An Epic Day

My Life. Digitally Prepped, Cooked and Served Exactly as You Ordered.

When flying is actually an enjoyable experience...

Ticket to San Francisco: $239.00

GoGo onboard wireless connection: $12.95
January issue of Bicycling magazine: $4.99
Having the middle seat completely wide open on a 6-hour flight: Priceless

I have a few initial thoughts as I make my way across the country towards San Fran.  

First, when flying in a plane equipped with a wireless internet provider, simply pay the $12.95 and get on with it.  You're probably willing to pay $10+ for two mindless magazines at Hudson that you'll breeze through in 30 minutes, why not treat yourself to the opportunity to check email (caveat: if you think of flights as a respite from email, disregard).  

Second, when choosing a carrier, definitely put Virgin America on your list.  Although Virgin, the mega-conglomerate, is only a minority owner (foreign entities can't own more than 25% of an American Airline), their personality dripping throughout the cabin.  From purple mood-lighting to cheeky safety videos, this has Branson's stamp all over it.  Cheap flights, great service, better food, and individual touch screens at each seat is a great way to fly.

Lastly, bring one or two DVDs with you, and download a few podcast on iTunes.  I just finished my first of two Netlix'ed DVDs and couldn't be happier about it.  We're 4 hours into the flight and it's going by quickly.  Next up are some BS Reports with Bill Simmons.  

I'll be in San Fran in no time...

Building the Team RadioShack Trek Madone

I sure like bikes.  But not as much as I like seeing them built.

The Best Times to Buy Anything, All Year Round (via @Lifehacker )

Great post about when to buy things.

Dyson Airblade

I love this thing!

Christmas Comes a Day Early - 1996 Opus One!

I don't know a ton about wine, but since I started dating Jamie, I've been forced to step up my game.  She's a wino and just finished up her first formal wine course.  Needless to say she's schooling me when it comes to grapes.  Regardless, I love to pour a glass of grapes as much as the next guy, so today was a pretty special day.

A dear family friend came over this morning to wish us all a Merry Christmas and was slinging a bottle of wine under his arm.  He went on to tell us that the bottle was given to him by friends of his when he turned 60.  At this point I knew this wine meant business.  Boy was I in for a surprise.  After 15 minutes of talking, I still hadn't gotten a good look at the label.  What did he bring over?  Eager to see what we were working with, I strode around the kitchen island to find a bottle of 1996 Opus One.  Are you kidding me?!?  If you've been drinking wine for any amount of time, you've heard of Opus One.  It's the joint-effort of two vinicultural heavyweights: Roberts Mondavi and Baron Philippe de Rothschild (sadly, both have passed).  It's like if Claude Monet and Edouard Manet decided to collaborate on some serious French Impressionism.  Watch out.  

Here's what the fine folks at Opus One say about their 1996 vintage:

Vintage:

A decreased berry set in May followed by sunny days and warm July nights brought the smaller-than-average crop of 1996 to maturity in mid-September.  Showing deep color, the wines are bold and concentrated, with supple texture, lush flavors, and a smooth, lingering finish. 

Varietals:

86% Cabernet Sauvignon
8% Cabernet Franc
3% Merlot
3% Malbec

Skin Contact: 

37 Days

Barrel Aging:

19 Months
New French Oak

Now, as everyone knows, a wine is only as good as your taste buds say.  It doesn't matter if it's an $8 bottle of a $300 bottle.  But I have to admit, I'm psyched to see how this particular wine tastes.  I'm not sure when we're going to crack this open, but I'll definitely do a follow-up post with my un-wine-educated thoughts.  Until then, I'll be anxiously awaiting the opening.  

Here's Gary Vaynerchuk's take on a 2003.  He passed on it and scored it 87 points.  There are earmarks on the progress bar (where you can see how far into each video you are) to point you in the direction of certain sections of the show.  It'll allow you to skip ahead to where he talks about Opus.  

Here's another video from Gary.  A 1987 vintage.

