of norovirus that is responsible for this particular outbreak.[213] Boston Globe reported on December 10 that 141 persons were reported to have gotten ill and that some of the newer victims had not visited Chipotle before contracting the virus[214] and most likely became infected by being in close proximity to someone who had gotten ill at Chipotle, such as a roommate or dorm-mate.[213] Boston authorities traced the cause of the outbreak to a sick employee who was allowed to work on the day of the outbreak. Chipotle has since fired the employee and also the manager who knowingly allowed the ill worker to complete his shift instead of following health codes.[215]

Consequences of the multiple incidents in 2015[edit]

On February 8, 2016, Chipotle closed all of its eateries nationwide for a few hours during the morning for an all-staff meeting on food safety.[216] The company hired a new head of food safety, who instituted changes including having all employees wash hands every half hour, having two employees verify that produce like onions, jalapeños and avocados have been immersed in hot water for five seconds to kill germs on their exteriors, and using Pascalization to pre-treat food ingredients.[217]

Since the series of food-poisoning outbreaks in 2015 lowered trust in the product, Chipotle has tried to lure back its customers with free food and heavier advertising. Same-store sales increased 17.8% percent in the first quarter of 2017.[218]

July 2017 norovirus outbreak[edit]

Despite corrective actions, the company faced another setback in implementing their safe food policies in July 2017. A norovirus outbreak is being investigated in Virginia. More than 130 people reported having norovirus-like symptoms and two individuals had tested positive for the virus after eating at a Chipotle restaurant in Sterling, Virginia. The Loudoun County Health Department confirmed the illnesses from July 13–16, 2017. Shares of Chipotle's stock stumbled more than 10% on this news[219][220] and also the news that customers had posted videos of mice skittering through a Chipotle restaurant in Dallas just a few days before the norovirus incident was reported.[221][222] On July 25, several news agencies reported that Chipotle officials confirmed that the "recent norovirus outbreak in Virginia was the result of lax sick policy enforcement by store managers" and that the company believed that an employee was the cause of the outbreak.[223][222]

July 2018 Clostridium perfringens outbreak[edit]

In late July 2018, Ohio public health officials launched an investigation after receiving 368 complaints from customers after they had eaten at a Powell, Ohio, location.[224] By mid-August, the U.S. Ce

[la-belle-laide]

If you don’t love eliot, you’re wrong

(via GIPHY)

(Missing: “Since when are you Fillory Clinton?!” Someone gif that please!)

[farkenshnoffingottom]

Tags (Part 2)

Fandoms and Fan Things

Not including rambling tags or episode numbers, etc.

Tbh this is just for me so I can remember the canonical tags I use on this blog lol

The tags that are longer than one word don’t work on mobile, but you can see if the search function feels like working instead

Under a keep reading tag because I use a lot of tags on this blog. Some tags have way more content than others

For fandoms with multiple parent tags: long form tags are only posts with media (gifs, audio, etc), and abbreviations are for everything to do with that fandom

The fanfic tag is only fics, and the fanfiction tag contains discussions about fic

I’ve put the parent tag’s link for each fandom, but not the links for the other tags. This post is to put all the official spellings/character names I use in my tags

Some of these fandoms are dormant on this blog, but I’m keeping them here anyway, since the tags and posts are still in my archive

multifandom

ao3 • fanart • fandom • fandom history • fandom stats • fandom wank • fanfic (actual fics) • fanfiction (talking about fics) • fanvid • feels • fic rec • how it should have happened • meta • my fic • my gifset • my meta • my podfic • parallels • podfic • shipping • text post memes

bbc merlin

arthur pendragon • bbc merlin • colin morgan • gaius (merlin) • guinevere (merlin) • kilgarrah • merlin • morgana (merlin) • sir leon

dead poets society

anderperry • charlie dalton • dead poets society • dps • john keating • neil perry • todd anderson

