Information is Beautiful author David McCandless scanned over 10,000 Facebook status-updates to determine peak break up times.
What did he find?
A big peak right before Spring Break
Most breakups are announced on Mondays
People like to start the summer being single
A big peak right before Christmas
The lowest day throughout the whole year is Christmas Day
(via Mathias Mikkelsen)
Pop-Tart sushi? Count us in.
Kellogg Co.'s Pop-Tart destination, appropriately named Pop-Tart World, debuted Tuesday to fans in Times Square. The 43-year-old frosted treats join M&M World and the Hershey store as stand-alone food boutiques in the landmark neighborhood.
One may envision a Spears or a Cyrus performing their hits and reveling in paparazzi-fueled antics housed inside a space called Pop-Tart World, particularly in the past few years as gossip blogs have adopted the term to describe such infamous figures. But aside from perky brand ambassadors cheerfully explaining how to use The Varietizer (a sort of mix and match vending machine), the original toaster pastry is the star of the show at here.
Store attractions include a bakery featuring Pop-Tart inspired treats, loads of merchandise, the aforementioned Varietizer, interactive social media portals, and an hourly light show that simulates frosting. Let's pause to absorb the magnificence of a light installation that mimics the production process of the pastries, from frosting to sprinkling to wrapping in foil. After all, Pop Tarts originally got their name the Pop Art movement, a household buzz word thanks to the Brillo box & soup can antics of Andy Warhol.
We suspect Mr. Warhol would be proud, although he may have passed on the sushi.
(via The New York Times)
The tonic revolution is in full force, with many bars choosing to rely only on their own hand-brewed tonics. We've had specialty gin for years, so why not interest in specialty tonics?
Q Tonic arrives as the first ultra luxe tonic in the marketplace, and we love it. Q Tonic tastes clean and crisp with a quick sharpness and a gently rounded sweetness that Gourmet Magazine describes as "amazing."
Cheers!
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Butchery skills began to recede in the 1960s, when beef and pork, already cut and boxed, started arriving at supermarkets. The neighborhood butcher, the one who could be relied upon to save the best cuts for preferred customers, began to evaporate.
There has been a resurgence of interest in the neighborhood butcher—the kind that offer customization from whole carcass beef and pork. With the renewed emphasis on the neighborhood butchers comes a whole new generation of "rock star" butchers. As The New York Times observes:
With their swinging scabbards, muscled forearms and constant proximity to flesh, butchers have the raw, emotional appeal of an indie band. They turn death into life, in the form of a really good skirt steak.
Seattle's Bill the Butcher believes in supporting sustainable farming practices and working with local farmers and ranchers who raise beef, pork and poultry without hormones, steroids and genetically modified feed. He also offers open pastured organic and natural grass fed beef that has not been artificially and initially fattened on corn. This gentle and natural diet creates meet that is high in Omega-3 and 6 essential oils and is far healthier than traditional beef raised in a feedlot.
What does it mean? The new effect is a revived interest in offal—what many have termed the "nasty bits"—as these new butchers explore long-forgotten cuts of meat for curious ominvores and gastro pubs alike.
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