#ROSSO STYLE LAB | Explore Tumblr Posts and Blogs

johnboothus · 3 years

Text

VinePair Podcast: Does Napa Realize It Has a Labor Crisis?

This week on the “VinePair Podcast,” our hosts discuss Napa Valley’s lingering labor crisis. After listing what they have been drinking recently — including IPAs and homemade Daiquiris — they dive into a discussion about why there’s such an acute housing and labor crisis in America’s most prominent wine region.

During Adam Teeter’s recent visit to the region, he noticed some glaring issues, including a lack of affordable housing, a labor shortage, and an extreme wealth gap. The hosts debate how these issues result in the Napa Valley hotels’ and restaurants’ lack of innovation at understaffed establishments. If things don’t change fast, our hosts fear that Napa Valley’s reign as top U.S. drinks destination will soon be over.

If you have any thoughts on wine language, please send your ideas to [email protected].

Listen Online

Listen on Apple Podcasts

Listen on Spotify

Or Check out the Conversation Here

Adam Teeter: From Brooklyn, New York, I’m Adam Teeter.

Joanna Sciarrino: I’m Joanna Sciarrino.

Zach Geballe: And in Seattle, Washington, I’m Zach Geballe.

A: And this is the “VinePair Podcast.” Before we get started, I understand that last week one of you — and you know who you are — threw some shade. And I just want you to know that my people, my loyal listeners reached out to me via DMs and some texts.

Z: Oh, we’re going to have to see this before I believe any of this.

A: Zach said that it was a nice and calm episode. I just want you to know, Zach, that when you’re not on the podcast anymore — and not that it is going to be any time soon…

Z: Oh, OK.

A: I’m not going to say that it’s better that you’re not here.

Z: Uh-huh.

A: I thought you guys had a nice episode. It was good, but I wouldn’t say it was calmer.

Z: I want to be very clear. Calm is only a positive occasionally. I don’t want us to have a calm podcast. I have a 3-year-old and I’ll tell you, calm is a nice break. Now, if it was always calm, I would say, “What’s wrong.”

A: Oh, you had a nice break from me?

Z: That is what I’m saying, yes. And I’m sure you will appreciate a break from me when I’m dealing with child No. 2.

A: Oh, are you going to take a long break?

Z: We will see, I don’t know. I might just do the podcast with the babe in arms. I will say, it’s like a good cocktail. It needs at least three ingredients. We got by one week with our two-ingredient cocktail, but it’s always nice to have three.

A: Y’all did a good job, it was an interesting episode. So Joanna, what have you been drinking?

J: After that episode, I promptly went out, got some rum, and made myself a Daiquiri. This is how little rum I drink, which actually made me think that it was the perfect drink to get me out of my comfort zone.

A: I love that.

Z: I need more specifics. What rum did you use?

J: OK, so I got some Plantation Three-Star Rum, which was good. I thought it was a good beginner’s rum for a Daiquiri.

A: It’s the best for a Daiquiri.

J: Oh, great. Well, I feel very good about the decision, then. I also got some Kasama Rum. I didn’t use it in the Daiquiri, but it is some rum from the Philippines. It was also very delicious, which I tried this weekend.

A: That rum is amazing. So, I have a question.

Z: You did an interview with the founder?

J: Alexandra Dorda?

A: I did, yeah. She’s the best. I have a question, though. Did Plantation say they were changing their name and then it just never happened? I think we heard that last summer they were going to change the name. Zach, do you remember that?

Z: Yeah, there was a thing about that.

J: You should follow up with that.

A: I know, I was just very curious. I love that rum, but every time I think about the big announcement that they were going to have to change it from the name Plantation for obvious reasons. And I think it just has not changed. Yo, we’re paying attention. Change the name. Zach, what about you?

Z: Well, like Joanna, I decided to go outside of my comfort zone and drink a very classic West Coast IPA. In this case, the Interurban IPA from Fremont Brewing here in Seattle. Fremont makes a ton of different beers, a lot of different IPAs in a whole range of styles but I think of that as being one of the very classic, hop-forward but quite bitter styles. It was good, but at the same time — and I’m sure this happens to both of you — where these beers can simultaneously feel like a well-made example of a thing that I don’t care for all that much. That’s how it was. I’m glad I tried it. It’s always good to revisit and remember how these styles work, but like other things in the world, it was another category for me in beverage alcohol that I’m not a huge fan of. For example, I’m not going to drink much New Zealand Sauvignon Blanc. I have nothing against New Zealand. It is a beautiful country but the classic style New Zealand Sauvignon Blanc isn’t a wine I love. Similarly, this isn’t a beer I love, so I can say simultaneously that it was well made and not for me. What about you, Adam? What do you have on your travels?

A: Obviously, we are going to talk a lot about Napa this episode, so I won’t talk about those wines, but I got to have some really delicious things. First, they’re not a sponsor, but I did have Tip-Top on the plane. I guess they are the official cocktail of Delta now, and it was super interesting talking to the flight attendants about how they can’t keep it in the beverage cart. People love it. This is what RTDs are for. This is what makes them awesome. I had a really delicious Margarita and also a really delicious Old Fashioned on my travels. I could not say that in the past when I flew on any airline.

Z: Unless you were bringing your own simple syrup, orange, and s**t on board.

A: Exactly.

Z: Maybe you would have done that, I don’t know but most people are not going to do that.

A: No.

J: Have people been doing that recently?

A: I mean, there used to be cocktail kits and stuff. I don’t know anyone who ever uses them, but they’re always a fun gift. It would wind up on a holiday or something.

Z: They went right next to your whiskey stones.

A: Yeah, exactly. Right next to your whiskey stones, that’s pretty true. Now, with the growing popularity of these really well-made RTDs, we’re just going to see it be a thing.

J: What a smart partnership.

A: Of course, Delta loves it because Tip-Top is an Atlanta company and they’re an Atlanta company so it just makes a lot of sense. I think we’ll see it more on other airlines. Then, I’m embarrassed to say this, but I had my first ever Pliny the Elder on draft.

J: Oh, that’s exciting.

A: You don’t see it that much here. I guess you only see it in a bottle and that was cool. I had that at Gott’s Roadside, which is also the spot. I mean, it’s freakin’ delicious. Then, I got to go to one of my favorite winemakers, Kathleen Inman in Sonoma. That was really great. She actually wasn’t there, she’s in England, but I got to meet her brother-in-law, Steven. We had a taste and I got to see the property, so it was really cool. I got to go to some other really cool places like the Monte Rosso Vineyard, which was super cool. Some might say it’s like a grand cru vineyard.

Z: Since we’re talking about previous episodes, you can listen to my interview with Brenae, who manages the vineyard there. Super, super interesting.