dropout tv

alex song xia • ally beardsley • andy dang litefoot • ashley ward • barsimmeon higgs • brennan lee mulligan • buckster $ boyd • cornhole in one • daisy d’umpstaire • dimension 20 • doug meat • dropout tv • g13 nsbu • game changer • gangie green • greg stocks • ify nwadiwe • izzy roland • jack manhattan • jacob wysocki • jennifer drips • jess mckenna • josh ruben • kingskin • lars vandenchomp • liv skyler • lou wilson • make some noise • mallapalooza • mary sohn • mice and murder • never stop blowing up • noise boys • nsbu • oscar montoya • paula donvalson • paul robalino • play it by ear • rashab • rekha shankar • ross bryant • russell feeld • sam reich • space rocks • sylvester cross • usha rao • vic ethanol • vicar ian prescott • wendell morris • zac oyama • zach reino • zeke nicholson

game of thrones

arya stark • bran stark • brienne of tarth • game of thrones • got: season 7 • got: season 8 • jon snow • sansa stark • theon greyjoy

leverage

alec hardison • archie (leverage) • amy (leverage) • breanna casey • chaos (leverage) • eliot spencer • harry wilson • james sterling • josie (leverage) • leverage • leverage meta • leverage ot3 • leverage redemption • leverage redemption spoilers • maggie collins • michael vittori (leverage) • molly (leverage) • nate ford • olivia sterling (leverage) • parker • quinn (leverage) • sophie devereaux • tara cole (leverage) • trevor (leverage) • widmark (leverage)

lorien legacies

adamus sutekh • adelina (lorien legacies) • caleb crane • daniela morales • duanphen (lorien legacies) • eight (lorien legacies) • einar (lorien legacies) • ella (lorien legacies) • five (lorien legacies) • isabela silva • john smith • kopano okeke • lexa (lorien legacies) • lorien legacies • lorien legacies reborn • malcolm goode • marina (lorien legacies) • nigel barnaby • nine (lorien legacies) • pittacus lore • ran takeda • rexicus saturnus • sam goode • sarah hart • setrakus ra • six (lorien legacies) • taylor cook

lord of the rings

aragorn • arwen undomiel • boromir • denethor • elrond • elves • eowyn • faramir • fellowship of the ring • frodo baggins • galadriel • gandalf • gimli • hobbits • jrr tolkien • legolas • lord of the rings • lotr • lotr memes • lotr meta • merry brandybuck • pippin took • return of the king • samwise gamgee • theoden • two towers

the magicians

alice quinn • eliot waugh • fen (the magicians) • fillory • hale appleman • jason ralph • josh hoberman • julia wicker • kady orloff diaz • the magicians • margo hanson • penny adiyodi • queliot • quentin coldwater • summer bishil

marvel cinematic universe

avengers • avengers: age of ultron • avengers: endgame • avengers: infinity war • black panther • bucky and fubar • bucky barnes • captain america • captain america: civil war • captain america: the first avenger • captain america: the winter soldier • captain marvel • carol danvers • chris evans • clint barton • falcon • hydra • marvel cinematic universe • marvel meta • MARVELous memes • mcu • natasha romanoff • peter parker • sam wilson • scott lang • sebastian stan • shuri • steve rogers • stucky • t’challa • thor • winter soldier

my chemical romance

the black parade • danger days • gerard way • killjoys • mcr • my chemical romance • three cheers for sweet revenge

nikita tv

alexandra udinov • amanda/helen collins • maggie q • michael bishop • nikita being a badass • nikita mears • nikita tv • owen elliot • percy (nikita) • ryan fletcher • sean pierce • seymour birkhoff • sonya (nikita)

percy jackson

annabeth chase • camp halfblood • camp jupiter • frank zhang • hazel levesque • heroes of olympus • jason grace • percy jackson • percy jackson and the olympians • piper mclean • pjo • poseidon (pjo) • rachel elizabeth dare • reyna avila ramirez arellano • sally jackson

star wars

aayla secura • ahsoka tano • alpha 17 • anakin skywalker • beru whitesun • clone trooper wooley • the clone wars • captain rex • chewbacca • cliegg lars • commander bly • commander cody • commander fox • commander wolffe • count dooku • darth sidious • darth vader • feemor (star wars) • han solo • jaster mereel • jedi • jedi order • jocasta nu • lieutenant waxer • luke skywalker • mace windu • obi wan kenobi • owen lars • padme amidala • qui-gon jinn • sheev palpatine • shmi skywalker • star wars • star wars memes • star wars meta • star wars prequels • yoda

