Kickstarter Project Raises $9,000 for Potato Salad

Maya Kosoff, writing for Business Insider:

With over 1,000 enthusiastic backers, Brown, a web developer, has already raised over 900 times his original goal of $10. The project, which started on July 3, doesn’t end until August. He’s already promised his backers four kinds of potato salad so far, including one vegan option.

Must be some damn good potato salad.

Starbucks to Offer In-Store Charging Stations

Roger Cheng, reporting for CNET:

Starbucks said on Thursday that it would roll out Powermat’s wireless charging station in its Starbucks and Teavana shops. The deployment will begin in the San Francisco Bay Area this year and expand to other metropolitan areas in 2015.


But Starbucks and Powermat plan to install “Powermat Spots,” which will be located in designated areas such as tables and counters, that run on a different and incompatible standard championed by the Power Matters Alliance and Duracell Powermat, a joint venture between Powermat and Procter & Gamble’s Duracell brand. Only the addition of a compatible charging case would allow most phones to work with the spots.


On Cover

Ryan Lawler, writing for TechCrunch:

Payments app Cover wants to make it easier for restaurant goers to “dine and dash.” To do so legally, at least. And now it works in select San Francisco restaurants, in addition to those that accept it in New York City.

The app lets users skip waiting for a check, with a seamless process for paying a restaurant with your mobile phone instead of breaking out cash or a credit card at the end of a meal.


On Nutritionists and ‘Big Food’

Kiera Butler, reporting for Mother Jones:

With 75,000 members, the CDA’s parent organization, the national Academy of Nutrition and Dietetics (AND), is the world’s largest professional association for nutritionists and dietitians. It accredits undergraduate and graduate programs in nutrition science and awards credentials to dietitian degree candidates who pass its exam. In Washington, its lobbying arm is active on issues including childhood obesity, Medicare, and the farm bill.


On Suspended Coffee

Sylvia Poggioli, writing for the NPR’s The Salt blog:

The Neapolitan writer Luciano de Crescenzo used the tradition as the title of one of his books, Caffè sospeso: Saggezza quotidiana in piccoli sorsi (“Suspended coffee: Daily wisdom in small sips”).

“It was a beautiful custom,” he recalls. “When a person who had a break of good luck entered a cafe and ordered a cup of coffee, he didn’t pay just for one, but for two cups, allowing someone less fortunate who entered later to have a cup of coffee for free.”


Best Practices for Eating Sushi

Jessica Saia and Isla Bell Murray, writing for The Bold Italic:

In the spirit of education, I went to one of the best sushi restaurants in San Francisco: Ichi Sushi. They’re in the process of opening a new location and commissioned lettering master Erik Marinovich to paint a huge mural in the new space that beautifully breaks down all the do’s of eating sushi. It’s a fantastic mural, but lacks the hard truths about what exactly we’ve all been doing so wrong. Allow me to show, not tell. Here, I’ve chosen five rules detailed in Erik’s mural, and asked a fellow sushi lover (who knows she holds her chopsticks weird, okay??) to reenact the good, the bad, and the OH GOD STOP IT YOU’RE EMBARRASSING YOURSELF of sushi etiquette.


The Bacon Method™

Tonight, I tried Dan Benjamin’s (of 5by5 fame) popular Bacon Method. I’m pleased to say the bacon came out incredibly delicious — by far the best bacon I’ve ever had in my life. I let it cook an extra 2 minutes at the end, but the end result was worth it. Crispy, porky goodness.

To recap, the steps are:


  1. Place bacon in a single layer on an baking sheet lined with either aluminum foil or a Silpat mat.
  2. Place the tray in a cold oven.
  3. Turn the oven to 400℉.
  4. Bake for 20 minutes.

On White Truffles

Elizabeth Kulze, writing for Vocativ:

The truffle. It’s the hallmark of haute cuisine. Sorry, caviar, but you’re no match for the truffle’s earthy-flavorred tastiness, beloved by chefs and epicures alike. The specialty comes in several varieties, including black and burgundy, but Italian white truffles are the most revered, and in turn, the most valuable. Alba, a hilly area in the Piedmont region of northwestern Italy, is especially famous for its culinary gems, and it’s the place to look if you are hoping to find some.


Starbucks to Bolster Speeds of In-Store Wi-Fi

Chris Patte, writing for the company’s Ideas In Action blog:

We’re proud to announce we’ve partnered with Google to provide faster WiFi services. We’ve already started rolling out the new WiFi and expect the faster service to be in all U.S. company-owned stores in the coming year.

As someone who works a lot from Starbucks, I think this is great news. My neighborhood store’s network has a tendency to be awfully pokey, especially on days where it’s really busy. It’s times like this when I’m glad I paid the extra money for a cellular-capable iPad.

(via Mark Gurman)

‘How to Piss Off Your Barista’

Ruby Browne lists “the top ten ways to make an ass out of yourself at a coffee shop”:

If you feel the need to make yourself into an asshole every morning (twice and once in the afternoon), follow these easy steps. If that isn’t your thing, then, you know, do the opposite.

#5 surprised me (asking for your drink “extra hot”), but Browne’s rationale makes sense.

(via @Medium)