A: I love her, but I want to be honest that I really love her dog, Violet. If Violet was available, I would have stolen her. She is the friendliest black lab I’ve ever met in my life, and it was a highlight of my trip. Anyways, I had some other really tasty things. Far too many to mention, but got to go to J Vineyards. I did some fun tastings at some other places. Again, I’m not going to talk about Napa because I think that’s something for the rest of this conversation. I also got to go to Raft, and we’ve written about them before or her specifically, Jen. We did a taste at this facility that was not just Raft, but a few other really great wineries as well.

Z: Does she have another wine label out now, too?

A: She started another one called Little Trouble. That’s another one that she’s up to with her best friend, Emma Morgenstern. I believe that is the name?

Z: Or Sarah Morgenstern.

A: Sorry, sorry, sorry. I’m sorry that I got the name wrong. I really apologize, that wasn’t my intention. Still, it was some really cool stuff, which was a lot of fun and it was good to be out there. It was definitely more work than a vacation, but Noami got to come with me, which was great. She got a vacation, so that’s always good.

Z: There you go.

A: However, I did also notice some things while I was out there that sparked the idea for today’s conversation. The biggest thing I noticed was the massive labor issue that Napa specifically is having and has been having. It has started to create a lot of questions in my mind about what the future for Napa is. Look, there have been issues in Napa prior to Covid and the wildfires, but both of these issues are making it worse. There are a lot of issues around housing, the types of jobs that are available, etc. But housing especially is really a huge issue there. This is a region that — because of its popularity and its luxury status — has become a place where if you’re not a 1-percenter, you can’t be here. I don’t mean you can’t visit. I think you can still visit, right. I’m not a 1-percenter and I visited and had a very nice time, but you cannot live there. When celebrities and the Speaker of the House have their vacation homes here, it becomes a very expensive place for anyone else to live. I heard that again, again, and again. There were no Ubers available. Naomi and I launched Uber and Lyft both multiple times throughout the trip, and we couldn’t find anyone. When I would ask people why, they would say, “Oh, that’s because people who drive for Uber and Lyft can’t afford to live in the Napa Valley.” Whereas when we were in Sonoma, there were tons of Ubers, so that was interesting. The staffing issues with the restaurants are more apparent than ever before. Take the problems that New York or Seattle is having, and multiply them times a thousand. The restaurants we went to in Napa had one person on the floor doing everything. Noami and I were saying that it was crazy that you could actually see it. We were talking to George, who’s the head of the Chateau Montelena Estate. He was telling us that right now, just in Calistoga, you have three really fancy hotels. You have the Four Seasons, which is about to open, the Solage, and Indian River. Each of those facilities has 60 to 100 vacant openings. When you look at that, it makes a lot of sense because where would the people who would do the jobs they’re trying to fill, live? That also has caused me to think about what that does for innovation. We talk a lot in this country about how innovation comes from people being able to take chances, take risks, and from lots of different people who think differently. When only one socioeconomic class is able to be in Napa to work, where is the really crazy stuff going to happen? If you are going to take the risk, you have to be super safe because you have to know it’s definitely going to work. I don’t know if you’re going to get these restaurants that really push the envelope, and that are genre-bending and feel exciting to eat at in Napa. I’m not saying the food wasn’t good, but nothing felt exciting, whereas I went to places in Sonoma that felt exciting.

Z: Adam, I want to ask you a question about this because I think this is an important thing to mention. Do you really think, deep down, that most of the people currently in Napa in the wine industry and in the food industry want innovation particularly? I don’t think they want to take chances. I think there is such a sense — and I’ve had this when I’m there, too — of more of the same and more of what works. Now, the appeal from the outside of going to visit and not for people in the industry, but for the person who plans their vacation around a trip to Napa, they don’t necessarily want the same experience they had before, but they want the luxury hotel, the elaborate meal that may not be innovative but might be fancy in an established way. It’s a reinforcing trend, right? You said it, and I think you’re right, that you crowd out space for innovation and for people to take chances. Also, the economics of Napa in so many ways are past that point. I don’t think there’s any way to go backward because I’ve been astonished, not in a bad way, but in a way that you sometimes look at something and go, wow. One for me was a place in Napa that was this very high-end place to stay. I think it had a maximum capacity of 15 guests at a time, and there must be 75 people working there. I mean, there were at the time because this was pre-pandemic. If these are the only places that people can stay and the restaurants are the same, the wineries are the same, the viticulture and the winemaking require lots of hands, you’re not only going to create a situation where you have this incredible housing shortage and labor issues, but also no one really wants to do anything differently. They don’t want to rock the boat because the costs are high. There is also this enforced sensing in Napa that in a lot of ways where you look at the value, go visit, and it has this agricultural pastoral splendor to it. It doesn’t really align when you think about the vast amount of money there, the vast amount at stake there, and the number of people who have to make their living or wanted to make their living in the valley. Where are the apartment buildings? They don’t exist anywhere.

A: That’s the issue.

J: I have a question. As the landscape there changes and continues to change, won’t things have to change? Would they have to innovate because the way of doing things won’t be possible anymore?

A: I want to think so, and Zach, to take your point really quickly. I guess what I’m trying to say — and maybe it wasn’t super clear — is on the luxury side. Are you willing to pay those prices if your room doesn’t get made up every morning? There’s no staff to make up the room. We stayed at a new hotel called the Calistoga Motor Lodge, which I loved. It was super cool. Again, it’s around these trends we talked about before taking old motels and making them hipster, but it was on the lower end, price-wise, for Napa. It was still not cheap, but there were two people working at the property, and the property had 50-something rooms. That’s insane. I was asking them and they were saying, “Oh, yeah, we have 15 vacancies for positions.” I’m not complaining here, but our room didn’t get made up at all. It’s fine. I don’t care, and I don’t think I’m that big of a slob. Noami and I were fine with it, but what if that starts happening at the Four Seasons or at the Solage, where the people who come in to buy those hundred dollar-plus wines want to stay. If they’re not getting the service they also expect from a premium region, will they start going elsewhere? The issue boils down to housing, and I didn’t see any apartment buildings at all.

Z: No, they don’t exist.

A: If you see them, they are on the edge of the valley really far out, which again is a b*tch to get into the valley. Joanna, maybe the innovation has to come first, because how do they solve this problem? And I don’t really know.

J: Well, I just think it’s a really good point because as you said visitors are still going. It is still extremely popular. There are lines still to get into some of these places, but underneath, things are not very good. Obviously, there are issues with fires, drought, and insurance as well but it’s curious that you were talking to people there about it. I was wondering if you were asking, or if people were just offering up that information to you, Adam?

