All posts tagged: happy reading

July 2015

In a faceoff between avocado toast and rose, the Californian in me has to pick the avo.  Welcome to July! Here are some good, mostly food-related (surprise, anyone?) reads to peruse with an iced tea in a cool place (though obviously not air conditioned in my case because Northern Italy isn’t quite ready for that). The Goddess Pose: The Audacious Life of Indra Devi, the Woman Who Helped Bring Yoga to the West by Michelle Goldberg I read a review of this book a few weeks ago in The New Yorker, so I decided to give it a good ol’ whirl on the Kindle. Warning: there is nothing fluffy in the Lululemon yoga matching outfits kind of sense about this book. I would describe it as a winding biography that has to do with fame/rich Europeans philosophizing about stuff. This woman did some serious globetrotting/schmoozing in her time and while I’m not super convinced that she is the reason that I have a yoga practice today, it’s a solid read for a nerdy, active type such …

June 2015: Part One

Ok obviously I did not take this photo, so don’t hurt me. Here is the caption that accompanied the piece (hold your horses, I will discuss below): “Centuries after the first wheel of Emmentaler rolled into the Alps, scientists are still learning about how Swiss cheese is made.” My caption would be: “Where is the missing fourth?!!” My staycation has come and gone and I made it through quite a long week with some new thoughts on the horizon regarding potential thesis topics. I’m thinking something regarding the millions and zillions of $$$ being dumped into funding food/drink startups (which I initially thought was oh-so-wonderful, but now I’m not so sure) and if we can really “hack” our way to a sustainable food system. Stay tuned. I’ve also been reading quite a bit (as usual). I am telling myself now, at noon on this well-caffeinated Saturday, that every Saturday I will do a roundup of what I’ve been swiping through on my iPad that week, just so you, out there in the internet void, can potentially bookmark …

June 2015: Part One

Well, maybe this isn’t your idea of summer beach reads, but this selection very much reflects some of my current interests: writing, responsible meat consumption and the curious country that is Italy. Four years at a liberal arts college trained me to be a (very) speedy reader. While I no longer settle down with a big mug of coffee (fat chance finding one in Italy) to accompany 150 PDF pages about American foreign policy during the Cold War, I can cruise through a Kindle book (however many pages that actually is in the real world) in a few hours. My staycation so far has given me the opportunity to polish off four (yes, seriously) books. Here are some thoughts on what I’ve been reading as of late, in no particular order other than how I managed to sandwich the screenshot images together. Bird by Bird, Anne Lamott A stream-of-consciousness, hilarious, but also very sincere book about writing and life that has been sitting on my nightstand for a few months in the hope that I would pick it up rather than reading …

March 2015

An illustration from one of my new favorite columns, Food & Consequences by Aaron Thier on Lucky Peach’s website. While this image accompanies a piece on super silly spicy chilies, it also kind of reflects the fire-y frenzy with which I have been attempting to soak in so many forms of written work lately. Read on.  Lists are something that I don’t do quite often on this blog. So today, this semi-spring-y Thursday where I should be paying attention to the temporal dominance of aromas in Wine Sensory Evaluation class but rather am writing this blog post nd researching trendy London locations, is the day! Attention all: I have recently revamped my Chrome bookmarks bar. I also have finally gotten into using Pocket, so now I can keep track of the thingamabobs that I want to read later. But anyways, enough about my organizational tendencies. I want to share some of the things I’ve been reading lately. Mark Bittman put out a column yesterday called “Stop Making Us Guinea Pigs” about how an arm of the WHO identified an active ingredient in …