One boss in China has figured out a new way to determine how much of a year-end bonus each employee will receive. It involves drinking him under the table. An employee of the unnamed company explained that at the beginning of their year-end banquet, the man-in-charge “placed a pile of banknotes on the table before announcing workers would receive bonuses based on how much they could drink.” Now you’d think this would be weird and unfair to lightweights, however the boss explained the reasoning, and it’s more for conditioning than anything else; “much of the company’s business success was rooted in employees being able to hold their liquor with clients.” So, there you go.
Every week until it’s warm again, we’ll be showing off various noodle soups around NYC.
Deli Ramen at Dassara
Chicken broth served with diced celery, matzo balls, locally-sourced Canadian-style smoked meat and soft-poached egg.
For this installment of “Artist Eats,” we asked Ala Ebtekar to share his favorite place to eat. Ala is a San Francisco-based artist known for his work in painting, drawing and installation, which explore the juncture between history and myth, forging a multi-faceted project that melds Persian mythology, science, philosophy and pop culture. Continue reading for his answer.
Eddie Huang heads to Shanghai where he meets and eats with a farmer-turned-food vendor.
For this installment of “Artist Eats,” we asked Wayne White to share his favorite place to eat. Wayne White is an American artist, art director, illustrator, puppeteer, and much, much more. Wayne has had great success as a fine artist and has created paintings and public works that have been shown all over the world. His most successful works have been the paintings featuring oversized, three-dimensional text painstakingly integrated into vintage landscape reproductions. Continue reading for his answer.
McDonald’s – ‘And Yet, Is Not Beef Itself An Expression Of Wanton Lust?’
“Eat anything you want, just cook it yourself.”
Sixpoint has created something akin to a “Super-IPA.” Available this week.
A Toast Story by John Gravois
How did toast become the latest artisanal food craze? Ask a trivial question, get a profound, heartbreaking answer.