Tender Whispers

7.17.2008



Fresh Meat is a supplement to the Rivet St. Louis recruitment efforts. The microsite will be a point of entry for young, curious creative types yearning for a workplace of gestalt and cannibalism, and will find its way to various online hiring hangouts. The movie(s) will have a home on YouTube, too, and hopefully a life of their own. (More episodes will be up soon, plus other treats as time permits, so keep those lids peeled and ponchos at the ready.)

This is a quiet beta launch for us to do a bit of fine-tuning and momentum-gathering. Imperfections are glaring, but please poke around, enjoy, and drop me a line with any bugs / questions / comments.

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exceptions

11.16.2007



RitualLab lurker gonegonegone wrote me a compelling missive, which I post below with permission:
I have been thinking about something you said while we were having lunch in Murphys over the summer. You said that one thing that you found unappealing about being a vegetarian is that (by definition) you limit the palate that you experience. This is true. I am thinking about slightly revising my eating ethos. Since I have friends and family scattered around, I get a chance to travel around a little bit and I think one thing that is worth eating is the broad category of "regional specialties." Foods are important and if a region has something that it is known for it's probably for good reason. I think it gives you an insight into the 'vibe' (for lack of a better word) of an area, and shows what ingredients and techniques are local. This idea first started last year when I was in Baja and basically the only thing in restaurants was lobster that are caught right off the coast. It seemed a shame to pass 'em up. Now I'm not talking eating any old swill just because I'm in town. I mean something that an area is known for, from the best place to get it. My first step is to find the best fish tacos in San Diego and scarf them. By my quick estimations, future eating endeavors should include:

New Orleans: Jambalaya
Philadelphia: Philly Cheese Steak
Seattle: Crabs (eating em, not getting em)
Some rural area: antelope or something of the sort
The South: BBQ

International destinations lend themselves to all sorts of possibilities.

This is a slippery slope, but I think it's worth exploring. What else am I missing?

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