Behind the colorful scenes…
An article in the Washington City Paper online talks about the artists employed by Whole Foods Market. Known as signmakers, these folks create beautiful one-of-a-kind pieces on chalkboards throughout the store (as well as all the signage). In WFM’s move towards standardization and expansion, it’s great to see that the practice of hand art is still thriving. Please don’t ever get rid of it!
What I find extremely interesting is that these coveted in-store graphic design positions are often springboards to other careers in advertising and art. Full disclosure: I got my start as a signmaker at Whole Foods. Who knew?
To all the WFM sign folks, I raise my mouse/chalk/pen to you!
Whoever left the bars here I thank you. Oh wait…
Coming back to a pile of work I found two chocolate bars on my desk without a note, which isn’t all that unusual considering I taste and write about stuff for work. However, the bars were from NewTree, who bill themselves as “Gourmet Belgian Chocolate” with a focus on fun and creating an all-natural product free of additives and preservatives. Ok, so far so good. But what I find unusual was the mystery gift-giver’s choice of bars.
A bar called “Forgiveness”, made with 73% cocoa content and lemon and the the other called “Tranquility”, made with lavender.
What are you trying to say? Whoever you are, you are peacefully forgiven.
Bishop’s Finger Ale, No Comment From Me.
Polenta should be soft and mealy, not apples. I’ll pass.
From the NY Times:
Officials of the manufacturer, AgroFresh, as well as apple wholesalers, say that 55 to 60 percent of the apples sold in the United States are treated with SmartFresh, a synthetic gas introduced in 2002. The cost to growers is about a penny for every pound of apples, and the treatment is most likely harmless to humans, according to pesticide experts.
The gas blocks the ripening effect of ethylene, a natural plant hormone that makes fruit ripen and eventually decay. A six-month-old Jonagold treated with SmartFresh is as firm as one stored for two months under traditional methods, and a Red Delicious stays crunchy for three weeks after storage, instead of one, according to James Mattheis, a postharvest physiologist for the federal Agriculture Department in Wenatchee, Wash.
Since the 1960’s growers have kept apples firm in warehouses by reducing oxygen and raising carbon dioxide levels in what is called controlled atmosphere storage. That has allowed some varieties to be sold all year, although they don’t keep their full flavor and can go soft and mealy in stores and homes.
Thanks to my friend Gabriel for being silly for me and letting me snap his picture.
Can I just stop for one second and say how glad I am that I started blogging? It’s connected me with new friends, caught me up with past acquaintances, and opened a whole new world. To those who have taken the time to write to me and asked my opinion on matters from food magazines to photography to careers in advertising, I thank you. You make me so happy! And yep, I actually do write back.
Everybody’s Talking About Her…
Rachael Ray has been the topic of conversation lately, with the gist going something like this: She exists, people love her, she’s not the fanciest, get over it and quit bashing her. I’ve never publicly taken her to task here on my blog (Sandra Lee is another story), but if you’re ever over my house you’ll hear me say an earful. So I am agreeing to let go and move on, the post really made sense to me.
But let me say this: I do not enjoy the fact that her magazine is part of my regular required work reading. I cringe. Nuff said.