supernatural

briana buckmaster • castiel • crowley • dean winchester • jack kline • jared padalecki • jensen ackles • lucifer (spn) • meg masters • misha collins • rachel miner • sam winchester • spn • spn meta • spnvan • supernatural • the influence joke comes back to haunt us all • vancon

the walking dead

beth greene • carl grimes • daryl dixon • dwight (twd) • maggie greene • michonne (twd) • negan (twd) • nope im not done having feelings about beth • paul rovia • rick grimes • rickyl • rosita espinosa • tara chambler • twd • the walking dead

miscellaneous

attack on titan • dnp [more dnp content at dans-stopphil2k5ever-face] • galaxy quest • hannah gadsby • harry potter • icarly • john mulaney • nanette • political animals • sense8 • snk • tj hammond • twilight [more twilight content at cullen-family-bonding (a twilight blog in my 2020s? it’s more likely than you think)]

[nouveauweird]

hi, morgan bb! happy birthday! i would love to know about "shades of red" and a "a new holmes" (i'm a slut for sherlock and murder mysteries). what made you create them? are there specific scenes that you have trouble writing? what inspires you to create them?

Thanks for the birthday wishes Joy! 

Shades of Red

One hundred percent a spite-wip that is four years in the making, based on the fact that I told myself I could write a version of Fifty Sh*des of Gr*y that was passionate, suspenseful and healthy and featured lesbians. I argued about fs*g with a teacher I had in high school and she told me I couldn’t have an opinion unless I read it, and guess what I still think it’s awful and now I’m going to write something better. 

The elements that unfolded after the initial idea were very subtle and fell into place so naturally and coincidentally. Chessie’s autism for example, we don’t really have representation of autistic young women who have successful careers, or active and passionate social and love lives. That came about because the stereotype of “klutzy awkward girl” bothered me and is rooted in many autistic traits. Gemma being Jewish came about by coincidence when I was talking to a friend at school a few years ago and she said “hey Rosen is a Jewish name” so now Gemma is Jewish. 

I’ve sautéed elements of fs*og and made them more nuanced, like the subject of finishing the food on one’s plate, or of one party not wanting to be touched and giving them meaningful and explorative narratives that I felt f*sog ignored or treated as unimportant or were used as manipulation tactics. Besides I have a great villain in mind who I’m looking forward to finally writing, mostly because I think it will be very cathartic. 

A New Holmes

It was inspired by the fact that I loved the Ritchie Sherlock Holmes films, and BBC Sherlock in its earlier seasons, and enjoyed Elementary for a long time too. The name Eurus just rooted itself in my brain and I ended up creating an OC who was basically a “Sherlock replacement” that I roleplayed for a while. I wrote some pretty fantastic threads with her and created some really compelling ships and storylines and eventually that lead me to want to write something of her myself. So I figured I’d play around with the original Arthur Conan Doyle characters; names and see what I could come up with.

I ended up coming up with Nate and the other characters fairly quickly after that. Nate ended up being a blend of different Watson interpretations I’d encountered as well as some elements of OC’s I’d written Eurus with, and everything clicked into place when I started using Tom Hardy as his FC. Maddigan is the Mycroft replacement and I’m using Anna Torv as her FC. Ultimately I’m borrowing some bits from Elementary in the fact that Mads is being treated for an illness (haven’t decided what yet) that she’s trying to keep under wraps, but I am trying to display a more positive relationship between them as siblings. Ira Adler is about 75% based on one of my best RP ships with Eurus, whose FC is Hale Appleman. 

Narratively I haven’t outlined anything for this WIP, I just have a loose idea of the direction I want to go in, and how I want these characters to be connected and what relationships I will develop. I haven’t quite decided how I want to do the Holmes / Moriarty feud, or present certain villains, but I’m looking forward to brainstorming it all.

Thank you for your questions!

