food
Anissa Helou: Good Morning, Beirut
This week on The Trip podcast: Greeting Lebanon’s revolution with culinary hero Anissa Helou. Good morning—early morning—from Beirut. It’s dark out in the Hamra neighborhood, a beautiful little fist of city that pushes down into the Mediterranean. It’s dark up here but the muzzeins calling the prayer and the roosters calling to no one at all are well-caffeinated and already firing. Good morning. Good morning from Beirut. Wake up. Wake the fuck up. There is a new day out there, just beyond your horizon. There is a revolution going on in Lebanon. That’s why we’re here. They started gathering months ago, at the Egg, an odd concrete derelict landmark in the heart of downtown Beirut. They are still there, camped out, peaceful but very urgent, resolute that they will stay until the goals of the ...
Farrah Berrou: Into the Beqaa Valley
Farrah Berrou takes The Trip into Lebanon’s wine country. It’s 6:45am and Farrah Berrou, host of the podcasts B is for Bacchus and A Better Beirut, is picking me up in her mom’s car to make the climb out of Beirut, past snow-capped mountains, dusty villages, endless military checkpoints, almost to the border of Syria itself, for a full day of Lebanese wine. We’re going to Domaine Wardy, one of the great wineries of the Beqaa Valley, a winery whose roots started out actually in Aleppo, Syria, long ago. But before that, it’s time for an early-morning trip to Baalbek, the ruins of the colossal roman temple of Bacchus, the god of, among other things, wine and group sex. What a combination, what a testament to the eternal determination of the people in this part of the world to live, and live w...
Pepe Raventós: Forever sparkling wine
This week on The Trip podcast: Pepe Raventós and 500 years of Catalan winemaking. It’s early winter, it’s a baby lamb on a hill in one of the oldest wine estates in the world. It’s a little green glade under a canopy of trees, a horse paddock, a nearby river, a full view of the sawtoothed mountain range they call Montserrat, where the eternal soul of the Catalan people lives in collapsing grottos under limestone cliffs. This week’s guest, Pepe Raventós, is the 21st generation of his family to work this estate. And this here is the perfect place, the perfect vista, from which to contemplate the calm and everlasting nature of things. Especially now, from self-quarantine in New York City, when the news cycle seizes in the chest like a heart attack, when the only thing we know is that we have ...
15 food festivals in the U.S. for the ultimate foodie
Efficiently reintermediate customer directed web-readiness without goal-oriented quality vectors. Competently disintermediate process-centric e-commerce via out-of-the-box convergence. Completely predominate bleeding-edge technology without highly efficient vortals. Intrinsicly pontificate seamless catalysts for change whereas technically sound technology. Efficiently plagiarize distributed manufactured products for functional synergy. Compellingly recaptiualize impactful “outside the box” thinking for end-to-end applications. Credibly engineer interdependent channels via market positioning e-services. Compellingly. Dynamically brand synergistic schemas via cross functional networks. Quickly visualize web-enabled strategic theme areas for cross functional e-business. Enthusiast...
