David Frum, speaking on NPR's Marketplace points out that nations don't go to war for oil -- that makes no economic sense. They do go to war for access to oil. Fucking genius right there.
But he argues that his typical customers — small market farmers and avid home gardeners — have better choices. Modern seeds, which are generally hybrid crosses, produce a “more vigorous plant, better resistance to diseases,” he said.
And here’s the heirloom heresy: they often taste better, too.
usa v argentina soccer friendly match about to start on espn2 and espn3.com. messi takes manhattan.
saw the BU team picking up the bags at the airport saturday, no sad faces
I haven't been following the news for the past couple of days, but I just heard we've hit the trifecta. Three wars! (Not counting drugs. We've always been at war with drugs.) Did I miss the part where congress declared war? I know it's old and quaint, what with the parchment thing and all, but I'm kinda fond of the constitution.
my tv just died. it was just seven years old. memorial services will be held monday at j and r electronics. ok, its not actually dead. the bottom half of the screen works. but its on life support and i dont believe the patient will ever be revived so im pulling the plug. judge judy not lest be judged.
if youd like to make a charitable donation make the check out to me, al franken.
Jane Curtin: Well, the 1970's are in their final month, and with some thoughts on this decade and the one we're about to enter, here's Weekend Update's Social Sciences Editor Al Franken.
Al Franken: Thank you, Jane. Well, the "me" decade is almost over, and good riddance, and far as I'm concerned. The 70's were simply 10 years of people thinking of nothing but themselves. No wonder we were unable to get together and solve any of the many serious problems facing our nation. Oh sure, some people did do some positive things in the 70's - like jogging - but always for the wrong reasons, for their own selfish, personal benefit. Well, I believe the 80's are gonna have to be different. I think that people are going to stop thinking about themselves, and start thinking about me, Al Franken. That's right. I believe we're entering what I like to call the Al Franken Decade. Oh, for me, Al Franken, the 80's will be pretty much the same as the 70's. I'll still be thinking of me, Al Franken. But for you, you'll be thinking more about how things affect me, Al Franken. When you see a news report, you'll be thinking, "I wonder what Al Franken thinks about this thing?", "I wonder how this inflation thing is hurting Al Franken?" And you women will be thinking, "What can I wear that will please Al Franken?", or "What can I not wear?" You know, I know a lot of you out there are thinking, "Why Al Franken?" Well, because I thought of it, and I'm on TV, so I've already gotten the jump on you. So, I say let's leave behind the fragmented, selfish 70's, and go into the 80's with a unity and purpose. That's what I think. I'm Al Franken. Jane?
Jane Curtin: Thank you, Al. That's the news. Good night, and have a pleasant tomorrow.
CNN alone will have a team of roughly 400 reporters, cameramen and crew assigned to the wedding. The network has 50 people on the ground working on the breaking news in Japan, plus others scattered in Bahrain, Tunisia, Libya and Egypt.
Krating Daeng
Dietrich Mateschitz was born in 1946, a native of the Styria (Steiermark) region of Austria. As a student in Vienna, he studied world trade and commerce. After graduating, he worked for Unilever, then Blendax, a German manufacturer of toothpaste. This position involved much global travel.
In 1982, Mateschitz visited Thailand and brought home with him a number of energy drinks he sampled there. According to The Economist, Mateschitz was sold on a product called Krating Daeng after it took away his jet lag. He later claimed to consume up to eight of the drinks a day.
Krating Daeng, which is Thai for "Red Bull," was a drink popular among cab drivers and other blue collar workers. It had been produced since the early 1970s by the T.C. Pharmaceutical Co., founded in Thailand in 1962 by Chaleo Yoovidhya, a Blendax licensee. (T.C. Pharmaceutical eventually formed the subsidiary Red Bull Beverage Co. Ltd.)
Mateschitz founded Red Bull GmbH in Austria in 1984 as a 49 percent partner with Chaleo Yoovidhya and his son. The company began marketing its namesake drink in Austria in 1987; a million cans were sold in the year.
The original formula was altered for Western palates. Some ingredients were dropped and carbonation was added. Components of the legendary elixir included B vitamins, glucuronolactone, sodium, and caffeine. One ingredient, the amino acid taurine, was derived synthetically, not from bull testicles, as rumor had it. Red Bull's selling proposition was that it increased stamina and mental concentration, making it a natural for one of the original target users, long-distance drivers. The taste of the thick yellow beverage, said to be akin to liquid gummi bears, lent added distinction to the brand.
some people think they owe me dinners, will do one here
Soto
There is no sign on the little restaurant’s front door. Inside, the austere, whitewashed room seats only 42 people. And night after night, you will find the proprietor himself, Sotohiro Kosugi, bent behind his sushi bar with his two loyal assistants, working with a kind of surgeon’s intensity in his spectacles and white sushi cap. Kosugi is a third-generation sushi chef, from a small town in northern Japan that he likes to say “has more fish than people.” For eleven years, he labored in Atlanta, where his cooking won a wide following among diners in that sushi-starved region. By New York standards, however, the sushi at Chef Kosugi’s restaurant is good but not fabulous. The raw fish is flown in from around the globe five times a week, and it’s available in the usual rainbow of esoteric and pricey varieties. Take a seat at the polished, blonde-wood bar and sample semi-fatty “chu-toro” tuna from Ecuador, fresh Amber Jack from Hawaii, and pearly white Toyama shrimp from Japan, all served in the decorous, classically small Tokyo style. More notable at Soto, though, are the raw and gently cooked seafood dishes that emerge from the kitchen in a blizzard of inventive, unlikely, and often quite delicious ways. — Adam Platt (NYMag)