[upsmagazine]

Nate Appleman on His Son and Kawasaki Disease

Nate Appleman on His Son and Kawasaki Disease

Hospitality has always been a part of Nate Appleman‘s life. When he was just 14 years old, he took a job washing dishes alongside his brother at a restaurant in Ohio. He went on to culinary school and eventually a tenure at the Food Network before securing a job on Chipotle’s culinary team. “The hospitality industry is hospitable,” he says. “It’s in the name, and us chefs, we spend a lot of time…

[styleubyjoe]

nate appleman (at Planet Fitness) https://www.instagram.com/p/CGh3zD4sU8n/?igshid=198w1oyxown8g

[breakingbuzz]

Private Lessons With Seasoned Chefs

By BY FLORENCE FABRICANT Two new websites offer the chance to learn from chefs like Nancy Silverton and Nate Appleman. Published: September 22, 2020 at 03:27AM from NYT Food https://ift.tt/2EmfJro via

[newstrendingzone]

Author: BY FLORENCE FABRICANT - Publish Date: September 22, 2020 at 09:27AM

Two new websites offer the chance to learn from chefs like Nancy Silverton and Nate Appleman.

[noodletacodumpling]

The Cookbooks

Our complete cookbook library, alphabetical by author. I’ve divided them into two categories: cookbooks, and then books with recipes.

Cookbooks

Mexico: The Cookbook | Margarita Carillo Arronte

A16: Food + Wine | Nate Appleman

Jeni's Splendid Ice Creams at Home | Jeni Britton Bauer

Appetites: A Cookbook | Anthony Bourdain

Anthony Bourdain's Les Halles Cookbook | Anthony Bourdain

Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants | Christine Carroll and Jody Eddy

Mastering the Art of French Cooking | Julia Child, Simone Beck, Louisette Bertholle

Mastering the Art of French Cooking: Vol. 2 | Julia Child, Simone Beck

The Professional Chef | Culinary Institute of America

The Silver Spoon | Clelia d’Onofrio

My Last Supper: 50 Great Chefs and Their Final Meals | Melanie Dunea

Seven Centuries of English Cooking: A Collection of Recipes | Maxime de la Falaise

Casserole Crazy: Hot Stuff For Your Oven! | Emily Farris

Susan Feniger's Street Food | Susan Feniger

The River Cottage Meat Book | Hugh Fearnley-Whittingstall

A Taste of Tuscany: Classic Recipes from the Heart of Italy | Leslie Forbes

The Blue Bottle Craft of Coffee: Growing, Roasting, and Drinking, with Recipes | James Freeman

The Latin Road Home: Savoring the Foods of Ecuador, Spain, Cuba, Mexico, and Peru | Jose Garces

Mexican Ice Cream: Beloved Recipes and Stories | Fany Gerson

Humphry Slocombe Ice Cream Book | Jake Godby

Red Chile Bible | Kathleen Hansel

Beyond Nose To Tail | Fergus Henderson

Tacopedia | Deborah Holtz

Madhur Jaffrey's Indian Cooking | Madhur Jaffrey

Madhur Jaffrey's World-of-the-East Vegetarian Cooking | Madhur Jaffrey

The Cuisines of Mexico | Diana Kennedy

Easy Japanese Cooking: Noodle Comfort | Kentaro Kobayashi

Sweet Paul Eat and Make: Charming Recipes and Kitchen Crafts You Will Love | Paul Lowe

The Cardamom Trail: Chetna Bakes with Flavours of the East | Chetna Makan

Bones: Recipes, History, and Lore | Jennifer McLagan

Fat: An Appreciation of a Misunderstood Ingredient, with Recipes | Jennifer McLagan

Lucky Peach Presents Power Vegetables!: Turbocharged Recipes for Vegetables with Guts | Peter Meehan

Thousand Recipe Chinese Cookbook | Gloria Bley Miller

Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint | Ivan Orkin and Chris Ying

The New Complete Book of Mexican Cooking | Elizabeth Lambert Ortiz

The Smitten Kitchen Cookbook | Deb Perelman

Peppers of the Americas: The Remarkable Capsicums That Forever Changed Flavor | Maricel E Presilla

The Joy of Cooking | Irma Rombauer

Eat Me: The Food and Philosophy of Kenny Shopsin | Kenny Shopsin

Thai Food | David Thompson

Kitchen of Light: New Scandinavian Cooking | Andreas Viestad

Im/migrant Nairobi | Sandra Zhao

Books With Recipes

On the Noodle Road: From Bejing to Rome With Pasta and Love | Jen Lin-Liu

Tender at the Bone: Growing Up at the Table | Ruth Reichl

97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement | Jane Ziegelman

[markcrobinson-wordsword]

My Review of Dorothy and Sidney Rosen's "Death and Blintzes"

Here's an out-of-print mystery from 1985 that's worth hunting for. Set in 1930s Boston, while FDR runs for reelection and Hitler takes power in Germany, young Jewish widow Belle Appleman is settling into her new job at the Classic Clothing Company. As Belle puts it, "It didn't take long to figure out everything wasn't exactly hunky-dory." Still, with the Great Depression still shlepping along, she figures she's lucky that her friend Nate from Evening English, was able to get her this job after the local pharmacy where she used to work went belly up.

