Why must we Americanize everything?
Pizza, Chinese and Italian food, to name a few, are often “dumbed down” for USA audiences. And to some of these Italian grandmothers, it shows.
From the HuffPo article:
Still, we think they’re a little rough on the breadsticks.
Really? They’re rough on everything, and with good reason. Olive Garden, Red Lobster, Pizza Hut, et. al., are factories that spit out lowest-common-denominator food for the masses.
Lesson: make your lasagna at home, with a watchful grandmother at your side.
(pictured above: Rosa’s Pizza owner Mason Wartman standing in front of gifted $1 post-it pizza coupons. photo credit: Mason Wartman via People.com)
Philadelphia has a very special joint called Rosa’s Pizza & Grill where patrons can purchase slices of pizza for homeless people for $1. To date, the restaurant has given away more than 10,000 slices of pizza. And some of the restaurant’s regulars have been able to pull themselves out of poverty to find work and a place to live.
Take a few minutes and watch the Upworthy video. Inspiring example of good people doing great things. People magazine also did a nice write-up of the owner and the effort, which you can see here.
(Author note: the pizza place may be in Philly, but the owner is from New York and understands how good pizza is made.) 😉
The Washington Post has a WonkBlog piece up about K cups and coffee pods killing Americans’ love of coffee. From the post:
Coffee pods, however, are incredibly efficient by comparison. People tend not to make more than they will actually drink—or, at least, first intended to drink.
“People used to make a pot of coffee. Now they make a cup,” Pedro Gavina, the owner of Vernon, California-based roaster Gavina & Sons, told Reuters. “Right there we’re losing the sink as a consumer.”
They are also cutting down on the number of beans used per cup, because they tend to be less caffeinated.
There’s certainly some truth in this article, but I am (and always will be) a full-on auto-drip guy. here’s why:
- Used coffee grounds are excellent for compost (read more)
- Doing auto drip or French press means you can adjust the strength/amount yourself
- Supporting local coffee artisans who aren’t in the K cup business
- Less waste than with K cups or coffee pods
On that last bullet, The Atlantic has a post up that eviscerates K cups and our disposable lifestyle:
Last year, Keurig Green Mountain pledged to create a fully recyclable version of its blockbuster product, the K-Cup, by 2020. Last month the company’s annual sustainability report reaffirmed that vow. It’s a point that Oxender has reiterated multiple times during damage control in the wake of #KillTheKCup. But promising only five more years with this amount of waste has done little to satisfy detractors. Some say it won’t be possible, ever, to make a K-Cup that is anything short of an environmental shitstorm.
“No matter what they say about recycling, those things will never be recyclable,” Sylvan said. “The plastic is a specialized plastic made of four different layers.” The cups are made from plastic #7, a mix that is recyclable in only a handful of cities in Canada. That plastic keeps the coffee inside protected like a nuclear bunker, and it also holds up during the brewing process. A paper prototype failed to accomplish as much.
There’s also a snazzy video, entitled “Kill the K Cup,” where people get beaned by marauding K creatures. The video is sprinkled with some startling statistics of our K cup usage.
You can certainly buy a refillable insert that goes inside the Keurig machine, but to me it’s just not the same. But, if you have one of those single-serving deals, then the insert is the way to go.
The moral of the story for me is I feel very good about my Morningside Blend from San Francisco Coffee House, right here in Atlanta. All of my grounds go in my compost and feed my backyard—after they’ve fed me.
An idea that probably should’ve just stayed an idea?
The Verge has a great write up on Pizza Hut’s novel approach to flicks and pies: a pizza box as its own movie projector. But be careful… your phone could get greasy in a hurry.
Since the test run will go *so well in HK, they’re bound to bring it here. <obvious sarcasm>
With great thanks to Eli in Portland for allowing me the chance to upload his video review of Pizza for Good so I could share it with you guys. How cool is this?
“Recently I’d been looking to raise money for homeless youth in my area of Portland. I didn’t know how to go about it—many of these events take a lot of time and investment. What Mr. Pollock does is show people how to host a charitable event using pizza. It’s a brilliant set-up because people love to come together and eat. He asks a lot of relevant questions to see if you’re ready to do it yourself. And he goes over humorous and unique accounts of his experiences and who he’s assisted.”
And in another sign that he gets it:
“Everything comes together in a centrifuge of information that is exactly perfect for those who want to create a charitable event.”
Totally blown away and grateful to Eli for taking the time. He also left me an Amazon review, which you can view here. Remember: book reviews (written, autdio or video) really help with discoverability. Learn more about that by going here.
I told Eli I’d come out there and help him throw the party if he’s interested. Watch this space. — WP
So many folks to thank for helping pull together this video. In no particular order:
- Rachel, Chris, Ethan & Spencer Brown
- Kyle Bowman
- Linda Anderson & SCOTTY Fund
- Perry Anastasakis & Famous Pizza (#Doughnators)
- Arno Hunter Myers
- Our army of event volunteers in Bethel
Thanks for sharing this video with your network! I want to show everyone how successful this Chowfunding model can be.
The finished egg salad product.
Eggs are the unimpeachable king of breakfasts everywhere.
If it were up to me, eggs wouldn’t just be limited to morning grub, either. If you’re a fan of eggs like I am, this video is definitely for you. Some of the slickest, cinema-grade production I’ve ever seen in a web-video.
How is it related to Pizza for Good? Aside from being just a cool thing you need to see, PFG has a chapter all about egg salad pizza called “Edible ‘Za,” a play on the egg slogan. But you have to buy the book to get the recipe! My custom concoction comes with a kick of horseradish and a lot of other yummy flavors. Here’s an excerpt:
“The egg has earned a rotten rap over the years. ‘The ingrained misconception linking egg consumption to high-blood cholesterol and heart disease must be corrected,’ wrote professor Bruce Griffin in the British Nutrition Foundation’s Bulletin, as reported by BBC. ‘The amount of saturated fat in our diet exerts an effect on blood cholesterol that is several times greater than the relatively small amounts of dietary cholesterol.’ The once-maligned White Orbs of Evil are, actually, an excellent source of the protein and unsaturated fat that our bodies need. What’s more, the egg, treated kindly and wisely, can make for quite the snappy pizza.”
Eggs play a big part in a few recipes that call for breading. We can’t make Chick-fil-A chicken breasts from scratch without it, for example.
One final tidbit: I had no idea what graved eggs are, but now I want them in my mouth all the days of the year. Enjoy.