"To achieve great things, two things are needed: a plan and not quite enough time." - Leonard Bernstein

Glad I bought an Honest Tea today - they always have great quotes under the cap.  Leonard Bernstein, one of the world's greatest composers (and born in Lawrence, MA!) probably created some outstanding music with a great plan and too little time.  

This truly is a wise observation.  Some of our greatest achievements come when our backs are against the wall.  Whether it was cramming for a huge test deep into the night or miraculously winning a big piece of business when it probably should have gone to the "bigger guys" - we've all been there before.

Side note: if you haven't had the chance to try Honest Tea, please give it a shot.  Especially their line of teas that are "just a tad sweet."  At just 70 calories a bottle, it's a welcomed change from the over-sugared Snapple offerings.  Make sure to try the Tropical Mate.  Taaaaaaaaaasty.) 

Norman Rockwell’s Photo Realism - using photography as inspiration and direction for his paintings

I had no idea he was using carefully directed photography shoots as his inspiration. Very cool.

My take on the documentary "Food, Inc."

Food, Inc. proved that without a doubt the US food industry is scarily broken.

We are one of the most unhealthy countries in the world, ingesting more sugar and fat than the human body would ever need.  Fast food defines our nation, and the simple act of gathering around the table for dinner has become a luxury many families don't afford themselves.  Unfortunately, the economics of food in the US is set up to support this.  The cheapest food is the most unhealthy, and families on a shoe-string budget have little choice in the matter of what they eat.  In the fight against bulging waistlines, we are staking the deck against ourselves.

Michael Pollan, the author of the Omnivore's Dilemma and champion for healthy and reasonable food choices, has been on the case for years.  From an article written in 2007 for the New York Times titled "You Are What You Grow", he explains how the current system is setup to fail. 

"This perverse state of affairs is not, as you might think, the inevitable result of the free market. Compared with a bunch of carrots, a package of Twinkies, to take one iconic processed foodlike substance as an example, is a highly complicated, high-tech piece of manufacture, involving no fewer than 39 ingredients, many themselves elaborately manufactured, as well as the packaging and a hefty marketing budget. So how can the supermarket possibly sell a pair of these synthetic cream-filled pseudocakes for less than a bunch of roots?

For the answer, you need look no farther than the farm bill. This resolutely unglamorous and head-hurtingly complicated piece of legislation, which comes around roughly every five years and is about to do so again, sets the rules for the American food system — indeed, to a considerable extent, for the world’s food system. Among other things, it determines which crops will be subsidized and which will not, and in the case of the carrot and the Twinkie, the farm bill as currently written offers a lot more support to the cake than to the root. Like most processed foods, the Twinkie is basically a clever arrangement of carbohydrates and fats teased out of corn, soybeans and wheat — three of the five commodity crops that the farm bill supports, to the tune of some $25 billion a year. (Rice and cotton are the others.) For the last several decades — indeed, for about as long as the American waistline has been ballooning — U.S. agricultural policy has been designed in such a way as to promote the overproduction of these five commodities, especially corn and soy.


That’s because the current farm bill helps commodity farmers by cutting them a check based on how many bushels they can grow, rather than, say, by supporting prices and limiting production, as farm bills once did. The result? A food system awash in added sugars (derived from corn) and added fats (derived mainly from soy), as well as dirt-cheap meat and milk (derived from both). By comparison, the farm bill does almost nothing to support farmers growing fresh produce. A result of these policy choices is on stark display in your supermarket, where the real price of fruits and vegetables between 1985 and 2000 increased by nearly 40 percent while the real price of soft drinks (a k a liquid corn) declined by 23 percent. The reason the least healthful calories in the supermarket are the cheapest is that those are the ones the farm bill encourages farmers to grow."

