Hardcore Juicing

cro-mags-juicing

Cro-Mags frontman John Joseph thrashes some fruit and vegetables—and shares a porno star’s secret weapon—in this new video for Vice demonstrating the right way to make juice and smoothies

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Artist Eats: Peter Funch

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For this installment of “Artist Eats,” we asked Peter Funch to share his favorite place to eat. Peter is a Danish artist based in New York who “combines perceptive social commentary with a cinematic visual language. His personal work often involves creating new scenarios, especially street scenes, from photographs he has taken on the sidewalk. While initially many of these look like real-time events or captured moments, they are in fact painstakingly constructed from numerous images taken at the same location over several days.” Continue reading for his answer.

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Because At Some Point in the Next 72 Hours You’ll Probably Make Yourself a Drink

sweet-and-spicy-tea

KNOB CREEK SWEET & SPICY TEA
Recipe by Zac Matthews, Mixologist

INGREDIENTS:

2 parts Knob Creek Rye
2 parts Southern Style “Sweet Tea” (*recipe below)
¼ part Fresh Lemon Juice
1 part Prosecco

Method:

1. Combine Knob Creek Rye, sweet tea and lemon juice into a shaker with ice.
2. Strain into a rocks glass over ice.
3. Float Prosecco on top to finish.
4. Garnish with a lemon wedge.

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Lunchtime Laughter

Real complaints on the Domino’s Pizza Australia Facebook page.

I Ate This For You…

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In defiance of my fiancee’s requests to do otherwise, I will embrace my inner glutton in the supermarket aisle, one product at a time. An ongoing series until I get shut down.

Barilla Bacon & Cheese Pasta Sauce ($2.99)

It’s definitely bacon flavored, and a bit overwhelming. But you know what? I got to eat cheese-filled pasta last night and watch people complain about CC Sabathia being old. The simple pleasures and perks of having a lady who travels a lot for business.

Pizza In the Wild

A necessary series by Jonpaul Douglass

Because It’s Even More Expensive When You Make It At Home*

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William Sonoma’s DIY Nut Milk Making Kit

*but you’re all about controlling what goes into your body these days, so what does it matter anyway?

Printables

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Beer Money and Babe Ruth: Why the Yankees Triumphed During Prohibition by Ben Marks

Invention in the Kitchen

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Ramen-Crusted Chicken Wings

Artist Eats: Kyle Platts

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For this installment of “Artist Eats,” we asked Kyle Platts to share his favorite place to eat. Kyle is a London-based artist and illustrator, who has created some of our favorite art comics, including Megaskull and Festival Frenzy. Continue reading for his answer.

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Lunchtime Laughter

I’M NOT DRUNK: The Game

“Food”

From Off The Air on Adult Swim

30 Minutes, start to finish

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Guinness & Chocolate Glazed Donut Holes

The World’s Best Spicy Food

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A very relevant book

Getting Cross-faded

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The science of being drunk and high at the same time. It really depends on the order of ingestion though.

“Caution! Cover cup completely with a lid to avoid spillage.”

bookman-bike-cupholder

Utilizing spring steel construction, The Bookman Cup Holder clamps down on your bike’s handlebars and promises to never lose its grip—even on bumpy rides full of potholes.

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Jack Daniel’s Tennessee Fire

jack-daniels-tennessee-fire

Imagine a bunch of Atomic Fireballs dropped into a bottle of whiskey.

Available in April in Oregon, Pennsylvania and Tennessee

Artist Eats: Matt Mignanelli

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For this installment of “Artist Eats,” we asked Matt Mignanelli to share his favorite place to eat. Matt is a New York-based artist, who paints entirely freehand, and strives for perfection in his execution. He has had solo exhibitions at galleries such as Richard Heller in L.A. and Dubner Moderne in Switzerland. Continue reading for his answer.

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Burger Stuntin

undead-gaffigan-burger

The Undead Gaffigan Burger at Des Moines, Iowa’s Zombie Burger + Drink Lab

Five beef patties, cheddar, fried jalapeños, bacon, and baconnaise on grilled Texas toast

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