In the world capital of decadence, one Las Vegas “farm” has built an empire monetizing buffet waste, and its porcine feedback loop keeps the masses gorging.
Food — from the infamous chocolate babka to the “big salad” — figures heavily in the popular ’90s sitcom, Seinfeld. Eater offers 25 Seinfeld food “favorites, ranked based on their influence on pop culture, accuracy at mirroring real life, and overall hilarity.”
Behind every celebrity chef, an army of eager, uncompensated stagiaires.
From butler cafes and cat cafes to dinners eaten in front of robots, Tokyo offers visitors a range of over-the-top, touristy experiences as beloved for their camp as their escapism, but what does the city’s themed experiences reveal about its unique psyche? Does it have to mean anything at all?
Before he became the patron saint of every tattooed-chef-in-a-gentrifying-neighborhood, Anthony Bourdain wrote novels. What can they tell us about the man behind the bad-boy persona?
Baker Allison Robicelli on the difficulty of offering insurance (or being insured) in the service industry, and how the Affordable Care Act started to change things — and saved her and her husband’s lives.
A profile of restaurant chef Jessica Koslow, who owns Sqirl, a hip L.A. restaurant that serves “grain bowls and hashes and salads” that “scream with acid and spice and herbs and the funk of fermentation.” Bull looks at the fetishization of “California food” and the lure of living in Southern California.
“It was 1982. We were young. There was only one urinal.”
“If you’re looking for evidence of mass commonality, it doesn’t come cheaper or more convenient than Coke. It’s consumed around 1.9 billion times per day, and distributed everywhere except North Korea and Cuba (for now). Through Coke we all have something in common — Liz Taylor knows it, the president knows it, the bum knows it, and you know it. I, on the other hand, can only trust and speculate. I’ve never had a Coke in my life.”