It's pretty scary to think that our government's legislation is what is leading our country down a spiral of obesity.  Unfortunately it's true.  Farmers are incentivized to produce corn, and chemists continue to produce new ways to cram it into foods you wouldn't necessarily associate with corn.  For example, high fructose corn syrup in an ingredient in Oreo Cookies, Coca-Cola, Thomas English Muffins, Heinz Ketchup, Yoplait Yogurts and Campbell's Soup.  If you ever need more convincing on the subject of how corn has made it's way into many of our foods, look no further than the documentary King Corn

Food, Inc. movie is jarring at times, but it must to get it's point across.  It lifts the veil off the food industry and gives you a unique perspective that we don't have when pulling up to the drive-in or sitting down for a juicy burger at TGI Fridays.  Overall it teaches us that we must be more prudent with our food choices.  

I honestly believe it's 90 minutes that will fundamentally change the way you select food in the supermarket.  Or perhaps get you to join a local grower's association or seek out farmer's markets.  I couldn't be happier to have watched it.  At the very least, it will prove to you that things like grass-fed beef, free-range chicken and locally grown (and in-season) vegetables are well worth the extra expense.  

Two thumbs...way up...  

Sporting Clays @ Dover Furnace in New York (w/ @benpastor)

Jamie and I had another fun weekend in Connecticut - home-cooked meals, a night at the GW, and a movie or two.  One great addition to the weekend was a day of shooting at the Dover Furnace Shooting Grounds.

It was my first time shooting a gun (other than, of course, the one from Nintendo's Duck Hunt or a bar's Big Buck Hunter) and I had the good fortune to take out a 20-gauge Beretta that looked something like this one (see the 4th picture also).  The piece was fit for a museum and the craftsmanship was outstanding.  Solid, not too heavy, and immensely beautiful. 

Our group had some very experienced shooters eager to teach a beginner.  I was given a primer on everything about shooting - a few of the topics we covered were the different gauges of guns and the ammo used with each, how best to approach certain shots, and most importantly how to maintain the safest environment possible.  It was invaluable to have people there to help guide me through the process.  In additional to giving me practical advice, I now have a whole slew of new words and phrases to add to my vocabulary.  Things like "keep it cracked," "choke," and "over and unders" are all part of the game.  The term "nice pair" also took on a whole different meaning by the end of the day.   

The setup is fairly similar to that of a golf course - you walk the course of 16 stations, alternating shots between the men in your group.  Each man has 3 "rounds" of shooting per station - meaning you end up taking 6 shots in sets of two (if you're not familiar with a shotgun, they only hold 2 shells at a time).  Each round consists of 2 "birds" - the goal is obviously to hit the first clay bird with your first round of ammo and the second bird with your second round of ammo.

When it's your turn, you step up into the shooting box and load your ammo.  This is where it gets fun. 

Once you're loaded and ready to shoot, you yell "PULL!" and the trapper "pulls" the first clay pigeon - meaning he launches it into the air with a remote trigger.  Once you fire at the first target (whether you hit it or not), the trapper pulls the second clay pigeon.  You then adjust and fire at the second target.  You get three chances at the same station in hopes of hitting 6 out of 6 targets.  It's an exciting few minutes. 

This is where I have to laugh at myself, because every time I stepped up to shoot, I kept thinking of 2 movies.  In the back of my head I was hearing Mel Gibson telling me to "aim small, miss small," Mark Wahlberg instructing me to pull the trigger on my exhale.  Embarrassing?  Yes.  But did it help?  Of course not.

I tried my hardest to soak up everyone's great advice.  As I readied for each shot, I silently repeated "get your head on the gun," "follow through on your shot," and "aim a few feet in front of it's flight path."  Certain targets warranted vastly different approaches which makes the sport new and fresh at each station.  It's quite a bit to keep in mind, but when you're sighting a target, time seems to stop. 

In the end I hit 18 targets out of 92 chances - about 20%*.  The guys I was with were quite surprised that on a course that hard a first-timer was able to "break that many birds." (everyone was breaking about 50% of the targets they usually hit)  I even "won" one of the stations by hitting more targets than anyone else.  But 20% is still just 20% and you have to factor in beginner's luck.  Suffice it to say I have tons to learn. 

Here are just a few pictures from the day - I wish I had taken more.  Enjoy!

         
Click here to download:
Sporting_Clays_Dover_Furnace_i.zip (771 KB)