However, Belle's gut instinct soon pays off. On a Sunday walk with Nate, the sight of a body in the Charles River makes Belle drop her ice cream cone and send for the police. Nate identifies the woman as their department's shop steward, object of desire for many of Classic's male workers and gossip fodder for the female staff.

As a longtime devotee of True Detective magazine, not to mention her talks with her pal, Boston P.D. Detective Jim Connors, Belle is eager to put her acquired knowledge into practice. Despite warnings from friends, she sets off to find the killer, boldly questioning all the suspects, from the boss' son to his fiancée to the victim's mother to her union's dreamy business manager (a regular "Nelson Eddy"). But Belle soon learns "detectiving" is harder than it looks, and far more dangerous, but neither danger, locked doors, union strife, nor another murder will keep Belle from finding the truth.

This novel was a joy to read. The Rosens create a captivating story that felt true to its time period, featuring an engaging amateur sleuth with a unique voice and lots of chutzpah, not to mention plenty of colorful characters to boot. I also learned quite a few words in Yiddish. I look forward to reading the sequel, "Death and Strudel." Five stars!

#dorothyrosen #sidneyrosen #belleappleman #mystery #crimefiction #cozymystery #whodunnit #jewish #yiddish #amateursleuth

[maym-blog]

Modernist Cuisine: 40 Lbs. of Art, Science, and Cooking

Would you deal with buckets of rain, hail, and freezing temperatures on a cold Wednesday night to taste cryoshucked oysters, centrifugally separated peas and pressure-cooked caramelized carrots? How about if they were cooked by the food world’s latest rock stars, the Modernist Cuisine book team? Or, if the recipes were drawn from the pages of a $625 cookbook? Many a person would and did, as the Institute of Culinary Education‘s Modernist Cuisine book launch party was packed. David Chang called it “the cookbook to end all cookbooks.” Michael Ruhlman’s review in the New York Times was a bit more skeptical. Love it, or hate it, the 6- volume Modernist Cuisine is getting a boatload of attention from the food world. Maybe it’s the gleeful dispatches from the lucky food bloggers treated to 30-course tasting menus at the cooking lab where the book was tested and made. It could be the 1,522 recipes, 1,150,000 words, or the jaw-droppingly stunning photos. Perhaps it’s the mystery, as most people have not actually seen this 40 lb. tome live. Or, the $625 price tag ($425 on Amazon.) Whatever it is, there’s been a lot of damn hype for this cookbook. For a week in mid-March, the Modernist Cuisine team descended upon New York, feeding Steven Colbert melt-in-your-mouth pastrami, wowing the Today Show’s Matt Lauer with a striped omelet demo, and presenting to sold out crowds at the New York Academy of Sciences, the Core Club, and Jean Georges. Those who attended the book’s launch party—Top Chef’s Gail Simmons and Marcel Vigneron, food writer Amanda Hesser, chefs Marcus Samuelsson, Johnny Iuzzini, Paul Liebrandt and Nate Appleman—got a “making of” presentation, face time with the chefs, and samples of the book’s recipes, including pastrami cooked sous vide for 72 hours, and goat milk ricotta with centrifuged pea layers. In this food video, we’re in the kitchen and with the crowds for the book launch. The 4 years in the making book is the self published masterpiece of theoretical physicist and computer scientist Nathan Myhrvold. He’s a former CTO of Microsoft who now pursues new ideas (like how to cure malaria) with his company, Intellectual Ventures. With Modernist Cuisine, Myhrvold may seem like just another rich guy with a big idea, but he’s legitimately developed his cooking chops, and he’s infectiously passionate about all things culinary. He trained at the Ecole De La Varenne, staged at Seattle French restaurant Rover’s, won first place at the 1991 World Championship of Barbecue, spent a ton of time trolling egullet boards, and even more time experimenting on his own. For the Modernist Cuisine cookbook, he assembled a 50+ person team of chefs, scientists, writers, photographers, and designers to make this magnus opus. Within a 4,000 square foot cooking lab (not kitchen, this is definitely a lab) tricked out with vacuum distillation machines, CVAP