A: It’s hard for me to think about how Napa solves this issue because as you said, people really do want to go. It’s a very popular region. When we poll our readership, it’s the No. 1 destination for wine that they want to visit. But then, there are not enough people to service the demand. I went to the California Brandy House, which is awesome. I really highly recommend people go there. It was super cool and it’s in downtown Napa. It’s the first thing of its kind in Napa. They’re trying to pour brandy in a wine region, but it was super cool and crowded, and people were having a great time. I was talking to one of the people who work there and he had moved from New York. He is a brandy obsessive. He was a bartender in New York and he told me that he drives in from Oakland every day because he found more affordable housing in Oakland. He was so passionate about wanting to work there that he’s willing to do that but that’s crazy to me. I get that we have people that come into New York City all the time from the suburbs, too, because we are also a city that has gotten…

J: Prohibitively expensive.

A: Yeah, but all these places got to do something. I just wonder, what’s the solution for Napa? One of the things that was proposed to me at lunch by this guy, Jeff Meisel, who used to be at Long Meadow Ranch, was using the Napa wine train. He proposed using it as public transportation in the mornings and in the evenings when it’s not running with tourists and having it a situation where at least if you were able to get to the value, then you didn’t have to be in your car driving up and down the valley.

Z: This is an important point to note for people who haven’t been. It’s not as if they’re big freeways running through Napa Valley. You’ve got Highway 29, which is essentially a one-lane road through a lot of it. You have the Silverado trail, same story. When you’ve got all the tourists and everyone trying to come to visit, it can be a 10-mile-long traffic jam. Many of the wineries are right off of Highway 29. It is not a place that’s set up to accept a massive influx of people, labor, or tourists every day during the morning and an outflow at night. It’s just a mess. It is unlike New York City or Seattle. Not that it’s easy to get from a suburban residence to New York to Manhattan, but there are a lot of different ways to do it, as opposed to one road.

A: Yeah, it’s crazy and that’s part of the issue. I think the bigger one that I hadn’t even thought about that Joanna brought up is, where are the apartment buildings? I get that it would take away from the beauty for some people, but that’s also part of the problem. The problem with affordable housing in the entire country is everyone says, “I really believe in it, but not in my backyard. I know it’s a problem. I know we need it, but not on my block.” You can see that in St. Helena, which I think is the wealthiest town. I may be incorrect about this, but I think that’s correct. You could tell that no one in St. Helena wants a huge apartment building to go up on the block where they spent a few million dollars on their ranch house but they also want to dine at Gotts and they want to go to the French Laundry while they are vacationing in Napa. If there’s no staff to work at these places, then the value of your home also decreases, right? Then, you can’t Airbnb it or you can’t resell it. I don’t know what the laws of Airbnb are, to be fair, in Napa but those are all things you won’t be able to do down the road. I feel like there has to be some issue there whereas again, in Sonoma because of its sheer size, you have affordable housing in Sonoma. I know there’s also very high-end housing, but you can see how someone could afford to live there. I think that’s the other thing that people don’t realize about Napa, Zach and Joanna, is how narrow it is. It’s this valley between these two mountain ranges, where you realize that you can actually see from one side to the other pretty easily. All you have to do is go up a little bit on one of the mountain ranges, and you can see the other side. In Sonoma, again, you cannot see the water. You can’t see the Sonoma coast.

Z: Yeah, for sure.

A: Do you know what I mean? And that’s because it’s huge, so that’s another reason why the valley has issues.

Z: Napa Valley, as mentioned before, has very intentionally crafted laws to greatly limit whatever development is possible. There are ways in which this has been held up in the wine community as a really noble thing. They have limited the growth of vineyards. They have tried to protect the valley floor as a place where grapes are grown and limiting development to some extent. I think there’s some benefit to that in certain ways, but there is also the fact that nowadays, it is really about continuing to protect the already very significant wealth of the people who are already there. It’s about seemingly preserving land values. It’s about people who don’t really see the issue in someone having to come in from Oakland every day for work. It’s not their problem, right? They’re not the ones who have to do it. In fact, they think that person is lucky to work in Napa. I just think that whereas in Sonoma and the many other regions, there are cities in it.

A: Exactly, real cities.

Z: These are places where people that are not just about wine live and then commute to their job. Not to say that’s Sonoma’s perfect, obviously, but I think Napa is such an outlier of a region. Yet, it also is America’s preeminent wine region. It’s the one that dominates in many ways. Yes, there should be a concerted effort — and you would think it would be in the best interests of everyone whose enterprise revolves around Napa Valley’s status as a luxury wine region who would be invested in just some investment in keeping it such. That is not just about making sure that it stays green, but also there are places for people to live and that people can make a living wage there. I’m not saying that this is not happening anywhere. I just want to be clear but at some point, what wage is reasonable for someone who has to spend several hours a day commuting? I don’t know. There might be one, but it’s probably not what they’re getting paid. That’s a recipe for long-term problems, along with the other ones that the region faces.

A: This is what I wonder and Joanna, I know you’ve spent a majority of your career covering the food world. I’m wondering, too, if there are some things that have been done there that we could do here. One of the things that I thought of a lot is, couldn’t they simply start by saying, look, if you’re going to build a new hotel, you have to also build housing. This new Four Seasons that is going up in Calistoga maybe should have been required to, somewhere on their property, build affordable housing. With some of these big restaurant groups, maybe they need to have a busing program where they are running shuttles. You hear that they do that from San Francisco.

J: Like Google.

A: Yeah, and has that ever happened anywhere else that you can think of, Joanna?

J: I don’t know but I can probably think in terms of the food world. I think of places such as the French Laundry and these other more isolated places. I’ve never really explored the housing or labor issues around those. I haven’t really thought of it. I’m sure the same applies for those types of places, though.

Z: Yeah, the only thing I can think of is comparable as you see some of these somewhat remote, three-star Michelin restaurants where you go work there and there’s also housing provided. There’s nowhere to live in these remote locations, but that’s not really what we’re talking about.

A: I remember, and Naomi reminded me of this when we were in Napa. About five years ago or so, we went to Jackson Hole. We wanted to go to Yellowstone, the Tetons, and all that really amazing stuff. We went into Jackson Hole for one night and we’re talking to people there and they were saying there was a massive housing crisis there at the time. The super-high-end restaurant in Jackson Hole, whose name I cannot remember anymore, closed permanently because they could not afford to have workers because there were none. It wasn’t that they didn’t have people interested in being sommeliers. They couldn’t find dishwashers, and that’s where it’s going to break down. It’s not going to break down with the people who often come from a background of usually having a college degree who then decide they want to be beverage directors, captains, etc. It’s going to come from the people who are immigrants that come from different backgrounds who end up being the dishwashers, the bussers, and the people who clean the restaurants at night. If you don’t have those people, those places will not be able to stay in business, and then the region won’t have the places that it likes. That’s why I was giving examples. It’s not about having the concierge at the Four Seasons, it is about having the person who cleans the room. Napa has got to figure it out. I think these conversations are important to try to figure out how the wine industry also figures it out. It is an amazing region that hooks some people for the first time, online. You go there because you’ve read about it and you want to do a trip with your friends or it’s a romantic weekend or a honeymoon. You go to Napa, and then you catch the wine bug because you get to go to these tasting rooms and you have these really cool experiences. I was at a dinner listening to a dad and daughter and they were celebrating. I mean, I wish my parents had been this cool, but they were taking their daughter on her 21st birthday to Napa. We are at Gott’s Roadside and the daughter along with her dad were talking about how they’ve just learned about veraison. That’s super cool because they got to be in Napa and walk into a vineyard and see it. That’s what gets people excited about wine but if the people who support this entire industry can’t afford to live there, then we’re going to lose one of the best places we have to get more people into this incredible liquid. As much as I like the Finger Lakes, or Zach, you like Walla Walla or Joanna, I’m just going to say you like the North Fork, many people just don’t go there, right? They just don’t.

