Ronald’s Donuts. All photos by PETA
Americans have had a love affair with doughnuts since the early 19th century. The first written celebration of these “balls of sweetened dough … called doughnuts” came from Washington Irving in his History of New York, back in 1809. And not much has changed. Now, there are not one but two “holidays” called National Doughnut Day.
Well, some things have changed. You can find a doughnut in pretty much any flavor that suits your fancy, and shops have started creating confections for those of us in the cruelty-free set, too. Here are some of the best vegan doughnuts in these United States, all thoroughly taste-tested by PETA employees (whose arms had to be twisted to get help in the research, of course). Read the rest of this entry »
I walked into a Jersey Mike’s recently to get a Pastrami Reuben (the best deli sandwich I’ve found in a non-deli, by the way) and when I went to pay, the worker at the register asked me something that I’ve never encountered at a fast food restaurant:
“Would you like to add a tip?”
I stared at her, confused, and that’s when she pointed to the pay machine. “Would you like to add a tip?” the machine asked. It even broke down how much my final tally would be for a 10%, 15%, or 20% tip. Read the rest of this entry »
Without a smooth-talking salesperson to serve as co-pilot, wandering the aisles of wine shops and supermarkets can feel like losing yourself in the Bermuda Triangle. Some wine lovers go in with a list, while others simply prefer to wing it and let wine fate determine the perfect bottle. Favorite grape varieties and familiar wine regions certainly help narrow down the search, but when everything else is equal, what really causes one bottle to win out over the other?
Art and copy has ruled the advertising world for over a century, selling us with sleek designs and compelling content. But what exactly lies behind the design of wine labels, and what, if any, are the psychological games at work? Read the rest of this entry »
Torte at Sage Bakehouse. All photos by Juliet White.
Baking at high altitude has its challenges. Cakes emerge from the oven with the appearance and texture of a frisbee, bread rolls metamorphose into rocks, and there’s a ten-second window before cookies mutate from underdone to charred. In Santa Fe, it’s best to leave the baking to the experts. Read the rest of this entry »
Continuing our series on finding Chinese food in cities without a historic Chinatown, we now move on to Miami.
Interestingly, most of the Chinese food in Miami is Cantonese, with authentic non-Cantonese food quite rare. This is contrary to the current trend in most other Chinese American communities where the influence of Cantonese food has greatly receded. All the more unusual, the only other locales in the United States where you see such a bias towards Cantonese food are in the historic core Chinatowns of cities such as Los Angeles, San Francisco, Chicago, Boston, and New York, all of which were founded by Cantonese immigrants over 100 years ago. Because Miami never had a historic core Chinatown, something must be vastly different about Miami’s Chinese populace, but what? Anecdotal evidence points to the Miami Chinese community being originally founded by Chinese from Cuba, many of whom fled after the Castro regime came to power. The Cuban Chinese community was exclusively Cantonese, and they were joined by Chinese from New York who came to Miami during the era that Cantonese restaurants were still dominant in the Big Apple. Read the rest of this entry »