Sublime
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Christopher Kai • Big Game Hunting
“taste communities,” of which there are more than two thousand.
Kyle Chayka • Filterworld
most restaurants, especially steak, which is listed on menus as filetto di manzo (filet), tagliata di manzo (thin slices of grilled tenderloin), or the king of steaks, bistecca alla fiorentina. Order al sangue (rare), medio (medium rare), cotto (medium), or ben cotto (well). Anything more than al sangue is considered a travesty for steak
... See moreRick Steves • Rick Steves Italy 2015
Roadtripping through the South is an experience that I associate with empty Arizona cans, endless stretches of interstate, Spotify, the occasional Hostess Zinger, and my compulsive noticing and reading-out-loud of every passing billboard. After a couple hundred such noticings of these advertising relics, the thematic frequent fliers become
... See morerouille — that's a garlic pepper mayonnaise garnish, for the newbies.
Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
Trattoria al Pompiere, which has a commitment to regional traditions, is bigger, with formal waiters weaving among its tight tables and walls plastered with photos of big shots from the area. This bustling place is a favorite of local foodies. Marco and his gang serve gourmet meats and cheeses as antipasti from their larger-than-life back counter,
... See moreRick Steves • Rick Steves Italy 2015
- An August of ideas: my California origin story
- The slow lift: a discovery
- Links and recommendations: not toooo many
- Checking in: what’s Robin doing?
Robin Sloan • The Golden Door
The Butcherman - The Butcherman
thebutchermansonoma.com
Harry Chandler, owner and publisher of the Los Angeles Times, the mighty daily whose incessant drumbeat for the region influenced the city it covered in a way few newspapers have before or since. Chandler’s use of his paper to promote projects around the city—many in which his family and friends had a financial interest—had already turned Los
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