A: I think it’s two things and you make two really good points, Adam. One is that none of those places…

A: Oh my gosh, Zach said that I made two good points. Thank you.

Z: Oh, I say it from time to time.

A: You’re making up for last week.

Z: I just didn’t say it last week.

A: I want everyone to know I’m trying to be calm.

Z: Thanks, Adam. We appreciate it. I was going to say that one of them is this connotation of luxury and quality with Napa that none of those other regions quite match. I think one of the risks here that you hinted at, but I want to state clearly is the risk to Napa might not be in wine sales, but it will be in wine tourism. People still buy the wine, right? They’re still going to buy their premium Napa wines. They’re just not going to make going to Napa as much of a priority. For so many of these wineries — and obviously many of the businesses that support them — it’s tourism that makes the money. It’s not the bottle sales, so that’s one huge risk. Then, the other one is the fact that people don’t have that experience in the vineyards or at the winery. That, I think, is so critical because, in the end, a great experience tasting wine at a wine bar, restaurant, or friend’s house is one thing. However, there is magic in being where the grapes grow and where the wine is made. Napa, more than any place in this country, has really captured and monetized that magic. Yet it isn’t magic, totally. It’s hard work. It’s essential that all of the people who profit from that magic recognize that they have to provide for the people who do the hard work.

A: Totally. Zach and Joanna, this was another really interesting conversation. I’d be really interested too if people who listen to the podcast have thoughts on how we can deal with this. Ideas such as, if you build a hotel, you have to build 10 affordable houses. Also, people who listen to our podcast who are from Napa or live in Napa, we’d love to hear your thoughts, too. It’s an interesting and really challenging problem that we’re going to have to solve. Especially as we’re now also having other issues affecting that region like wildfires, it’s going to get even harder to solve. I think it’s going to have to be something that is really worked on sooner rather than later — like a lot of things in this world such as climate change — it may get past the point of no return. If that happens, then we’re going to have some sad conversations in the wine industry, because I think we’ll wind up losing some really amazing wine drinkers or people who could have become wine drinkers who fall in love with beer or things like that. Those might be places they’re able to travel, and Napa may not be anymore. Well, Joanna and Zach, I will talk to you next week.

J: Thanks, guys.

Z: Sounds great.

Thanks so much for listening to the “VinePair Podcast.” If you love this show as much as we love making it, then please give us a rating or review on iTunes, Spotify, Stitcher, or wherever it is you get your podcasts. It really helps everyone else discover the show.

Now for the credits. VinePair is produced and recorded in New York City and in Seattle, Wash., by myself and Zach Geballe. He does all the editing and loves to get the credit. Also, I would love to give a special shout-out to my VinePair co-founder, Josh Malin, for helping make all this possible and also to Keith Beavers, VinePair’s tastings director, who is additionally a producer on the show. I also want to, of course, thank every other member of the VinePair team who is instrumental in all of the ideas that go into making the show every week. Thanks so much for listening, and we’ll see you again.

Ed. note: This episode has been edited for length and clarity.

The article VinePair Podcast: Does Napa Realize It Has a Labor Crisis? appeared first on VinePair.

Via https://vinepair.com/articles/napa-labor-crisis/

source https://vinology1.weebly.com/blog/vinepair-podcast-does-napa-realize-it-has-a-labor-crisis

0 notes

wineanddinosaur · 3 years

Text

VinePair Podcast: Does Napa Realize It Has a Labor Crisis?

If you have any thoughts on wine language, please send your ideas to [email protected].

Listen Online

Listen on Apple Podcasts

Listen on Spotify

Or Check out the Conversation Here

Adam Teeter: From Brooklyn, New York, I’m Adam Teeter.

Joanna Sciarrino: I’m Joanna Sciarrino.

Zach Geballe: And in Seattle, Washington, I’m Zach Geballe.

Z: Oh, we’re going to have to see this before I believe any of this.

A: Zach said that it was a nice and calm episode. I just want you to know, Zach, that when you’re not on the podcast anymore — and not that it is going to be any time soon…

Z: Oh, OK.

A: I’m not going to say that it’s better that you’re not here.

Z: Uh-huh.

A: I thought you guys had a nice episode. It was good, but I wouldn’t say it was calmer.

A: Oh, you had a nice break from me?

Z: That is what I’m saying, yes. And I’m sure you will appreciate a break from me when I’m dealing with child No. 2.

A: Oh, are you going to take a long break?

A: Y’all did a good job, it was an interesting episode. So Joanna, what have you been drinking?

A: I love that.

Z: I need more specifics. What rum did you use?

J: OK, so I got some Plantation Three-Star Rum, which was good. I thought it was a good beginner’s rum for a Daiquiri.

A: It’s the best for a Daiquiri.

A: That rum is amazing. So, I have a question.

Z: You did an interview with the founder?

J: Alexandra Dorda?

Z: Yeah, there was a thing about that.

J: You should follow up with that.

Z: Unless you were bringing your own simple syrup, orange, and s**t on board.

A: Exactly.

Z: Maybe you would have done that, I don’t know but most people are not going to do that.

A: No.

J: Have people been doing that recently?

A: I mean, there used to be cocktail kits and stuff. I don’t know anyone who ever uses them, but they’re always a fun gift. It would wind up on a holiday or something.

Z: They went right next to your whiskey stones.

A: Yeah, exactly. Right next to your whiskey stones, that’s pretty true. Now, with the growing popularity of these really well-made RTDs, we’re just going to see it be a thing.

J: What a smart partnership.

J: Oh, that’s exciting.

Z: Since we’re talking about previous episodes, you can listen to my interview with Brenae, who manages the vineyard there. Super, super interesting.

Z: Does she have another wine label out now, too?

A: She started another one called Little Trouble. That’s another one that she’s up to with her best friend, Emma Morgenstern. I believe that is the name?

Z: Or Sarah Morgenstern.

Z: There you go.

A: That’s the issue.

J: I have a question. As the landscape there changes and continues to change, won’t things have to change? Would they have to innovate because the way of doing things won’t be possible anymore?

Z: No, they don’t exist.

J: Prohibitively expensive.

Z: Yeah, for sure.