ovens, rotary evaporators, immersion circulators, and centrifuges, the Modernist Cuisine team experimented, played, and exhaustively documented what Myrhvold sees as a revolution in the art of cooking. Building on the highly experimental yet science-based cooking techniques of luminaries like Ferran Adria (elBulli), Heston Blumenthal (The Fat Duck), Grant Achatz (Alinea), and Wylie Dufresne (wd-50), the book set out to be the definitive book of the art and science of modern cooking. Whether you think that cooking with centrifuges and ultrasonic baths is the future of food, or just a product of boys with their toys is your call, but it’s hard to not be wowed by this book on some level or other. It’s obscenely big, obscenely ambitious, and obscenely comprehensive. Myrhvold set out to chart the why of cooking—from how heat transfers, to why frozen food changes to color, to what actually happens inside your pots and pans—in a methodical, exacting way that only a scientist could. According to the New Yorker, the book is “going to be the definitive reference point for this new cooking for many years to come. “ Modernist Cuisine’s strength lies in its exhaustive charts, tables and parametric recipes (like incredibly detailed master recipes) that map the exact variables that make food change. Want to learn to cook sous vide? There’s a 4-page table for that. Reverse spherification? Of course. Having problems vacuum sealing food? You guessed it, look at the chart. Or, you could just look at the pictures, which are arrestingly beautiful as well as informative. To illustrate what really happens when we cook—how hamburgers heat on a grill, or how noodles fry in a wok—the team cut pots, pans, and pressure cookers in half, giving you a cross-section view of the action, as it’s happening. That’s the kind of thing one does with a great imagination and a lab that has a machine shop with abrasive water jet cutters. For all the recipes, charts, and photos this beast boasts, as with any cookbook, it ultimately comes down to the food. At the ICE event, the dishes ranged from pretty good to amazing. The 72 hour sous vide pastrami was the best I’d ever tasted, and that’s saying a lot, as I’ve spent more than my fair share of time in Jewish delis. The pressure-cooked polenta had the most intense corn flavor—cornier than corn itself, like the Platonic ideal of CORN. It was rich, creamy, and comforting. I wanted buckets full. Another corn dish—the freeze-dried roasted corn elote with brown butter, lime, and ash powders—tickled our noses and throats, making the whole team sneeze and cough. In this case, we’d have preferred the corn sans powder, with kernels on cob, roasted on a sawed-in-half grill. The night was about getting your hands on the book, meeting its creators, and witnessing both their experimentation with and mastery of food. Like the students, writers and professional chefs at the event, we were more than a little dazzled. It was kind of hard not to be. Likes: 38 Viewed:

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[wixcollective]

The loquacious, disowned heir of the Giggle Water Empire who is a notorious playboy and a high-functioning addict.

Name: Nathaniel “Nate” Preston Pinnock Birth: June 13th, 1999 in New York City, USA Nationality: American Species: Pureblood wizard & hedge witch Gender: Cis man Pronouns: He/him Disciplines: Variable Manipulation (Probability Magic) Faceclaim: Hale Appleman

Currently

Residence: The Smiths' Flat, Putney, London, England Occupation: Bartender at The Unnamed Bar Affiliations: FTB Hedges, Wix High Society, Slytherin House, Giggle Water Inc. Connections: Xiomara Winters (girlfriend), Harriet Pinnock (twin sister), Dona Outterridge (cousin), Olivia Fisher (colleague)

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[pruchuttorecipes]

Runner's World contributing chef Nate Appleman uses prosciutto to big effect… Runner's World contributing chef Nate Appleman uses prosciutto to big effect.

[asecretsummer-rpg]

I was wondering which of your characters you could see a hale appleman fc working for?

Heath, Stephan, Troy, Graham, Todd, Gareth, Nate, Isaac, Elias, Francis, Declan, Alan, Kevin, Terrance. Honestly if none of them point out to you and there is someone you really like I’m sure we could figure something out. Just feel free to message us.