A: Do you know what I mean? And that’s because it’s huge, so that’s another reason why the valley has issues.

A: Exactly, real cities.

J: Like Google.

A: Yeah, and has that ever happened anywhere else that you can think of, Joanna?

A: I think it’s two things and you make two really good points, Adam. One is that none of those places…

A: Oh my gosh, Zach said that I made two good points. Thank you.

Z: Oh, I say it from time to time.

A: You’re making up for last week.

Z: I just didn’t say it last week.

A: I want everyone to know I’m trying to be calm.

J: Thanks, guys.

Z: Sounds great.

Ed. note: This episode has been edited for length and clarity.

The article VinePair Podcast: Does Napa Realize It Has a Labor Crisis? appeared first on VinePair.

source https://vinepair.com/articles/napa-labor-crisis/

0 notes

morndas · 7 years

Note

A L L(sorry i didn't realize you reblogged it from me i'm stupid sorry qwq)

finally getting around to doing this today LOL here we go:

peach: do you have any piercings or tattoos?

i have my ears and nose pierced, no tattoos yet!

raspberry: favorite flower?

peach roses~

lemon: do you have any pets? what are their names?

my family dog is a lab mix/mutt (we honestly don’t know what he is) named murphy, and my sister has a yellow lab mix named canyon who’s basically my other son

mango: what is your trademark?

anxiety

passion fruit: how would you describe your style?

depressed goblin

pineapple: sexual orientation?

pansexual~

strawberry: favorite desserts?

cheesecake, tiramisu, lemon cake, & anything w brownies in it tbh

cherry: can you play any musical instruments or can you sing?

i play the guitar (acoustic and electric) and bass well, and i can play piano/melodica and ukulele okay. and yes i do sing!

grape: if you could take a vacation anywhere in the world, where would you go?

london is my dream trip but my italian ass also really wants to go to florence

banana: favorite horror movies?

i hate horror movies lmao

blackberry: is your life an action film, a comedy, a romantic comedy, or drama?

it’s a comedy where everything funny happens at the protagonist’s expense

pomegranate: when do you feel the most confident?

when i’m wearing an outfit that makes me feel skinnier than i am combined with having a really good eyebrow day. i also used to feel really confident when playing bass onstage but i haven’t done that in a long time

cantaloupe: what are your parents' names?

their names aren’t mom and dad?????

guava: dark & dramatic makeup or natural makeup?

i like natural but mostly because i’ve never been able to master dark and dramatic without looking like complete shit

tangelo: if you could be any mythical creature, which would you be?

OH MAN.....a mermaid or siren

plum: favorite clothing brands?

whatever’s cheapest?? i mostly shop at forever 21 or h&m lmao. like sale/clearance h&m, not the expensive ass shit that’s sitting out right when you walk in

coconut: favorite perfume?

vanilla bean noel from bath and body works is my go-to

lychee: satin or lace?

LACE

blueberry: what do you want to dress up as for halloween?

i was kiki from kiki’s delivery service this year, that was pretty fun. i don’t really dress up usually tho

apple: what do you use more, tumblr or twitter?

twitter, WAY too much

kiwi: what's something that fascinates you?

anything to do with art history is endlessly interesting to me

watermelon: do you have a job? if so, what is your job title?

i’m a barnes & noble barista!

papaya: what song describes your aesthetic?

i don’t know!! i feel like i can’t answer this objectively lmao. maybe something by florence + the machine

cranberry: favorite time of the day; morning, afternoon, dusk, or night?

really early morning or late at night. basically any time most people aren’t awake lmao

nectarine: would you consider yourself an emotional person?

i’m not good at hiding when something pisses me off but i’m good at being sad in private (most of the time). overall yeah i’m emotional af

orange: do you have long eyelashes?

they’re nothing to scream about

apricot: what do you do when you're sad?

put on my sadcore playlist, lock my door, and crawl underneath 50 blankets

star fruit: favorite sea creature?

beluga whales!!

dragonfruit: do you drink alcohol?

YA!! lmao i don’t really do shots tho?? i hate beer & i drink mostly wine (roscato rosso dolce is my favorite). i also like tequlia a lot. honestly i’m broke af and rarely have the money to drink :/

#asks #ask meme #long post #one-for-all-plus-ultra

1 note · View note

margiehasson · 5 years

Text

Vuoi imparare nuovi make-up look e regalare un nuovo guardaroba alle tue labbra? Iscriviti alla Make Up School di Douglas in collaborazione con Yves Saint Laurent Beauté!

Le make-up addicted sanno che ogni tanto è bello imparare (e sfoggiare) un nuovo beauty look per stupire. Soprattutto durante la settimana più cool dell’anno, la Milano Fashion Week. E qui vengono in aiuto i make-up artist di Yves Saint Laurent Beauté che, in partnership con le Profumerie Douglas, Limoni e La Gardenia, daranno il via a un mese di appuntamenti dove poter studiare nuovi styling ispirati alle passerelle, oltre a essere aggiornate sulle nuove tendenze e sui prodotti luxury firmati YSL Beauté. Un momento da dedicare a sé o trascorrere insieme alle amiche, per imparare i segreti dell’arte del make-up e metterli in pratica in pochi e semplici step. Prenota il tuo appuntamento.

L’APPUNTAMENTO IN PIENA FASHION WEEK   Durante la settimana più amata dalle fashionistas, da lunedì 9 a lunedì 23 settembre, lo store Douglas in Corso Buenos Aires 1 si trasformerà nel make-up lab di Yves Saint Laurent Beauté. Qui i make-up artist Douglas sveleranno i trucchi per essere impeccabile durante la Fashion Week (e non solo) e realizzeranno gratuitamente una seduta di make-up ispirata ai look da passerella. Special guest venerdì 13 settembre saranno due modelle d’eccezione: Belen e Cecilia Rodriguez che, oltre a sfoggiare i catwalk look, incontreranno i loro follower, con cui condivideranno consigli beauty a prova di Fashion Week.

UN PRIMO ASSAGGIO DEI LOOK EXPLICITE LOOK. Un make-up perfetto per la sera che gioca sui contrasti. Lo sguardo viene intensificato da una luce magnetica, mentre le labbra sono vivacizzate da un rossetto rosso dall’effetto vellutato. Perfetto per le donne che desiderano valorizzare la loro sensualità.

PARADOXE LOOK. Labbra bold e intense, dal finish opaco, unite a occhi dall’effetto luminoso che ne esalta la forma e il colore. Un look pensato per una donna che sa osare texture differenti, giocando con il contrasto tra glitter e finish mat.

ROSEWOOD LOOK. Ideale per una donna sofisticata, lo smokey eyes si reinventa sovrapponendo due nuance inusuali, il blu e il nero. Il tocco leggero del nude rosato sulle labbra dona un effetto chic e ultramoderno, per un’eleganza senza tempo.

L’AVANT-PREMIÈRE  Dopo aver imparato tutte le arti del make-up, occorre metterle in pratica, da sole, a casa. Tra le novità che verranno presentate dai make-up artist ci sarà anche l’atteso The Slim Sheer Matte, il nuovo rossetto della gamma Rouge Pur Couture, che sarà in anteprima nazionale nelle profumerie Douglas e sulll’e-store ufficiale. Il suo velo di colore, leggero, valorizza e illumina la naturale bellezza delle labbra, grazie al suo finish dall’effetto aerografico e al tocco soft touch, dal comfort estremo. Sottile come uno stiletto, The Slim Sheer Matte si veste di un nuovo packaging, argento brillante, che lo distingue dall’iconico The Slim incastonato in oro, ed è declinato in 12 sfumature di rosso, ideate da Tom Pecheux, Global Beauty Director YSL Beauté.

L'articolo Vuoi imparare nuovi make-up look e regalare un nuovo guardaroba alle tue labbra? Iscriviti alla Make Up School di Douglas in collaborazione con Yves Saint Laurent Beauté! sembra essere il primo su Glamour.it.

Vuoi imparare nuovi make-up look e regalare un nuovo guardaroba alle tue labbra? Iscriviti alla Make Up School di Douglas in collaborazione con Yves Saint Laurent Beauté! published first on https://lenacharms.tumblr.com/

0 notes

myautoworldcom · 4 years

Text

THE BRAND’S NEW SUPER SPORTS CAR

MC20 marks the beginning of Maserati’s new Era

The new Maserati super sports car is a worthy successor to the MC12

A car with a racing DNA

100% Made in Modena and 100% Made in Italy

Modena, Italy – 9 September 2020 – Maserati enters the new Era with MC20, the new super sports car that combines performance, sportiness and luxury in the unique Maserati style. MC20 was presented to the world in Modena on 9 September during the “MMXX: Time to be audacious” event.

The new MC20 (MC for Maserati Corse and 20 for 2020, the year of its world première and the start of the Brand’s new Era) is the Maserati everyone was waiting for. It is a car with incredible aerodynamic efficiency, which conceals a sporty soul, with the new Nettuno engine, a 621 horsepower V6 with torque of 730 Nm (538 lb-ft) that delivers 0-100 km/h acceleration in under 2,9 seconds (0 – 60 miles in under 2.9 seconds) and a top speed over 325 km an hour (202 miles per hour). An engine that signals Maserati’s return to producing its own power units after a hiatus of more than 20 years.

The MC20 is an extremely lightweight car under 1,500 kg / 3306 pounds (kerb weight), and thanks to its power output of 621 hp it comes out best in class in weight/power ratio, at just 2.33 kg/hp (5.3 pounds/hp). This record is achieved through the use of choice quality materials, exploiting all the potentials of carbon fiber without any sacrifices with regard to comfort.

Nettuno, the first engine in this new chapter of the Trident’s history, is the MC20’s twin turbo V6, a technological gem already awarded an international patent, which puts the MTC (Maserati Twin Combustion) technology, the ground-breaking combustion system developed in-house, onto the world’s roads.

Overall, this revolutionary project has resulted in a car that epitomizes Italian excellence. In fact, MC20 was designed in Modena and will be built at the Viale Ciro Menotti plant, where the Trident’s models have been built for more than 80 years. The new production line, created in the spaces where the GranTurismo and GranCabrio models were assembled until November 2019, is now ready for action in the historic plant. The site also features a new paintshop incorporating innovative, environment-friendly technologies. Nettuno will also be built in Modena, at the newly established Maserati Engine Lab.

The MC20 design was produced in about 24 months, with the involvement from the outset, in an innovative approach, of a team of Maserati Innovation Lab engineers, technical specialists from the Maserati Engine Lab and designers from the Maserati Style Center.

The Virtual Vehicle Dynamics Development system, which includes the use of one of the world’s most advanced dynamic simulators, was developed in-house by the Maserati Innovation Lab and is based on a complex mathematical model called Virtual Car. This method allowed performance of 97% of dynamic tests, optimizing development times. The car was then fine-tuned in the best Maserati tradition with exhaustive track and road test-driving sessions in the most widely varying conditions of use.

The guiding theme of the MC20’S design was the Brand’s historic identity, with all the elegance, performance and comfort integral to its genetic make-up. The focus on performance led to the conception of a car with a distinct personality, with unmistakable forms that render it unique.

The butterfly doors are not only stunningly beautiful but also functional, as they improve the car’s ergonomics and enable optimal access to and from the cabin.

The aerodynamics were designed over two thousand man-hours in the Dallara Wind Tunnel and more than a thousand CFD (Computational Fluid Dynamics) simulations, which enabled the creation of a genuine work of art. The resulting car has a sleek line, with no mobile appendages but just a discreet rear spoiler that improves downforce without detracting from the MC20’s beauty. The CX is under 0,38.

The MC20 is designed to enable coupé and convertible versions and for full electric power.

Once inside the cabin, the driver is always central, and nothing must distract them from the sporting driving experience. Every component has a purpose, and is completely driver-oriented. Simple forms, very few sharp edges and minimal distractions. There are two 10 inch screens: one for the cockpit and the other for the Maserati Multimedia System (MIA). Simplicity is also the keynote of the carbon fiber-clad central console, with just a few features: the wireless smartphone charger, the driving mode selector (GT, Wet, Sport, Corsa and a fifth, ESC Off, which deactivates the control functions), two speed selection buttons, the power window controls, the Multimedia System controls, and a handy storage compartment underneath the armrest. All the other controls are on the steering wheel, with the ignition button on the left and the launch control on the right.

The new MC20 will be connected at all times with the Maserati Connect program. The full range of services includes connected navigation, Alexa and Wifi Hotspot and can also be managed through the Maserati Connect smartphone or smartwatch App.

For the launch, Maserati has also developed six new colors to characterize MC20: Bianco Audace, Giallo Genio, Rosso Vincente, Blu Infinito, Nero Enigma and Grigio Mistero. Each of them has been conceived, designed and developed exclusively for this car and they all convey important themes: a strong reference to Made in Italy, to Italian identity and to the land, as well as one linked to Maserati tradition.

Both visually and conceptually, there are strong references to the MC12, the car that marked Maserati’s racing comeback in 2004. In the same way as its predecessor, MC20, with its explicitly racing soul clear from its name alone, announces the intention to return to the world of racing.

The production launch is scheduled for the end the current year with orders to be accepted from the 9th of September after the world Première. For more information visit:

TECHNICAL SPECIFICATIONS* MC20 V6 ENGINE Layout V6 90° MTC twin turbo Displacement (cubic inches) 183 cubic inches (3000 (cc) or 3,0L) Bore x stroke (inch) 3,46 x 3,22 inches (88 x 82 mm) Compression ratio 11:1 Max. power output 621 HP @ 7500 rpm (630CV) Peak torque (lb-ft @ rpm) 538 lb-ft @ 3000 – 5500 rpm (730 Nm @3000-5500 rpm) Ignition system MTC (Maserati Twin Combustion) Twin Spark with passive prechamber Fuel system PD( Direct injection 5076psi + Port injection 87psi) Induction Twin Side Turbo with electronic actuated waste gate Lubrication Fully variable Oil pump on Dry Sump System with scavenge Pumps & external oil tank Timing system double over head camshaft with variable valve timing PERFORMANCE 0-60 mph (s) <2,9” ( 0-100 km/h (s) <2,9”) 0-120 mph (s) <8,8” ( 0-200km/h (s) <8,8″ ) Top speed (mph) >202 mph ( >325 km/h ) Braking distance <108ft ( <33 m from 100 to 0 km/h ) from 96 to 0 mph (ft) Cx <0,38 FUEL CONSUMPTION AND CO2 EMISSIONS EPA fuel economy Ongoing homologation city / HWY / Combined (MPG) TRANSMISSION Gearbox DCT 8 gears Transmission Rear-wheel drive with rear limited slip self-locking mechanical differential (Electronic differential opt) SUSPENSION Front Double-wishbone with virtual steering axle , anti-roll bar (Lifter opt) Rear Double-wishbone with virtual steering axle , anti-roll bar BRAKES Front Ventilated discs 380×34 mm (CCM disc 390×36 opt) Brembo fixed calipers 6 pistons Rear Ventilated discs 350×27 mm (CCM disc 360×28 opt) 4 pistons DIMENSIONS AND WEIGHTS Front/rear tires front 245/35 ZR 20 / rear 305/30 ZR 20 L x D x H (inch) 184 x 77 x 48 inches (4,669 mm x 1,965 mm x 1,224mm) Wheelbase (inch) 106 inches (2,7 mm) Front/rear track (inch) 66/ 65 inches (1,681 / 1,649 mm) Luggage capacity (cubic ft) 5,3 (1,8 front / 3,5 rear cubic feet) 148 (47 front/ 101 rear liter) Fuel tank capacity (Us gal) 18,85 gallons (60 liters) Homologated weight (lb) 3306 lb (1,500 kg) *Specifications apply to European version only. North American version may change

MASERATI MC20 THE BRAND'S NEW SUPER SPORTS CAR MC20 marks the beginning of Maserati’s new Era The new Maserati super sports car is a worthy successor to the MC12…

0 notes

goarticletec-blog · 6 years

Text

Best Cookbooks (Fall 2018): José Andrés, Anissa Helou, Simone Klabin

New Post has been published on https://www.articletec.com/best-cookbooks-fall-2018-jose-andres-anissa-helou-simone-klabin-3/

Best Cookbooks (Fall 2018): José Andrés, Anissa Helou, Simone Klabin

In this zinger of a year, food’s role in our lives felt like it shifted every day. Cooking at home became more of an oasis than ever, a meal with friends somehow more important. Some nights, though, punting and ordering takeout was not a copout but a necessity. This year’s best books reflect this whipsawing, whether it’s about saving the world (or just a part of it), understanding it a little better, encouraging us to take a load off and pour a nice drink, or just tell us what to do because one more decision was one too many. We’re still hungry, though—more than ever!—and these are the books that reflect our appetites.

We Fed An Island: The True Story of Rebuilding Puerto Rico, One Meal at A Time

By José Andrés with Richard Wolffe (Anthony Bourdain Books/Ecco)

The most important food book of 2018 doesn’t contain a single recipe or talk about technique. Instead, it talks about saving lives and keeping people fed in the wake of a disaster. Chef José Andrés is well known for his high-end restaurants in and around Washington, DC, but when Hurricane Maria barreled through Puerto Rico in September 2017, killing an estimated 2,975 people, Andrés made his way to the island just a few days later, fighting through the rubble to hand out sandwiches and bowls of sancocho.

Feeding a localized group of people is noble, but Andrés and his assembled team of local chefs had greater ambitions, eventually going on to serve three million meals, a monster feat on a flattened, demoralized island. We Fed an Island is a first-hand look at what it took to do it.

While Washington politicians struggled to help and shifted their focus to Hurricane Harvey, which devastated Houston, Andrés created a de facto emergency agency in Puerto Rico, forever changing what it means to be a chef. People are still into awards like the World’s 50 Best Restaurants, but for many reasons, those are starting to feel incredibly out of touch with reality. In Puerto Rico and several other disaster zones since, Andrés showed that there’s more important work to do, and in my book at least, he became the indisputable chef of the decade. $28, Buy now.

Prosecco Made Me Do It: 60 Seriously Sparkling Cocktails

By Amy Zavatto (Andrews McMeel Publishing)

It is holiday feast time, and all that reveling requires bubbly and cocktails. For those, food and drink writer extraordinaire Amy Zavatto has us covered. Zavatto’s new book focuses on Italy’s famous fizz, giving some history on the country’s many different proseccos and focusing on its most important grape: the glera. Zavatto gives 60 sparkling cocktail recipes and tells the backstory for each, like the classic Bellini (white peach purée and brut-style Prosecco), the Venetian Spritz she first had at NYC’s Fort Defiance (Aperol, brut-style Prosecco, club soda, and an olive), and the Dance Party (does it matter?), each with Ruby Taylor’s poster-worthy illustrations setting the vibe.

You’ll learn and make some fine cocktails as you go, but Zavatto’s true gift is her take-you-along-for-the-ride charm. Are we learning? Yes! Are we laughing! Hell yes! Do we have a lovely drink in our hand, to boot? Yep! That too. Cheers! $17, Buy now.

Feast: Food of The Islamic World

By Anissa Helou (Ecco)

Art dealer, chef, and author of several cookbooks, Anissa Helou employs most of the skill sets involved in these jobs, and adds a healthy glug of anthropology in this beautiful and important work. For dumpukht/dumpokht biryani, she describes watching a noblewoman in Hyderabad cover goat marinated in papaya, cardamom, cumin, cloves and saffron with long-grain rice and cook it in a tight-lidded pot. When it came off the heat, the noblewoman heated a lump of charcoal over a flame, and dropped it right on the rice for a few minutes, giving the whole dish a smoky flavor.

When Helou finds room for improvement in an established recipe, or finds a way to make something more easily, she trusts herself enough to suggest a change. For complex multilayer breads like Pakistani paratha or Turkish tahinli katmer, where the classic technique can be difficult to master, she suggests a different dough-folding pattern that saves time and still yields excellent results. $60, Buy now.

Food & Drink Infographics: A Visual Guide to Culinary Pleasures

By Simone Klabin and edited by Julius Wiedemann (Taschen)

I may be biased, but while this whopper of a book might be difficult to pick up, it’s surprisingly hard to put down. Infographics are a great way to take a new look at food, and your first impulse with this beautiful tome might be to get out a razor and turn each page into a poster. Resist! At least hold off for a little while and learn visually.

Flip through the pages and certain aspects of food will begin to crystallize in ways they hadn’t before. Meat cut charts reveal the differences between regional and national styles of butchery, maps of cheese production detail mastery, diversity and depth. Conversion charts illustrate volume conversions like the ten tablespoons and two teaspoons in two-thirds of a cup, and if you ponder that for a moment, you might discover the vast superiority of going metric in the kitchen like the rest of the world.

There’s also hidden humor in Heather Jones’ “Correct Plating: And How to Get Through That (Sometimes Awkward) Holiday Dinner,” where she positions three tabs of Xanax just to the right of the soup spoon and not far from the Cognac. There’s also a bit of cross-cultural learning with Pop Chart Labs’ cocktail diagrams labeled “The Poison” across the page from “The Remedy—Hangover Cures From Around The World,” where your interest may be piqued by the Germanic take: mustard berries, juniper berries, and pickled herring. $70, Buy now.

36 Bottles: Less Is More with 3 Recommended Wines Per Month

By Paul Zitarelli (Sasquatch Books)

A confession: I lived in Paris for a decade, where I wrote about food and drank a lot of wine. While I can speak knowledgeably about the latter, my knowledge of individual styles of wine probably isn’t what it should be. In France alone, never mind the rest of the world, there are hundreds of options.

Paul Zitarelli offers a simple, global solution. Focus on just three wines a month: a red, a white and a wildcard like rosé or a sparkler. In November, just drink French Chablis, or Italian Langhe Rosso, and say “oui” to a Thanksgiving-friendly Tavel rosé from the Rhône Valley. Next May, limit your purchases to Austrian grüner veltliners, Oregon pinot noirs, and try a sweet, divine Tokaji or two from Hungary. Each month’s suggestions are accompanied by a couple recipes that quietly affirm that Zitarelli’s good taste extends beyond the bottle.

As someone who’s been overwhelmed by choice, this monthly trifecta strikes me as a great idea. Where 36 Bottles really clinches it is in the writing—both funny and smart—with lines like this: “Ultimately [using sherry in cocktails] reminds me too much of mixing liquid Tylenol into applesauce to get my daughter to take her medicine. If it tastes good in the first place, why do we need to hide it?” $20, Buy now.

Cooking With Scraps: Turn Your Peels, Cores, Rinds, Stems, and Other Odds & Ends into Delicious Meals

By Lindsay-Jean Hard (Workman)

We all do it. After a big trip to the produce stand and a nice dinner or two, we end up with a few pounds of wilty bedfellows in the icebox, and a stale bread heel on the counter, all destined for the compost heap, or worse, the trash.

A whopping 40 percent of food in the United States suffers a similar fate, says the Natural Resources Defense Council, a staggering $165 billion worth, but Lindsay-Jean Hard’s new book is an effort to chip away at that number. Hard breaks it all down by key ingredient, giving recipes for each thing you might have too much of: pestos made from asparagus ends or carrot top greens, or an ingenionus mushroom-stem compound butter. I was immediately attracted to the catch-all dishes throughout the book like frittatas, stratas, and stocks. Got extra cauliflower or okra or half a shallot? You can (quick) pickle that! Have some leftover pickle brine? Use it to turbocharge your potato salad.

Hand’s book isn’t the kind of thing you buy just for the recipes, but if you put it on the kitchen reference shelf, you’ll be happy it’s there the next time you have something that needs to be put to use in a hurry. $20, Buy now.

Food writer Joe Ray (@joe_diner) is a Lowell Thomas Travel Journalist of The Year, a restaurant critic, and author of “Sea and Smoke” with chef Blaine Wetzel.

When you buy something using the retail links in our product reviews, we may earn a small affiliate commission. Read more about how this works.

Source link

0 notes

italianbark · 7 years

Text

[symple_spacing size=”30″]

Everybody noticed that this Milan Design Week 2017 was all about color.

Today, however, I’m doing a roundup of the interior color trends for 2018, starting from what I saw in Milan, of those new hues I think will be very cool for the upcoming months.

The big trend is to go more and more towards bright and strong shades. This return to color goes together with a return to the Eighties and its strong design and colour (…).

There was pink everywhere, as already noticed in Maison et Objet here in Maison et Objet here, especially in the barbie-like “millennial pink“. Primary colors come back, especially red, the yellow (yes the Minion one), the blue (the klein blue). Then there are all the warm and earthy tones I already talked about here I already talked about here, but becoming brighter: from orange, a color I personally dislike but that I’ve seen a lot; burgundy red, that reminds me a bit of Pantone Marsala. Loved the violet and dark turquoise match, which I have noticed several times: looks like we will see a lot of violet&purple in next times.

Lots of green as well, although the trend is to go from the dark and desaturated shades that we’ve seen a lot last year (remember here?) to more natural and vitaminic hues: there was no Pantone greenery in Milan, but new interesting shades of sage, celery and avocado greens.

[symple_spacing size=”20″]

Tutti concordi nel dire che quest’anno il Salone del Mobile e la Milano Design Week sono stati all’insegna del colore.

Oggi però volevo fare un recap delle tendenze colore per il 2018, ovvero di quelle tonalità che ho visto a Milano, ancora non visto troppo prima, e che secondo me saranno i colori di punta per i prossimi mesi.

Penso -e ne ho avuto la prova facendo poi un bel po’ di ricerca- che la tendenza sia quella di andare sempre di più verso tonalità accese e forti. Un ritorno al colore con la C maiuscola insomma, a quanto pare accompagnato ad un ritorno agli anni Ottanta (c’era da aspettarselo..).

Assieme all’ormai onnipresente rosa, soprattutto nella sua versione “millennial pink” ovvero rosa Barbie per capirsi, ho notato alcune tonalità nuove e a mio avviso molto interessanti. Tornano i colori primari, in particolare il rosso, il giallo (proprio il giallo Minion), il blu (il klein blue). Ci sono poi tutte le tonalità calde, di cui già vi parlavo qui, ma che ora diventano ancora più accese: dall’arancione, un colore che personalmente non amo molto ma che ho visto moltissimo; il rosso burgundy, ovvero una tonalità che mi ricorda un po’ il Pantone Marsalaa. Bellissimo l’abbinamento viola e turchese scuro, che ho notato varie volte: il viola lo rivedremo spesso a quanto pare, dopo anni in cui era praticamente sparito.

Molto verde anche quest’anno, anche se la tendenza è quella di passare dalle tonalità scure e desaturate che si sono viste moltissimo l’anno scorso (ricordate qui?) a tonalità di verde più naturali e vitaminiche: niente verde greenery, ma molti esempi di verde salvia, sedano e avocado. Io scommetto su questi!